Gordon Ramsay's Easy Barley Risotto
If you've always wanted to be asked with Gordon's famous Where's My Risotto phrase, this delicious recipe will do the trick. Easy and simple, it's the perfect winter dish!
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Traditional Beef and Barley Soup Recipe
Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.
Beef and barley is a fantastic hearty soup jam-packed with meat, root veggies, and barley. It is a derivative of scotch broth which is classically made with lamb, and in some cases is all vegetarian, instead of beef. Beef and barley have been around since the 18th century and essentially was created based on the availability of the product, like many recipes that come from that era.
Ingredients for this recipe:
• 8 ounces roughly chopped bacon
• 2 pounds cubed beef stew meat
• 2 tablespoons olive oil, optional
• 2 peeled small diced yellow onions
• 3 thinly sliced leeks
• 4 finely minced garlic cloves
• 3 peeled medium diced carrots
• 3 medium diced celery stalks
• 1 peeled medium diced parsnip
• 1 peeled medium diced turnip
• 2 bay leaves
• 12 cups beef stock
• 2 cups pearl barley
• ¼ cup chopped parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• sea salt and pepper to taste
Serves 12
Prep time: 20 minutes
Cook Time: 2 hours
Procedures:
1. In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
2. Remove the bacon lardons and set aside and add the cubed beef into the pot and turn the heat up slightly to medium-high and cook until the beef is browned and cooked through, about 10 minutes.
3. Take the beef out and set it to the side.
4. If there is not enough rendered bacon or meat fat in the pot then add in the optional olive oil and over low heat caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
5. Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
6. Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
7. Finish with herbs, salt, and pepper, and serve.
Chef Notes:
How to Store: Place covered in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a small saucepot and cook over low heat until hot. You can also reheat in the microwave until hot.
Washing the barley is optional, I prefer not to.
If the beef stock is not available you can use chicken stock or even water.
You do not have to use fresh herbs at the end, however, if using dry herbs, add them in when you add in the beef stock.
360 Chef - Making Turkey, Mushroom, and Barley Casserole in the Instant Pot - geoffmobile
This is a 360 Video! Move your phone/tablet to explore or drag the screen on a web browser :)
Using a 360 camera, I show how to make a delicious Turkey, Mushroom, and Barley Casserole in the Instant Pot. This 360 video is filmed using the Insta360 One X 360 camera on a baseball hat mount.
Please subscribe :)
2 tablespoons butter
1 medium yellow onion, chopped (1 cup)
8 ounces thinly sliced cremini mushrooms
3 medium garlic cloves, peeled and minced (2 teaspoons)
1/2 or 3/4 pound lean ground beef or ground turkey
1 cup pearl barley (or more, up to 450g)
1 large round red tomato, chopped (1 cup)
1 tablespoon packed fresh sage leaves, chopped
Up to ½ teaspoon grated nutmeg (optional) OR 1 teaspoon of dried thyme
½ teaspoon table salt
½ teaspoon ground black pepper
2 cups beef or chicken broth
1 cup of peeled and chopped carrots (optional)
1 cup of chopped celery (optional)
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL
Melt the butter in a 3-, 6-, or 8-quart cooker. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the mushrooms, carrots, and celery, and continue cooking, stirring more frequently, until the mushrooms give off their internal moisture and it evaporates to a glaze, about 5 minutes. Stir in the garlic until aromatic, just a few seconds.
Crumble in the ground beef and cook, stirring occasionally to break up any clumps, until the meat loses its raw, pink color, about 2 minutes. Stir in the tomato, sage, nutmeg (or thyme), salt, and pepper until evenly distributed throughout the mixture.
Pour in the broth, turn off the SAUTÉ function, and scrape up any browned bits on the pot’s bottom. Stir the pot.
Add barley on top, and pat down but do *not* stir.
Lock the lid onto the cooker.
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 25 minutes with the KEEP WARM setting off
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the pot. Stir well, then set the lid askew over the pot and set aside for 5 minutes to blend the flavors.
- Recipe adapted by Geoff Peters from Bruce Weinstein and Mark Scarbrough
Geoff filmed this 360 video, a 360 degrees POV cooking video, using his Insta 360 One X Camera in Vancouver, BC, Canada, using the camera on a baseball cap mount.
Filmed with Insta360 One X in 5.7k resolution using manual video exposure, shutter 1/60, ISO 800, and the Incandescent white balance preset. Shot without using LOG mode. Edited in Adobe Premiere with Lock Direction on.
The audio is directly from the camera, with some music added throughout.
Thanks for watching!
Cheers,
Geoff
Notes:
Best viewed using the Oculus Quest, HTC Vive, Zeiss VR One Plus, or the Samsung Gear VR
Also compatible with Google Cardboard
Thanks for watching!
Cheers,
Geoff
Technical notes:
This 5.7k resolution video was captured using the Insta360 One X 360 camera. It was edited in Adobe Premiere Pro 2019.
Filmed with the Insta360 One X Camera
Looks good viewed with Zeiss VR One Plus:
Also viewable in Virtual Reality with Google Cardboard
About 360 videos on Youtube:
More 360 videos from Youtube #360Video
Easy and Delicious Recipe. Cook the barley noodle and mushroom together.
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Risotto recipes
pilaf recipes
barley noodle risotto with mushrooms recipe
risotto with mushrooms recipe
barley noodle recipes
How to make risotto?
A list of materials :
Half a tea glass of olive oil
2 chopped onions
400 grams of chopped mushrooms
1 tablespoon of butter
2 water glasses of barley noodles
Black pepper
Salt
Your favorite spices
4 water glasses of boiled water
half a bunch of chopped spinach
1 packet of cream
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Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! FULL RECIPE:
???? Beef Mushroom Barley Soup Recipe
Soups can be so easy and quick to make - and full of flavour! The secret ingredient in this soup is the Vegemite... Yeah we know; our friends in North America just screamed Yuck! But the Vegemite brings out all the flavour from the beef and mushrooms while allowing its own flavour to disappear. Give it a try; you'll love it.
Ingredients
1 lb (500 g) stewing beef, cut into 1 cubes
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
½ tsp (2 mL) dried thyme
2 Tbsp (30 mL) olive oil
1 cup (250 mL) diced onions
1 cup (250 mL) diced celery
1 cup (250 mL) diced carrots
6 cups (1.5 L / 500 g) sliced mushrooms
6 cups (1.5 L) chicken stock
2 cups (500 mL) water
½ cup (125 mL / 100g) barley (pot or pearl)
1 Tbsp (15 mL) tomato paste
1 Tbsp Vegemite (or Marmite yeast paste)
1 bay leaf
Method
Season beef with salt, pepper and thyme.
In a Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; then brown beef on all sides.
Remove to a bowl.
Add remaining oil to pan (if needed).
Then cook onions, celery and carrots over medium heat, stirring occasionally until tender and onions are translucent.
Add mushrooms and continue cooking, stirring often.
You want most of the mushroom liquid to evaporate.
Stir in stock and water, scraping up any fond in the pan.
Add barley, tomato paste, bay leaf and Vegemite.
Return beef and any accumulated juices to pan and bring to a boil.
Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour.
Discard bay leaf before serving.
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