Beef and Barley SoupIdeal for the cold winter months
Degree of difficulty: Low
Preparation Time: Approx 15 minutes
Cooking Time: 1 1/2 - 2 hours
You need:
1kg. shin of beef, cut into small dice
500g, beef bones, cut into 5cm lengths
3.5 litres water
2 teaspoons salt
1 1/2 cups each diced onions, carrots, celery, potatoes
1 cup each diced parsnip and turnip
5 ripe tomatoes, peeled and diced
1/2 cup pearl barley
freshly ground black pepper
2 tablespoons finely chopped parsley
Method:
Place beef and bones in a large stock pot and cover with water and salt. Slowly bring to the boil, then reduce to a simmer and cook for about 1 1/2 hours when the meat should be tender. Remove the bones and discard.
Add the vegetables and barley, and cook until all ingredients are tender. Add pepper and adjust salt if necessary. Serve soup in large bowls with a little parsley sprinkled over the top. Accompany with crusty bread rolls
From:
www.abc.net.au/westqld/stories/s575042.htmAutumn pumpkin barley risotto Vegan Yes
Vegetarian No
Category Main Course
Serves 4
Description comforting meal in a bowl
Time to prepare 1 hour of cooking
Ingredients 2 Tbs olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash vegan white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbs Massel stock powder
Either half bunch basil, NOT chopped
or
6 to 8 leaves sage
Squeeze of lemom (optional)
Instructions Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.
Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.
Fry til all is nicely browned and caramelised.
Add the drained barley and the white wine, and stir until the wine is evaporated.
Add the water and the stock powder.
Add whole leaves of basil.
Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.
Sprinkle with a touch lemon juice, if you like a little sharpness with the dish (optional).
Serve, with slow oven roasted tomatoes (done by cutting a few tomatoes in half, sprinkling with a little salt and sugar and garam masala, then spraying with olive oil spray and roasting in an oven with pilot light on for 8 hours) and fried garlic mushrooms.
Utensils Large pot or wok
Source greatdane
From:
www.vegsoc.org.au/recipe_details.asp?RecipeID=307
