ABC iview | Maggie Beer's Chicken and Barley Soup Recipe | Maggie Beer's Big Mission | ABC iview @abciview | Uploaded July 2024 | Updated October 2024, 1 day ago.
Maggie Beer and Chef Sas make chicken and barley soup for the aged care residents (full recipe below). #MaggieBeersBigMission
Subscribe now: ab.co/subscribe
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Australia's food icon, Maggie Beer, leads an ambitious world first social experiment to transform the meals and dining experience at an aged care home.
Maggie Beer’s Big Mission - Stream now on ABC iview: ab.co/MaggieBeersBigMission
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FULL RECIPE | CHICKEN AND BARLEY SOUP
Preparation time: 60 minutes
Cooking time: 30 minutes
Yield: 100 x 200g = 20L
Best: Barley, brodo stock and slow-cooked onions can be cooked in advance
Ability: Easy
Equipment: Stove, stockpot, food processor, chopping board, knife,
gastronorm trays, stick blender (for texture modification)
INGREDIENTS (8 / 100 servings)
1280m / 16000g (ml) Chicken brodo stock
80g / 1000g Barley, uncooked
150g / 1860g Carrot, diced
150g / 1860g Sweet potato, diced
65g / 800g Slow cooked onions, diced
50g / 600g Celery, diced
5m / 60m Extra virgin olive oil
1g / 10g Salt
pinch / 2g Pepper
Parsley for garnish
CHICKEN
160g / 2000g Chicken thigh
5m / 60m Extra virgin olive oil
pinch / 5g Salt
pinch / 2g Pepper
METHOD
1. Rinse the barley and place into a saucepan on the stove, cover the barley with four times the amount of water and bring to a boil over high heat. Reduce the heat to low and simmer for 30 to 40 minutes or until tender.
2. Place the chicken thighs in a bowl with extra virgin olive oil, salt and pepper, place on a lined gastronorm tray and bake in the oven at 160 degrees for 15 minutes. Once cooked dice the chicken into 1 cm pieces.
3. Take the sweet potato, celery, and carrots, and put them through the food processor to dice with a 1 cm to 1.5 cm dice attachment.
4. Transfer these into a bowl, add extra virgin olive oil and salt then arrange on lined gastronorm trays, place these in the oven at 220 degrees to burnish slightly, approximately 10 to 15 minutes.
5. With a knife and a chopping board, hand dice the slow-cooked onions.
6. Place a large stock pot on the stove add half the brodo stock, and add all of the prepared ingredients. Top up with the remaining brodo stock and simmer gently for 30 minutes.
7. Take the parsley and place in the robot coupe and blitz until finely chopped.
8. To serve, add the parsley and stir through the soup. Ladle portions into bowls and top with a sprinkling fine grated parmesan cheese (optional).
TEXTURE MODIFICATION AND THICKENED FLUIDS
- This soup is a ‘mixed consistency’ for texture-modified diets and residents requiring thickened fluids, simply separate the required potions into another stock pot and blend the soup until smooth.
- To thicken the soup further, simply add some more barley.
NUTRITION INFORMATION - Serving size: 200 g
Energy 498 kJ
Protein 6.4 g
Fat, total 4.5 g
- saturated 1.2 g
Carbohydrate 11.5 g
- sugars 3.4 g
Sodium 756 mg
Maggie Beer and Chef Sas make chicken and barley soup for the aged care residents (full recipe below). #MaggieBeersBigMission
Subscribe now: ab.co/subscribe
___________________________________________
Australia's food icon, Maggie Beer, leads an ambitious world first social experiment to transform the meals and dining experience at an aged care home.
Maggie Beer’s Big Mission - Stream now on ABC iview: ab.co/MaggieBeersBigMission
This is the official ABC TV + iview YouTube channel. Here you’ll find a mix of trailers, behind the scenes content, interviews and clips from all your favourite ABC shows.
Create an ABC Account to stream more on ABC iview: ab.co/SignUp
___________________________________________
Follow ABC TV: instagram.com/abciview
Like ABC TV: facebook.com/abctv
Follow ABC TV: twitter.com/abctv
Follow ABC iview: tiktok.com/@abciview
___________________________________________
FULL RECIPE | CHICKEN AND BARLEY SOUP
Preparation time: 60 minutes
Cooking time: 30 minutes
Yield: 100 x 200g = 20L
Best: Barley, brodo stock and slow-cooked onions can be cooked in advance
Ability: Easy
Equipment: Stove, stockpot, food processor, chopping board, knife,
gastronorm trays, stick blender (for texture modification)
INGREDIENTS (8 / 100 servings)
1280m / 16000g (ml) Chicken brodo stock
80g / 1000g Barley, uncooked
150g / 1860g Carrot, diced
150g / 1860g Sweet potato, diced
65g / 800g Slow cooked onions, diced
50g / 600g Celery, diced
5m / 60m Extra virgin olive oil
1g / 10g Salt
pinch / 2g Pepper
Parsley for garnish
CHICKEN
160g / 2000g Chicken thigh
5m / 60m Extra virgin olive oil
pinch / 5g Salt
pinch / 2g Pepper
METHOD
1. Rinse the barley and place into a saucepan on the stove, cover the barley with four times the amount of water and bring to a boil over high heat. Reduce the heat to low and simmer for 30 to 40 minutes or until tender.
2. Place the chicken thighs in a bowl with extra virgin olive oil, salt and pepper, place on a lined gastronorm tray and bake in the oven at 160 degrees for 15 minutes. Once cooked dice the chicken into 1 cm pieces.
3. Take the sweet potato, celery, and carrots, and put them through the food processor to dice with a 1 cm to 1.5 cm dice attachment.
4. Transfer these into a bowl, add extra virgin olive oil and salt then arrange on lined gastronorm trays, place these in the oven at 220 degrees to burnish slightly, approximately 10 to 15 minutes.
5. With a knife and a chopping board, hand dice the slow-cooked onions.
6. Place a large stock pot on the stove add half the brodo stock, and add all of the prepared ingredients. Top up with the remaining brodo stock and simmer gently for 30 minutes.
7. Take the parsley and place in the robot coupe and blitz until finely chopped.
8. To serve, add the parsley and stir through the soup. Ladle portions into bowls and top with a sprinkling fine grated parmesan cheese (optional).
TEXTURE MODIFICATION AND THICKENED FLUIDS
- This soup is a ‘mixed consistency’ for texture-modified diets and residents requiring thickened fluids, simply separate the required potions into another stock pot and blend the soup until smooth.
- To thicken the soup further, simply add some more barley.
NUTRITION INFORMATION - Serving size: 200 g
Energy 498 kJ
Protein 6.4 g
Fat, total 4.5 g
- saturated 1.2 g
Carbohydrate 11.5 g
- sugars 3.4 g
Sodium 756 mg
