VEAL OR CHICKEN STEW WITH HERBS & BARLEY
In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken.
Provided by Millereg
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
- Add the barley, water, vinegar, bay leaves and seasoning.
- Bring the pot to the boil, cover it and simmer gently for 1 to 1 ½ hours or until the meat is really tender and ready to fall from the bone.
- Add the sage and continue to cook for several minutes.
- Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable.
MEDIEVAL RABBIT, VEAL, OR CHICKEN STEW WITH HERBS AND BARLEY
Make and share this Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley recipe from Food.com.
Provided by TrebleChef
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
- Add the barley, water, vinegar, bay leaves and seasoning.
- Bring the pot to the boil.
- Cover it and simmer gently for 1 - 1 1/2 hours or until the meat is really tender and ready to fall from the bone.
- Add the sage and continue to cook for several minutes.
- Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.
- (We served them on bread trenchers at our feast.).
TRADITIONAL IRISH STEW WITH PEARL BARLEY
I got this recipe off from my friend's mum when we were in Ireland last year for our summer holidays. It is different from the other recipes I have found here with the addition of pearl barley. The original recipe states to add in the meat and the vegetables all in at once but I find that the veggies get a bit mushy with the long cooking time, so I add in the vegetables during the last hour. So, you could do it either way! I usually serve it with Irish Soda Bread. Here is Ms Happy Farmer's Recipe #228509 which we truly enjoyed!
Provided by AaliyahsAaronsMum
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Start off by trimming and cutting away excess fat off the meat.
- Pat the pieces dry and in a bowl toss them with flour.
- In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
- In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
- Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
- Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
- Increase the heat and bring it to a simmering point.
- Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
- After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
- Carefully stir in 2 tbsp of chopped parsley and take it off heat.
- Garnish with the remaining 1 tbsp of chopped parsley and serve!
Nutrition Facts : Calories 1377.8, Fat 90.2, SaturatedFat 35.6, Cholesterol 209.8, Sodium 999.2, Carbohydrate 82.5, Fiber 11.4, Sugar 7.4, Protein 58.5
CHICKEN STEW WITH HERBS
Make and share this Chicken Stew with Herbs recipe from Food.com.
Provided by Sackville
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the unpeeled potatoes on to boil in salted water.
- When cooked, drain and return to the pan, covered with cold water.
- Leave for a couple of minutes, drain again and remove the skin.
- Keep the potatoes warm.
- Meanwhile, heat the oil in a heavy frying pan and stir in the onion.
- Cook for a few minutes until the onion softens.
- Then add in the garlic and chicken.
- Stir occasionally until the chicken turns white, season generously with salt and pepper, sift the flour of the top and stir until it disappears.
- Add the wine and stir until it thickens with the flour.
- Let it simmer for a couple minutes, then add the stock and bouquet garni.
- Return to a boil, reduce the heat immediately and simmer half covered for about 15 minutes.
- Separately, boil the carrots and leeks until cooked.
- When tender, add a cupful of the cooking water to the stew along with the carrots and leeks.
- Stir in the peas.
- When cooked, garnish with chopped parsley and serve over the cooked potatoes.
Nutrition Facts : Calories 519, Fat 15.3, SaturatedFat 2.7, Cholesterol 106.3, Sodium 363.8, Carbohydrate 41.7, Fiber 7.4, Sugar 9.5, Protein 46.2
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