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Barley
Feb 28, 2006 14:46:32 GMT 10
Post by braided-rug on Feb 28, 2006 14:46:32 GMT 10
earthnotes.tripod.com/barley.htmMy Mum loves barley. I have started eating it again, although not for a couple of months. Her recipe is with lamb shanks I think.
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Barley
Feb 28, 2006 14:48:42 GMT 10
Post by braided-rug on Feb 28, 2006 14:48:42 GMT 10
"Cawl Mamgu - Granny Broth (Welsh Mutton Broth)
Recipe Index Soups, Type First Course - Soup, Serves 6, Difficulty 2, Preparation time 00:15:00, Cooking time 02:00:00, Season All year, Cuisine English, Recipe Source Mietta from Jane Grigson
Preamble
"This is a dish for those who live in good mutton areas - in Wales, obviously, but also in parts of Scotland and England, where lean, fine-flavoured lam can be bought, even if true mutton can't. Cawl is Welsh for soup. It comes from caulis or colis, Latin for a plant stem or stalk - ususally of the hollow cabbage type. (Cabbage names such as kale, have the same origin.) Although the recipe for Welsh Mutton Cawl was first published in 1867 in Lady Llanover's Good Cookery, the dish has a long history like other peasant soups of Europe: French potee and garbure, for instance, or Scottish ****-a-Leekie which follows:"
Ingredients
2 lb best end of neck of Lamb
Salt And Pepper
1 large Carrot sliced (6-8 oz)
4 oz Swede or Turnip, diced
2 lb Leeks
4 medium Potatoes scrubbed
2 oz Pearl Barley
1 heaped tablespoon chopped Parsley
Method
Put the meat (don't cut it into chops, but have the joint chined) into a deep pot. Cover with water, add salt and pepper and bring to the boil. Skim off the greyish-brown foam. Put in the pearl barley, carrot, swede, potatoes and 1 large leek, whole, from the 2 lbs of leeks. Simmer for 1 1/2-2 hours, until the meat is cooked. Meanwhile, clean and slice the rest of the leeks, discarding the coarse green part. When the meat is done, divide it into chops; remove and peel the potatoes, then return them with the meat to the pot. Take out the large leek and discard. Put in the sliced leeks and parsley - cook for 5 minutes only - the leeks should still be crisp. Serve in soup plates, with a marigold flower or two on top if it's the season. Fingers of bread should also be provided.
Remarks
Appeared on menu: Cawl Mangu $1.80 (Granny's broth - lamb shank and vegetable and barley)"
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Barley
Feb 28, 2006 14:51:40 GMT 10
Post by braided-rug on Feb 28, 2006 14:51:40 GMT 10
Both from Mietta's www.miettas.com/Recipes/Soups/English/Scotch_Barley_Broth.html"Lamb With Barley Recipe Index Meat, Type Main Course - One-Pot M/C, Serves 4, Difficulty 1, Preparation time 00:10:00, Cooking time 02:00:00, Season Winter, Cuisine English, Recipe Source Tony Knox Preamble This dish is about the unctious nature of the dissolved barley and the taste of boiled lamb. A great comfort on a cold day. Ingredients 1 kg cheap cut of Lamb (boned cubed shoulder or chump chops) 400 gms Barley (pearled or unpearled) soaked 4 medium Carrots cut in chunks 400 gms sliced Onions onions 12 Parsley stalks tied together White Pepper to taste Salt to taste Water to cover Method Soak the barley overnight or boil briefly in plenty of water and leave for 2 hours. Drain. Cover the barley with fresh water and simmer for an hour. Add the other ingredients. Add more water (if required) to cover. Simmer gently until the lamb is cooked and the barley breaks up and becomes creamy - about one and a half to two hours. Be very careful not to let the mixture 'catch' (i.e. stick to the bottom of the pot and burn) during cooking. Variations This can be varied by adding more and different root vegetables, for example, parsnip. Potato can also be added for those addicted to layering starch on starch. Fresh peas thrown in at the end wouldn't hurt at all." |
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Barley
Feb 28, 2006 14:58:50 GMT 10
Post by braided-rug on Feb 28, 2006 14:58:50 GMT 10
"GRILLED CHICKEN WITH BARLEY PILAF (Low GI) From The Australian Women's Weekly Cookbook: Low-Fat Food For Life For People with Diabetes, A Heart Condition or Who Simply Want to be Healthy. Preparation time: 10 minutes Cooking time: 55 minutes Serves 4 Ingredients 1 cup (215g) pearl barley 2 cups (500ml) of water 2 cups (500ml) chicken stock 250g cherry tomatoes 150g yellow teardrop tomatoes 4 single chicken breast fillets (680g) 1/2 tsp of coarsely ground black pepper 1/2 cup coarsely chopped fresh basil 2 green onions, sliced thinly 1 tbsp Dijon mustard Method Preheat oven to hot. Cook barley with the water and stock in medium saucepan, uncovered, over low heat, about 50minutes or until most of the liquid is absorbed, stirring occasionally. Meanwhile, roast tomatoes in hot oven on baking- paper lined oven tray uncovered, about 20 minutes or until just browned and softened. Cook chicken on heated lightly oiled grilled plate (or grill or barbecue) until browned both sides and cooked through. Stir tomatoes, pepper, basil and onion gently into barley. Serve chicken, dolloped with mustard, with pilaf. Serve with a salad of fresh baby spinach leaves drizzled with lemon juice." From: seven.com.au/todaytonight/factfile/645124 |
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Barley
Feb 28, 2006 15:00:39 GMT 10
Post by braided-rug on Feb 28, 2006 15:00:39 GMT 10
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Barley
Feb 28, 2006 15:10:40 GMT 10
Post by braided-rug on Feb 28, 2006 15:10:40 GMT 10
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