Recipes
Blind Scouse
Ingredients
10 Portions
• Potato: 1.5kg
• Carrot: 250g
• Onion: 100g
• Swede/Turnip: 100g
• Leeks: 100g
• Pearl Barley: 25g
• Fresh Parsley: 5g
• Bay Leaf: 1
• Vegetable Stock: 2L
• Seasoning: To taste
• Fresh Thyme: 2g
50 Portions
• Potato: 7.5kg
• Carrot: 1.25kg
• Onion: 500g
• Swede/Turnip: 500g
• Leeks: 500g
• Pearl Barley: 125g
• Fresh Parsley: 25g
• Bay Leaf: 5
• Vegetable Stock: 10L
• Seasoning: To taste
• Fresh Thyme: 10g
100 Portions
• Potato: 15kg
• Carrot: 2.5kg
• Onion: 1kg
• Swede/Turnip: 1kg
• Leeks: 1kg
• Pearl Barley: 250g
• Fresh Parsley: 50g
• Bay Leaf: 10
• Vegetable Stock: 20L
• Seasoning: To taste
• Fresh Thyme: 20g
Method
1. Dice the potatoes in various sizes
2. Add to vegetable stock along with diced carrot, swede, onion, leeks, and pearl barley
3. Bring to boil and simmer for 45–60 minutes until thick (add more stock if needed)
4. Finish by adding chopped parsley and thyme
5. Season to taste
Key Points
Allergens
Gluten, Mustard, Celery, Sulphites, Milk, Eggs
