Soups continued | Chicken |
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Barley soup with sugared parsnips
Serves
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
2.Heat oil in a
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
4.Just before serving, melt butter in a
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
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
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
3.Serve hot accompanied with
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