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spacer Recipes: Mat i kvadrat – en smakfest i det gröna: Fredriksdal Mutton Broth with Summer Vegetables
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Contributed By:


Wendy Barrie
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Ingredients:
250g (approx) cut of Fredriksdal mutton, neck/shank is ideal
sprig of rosemary/parsley stalks
15mls rapeseed oil
1 onion, peeled and sliced finely
2 large carrots, peeled and grated
4 new potatoes
3 spring onions, cleaned and sliced
1 courgette, sliced finely
50g fresh peas
Italian parsley
Approx 1L water
Lightly salt to taste

Method:
 Place mutton in pan with rosemary sprig and cover with water (approx 1L). Bring to boil and skim surface.
 Cover and simmer for 2hrs.
 In another pan, heat oil and sauté onion lightly. Wash, slice potatoes and add to pan along with the carrot.
 Pour over mutton stock (discard rosemary stalk) and simmer for 8-10minutes to almost cook potatoes.
 Meanwhile strip meat from bone and dice. Add to chunks to pan.
 Add remaining greens and simmer for a further 5minutes to soften vegetables but retain colour.
 Add chopped herbs and season to taste.
Serves 2 as a main meal