Recipe: Pearl barley risotto with chicken and mushrooms

Upon the fields of barley

When we dined at Texture in November, we had an unforgettable cod and barley risotto courtesy of Michelin Starred Chef Aggi Sverrisson.  We have not been able to get it out of our minds and I have become obsessed with trying to re-create it.  However, taking baby steps we decided to attempt a very simple traditional risotto recipe, with the exception of using arborio rice.  The tiny baubles of barley are perfect if you prefer your foods al dente.  Barley is quite firm and the robust textures leaves you feeling intensely satisfied.

Since January is health kick month, you will find this a great low GI recipe, which compared to rice is a preferable option in terms of regulating hunger and your energy levels.  It therefore make a great, easy weekend cheat-treat. We have more experimental ideas that we are eager to try out with barley.  Watch this space.

Ingredients

• 3 tbsp olive oil
• 150g uncooked pearl barley
• 1 small onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 600ml Chicken stock
• 175 ml glass of dry vermouth
• 200g chicken breast
• 100g mushrooms
• 40g grated parmesan
• Salt and freshly ground black pepper

Method

1. Cut the chicken breast into small pieces and cook in a frying pan with 1 tbsp of the olive oil for 6 minutes until browned. Season and leave to one side.
2. Roughly chop the mushrooms (not too fine and not too chunky) and fry for 3 minutes until cooked.
3. On a medium to low heat, add 1 tbsp of the olive oil into a good sized saucepan and add the onion and garlic. Fry gently for about 5 minutes until it becomes soft and aromatic.
4. Add the barley straight to the pan with the vermouth and stir for about a minute.
5. Add one ladle full of the stock to the barley and give it a good stir. As the mixture becomes a little drier, use the ladle to add more stock. Keep repeating until the stock has all gone, expect this to take up to about 30 minutes and you should have a nice creamy risotto.
6. Stir in the cooked chicken and mushrooms, the parmesan, chopped chives and serve immediately.

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• Review: Texture - A Luxurious Guilt Free Michelin Starred Experience
• Peruvian inspired Quinoa with Butternut Squash and Toasted Pine Nuts
• Ten (somewhat) Easy Weight loss Tips

Recipe: Spicy Turkey and Peanut Casserole

The sequence of a life form braised in the sand, soaking up the thirst of the land

Turkey And Peanut Casserole

You may be sick of the sight of turkey at the moment, but if you have ever felt challenged by how to tenderise the most difficult bird on this planet, this recipe demonstrates how it is done.  We have even used the breast.  If you are on a budget at the moment (turkey is cheaper than chicken) and you want to eat lean meat, then this winter casserole is just the ticket.  On Sundays, when we have time, it is great to prepare a dish which is slightly more involved.  On weekdays, we try to spend no more thirty minutes on cooking.  Our casserole takes about 25 minutes to prepare and 40 minutes to cook.  Therefore, we would recommend it for weekend preparation.  It can also be made in advance and be kept refrigerated for up to 48 hours.  We would not recommend short-cutting on braising the turkey, as that is how the meat softens and soaks up the stock's lovely flavousr.  Why deep fry the nuts?  Try one after and you will taste the difference.  Doing so makes the peanuts' flavour pop and therefore your casserole becomes exponentially richer.  Patience dear readers.

Our casserole is spectacularly yummy.  The turkey was so tender and the peanut sauce was spicy and had a flavoursome kick.  We made two batches (although below is for two persons as always).  I will be counting down the days until when we can demolish the second serving!

Ingredients

• 400g lean turkey breast meat cut into 2cm cubes
• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped or crushed
• 1 fresh chilli, finely chopped
• 2 tsp tomato purée
• 140ml chicken stock
• 1 bay leaf
• 1 cardamom pod
• Salt and pepper
• 110g shelled unsalted peanuts
• Vegetable oil for deep frying
• 1 small green pepper, seeded and diced
• pinch cayenne pepper

