BARLEY TEA RECIPES

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BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES



Brown Windsor soup | Beef recipes | Jamie Oliver recipes image

Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 13

1 large knob of unsalted butter
olive oil
500 g diced stewing steak
1 tablespoon Marmite
1 splash of Worcestershire sauce
1 red onion
2 carrots
3 sticks of celery
1 fresh bay leaf
1 sprig of fresh rosemary
1 tablespoon plain flour
2 litres organic beef stock
150 g pearl barley

Steps:

    1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
    2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
    3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
    4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
    5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
    6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
    7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
    8. Serve with hunks of soda bread for dunking.

Nutrition Facts : Calories 321 calories, FatContent 9.9 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 26.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

SLOW-COOKER VEGETABLE SOUP WITH BARLEY RECIPE ...



Slow-Cooker Vegetable Soup with Barley Recipe ... image

Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.

Provided by Betty Crocker Kitchens

Total Time 8 hours 25 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 16

1 cup uncooked regular pearl barley
1 dried bay leaf
1/2 teaspoon fennel seed
1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
1 cup sliced celery (2 medium stalks)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
2 cloves garlic, minced
1 large dark-orange sweet potato, peeled, cubed
1 1/2 cups frozen corn (from 1-lb bag)
1 1/2 cups frozen cut green beans (from 1-lb bag)
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
6 cups water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

Steps:

  • In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
  • Cover; cook on Low setting 6 to 8 hours.
  • About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

Nutrition Facts : Calories 135 , CarbohydrateContent 33 g, CholesterolContent 0 mg, FiberContent 6 g, ProteinContent 4 g, SaturatedFatContent 0 g, ServingSize 1 1/2 Cups, SodiumContent 780 mg, SugarContent 8 g

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IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
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Total Time 1 hours 55 minutes
Calories 777 calories per serving
    1. Preheat the oven to 180ºC/gas 4.
    2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
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