Raise Money for Oxfam and Save Money Yourself:
Groupon are teaming up with food blogger and campaigner Jack Monroe this January to offer a deal of 5 exclusive recipes costing less than £5 to make, to Groupon customers, raising money for Oxfam.
Jack has created 5 delicious, budget busting, healthy recipes to help you get through January on a shoestring, all can be made for £5 or less, and will feed a family of four. The recipes are available to customers in a handy downloadable recipe booklet from http://gr.pn/jack from Tuesday January 20th – Tues 27th, for a £5 donation to Oxfam made through the site.
Jack’s Five for Five recipes are:
Tinned pear turnover
Kale, barley and cumin soup
Spicy Dal Makhani Indian dish
Soda Bread (of which leftovers can be made into Brown bread ice cream)
Pulsed cauli tabbouleh
Recipe: Kale, barley and cumin soup
Barley is one of the cheapest grains currently available in shops and supermarkets, and my mum made pearl barley soup for us when I was a child, loaded with tiny chopped spring vegetables, carrots, spring greens and nutty pearl barley. I’ve taken her Northern Irish heritage and added some of my favourite spices for a warming, wholesome soup. Soaking your barley overnight isn’t essential, but it softens it a little, which shortens the cooking time needed. If you forget to soak it, or decide to cook this off the cuff, just add half an hour to the cooking time from when you add the barley.
Serves 4 hungries or 6 lighter portions:
200g pearl barley, rinsed and soaked (an hour will do)
3 onions, red or white
6 fat cloves of garlic
a little butter or oil for frying
1 tsp cumin
2 large carrots, grated
1.5l good vegetable stock (or chicken, if you prefer)
1 tbsp sugar
½ tsp turmeric
1 tbsp vinegar
zest and juice of a lemon
100g sour cream, or lightly salted natural yoghurt
- First, rinse your barley, then cover with cold water and leave to soak for an hour or so, ideally overnight, but I know I’m not always that organised! When soaked, drain and rinse it, and set to one side.
- Then grate your lemon zest – it’s easier to do it with a whole lemon than one that’s been halved and squeezed, so do it now and set to one side – you’ll need it later!
- Finely slice 2 of your onions and peel and chop your garlic, and toss into a saucepan with the oil or butter, cumin, and a pinch of salt. Cook on a very low heat for 20 minutes, stirring occasionally to cook evenly. When the onion and garlic are softened, grate one of your carrots and add to the onions and garlic, and stir. Add the barley, pour over the stock, squeeze in the lemon juice, and bring to the boil.
- Cover the pan and reduce to a simmer for 40 minutes, checking every now and again that there is enough liquid – if the soup starts to dry out, add a cup of water and stir well.
- After half an hour, start to prepare your garnish for the top. Finely slice your last onion and grate your carrot, and pop into a frying pan with a little oil. Fry on a medium heat until soft. Add the sugar, cumin and vinegar and crank the heat up high to caramelise, stirring all the time to stop it sticking and burning.
- To serve, chop the kale and stir through. Ladle into bowls, and top with sour cream, spiced carrots and onions, and a pinch of lemon zest. Enjoy!