Skip to main content

Lamb and barley stew.

Lamb & Barley Broth
This is the inspiration for this recipe: http://www.cuisine.com.au/recipe/lamb-and-barley-broth

My sister loves recipes, food, taste and sometimes she reads a recipe and thinks "Hey! Frillypants could do this one!!" Sister made it for my Failsafer when she went for a sleepover. I tend to stick to the recipe, with the necessary FS amendments (eg spring onions for onions; Canola oil) but last night I 'beefed' it up a little with some potato. It became a little Irish Stew-ish I suppose. I'm thinking that Failsafe eating is easier in Winter with the nourishing one-pot stews and so on.

Ingredients:

  • 750g - 1 kilo diced lamb
  • 100g pearl barley (or buckwheat for gluten-free)
  • 1 tsp salt
  • 2 litres cold water (2.5 if you want it more brothy) (or homemade vege stock)
  • 2 leeks, finely quartered and sliced
  • 2-3 Spring onions
  • 2 carrots finely diced
  • 1 swede, finely diced
  • 200g savoy cabbage, finely shredded
  • 1 tab parsley leaves, finely chopped

Method:
  • In a large, heavy pot, combine lamb, barley, salt and water
  • Slowly bring to the boil, skimming of the froth as it accumulates on top
  • Cover and gently simmer for 1 hour
  • Clean up kitchen and then chop vegies (this is more a note for myself)
  • Add the vegies and simmer for another hour
  • Add parsley in last minutes, stir through.
  • Serve on a bed of rice or with steamed veg.

    Verdict: 'Nom nom nom nom' is all I heard at the dinner table. Then I heard 'Is there more?'
    I feel so extraordinarily relieved when this is how it goes. Incredible how much my personal happiness relies on dinner going well.

    Tweaks: This was originally a soup, albeit a very substantial soup. It has swede and cabbage in it which would go beautifully in this stew. Unfortunately I didn't have swede and I ran out of room in the pot anyway. The leftovers have gone into the freezer and will feed the whole family again if I add rice and veg. Hmmm, maybe even pasta??  


    Tweeks:  25/02/11  Today I am sick with a cold *pouts* and my FACE is killing me.  I don't normally get colds.  I am known in these parts as "Last Man Standing".  So,  having defrosted some diced lamb I had to cook it and I was after something nourishing and comforting.  But when I looked in the pantry,,  NO BARLEY.  Not even soup mix.  So...  I washed some green and red lentils and chucked them in.  

    Essentially, I am saying that this recipe is sooooo easy to change around.  I chucked it all in the cast-iron pot at about 10am, no pre-cooking;  just threw it in,  covered it with ample water and put it in the oven at approx 160degC until we came home from the last Milo Cricket session for Ms C&D at about 6:30pm.  (They got certificates and medals!  They were thrilled!!!  The cricket assoc sure knows the way to a kid's heart... medals!  Maybe I should start awarding them.  On the other hand....  maybe not.)




    Comments

    1. OK gonna give this a go. Should I wait for the vege glue details or will it be ok without?

      ReplyDelete
    2. Hee hee. It can survive without the vege-glue, maybe put in the swede and cabbage instead? Or not!

      As I was disorganised, we had the leftovers tonight, instead of later in the fortnight. The vege-glue might have to go. Hmmmm. Made it so gluggy!

      ReplyDelete
    3. Hi Frillypants. Just wondering if the 2 hour cook time on this would be ok for failsafe elimination diet, or do I need to face my fears and actually use the pressure cooker dh bought me?!
      Also, I'd imagine it'd be ok to substitute failsafe home made chicken stock? I made some last week and it's in the freezer dying for a cause worthy to defrost it :)

      ReplyDelete
    4. Hi Rachael, on Elimination diet, I would minimise the time of cooking as much as possible. I've wondered about Pressure Cookers. Do they do the maximum cooking with the least amine production? Or do they just create amines faster??? The jury is still out on that one.

      Perhaps leave this recipe until you've finished the Elim Diet phase and you're more aware of where the intolerances lie so it doesn't cloud any results.

      As for the stock, certainly this dish is worthy of your precious stock.

      ReplyDelete
    5. Ps I also feel that my happiness is related how well my evening meal goes down!

      ReplyDelete
    6. Im still in the strict elimination phase. Thinking I pop all the ingredients in the slow cooker and yhrn just add the lamb once I get home so it cooks for 1 hour? Would this work?

      ReplyDelete
      Replies
      1. Hi anon, as I've said to the previous commenter, this might not be the best recipe for strict elimination phase, however, anything that minimises the meat's cooking time is going to be better for reducing possible amines.
        Part of what makes this recipe so relish is the slow-cook of the lamb. SO it might just be best to wait until you've got a better idea of your amine limits. Thanks so much for your message, frillypants x

        Delete

    Post a Comment

    Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

    Popular posts from this blog

    Sandra's No-Tomato Sauce

    I have been using this all over the place...  and a bit like the Deli Chicken,  it has helped save Failsafe cooking all over again.  People on the facebook Failsafe pages are talking about it,  it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.

    Oh,  but first,  here's --->  Sandra's original.



    Ingredients :

    1 tin Red Kidney Beans, drained and rinsed150g Pear, about 2 large halves1 teaspoon Citric Acid1/4 cup (50g) Brown Sugar1 teaspoon Salt2 medium Carrots*, peeled and roughly chopped 1 stick Celery, roughly chopped4 Spring onions roughly chopped3-4 cloves of garlic1/2 cup WaterMethod:
    Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 secondsAdd waterWith MC in, cook for 25minutes,  Speed 3,  100ºC Purée by gradually increasing to Speed 9 for about 15 seconds*Moderate Salicylates

    Verdict:  When I first tasted this I thought....    >.<  ewwww!...  but then I remembered I'd just ta…

    Real Deli Chicken

    The internet community is amazing, isn't it?  I have been a part of special interest forums (infertility, breastfeeding, homebirth, parenting, Thermomix, Failsafe diet) and I love that there's always someone out there with the information you need.  This recipe is exactly that.  On the 'Beyond Failsafe - Biomedical Treatment for Food Intolerances' facebook group, one person asked for some 'chicken-y school lunch ideas'.  Along came Meredith H. with her very simple answer.  She soaks chicken in brine,  poaches it...  and as easy as that you have a very commercial-tasting 'Deli Chicken' with no cruddy ingredients what-so-ever.  Her kids call it 'white bacon'...  we played around with 'chacon', 'bicken'...  and the winner is Real Deli Chicken.


    INGREDIENTS:
    500+g chicken breast filletsAbout 1/4 cup salt1 Litre Cold Water, METHOD:
    Dissolve salt in water by stirring wellPut in whole chicken breasts, cover and place in fridge Soak for 2-3…

    Yorkshire Pudding

    Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever.

    I am in the habit of making this with most roasts now, whether it's red or white meats, and it tastes so yummy with the meat and roasted veggies.  The recipe that I have says cooking time is 40-50 minutes,  which is seriously wrong. No idea where they got that? What I normally do is, when I have taken the cooked meat out of the oven to rest, and the veggies are still cooking, I put my 12-hole muffin tray in to start heating up.  I've already put a tiny dribble of a failsafe oil into each cup.  After a few minutes, I take the hot muffin tray out and, working very quickly, I pour the batter into each cup to about 1/3 full.  This will fill all 12 cups, giving the frillipantii 2 each... because we're greedy-gubbinses when it comes to Yorkshire Puddingses.

    INGREDIENTS

    125g plain flour2 eggs1 tsp salt275g milkMETHOD Put all ingredients into Thermomix and mix on Speed 5 for 5 secondsScrap…