scottish recipes food collection

 A Traditional Scottish Recipe for Scotch Hotch Potch

Scotch Hotchpotch is a very thick, hearty stew.



Scottish Recipes Menu
Home - Scottish Recipes
Soups
Main Courses
Puddings
Shortbread
Burns Night
Other Ingredients


Scotch Hotchpotch Ingredients

3 pints of strained stock made from fresh mutton
4 pounds (1.8 kg) of lamb ribs or, if preferred, mutton ribs
6 large carrots sliced
4 cups of a mixture of shredded young turnip, young onions, white cabbage, lettuce and parsley.
1 small, young cauliflower chopped
4 cups of young peas
White pepper to taste
Salt to taste


Scotch Hotch Potch Method

  Trim the fat from the lamb ribs and cut into steaks.

  Add the steaks, vegetables and half of the peas to the stock.

  Simmer gently for two hours in a pot with no lid, skimming any scum from the surface.

  After 2 hours, much of the liquid will have evaporated to produce a thick stew. Add more water if the stew is too thick.

  Add the remaining peas, cauliflower, white pepper and salt.

  Cook for a further 20 minutes.

  Serve.



Cock-a-leekie | Scotch Broth (Mutton) | Scotch Broth (Beef) | Hare Soup or Bawd Bree | Wholesome Stock / Broth | Stovers / Stovies | Lorne Sausage | Rook Pie | Poached Salmon | Scotch Hotch Potch | Haggis | Plum Pudding | White Puddings / Mealie Puddings | Liver Puddings | Rice Pudding | Traditional Scotch Shortbread | Petticoat Tails | Basic Scottish Shortbread | Venison Collops | Scotch Beef Collops with Onions | Stewed Onions Mashed Turnips | Mashed Potatoes / Chappit Tatties | Green Pease | Links | Calves' Feet Jelly | Mixed Spices |

All Rights Reserved. Copyright Scottish Recipes 2005 - 2017
Privacy