Nick Nairn and Paul Rankin’s Asian Scotch Broth (or how to make Scottish/Asian street food)
“We hope you like this suggestion for fusing a traditional Scottish soup with typical Asian flavours. We do!”
Nick Nairn and Paul Rankin, celebrity chefs
You may have seen celebrity chefs, Paul Rankin and Nick Nairn present Paul & Nick’s Big Food Trip on TV, but here is Nick, our official chef of the BIG dinner 2, off duty at Bridge of Allan Station with his buddy, Paul, discussing soup for the BIG dinner 2!
In 1999, Paul was the first chef from Northern Ireland to be awarded a Michelin Star. He has written five cookery books & ran The Rankin Group chain of restaurants & cafés, including Cayenne and Roscoff in Belfast.
Nick Nairn and Paul Rankin’s Asian Scotch Broth
Use your own Scotch broth recipe – or you might like to try the one below.
Then add to taste:
Chilli black bean sauce
Soy sauce
Rice
Fresh coriander.
Scotch Broth
Ingredients (serves 4-6)
Carrots – 250g diced
Turnips – 250g diced
Onions – 2 large diced
Celery – 1 stalk chopped
Leek – 1 chopped
Pearl barley – 125g
Dried peas – 125g
Lamb stock – 2.3 litres
Kale – 85g shredded
Seasoning
Method
Put everything, apart from the kale, in a large pan and bring to the boil. Reduce to a simmer and cook gently for about 2 hours.
Add the kale and simmer for half an hour more or until the peas, barley and kale are tender.
Adjust the seasoning.
