Scarborough Fair Stew Recipes

SCARBOROUGH FAIR STEW

Steps:

• Shred fresh sage leaves and mix with ground turkey.
• Make meat into meatballs using about 1- 2 tablespoons for each one.
• Heat oil in large pot over high heat.
• Add meatballs to pot and cook until brown on all sides, about 6 minutes.
• Remove meatballs from pan and set aside.
• Add vegetables to pot and stir frequently, cooking for 5 minutes.
• Add broth, meatballs and seasonings to pot.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Turn heat up to medium.
• Mix cornstarch with cold water, add to pot and stir until thickened.

SCARBOROUGH FAIR HERB BREAD

Steps:

• In a large bowl, combine 4 cups flour, yeast, sugar, salt and herbs. Add water; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Remove from pans to wire racks to cool. Brush with butter.

SCARBOROUGH FAIR STUFFING

Steps:

• In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. , Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

SCARBOROUGH FAIR CHICKEN

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
• Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
• Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 459
• Protein: 34g
• Carbohydrates: 76g
• Fat: 5g
• Cholesterol: 75mg
• Sodium: 54mg
• Fiber: 4g

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING

Steps:

• Pre-heat oven to 190C/375F/gas mark 5.
• Grease a large baking dish or tray about 12" by 8" in size.
• Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
• Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
• Add the bacon and onion mixture to the soaked bread and mix well.
• Add the rest of the ingredients - continue to mix them together thoroughly.
• Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
• Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
• Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
• Also great for picnics, brunch or breakfast.