I'm writing this here because I'm not yet sure it's repeatable. If it proves to be, then I'll put it in my recipe book.

I've never previously managed to make either a good barley stew without allium poison, or a lamb stock I'm happy to eat. This is both, perhaps the things are connected? This turned out really well!

Lamb stock
bones from a slow cooked lamb leg
some of the roasting pan juices, minus as much fat as possible
1 carrot
parsley
2 bay leaves
pig spoon of salt (1/4t)
cover with water, simmer 3hrs, chill, remove fat

Stew
stock from above
tin tomatoes
3 mushrooms, chopped (could use more, this is what I had)
1 carrot, grated
glass red wine
1c pearl barley
parsley
oregano
pepper
2se porcini powder
1se chipotle powder
bring to boil, simmer 1hr
add about a cup or more of chopped leftover roast lamb, allow to heat through.

added late to balance flavours:
salt
1/2se cinnamon (thanks Mrsbrown for this trick)
big pinch sugar.
(maybe a little tom paste would work better than a tin?)

se = spoon end = about 1/16 teaspoons

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