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16
barley soup with sugared parsnips
Serves 8-10
11⁄2 cups / 300g pearl barley
10 cups / 21⁄2 litres chicken stock
2 tablespoons oil
2 large onions, peeled and finely chopped
4 garlic cloves, peeled and crushed
2 medium carrots, peeled and sliced
3 medium (400g) potatoes, peeled and chopped
2 celery sticks, sliced
2 bay leaves, halved
3⁄4 cup / 190ml milk
2 tablespoons butter
4 parsnips, cubed
1 teaspoon brown sugar
Pepper and salt, for seasoning
Chopped fresh mint, for serving
1. Place the barley with 31⁄2 cups of the stock into the
removable crockery bowl. Cover with lid and cook on
High setting 1-11⁄2 hours or until just tender.
2. Heat oil in a non-stick pan. Add onion and garlic and
cook over a medium heat until onion is soft.
3. Add onion mixture to the cooked barley into the
removable crockery bowl, stir in remaining stock,
carrots, potatoes, celery, bay leaves and milk. Cover
with lid and cook on Low setting 6-8 hours, Auto
setting 5-7 hours or High setting 3-4 hours. Remove
bay leaves before serving.
4. Just before serving, melt butter in a non-stick pan.
Cook parsnip for 1 minute, stir in sugar and cook until
parsnip is golden brown and tender.
5. Season soup with salt and pepper, ladle soup into
serving bowls and top with parsnip. Sprinkle with mint
if desired. Serve hot.
ChiCken with rosemary lemon and garliC
Serves 8-10
1 tablespoon olive oil
2 tablespoons butter
2.5kg chicken pieces, skin removed, bone in
1 cup / 250ml white wine
11⁄2 cups / 375ml chicken stock
1⁄3 cup / 85ml lemon juice
2 teaspoons cracked black pepper
3 small red chillies, finely chopped
2 teaspoons grated lemon rind
6 garlic cloves, halved
1⁄4 cup chopped fresh rosemary
1. Heat oil and butter in a non-stick pan. Cook chicken
over medium heat until golden brown.
2. Place chicken, wine, stock, lemon juice, pepper,
chillies, lemon rind, garlic and rosemary in the
removable crockery bowl. Cover with lid and cook
on Low setting 8-10 hours, Auto setting 6-8 hours or
High setting 4-5 hours.
3. Serve hot accompanied with oven-roasted potatoes,
pumpkin and steamed green beans.