Recipes
Blind Scouse Recipe
Ingredients
10 Portions
Potato: 1.5k
Carrot: 250g
Onion: 100g
Swede/Turnip: 100g
Leeks: 100g
Pearl Barley: 25g
Fresh Parsley: 5g
Bay Leaf: 1
Vegetable Stock: 2ltr
Seasoning: To Taste
Fresh Thyme: 2g
50 Portions
Potato: 7.5k
Carrot: 1.25k
Onion: 500g
Swede/Turnip: 500g
Leeks: 500g
Pearl Barley: 125g
Fresh Parsley: 25g
Bay Leaf: 5
Vegetable Stock: 10ltr
Seasoning: To Taste
Fresh Thyme: 10g
100 Portions
Potato: 15k
Carrot: 2.5k
Onion: 1k
Swede/Turnip: 1k
Leeks: 1k
Pearl Barley: 250g
Fresh Parsley: 50g
Bay Leaf: 10
Vegetable Stock: 20ltr
Seasoning: To Taste
Fresh Thyme: 20g
Method
Dice the potatoes in various sizes and add to the vegetable stock with the diced carrot, swede, onion, leeks and pearl barley. Bring to the boil and simmer for 45–60 mins until nice and thick, add more stock if needed. Finish by chopping parsley & thyme and season well to taste.
Key Points
Allergens
Gluten, Mustard, Celery, Sulphites, Milk, Eggs
