Scots Broth

 

Traditional Scots Broth is made with mutton, or at least a mutton bone.  However, it is quintessential peasant food, making use of cheap and readily available ingredients.  I rather suspect that there were many crofts and cottages that rarely saw meat and that my version isn't too far from the original.  This is a great meal for those on a small income.

 

The soup made from dried and winter vegetables.  Leeks are often used, as are 'neeps', better known as swede (or rutabaga in USA).  Kale or cabbage can be added and often are, but they tend to make the soup smell a bit sulphorous by day two, so if you feel that you might be eating this soup for a while, I would suggest chopping and wilting some and stirring it into the bowl as you serve, on the first day.  Cabbage is worse for this, so you might be happy just adding the kale towards the end, so that it still has some texture.  The rest of the vegetables should be thoroughly softened.

 

Although it's called a broth, this is actually a pretty substantial soup and the starches will thicken it up overnight.  You will undoubtedly need to water it down the next day.  I use white pepper in this recipe.  This is the pepper that was generally used in Britain until the late 70s when black peppercorns and grinders became popular.  It is quite different from ground black pepper, with more pungency and less savour.  I think it seems the right one to use, but use black if you prefer or if that's all you have.  Don't go overboard with herbs - there wouldn't be many available in a cottage garden in the colder months in Scotland.  But I suspect dried thyme would be readily available.

 

If your seawater is clean, use 1/3 to 2/3 fresh water.  Don't add any more salt until you've cooked the soup and tasted it.

 

Serves 2, very generously

 

Ingredients

 

1 tbsp of oil

I large onion, chopped

salt 

I large or 2 medium carrots, diced

1 large or 2 medium parsnips, diced

1 medium potato, diced

1/2 tsp celery seed OR 1 stick celery diced

1 tsp stock powder

1/4 cup dried peas (eg blue peas)

2 tbsp yellow split peas

2 tbsp split lentils

1/2 cup barley

1/2 tsp dried thyme

1/2 tsp white pepper

about 3 cups water

fresh parsley

 

Method:

• Soak the whole peas in the usual manner in your pressure cooker.
• When you're ready to make the soup, add the oil.  Then add the onion and cook for a few minutes with the peas, together with 1/2 tsp salt and mix well.
• Add the carrots, parsnips, potato and celery seed.  Sprinkle over another 1/2 tsp of salt and stir everything together.  Cover with a cup of water.
• Mix in the stock powder and then add the split peas, lentils and barley. Stir well.
• Now add another 2 cups water, if your pressure cooker can take it.  The split peas and lentils are inclined to foam up and block the vent, although the oil should prevent this, so don't overfill the pan.
• Spoon in the thyme and the pepper, cover the pan and bring up to pressure. 
• Cook for 7 minutes and let the pressure come down gradually.
• Once you can remove the lid, taste the soup and add more salt, pepper and thyme if you think it needs it.  Take out some grains of barley and a couple of peas to check that they are cooked through.  If not, cover and give the soup another couple of minutes under pressure, letting the pressure down gradually.
• If the soup seems too thick, thin it with more hot water and taste again.  It should be generously seasoned with salt and pepper
• If you have such a thing on board, chop some fresh parsley and add it to the soup.  Stir it all again and let it stand for a few minutes.

Serve hot, with fresh bread - or on its own.  This is definitely a meal in a bowl.

 

Note:

• Ensure that your root vegetables are all cut to about the same size so that they will cook evenly. 

Variations:

• Vegan ghee is a good alternative to oil, especially if you only have olive oil. 
• Add some shredded cabbage or kale. 
• Use a small turnip or swede instead of parsnip.  Alternatively, you can use less carrot and parsnip and add turnip and/or swede.  Or double the recipe and use them all (but you will need a large pressure cooker).
• You can add replace the onion with a leek or use both, but beware of overloading the pan!
• Use a different stock powder, or leave it out altogether. There will still be plenty of flavour. 
• Chana dal can be used in place of yellow split peas, which is what I do, because I always have them on board. 
• Use black pepper if you don't have white. 

  

You will find many more recipes for Soup here

 

Chana dal with courgettes

 

Edit   I made this the other night and found it rather bland, so decided to alter the recipe.  However, I then thought that this is actually a very good introductory curry for people who don't like their food too 'hot' or are a bit cautious about the whole concept of curry.  Therefore, I've decided to insert the additional ingredients in italics, so that you can decide whether or not to add them yourself.  The only really 'hot' addition would be chilli powder.

 

Chana dal are split brown chickpeas and look very similar to yellow split peas. I've seen various ways of cooking this curry, some of which appear to have the chana dal served very firm. This one cooks them to a tender state; because it uses a pressure cooker, it also requires less time and fuel. This is a good curry for someone who wants to start out with ‛authentic’ curries, because there aren’t many spices and the only one that you're unlikely already to have in your lockers is asafoetida; on the other hand, you're not likely to find the recipe in most Western food blogs.

