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My Wee Granny's Soups and Stews: My Wee Granny's Scottish Recipes, #3
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Delicious soups and stews made fom traditional and authentic Scottish recipes from my wee granny's table to yours.
Read more from Angela Hossack
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Titles in the series (4)
My Wee Granny's Old Scottish Recipes: My Wee Granny's Scottish Recipes, #1 Rating: 0 out of 5 stars0 ratingsMy WeeGranny's Bannocks and Bakes: My Wee Granny's Scottish Recipes, #2 Rating: 0 out of 5 stars0 ratingsMy Wee Granny's Soups and Stews: My Wee Granny's Scottish Recipes, #3 Rating: 0 out of 5 stars0 ratingsMy Wee Granny's Full Table: My Wee Granny's Scottish Recipes, #4 Rating: 0 out of 5 stars0 ratings
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My Wee Granny's Soups and Stews - Angela Hossack
IT’S ALL ABOUT THE STOCK
First, a word or two about seasoning your stock.
Those of you, who are as old as I am, may remember when everything we ate seemed to be so much tastier than the food we eat now. One of the reasons could be that more salt and more fat was used. Back in the day, there wasn’t the health warnings that we’re all now used to hearing about reducing our salt and fat intake. We didn’t know about cholesterol and high blood pressure and the effects of salt and fat on those conditions, but we know now and, so, we have to look to healthier means of seasoning our stocks.
A little salt and a little fat will continue to be used in my wee granny’s stock recipes, but other ingredients – some of which she used and some of which I added to replace the lost salt and fat – have found their way into my stockpots over the years. I’ve experimented with these ingredients and find that they don’t take away from the basic deliciousness of my wee granny’s soups and stews.
It goes without saying that you can’t make a good pot of soup or stew without a rich base stock. Traditionally, stockpots were on the go all of the time – simmering away over the fire or on the stove with bones and leftovers continuously replenishing it. These days, some home cooks tend to use stock cubes, but I find that relying on cubes alone leads to a soup or stew with very little body.
My wee granny always had her base stocks prepared in advance. I follow in her footsteps and tend to either make my stock the day before I need it or make a huge pot and freeze it.
The most important thing to remember about a good stock is that it needs time... hours and hours of time, but you don’t have to stand over it and watch it. You can leave it alone. Just throw your bits and pieces in the pot, cover with water, put a tight lid on and leave it alone for at least four hours, but preferably longer.
Something else that’s very important – throw nothing away. Keep and freeze every chicken, turkey and duck carcass. Keep and freeze every trimming from every meat you’ve used to cook with. Save the lamb bone from the leg you have on Sunday. Oven roast and then keep beef bones, ox tail bones and pork bones. Waste nothing... including skin and fat. If you haven’t used the juices from a roast for gravy – don’t discard – keep for your stockpot. And, what about the outside celery stalks that you tend to discard, or the stalks of broccoli and cauliflower? The outside leaves and stalks of cabbages? The leftover raw or cooked vegetables? Yes, you’ve guessed it – throw in the stockpot. Just make sure everything is washed under cold running water
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