1. In a deep flameproof casserole, heat 1 tbsp of vegetable oil and add the onion, garlic and chilli. Cook on a medium to low heat for about 5 minutes until the onions are soft.
2. Add the diced turkey and turn the heat up so that it can brown evenly. Stir frequently to ensure the onion mixture is coating the meat evenly.
3. After about 5 minutes add the tomato puree, bay leaves and press the cardamom pods with the side of a knife so they spilt open before you add them to the mixture. Stir well and then stir in the stock, bring it to the boil.
4. Let it boil for about a minute before turning the heat to a minimum and place a lid to let it simmer for 40 minutes.
5. Whilst the meat is simmering in the stock, take 150g of the peanuts and deep fry in the vegetable oil for 5 minutes until they are a deep and golden brown. Remove with a slotted spoon onto kitchen paper and try to remove as much excess oil as possible.
6. After the meat has been simmering for 40 minutes, remove from the heat. Use a ladle to remove 250ml of the cooking liquid and pout into a blender with the deep fried peanuts. Blend until you have a thick paste.
7. Return the casserole to a low heat and stir in the peanut paste until all the meat is evenly coated.
8. In a frying pan heat 1 tbsp of the oil and fry the remainder of the peanuts with the diced peppers. Add the cayenne pepper with a little salt and black pepper to taste until the peanuts start to brown and make a popping sound.
9. Serve the casserole on a bed of rice and sprinkle the peppers peanut mix on top

Peruvian inspired Quinoa with Butternut Squash and Toasted Pine Nuts

Where the road runs down but the butternut grove...

Quinoa And Butternut Squash

It is very rare that either Keith or I totally give up and stop eating a food because we can not stomach the taste.  However, the first time we attempted to prepare quinoa ourselves, we threw in the towel after two or three mouthfuls.  It was that bad!  Quinoa (pronounced keen-wah) is a seed, indigenous to South America.  You can find it amongst the barley, wheat, nuts and other cereals in your supermarket readily nowadays. There are two reasons why we persevered with cooking quinoa.  Firstly, when Keith's culinary mother from Peru prepares quinoa, it tastes delicious with its fluffy texture, nutty flavour and soft crunch.  Therefore, we concluded we must be buffoons and doing something wrong.  It turned out, you need to thoroughly wash the quinoa to remove the resin-like coating, which will otherwise make your beautiful dish taste bitter.  Secondly, quinoa is uber-healthy and has been recognised by the United Nations as a supercrop.  It is gluten free, rich in protein and high in minerals.  If it was good enough for the Incas when they built Machu Picchu, then it is good enough for us.

The below recipe was inspired by Keith's Peruvian mother.  We used butternut squash as it is in season at the moment.  Although, you could use other sweet meaty gourds like pumpkin if you desired.  He allowed the quinoa and vegetable to be fully drowned in stock and have all the wonderful flavours absorbed. 

Ingredients

• 100g quinoa
• 1/2 of a small butternut squash cut into 1.5cm cubes (about 280g)
• 1 echalion shallot, finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp fresh thyme, chopped
• 400ml vegetable stock
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 teaspoon lemon zest
• 3 tbsp toasted pine nuts
• 2 tbsp chopped coriander
• salt and pepper to taste

Method

1. Preheat oven to Gas Mark 6 (about 200C of 400F).
2. Toss butternut squash with 1 tbsp of the lemon juice, in an oven-proof dish, sprinkle with salt and pepper and bake for 20 minutes, stirring halfway through.
3. Rinse quinoa well in a sieve and allow to drain.
4. Heat olive oil in a large saucepan and fry shallots and garlic and cook until shallots soften slightly.
5. Add the quinoa and cook on a low heat until it has dried out and you start to smell a light toasty aroma.
6. Add the squash along with the thyme and vegetable stock. Reduce to a low heat and cover.
7. Cook for about 20 minutes, stirring once or twice, until all the liquid has been is absorbed.
8. Stir in the coriander, lemon zest and juice. Season to taste with salt and pepper, and add more lemon juice if needed.
9. Serve with toasted pine nuts sprinkled on top.

Keith served his butternut squash quinoa with grilled marinated chicken (as prepared for the Kebachelor). 

In the coming weeks, we are intending on preparing healthy, low fat dishes packed with flavour, seasonal herbs and vegetables.  We have a break with friends shortly and there will be a hot tub there folks.  Can you imagine our fear?  If you are having similar night terrors and sweats due to an impending break, watch our blog and join the journey to a svelte figure (or possibly what will end up being a week of sucking in one's roundy belly).

Related posts:

• Recipe: Aji de Gallina, a traditional Peruvian chicken dish
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Recipe: Bacalhau com Natas, traditional Portuguese Christmas Eve Dish (Salted Cod in Cream)

Cod Christmas spirit without a doubt

Actually, Bacalhau com Natas or Salted Cod in Cream is one of the many cod dishes the Portuguese may enjoy on Christmas Eve.  My Mother is Portuguese and we always have this dish, although other Portuguese favourites include Bacalhau da Consoada (Boiled salted cod served with potatoes and egg) or Gomes-Sá.  Bacalhau com Natas is our choice as it is does take a little effort to cook, but given Christmas Eve is a special occasion and the dish is luxurious, rich and creamy, it has become our family's dish.

