Name: Winter Vegetable Broth with Barley Bannock
Ingredients: 2 tb Vegetable oil; 1 Onion; roughly chopped; 2 Celery sticks; 2 Carrots; 2 Leeks; sliced; 2 Parsnips; diced; 1 lg Potato; diced; 50 g Prepared pearl barley; (See end of recipe; ; for details); 600 ml Vegetable stock; 100 ml Dry sherry; 1 sm Bunc parsley; Salt and pepper; 100 g Barley flour; 75 g Plain flour; 1/2 ts Cream of tartar; 1/2 ts Salt; 150 ml Buttermilk; (or milk and natural; ; yoghurt mixed half; ; and half); 1/2 ts Bicarbonate of soda; Flour; for dusting; 75 g Softened butter; 1 sm Mixture of fresh herbs

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Can’t, Cook, Won’t, Cook	4	servings

INGREDIENTS

2	tb	Vegetable oil
1		Onion; roughly chopped
2		Celery sticks
2		Carrots
2		Leeks; sliced
2		Parsnips; diced
1	lg	Potato; diced
50	g	Prepared pearl barley; (See end of recipe
		; for details)
600	ml	Vegetable stock
100	ml	Dry sherry
1	sm	Bunc parsley
		Salt and pepper
100	g	Barley flour
75	g	Plain flour
1/2	ts	Cream of tartar
1/2	ts	Salt
150	ml	Buttermilk; (or milk and natural
		; yoghurt mixed half
		; and half)
1/2	ts	Bicarbonate of soda
		Flour; for dusting
75	g	Softened butter
1	sm	Mixture of fresh herbs

INSTRUCTIONS

FOR THE BROTH
FOR THE BARLEY BANNOCK
FOR THE HERBED BUTTER
1 Prepare the broth by heating the vegetable oil in a large pan. Add the
chopped onion and allow to soften. Chop the celery and carrots into
approximately 2.5cm/1" chunks.
2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl barley
and vegetable stock into the pan and boil. Cover and simmer for 10-12
minutes. Add more water if necessary.
3 For the Barley Bannocks: Mix together the two flours, cream of tartar and
salt in a large bowl.
4 In a small bowl mix the buttermilk and bicarbonate of soda and add to the
flour mix. Bring the mix to a soft dough and knead for a minute on a
lightly-floured surface.
5 Divide the dough into four and form into discs 9cm/3 1/2" in diameter and
1cm/ 1/2" in thickness. Cut a cross almost all the way through the dough.
6 Heat a griddle pan on a medium heat. Place the four doughs onto the pan
and cook for 3-4 minutes on each side, or until golden.
7 For the Herbed Butter: Finely chop a selection of herbs and add them to
the softened butter. Season well and beat together until thoroughly mixed.
8 Spoon into a small butter dish and smooth over with a palette knife.
Decorate with a herb leaf. Finely chop the parsley for the broth. Stir the
dry sherry and parsley into the broth and season.
9 Ladle the broth into a soup bowl and put in a serving plate. Serve with
the barley bannocks and herb butter.
For the Pearl Barley: Wash thoroughly in cold water, put in a pan, cover in
cold water, boil and simmer for 30 minutes.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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