Comments on: Mutton Neck and Pearl Barley Stew

by: stu

Fri, 06 Mar 2009 12:39:34 +0000

I have just preparing this dish, i’ve never done a stew before and found this by chance, it’s sitting in the fridge at the moment ready to cook a little later, I was quite amazed that i could get everything from my local supermarket, even the lamb neck, although the pearl barley did take some looking for.

will let you know the results later

by: Jeanne

Thu, 15 Nov 2007 14:32:05 +0000

Highgate is lovely - but I don’t envy you The Hill! On the bright side, at least you don’t have to climb The Hill at the end of the day The stew looks gorgeous and perfect for the chilly weather we’re having…

by: Schmoofaloof

Fri, 12 Oct 2007 10:14:17 +0000

Hey Ros,

My boyf. used to live near highgate and the first day he started cycling he said The Hill nearly killed him. Avoid at all costs!

I’ve never cooked with pearl barley, but this looks perfect. And only 5 steps! Good to hear you’re settling in nicely.

by: Trig

Tue, 09 Oct 2007 16:58:03 +0000

Hi Ros,

Your story really amuses me because I remember driving up highgate hill one time when I had the window down and I got a huge bit of grit in my eye while going up the steep incline. I started to seriously panic because I was in agony and literally couldn’t see out of one eye. It took me half an hour to get the grit out while badly parked by the side of the road. Bad memories of Highgate Hill! Not to put a downer on your casserole of course, which looks and sounds like my cuppa tea. Don’t you just love the way pearl barley soaks up all those flavours. I had mash potato with my lunch at work today. Here in Spain and also typically in France they use insane amounts of butter, I think it was something like 50:50 potato:butter. You know when it’s really glossy like that it’s gonna be so bad for you.

by: Joanna

Tue, 09 Oct 2007 11:02:08 +0000

Great winter food. Slow cookers are great, although you have to brown the meat in something else, so there’s more washing up. The other way forward is to make the casserole the day before you want it (or a couple of days), put it in the fridge. This has the advantage that you can peel off the fat in one easy go, because it will have solidified at the top. And the flavours have a chance to intensify.

So glad you’ve settled in enough to feel you’ve got time to cook

Best wishes
Joanna
joannasfood.blogspot.com

by: Amanda (Little Foodies)

Mon, 08 Oct 2007 22:16:46 +0000

Motorised shopping trolleys will be the next big thing. They will far outstrip the Sinclair C5 (it wouldn’t take much) and will not look out of place on The Hill! Maybe not, but how about a slow cooker? An easy reward, a slow cooked dinner after all that exercise but without the 3 hour wait after you’ve got in.