Recipe of the week…………pearl barley

Barley, roasted vegetable and caramelized garlic risotto

Risotto

Serves: 4
Pearl barley makes a great alternative to arborio rice in risottos as it doesn’t require constant stirring and gives a lovely nutty texture to the dish. Here it is combined with oven roasted vegetables and caramelised garlic.

4 tbsp extra virgin olive oil

2 large onions

8 large garlic cloves

250 g carrots, roughly chopped

250 g baby beetroot, cut into wedges

250 g peeled pumpkin, diced

2 sprigs each of fresh thyme and rosemary

350 g pearl barley

100 ml dry white wine

1 litre chicken or vegetable stock

25 g freshly grated Pecorino or Parmesan

2 tbsp chopped fresh basil, plus a few leaves

salt and pepper

Preheat the oven to 200 c/fan forced 180c and line a roasting tin with baking paper. Cut 1 onion into thin wedges and place in the prepared tin with the garlic, carrots, beetroot, pumpkin, herbs and salt and pepper. Add half the oil, stir well and roast for 45-50 minutes, stirring half way through until the vegetables are tender.

Meanwhile, after the vegetables have been cooking for 15 minutes, finely chop the remaining onion. Heat the oil in a saucepan and fry the onion with a little salt and pepper for 5 minutes until softened. Add the barely and stir for 1 minute until all the grains are glossy. Add the wine and boil until evaporated, then add the stock, bring to the boil and simmer gently, uncovered for 30 minutes until the barley is al dente and the liquid absorbed.

Remove the vegetables from the oven and stir into the barley with the cheese and herbs. Season to taste and serve with extra cheese and basil leaves.

 

 

Recipe of the week…………….Ginger Cake

Sticky Ginger Cake with Figs and Caramel Sauce

sticky gingercake

Serves 12

This is a dark, sticky and totally delicious cake, topped with grilled figs and dulce de leche sauce.

250g unsalted butter, softened

225g caster sugar

125g soft brown sugar

3 eggs

75ml (110g) golden syrup

300g plain flour

11/2 tsp bicarbonate of soda

1 tbsp ground ginger

150ml hot water

4 figs

150g dulce de leche

Preheat the oven to 160c/325f/gas mark 3 and line a 22cm round cake tin with baking paper. Using a food mixer, beat the butter, caster sugar and 100g of the soft brown sugar together until pale and creamy, about 2 minutes. Beat the eggs in one a time until smooth and then beat in the golden syrup.

Remove the bowl from the mixer and using a large spoon fold in the flour, bicarbonate of soda, ginger and hot water until the mixture is smooth. Transfer to the prepared tin, smooth the surface and bake for 11/4 hours or until a skewer inserted in the middle comes out clean. Cover the top of the cake with foil if it starts to burn.

Remove the cake from the oven and leave to cool in the tin for 5 minutes. Transfer to a wire rack, turning upside down and leave to cool.

Just before serving, cut the figs in quarters and sprinkle with the remaining  soft brown sugar. Place cut side up under a hot grill for about 1 minute until they start to blister. Warm the dulce de leche in a bowl set over a pan of gently simmering water until it softens and is pourable.

Serve the cake in wedges topped with the figs and drizzle over the caramel sauce.

 

© Food & Travel magazine. First published November 2016. Recipe Louise Pickford. Photo Ian Wallace

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe of the week……………….steak!

Chimichurri steak sandwich with aioli and glazed onions

Chimichurri is piquant green herb sauce from Argentina and is commonly served with a variety of grilled meats. Here it adds a touch of class to a classic Sunday brunch pub sarni.

Steak Sandwich with chimicchuri

Serves: 4

3 tbs extra virgin olive oil, plus extra for frying

2 onions, thinly sliced

2 tsp chopped fresh thyme

1 tbs redcurrant jelly

4 x 150 g rib eye steaks

50 g baby spinach leaves

2 French sticks, split

1-2 tbs aioli

chimichurri sauce

1 bunch flat leaf parsley

1/2 bunch fresh coriander

125 ml extra virgin olive oil

3 tbs red wine vinegar

1 garlic clove, chopped

1 tsp ground cumin

a pinch dried chilli flakes

salt and pepper

beer, to serve

Start by cooking the onions. Heat the oil in a frying and add the onion, thyme and some salt and pepper and fry over a medium heat for 10 minutes until softened and lightly golden. Stir in the redcurrant jelly and cook for a further 5 minutes until jam like. Set aside.

Meanwhile, whiz all the ingredients for the chimichurri sauce in a food processor or blender until fairly smooth and adjust seasonings to taste.

Brush the steaks with a little oil and season lightly. Cook on a preheated ridged grill pan for 30 seconds to 1 minute each side until cooked to your liking. Rest briefly.

Cut the French sticks into 4 fill with the steaks, spinach leaves, chimichurri sauce, onions and some aioli. Serve at once.