 

Courgettes/zucchini can sometimes present a problem for voyagers. In places where they’re grown, you are likely to be offered them frequently. When they're very fresh, they'll keep for days or even a fortnight without refrigeration, which is just as well, because a generous gift of courgettes will take up a lot of room in any fridge. I have on occasion, been swamped with them and I like this recipe, because you can use up your surplus of courgettes without requiring other vegetables for the recipe. If you are really swamped with them, you can make a courgette curry, without the dal and just use as many courgettes as you think will suffice for a full, main course!  Chana dal goes very well with the courgette: the different textures complement one another. If you're trying to use up your courgettes, you can add more than is recommended in the recipe, but remember that they produce a lot of moisture, so use the minimum with your dal when you cook it (ie 2:1 water to dal by volume). The end result is an attractively colourful dal, with the green courgette and the red tomatoes a pretty contrast to the yellow dal.  However, if you don’t want to use fresh tomatoes, or part of a tin, you can add purée to get the flavour.

Serves 2

 

Ingredients

 

1/2 cup chana dal

1 cup water

1/8 tsp ground turmeric

1 medium courgette, cut into half moons

1/4 tsp salt

1/4 tsp Kashmiri chilli powder or 1/8 tsp cayenne

1 tbsp oil/ghee/coconut oil

1/4 tsp cumin seeds

1/4 tsp mustard seeds

pinch asafoetida (omit if GF)

1/2 tsp garlic paste

1/2 tsp ginger paste

1 green chilli, minced

1 small onion, finely chopped

1 medium tomato, chopped (or I whole canned)

1 tsp ground coriander

1/2 tsp dried fenugreek leaves

Method:

• Put the chana dal in the pressure cooker, together with the water and turmeric, bring up to pressure and cook for 7 minutes. Reduce pressure naturally.
• Once you can take the lid off, add the courgette and salt. If the dal is very dry, add a couple of tablespoons of water.
  
• Cover the cooker and put it over a low flame and gently simmer the dal and courgette until the latter starts to soften, at which stage you can remove the lid, because by then the courgettes will have exuded their juices. Now add the chilli powder. Keep an eye on it so that it doesn’t overcook – you still want a bit of texture in it. Add more water, if you think it needs it, but usually the courgettes let out a lot of moisture.  (If you want the courgette to be a bit softer, just replace the lid and bring the cooker back up to pressure.  Immediately remove it from the heat and let it lose pressure naturally.)
  
• Make the tempering. Put a small frying pan over a medium heat and add a glug of oil or a scoop of ghee or coconut oil.
  
• When the oil is hot, add the cumin and mustard seeds and let them sizzle for a few seconds. (If you’re not sure the oil is sufficiently hot, just put a few in the pan first.)
• Now add the asafoetida and the onion - don’t let the asafoetida burn.
• Cook for about a minute and then add the ginger, garlic and green chilli. Cook until the onion becomes translucent.
• Now add the chopped tomato and coriander and cook for a further couple of minutes.
• By now the courgette should have softened. Check the texture, taste to see there is sufficient salt and then pour in the tempering. Add the dried fenugreek leaves.
  
• Carefully, mix everything, ensuring you neither mash the chana nor break up the courgette,  and simmer for a further 5 minutes.

Traditionally, this curry is served with roti or naan, but you can serve it with rice if you’d rather.

Notes:

• If you don't have chana dal, then yellow split peas will work fine. They may cook a little more quickly, so it’s probably worth letting the pressure off after 5 minutes and checking them.
• Use 1 clove garlic, finely chopped instead of the paste
• Use 1/2 tsp ginger, grated instead of paste.
• Use a few cherry tomatoes, halved, instead of the chopped tomato, or, as suggested in the intro, 1 tbsp tomato purée.
  

Split pea soup

Split peas are more a cool climate food because for some reason, they don’t keep well in the tropics: after being on board for about a year, they completely refuse to soften, even with pre-soaking and cooked in a pressure cooker. Chana or toor dal might keep better, but I’ve never tried.   However, they would work well in this recipe, which, while pretty much the same as lentil soup, tastes completely different and makes a pleasant change when you’re eating a lot of soup.

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

 

Serves 4 to 6 as a starter, 2 for a main course 

 

Ingredients

 

1 tbsp olive oil OR butter

1 onion

1 cup split peas

4 cups water

2 tbsp lemon juice

salt and pepper

Method:

• Heat the oil in a large saucepan or pressure cooker. Chop the onion and cook it for about 5 minutes until it has started to brown.
• Stir in the split peas. Add the water and bring to the boil. If you’re using the pressure cooker, cook for 5 minutes; if cooking conventionally, simmer for about 20 minutes.
• Reduce pressure naturally. Using a potato masher, or stick blender, purée the soup. Add the lemon juice and season with salt and plenty of black pepper. Serve very hot, with warm bread and butter.

Variations:

• Dal Soup is a warming alternative. Chop 1 garlic clove and some fresh ginger and fry it with the onion. Stir in 1/2 tsp turmeric, 1 tsp coriander and 1 tsp cumin. Add 1/4-1/2 tsp chilli, if you want a soup with a bit of zing. Cook as above. Add 2 tbsp lemon juice just before serving with bread or chapatis.