'Mum's Barley Broth' The Co-operative Electrical Winter Warmer Challenge!

When I was growing up, I don't remember much about what we ate - I probably wasn't interested so long as I got fed (which I must add, I did get fed!). But one meal I do remember was my mum's 'barley broth'. I distinctly remember picking the carrots out of it - I loved the lamb and barley part, just detested the carrots!

But... I'm pleased to say that I now like carrots and so do my children, so this is my entry into the www.coopelectricalshop.co.uk competition. When I was challenged by The Co-operative to write about my favourite winter dish, mum's barley broth immediately came to mind!

Now that winter is upon us, there is one thing in particular that comforts us, year upon year, warming our hearts and making us feel human again: food. Nothing quite compares to a chunky beef stew or a hearty, peppery broth to help you thaw out on a cold winter’s night. Piping hot, substantial and incredibly tasty, winter comfort food provides something of an antidote from the arctic British weather conditions that chill us to the bone.

This recipe is tweaked slightly from how I remember my mum making it - why not try it yourself and let me know what you think? Enjoy!

Mum's Barley Broth - serves 4
400g lamb, diced
200g Barley/lentils/dried soup mix
4 carrots, peeled and sliced
1 onion, finely diced
1.5 - 2 pints lamb stock
Freshly ground salt and black pepper to season

 

1. Season the lamb and fry in a large saucepan in a little oil for 2-3 mins to seal the flavour in.
2. Add the onion and fry for a further 2 mins.
3. Add the stock, carrots and barley/lentils/soup mix and bring to the boil. Simmer on a high heat for 20 mins with the lid on and then turn down the heat and simmer over a low heat (lid on) for at least 1 hour. Or you can transfer to a slow cooker and cook gently for 3-4 hours.
4. Serve with crusty bread* (homemade and warm if possible!)

*We always had this soup with homemade chips, I'm not sure why as it's a slightly strange combination but we enjoy it now with crusty bread!

You adjust the amount of stock to your liking - the amount I use produces a pretty thick soup, so you can thin it out if you wish!

This soup is great for the winter and is low in fat, high in fibre and has slow-release carbohydrates to keep your energy levels up. It can also be frozen so why not double the amounts and freeze half for a quick and easy tea the following week?

You can join in with this competition too - full details here. Good luck!

 

Lamb chops with spring onion and mustard mash – Recommended Recipe!

Lamb Chops with Spring Onion and Mustard Mash – serves 4, ready in 35 mins.

Ingredients

800g Maris Piper or King Edward potatoes, peeled and cut into even-sized pieces

½ savoy cabbage, thinly shredded

25g butter

4 spring onions, trimmed and sliced

8 lamb chops

100ml milk

1 tbsp coarse-grain mustard

500g pot ready made lamb gravy, heated

Method

1.       Cook the potatoes in simmering, lightly salted water for 8-10mins until tender. Cook the shredded cabbage in lightly salted, boiling water for 5 mins and drain well. Meanwhile, melt the butter in a separate pan and cook the spring onions for 2-3 minutes, then set aside.

2.       Grill the lamb chops for 5-6 mins on each side (depending on the thickness).

3.       Drain the potatoes and return to the pan. Stand over a very low heat for a few minutes to dry off any excess moisture, taking care not to burnt them. Add the milk and heat until hot. Add the mustard and season to taste. Mash well, then stir in the spring onions and cabbage. Serve immediately with the chops and hot gravy.

Per serving: 553 calories, 9.7g sugar, 23.7g fat, 11.7g saturated fat, 1.8g salt.

Source: Asda instore magazine.

Lamb chop and spicy chip bake – Recommended Recipe!

Lamb Chop and Spicy Chip Bake – serves 4, preparation time less than 30 mins, cooking time 30 mins to 1 hour.

Ingredients

3 tbsp olive oil

2 large onions, peeled and sliced

750g frozen hot and spicy potato wedges

8 small lamb chops

1 tsp dried thyme

150ml lamb or chicken stock

1 tbsp tomato puree

Method

1.       Preheat the oven to 230C/Gas 8.

2.       Heat a large roasting tin on the hob, then add 2 tbsp of the olive oil.

3.       Put the onions in the tin and fry for about 5 mins, stirring often until golden. Remove from the heat. Scatter over the potato wedges. Put the chops on top, sprinkle over the thyme and drizzle over the remaining oil.

4.       Bake for 20 mins. Mix the stock with the tomato puree and pour around the chops in the tin.

5.       Bake for 10 mins until everything is brown and crisp. Season and serve.

Source: BBC Food website.

"Cool 2 Cook" Recipe Book

Everyone loves a freebie, especially something that you can use time and time again.  I picked up a free recipe book at a community event last year and have used it ever since!

"Cool 2 Cook" is a great child-friendly recipe book with healthy and nutritious meals which are easy to get the children involved in the preparation and cooking.  We have made each recipe numerous times - my personal favourite is the Welsh Lamb Tikka Wraps - the Fun Mini Pizzas are a firm favourite with my children!

The recipes provide plenty of opportunities to get the extra vegetables and fruits inside your children's tummies - I only know too well this can be difficult to achieve at times!  It is also bi-lingual Welsh/English, so as a Welsh-learner it gives me the opportunity to expand my vocabulary - I'm not quite ready to follow a complete recipe in Welsh; missing a vital ingredient would probably be the most likely outcome in that instance(!) but every little helps!

Another great point to make about the book is that the pages are wipe-clean... no matter how much of a tidy person you are, cooking with children always results in a splash or spillage or two!  For me, I always say that so long as you start off clean and tidy and clean up afterwards, the inbetween "messes" are all part of the fun!


You can download or request by email the recipe book here - it is produced and promoted by HCC Meat Promotion Wales promoting the use of Welsh Beef and Lamb.

I think this book will become a cookbook that is passed down and used for years to come.  I have some of my Mum's cookbooks that she doesn't use anymore - some more well read and well used than others but the best are the ones containing the quick and easy family recipes that I remember from growing up!

What about you, do have an old family recipe that you still use?  Don't worry - I won't be asking for the secret ingredients!