Always worthy of note is that recipes vary from region to region, plus have evolved as they are passed down from generation to generation.  This is my Mother's recipe and we love it.  We hope you enjoy it too.

Ingredients:

For the Fish mixture:

• 4 pieces of Salted Cod.  Soak overnight in water which just covers the cod.  Then boiled for 10 minutes, shredded and de-boned
• 100ml of reserved boiled cod juice
• 5 medium onions, cut in rings
• 1kg of potatoes, diced and fried in vegetable oil
• 1 medium carrot, grated
• 2 Bay leaves
• 4 tbsp olive oil
• 1 glass of dry white wine
• 1/2 tsp nutmeg powder
• 2 piri piri chillis (optional for Portuguese bite)
• Black pepper

For the Cheese Sauce:

• 4 tsp Plain flour
• 560ml Semi-skimmed milk
• 4 tbsp Olive oil spread
• 100ml Double cream
• 215g Mature low fat cheddar cheese, grated
• A couple of grates of black pepper

Method

For the Fish Mix:

1. Heat the olive oil and add the onion rings and bay leaves.  Let the onions sweat until they are soft.
2. Add the cod, carrots, black pepper, wine, reserved water and the optional piri piri.  Mix.
3. Lastly, add the potato cubes and stir in.  Be careful not to over-cook the cod.
4. Transfer to a large over proof dish.
5. Pre-heat the oven to 220C (Gas Mark 6).

For the Cheese Sauce:

1. Melt the olive oil spread on a low to medium flame.
2. Add the flour and keep stirring until it forms a paste.
3. Add the milk a bit at a time, always stirring until it is absorbed by the paste.  Do not get overzealous and add too much.
4. Once all the milk has been added it should be a smooth, thickish sauce. Add 200g of the cheese half at a time, continuing to stir. 
5. Add the double cream and pepper.
6. Pour the sauce on top of the fish mix, add breadcrumbs and the remaining cheese.
7. Cook in the oven for 20 minutes or until cheese bubbles.

Serve with a salad and garlic bread. 

Wine Paring

Quinta do Espirito Santo Arinto Chardonnay 2009 (£6.99 from Laithwaites) Zesty characteristics and hint of spice will work perfectly with this creamy fish dish

On a practical level, you unfortunately can not find salted cod knocking around the cereal aisle.  It is a speciality item and we source our cod straight from Portugal.  You can and will find it in any Portuguese delicatessen (East and South London).  You could also try Italian, Scandinavian or Jamaican stores.  All very random I know.  When preparing the Cod, it is boney, so ensure whilst shredding you watch for those pesky bones as they can ruin your munching pleasure.

Lastly, I have cooked my Bacalhau com Natas today as we have come to realise over the years that it tastes better the day after it has been made, as all the flavours have melded together overnight (like chilli con carne or lasagne).  Therefore, not only is it a luxurious dish, it is also mega practical.  What a winner!

Recipe: UK National Curry Week. Kingly Lamb Korma, a kingly curry!

Korma korma korma korma korma chameleon

It has been over 200 years since the first curry house was opened in Portman Square in London.  Since then, the UK has claimed the curry as its national dish and this week from the 21st to the 27th November is National Curry Week.  This incredible curry is from Keith’s first “cook book” sixteen years ago.  His housemate, who was in marketing, had a stack of these “cook books” / pamphlets as promotional material lying around the house. Despite the relative unsophisticated nature of our source the curry is wonderfully authentic.

In Kingly Lamb (aka Shahi Korma) the succulent lamb, is slow cooked until tender and the blend of spices are spot on to provide the dish with heat. The crunchy almond texture contrasts beautifully with the softness of the lamb.  What’s more it is super healthy.  We have made it with low fat natural yoghurt, fresh plum tomatoes and lean lamb. Try not to get put off by the long list of spices.  The actual preparation time excluding the marinating (2 hours) and simmering (45 minutes) is only about 20 minutes.  

