| 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.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”