Have you ever played that game with your kids where you say a word and then they say the next word that pops into their little minds? It’s good for a laugh on a long car trip. Astonishing how often a word can be followed on by the word ‘fart’ (unless you have lovely daughters, whose vocabularies are possibly a little larger).
It makes you realise how many words really do belong together. I’ll play it with myself to demonstrate.
Likewise, there’s a long list of flavours that just belong together.
During the winter you could come over and I could offer you a warming bowl of lamb soup, but really it sounds pretty dull, doesn’t it? Lamb & barley soup however is a classic food combination that gets people seriously excited and for good reason. It’s fan-tas-ma-gorically good, especially when combined with a heap of vegies and chucked into the slow cooker for 8 hours. This recipe is one of those golden moments of family food since it’s easy to make (no browning anything, just chuck it all in), envelops your house in a day-long saliva-inducing fragrance and results in a dinner that requires diddly-squat effort throughout the afternoon.
Even better, this pulps up beautifully into baby food and toddlers can have this as more of a stew with some of the liquid drained off.
Really it’s one of those blissful kitchen moments. Enjoy.
Slow cooker lamb & barley soup
I would urge you to make this according to the recipe without leaving anything out. All the ingredients meld to make a truly fantastic winter dish.
1 onion, finely chopped
1 fennel, finely chopped (please don’t leave this out – it is the KEY ingredient – if you truly think you hate it, then just use half)
2 carrots, peeled, diced
2 sticks celery, finely diced
1 cup peeled, diced sweet potato
2 cloves garlic, peeled, smashed (I give them a good thump with the side of my knife)
1 litre salt-reduced beef stock
400g can crushed tomatoes
1 fresh rosemary spring
1 fresh bay leaf (invest in a bay tree in a pot – hugely handy & the leaves are MUCH tastier than dried)
1/2 cup pearl barley, rinsed, drained
2 lamb shanks
Put all the vegies into the cooker bowl. Toss to mix them thoroughly. Pour over the stock & tomatoes. Add in the herbs and barley. Push in the shanks.
Cover and set to low for 8 hours.
Just before serving, remove the shanks to a bowl, use forks to shred the meat. Discard the bones and mix the meat back through the soup. Discard the bay leaf.
Serve with a smattering of parsley & crusty bread.
Serves 2 adults & 3 kids