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SCOTCH BROTH

ROAST BEEF

ROAST POTATOES

GLAZED CARROTS & BEANS

ALBERT PUDDING

SCOTCH BROTH

Ingredients:-

Lamb/Mutton Stock – 1 lt

Onion – 30 gm

Carrot – 30 gm

Turnip – 15 gm

Celery – 15 gm

Barley – 20 gm

Parsley – a little

Salt – to taste

White pepper pwd – a pinch

Pre- preparation:-

1. Clean and soak barley.

2. Cut vegetables into dices.

Method:-

1. Boil barley in stock. Add vegetables and simmer till done and soup thickens. Check seasonings and add pepper. Ladle into cup and sprinkle chopped parsley.

Note:-

Lamb/Mutton meat can be removed from bone after stock is made and added to the soup.

Roast Beef

Ingredients:-

Tenderloin of beef – 1 kg

Salt – to taste

Crushed pepper – 1 tsp

Mustard paste – 1 tbsp

Oil – for basting

Mirepoix – for roasting

Pre- preparation:-

1. Trim and clean fillet. Marinade with salt, pepper and mustard. Tie with string to retain shape.

Method:-

1. Heat oil in a pan and sear the meat over a full fire.

2. Place on a mirepoix bed and roast for 15-20 mins in a hot oven, basting with remaining oil.

3. Prepare roast gravy using stock and a little flour with the pan juices. Strain and keep aside.

Roast Potatoes

Ingredients:-

Medium potatoes – 400 gm

Salt – to taste

Oil – 30 ml

Method:-

1. Peel and trim potatoes.

2. Blanch in boiling water. Drain, apply salt and oil.

3. Place in a roasting tray. Cook in a medium oven till tender, basting occasionally with oil.

Glazed Carrots and Beans

Ingredients:-

French beans – 100 gm

Carrots – 100 gm

Butter – 20 gm

Sugar – 20 gm

Salt – to taste

Method

1. Peel and slice carrots.

2. String and cut beans.

3. Boil in a little water with salt, sugar and butter.

Albert Pudding

Butter or margarine-75g

Pdr sugar-75g

Egg-75g

Vanilla-2ml

Refined flour-70g

Procedure

Creaming method

Pour the mixture in to greased baba moulds.place on a tray,fill the tray with hot water and place in the oven.bake at 160 deg c for 25-30mins.the pudding should be moist

Serve with a berry compote or a jam sauce