Marinade ingredients:

• 10 almonds coarsely chopped
• 1/2 tsp cumin seeds
• 1/4 tsp coriander seeds
• 3 whole cloves
• 2 cardamom pods
• 3cm cinnamon stick
• 1/4 tsp ground nutmeg
• 1/2 tsp black pepper corns
• 1 tsp dried chilli flakes
• 125g low fat yoghurt
• 1 tsp salt

Other ingredients:

• 350g lean lamb, diced
• Thumb sized piece of root ginger peeled
• Half a head of garlic, cloves peeled
• 1 medium onion
• 1 tbsp lemon juice
• 1 tsp soft brown sugar
• 1 tbsp vegetable oil
• 3 plum tomatoes, seeded and finely chopped
• 1/4 tsp turmeric

Method:

1. Heat a frying pan to a medium to high heat. Add the marinade spices to one half of the pan and the chopped nuts on the other half. Toast the spices and nuts for a couple of minutes, move them around a little. Remove the nuts from the pan and keep to one side. Don't worry if some of the spices slightly get mixed up with the nuts. 
2. Grind the toasted spices with a pestle and mortar with the dried chilli until you have a powder.
3. Mix the spices with the lamb in a bowl until the meat is evenly coated. 
4. Pour the yoghurt over the meat, add the salt and mix well.  Cover with cling film and leave to marinade for two hours. 
5. Finely chop the onion, ginger and garlic all together.
6. Heat the oil in a pan, add the ginger, onion and garlic and fry gently for 2 minutes.
7. Add the tomatoes, turmeric and cook for a further 2 minutes.
8. Add the lamb with its marinade, sugar, nuts and the lemon juice and stir. 
9. Reduce heat to a simmer, cover and leave to cook for 45 minutes to an hour, stirring occasionally. Add a little water if it becomes too dry during cooking. 
10. The sauce should thicken up and evenly cling to the meat.     
11. Add a little extra seasoning if required. 

We served this with pilau rice, mini naan bread and chapati.  Grab your Cobra beer or glass of Californian Syrah and tuck in.  Proper nosh!

Related Posts

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Recipe: Smoky and fiery salami pasta

They get hope from fire and smoke

Our smoky and fiery salami pasta will have you thinking about this dish long after you have finished the last cavatappi. It's packed with good carbs and is a true winter warmer. We used an interesting salami which had fennel added. Normally I find fennel quite robust tasting and the aniseed flavour and aroma is almost too over-powering. However, if prepared correctly it can mellow and soften around the edges. Keith can eat buckets of the stuff (but then he loves marmite)!

Ingredients

• 1 medium onion, finely chopped
• 3 cloves garlic, chopped
• 1 400g of tinned tomatoes, chopped
• 1 beef stock cube
• 100g of Italian Salami, chopped. We used a blend which had fennel
• 1 good handful of basil, chopped
• 1 tsp paprika, heaped
• 2 tsp chilli flakes (heat to taste)
• 2 tbsp honey
• 10 button mushroom, halved
• 2 tbsp of half fat creme fraiche
• 5oz of your favourite pasta
• Small splash of olive oil
• Seasoning to taste

Method

1. Fry onions in olive oil until translucent. Then add garlic.
2. Tip in tomatoes,basil, crumble in stock, basil, chilli flakes,paprika, honey and pepper. Simmer for 10mins. Taste and add more honey if required.
3. Add salami. Stir well
4. Allow to simmer until saunce has reduced.
5. Boil pasta until al dente
6. When sauce is ready, remove it from the heat
7. Stir in creme fraiche, mix with pasta and return to the heat for a couple of minutes 

Serve in large pasta bowls with a luscious green rocket and watercress salad and maybe pop some vine cherry tomatoes on your plate too. Finally shave fresh Parmesan as desired.This is pasta dish is so jammed packed with taste that I guarantee you will be telling yourself to slow down. I hope this has the desired effect! Buon appetito!

Recipe: Jazz up your week with a Cajun "Brown" Jambalaya

Jambalaya, Jambalaya, Porque mi vida, yo lo prefiero vivir asi

It s London Jazz Festival week (12th-19th November) and we wanted to bring you an authentic and moderately easy one-pot dish. We have made quick versions of Jambalayas in the past using ingredients you find in the pantry and freezer at home, with the underlying idea being a spicy paella. It should come as no surprise that the paella is the base of the Jambalaya. Creole Jambalaya originates from the French Quarter in New Orleans and contains tomatoes, which gives it the rich rouge appearance that is much more recognisable. The Cajun Jambalaya, borrowed from the French Creoles, originates from the Louisiana swamp lands, and is much spicier and smoky. Since the deep South is home to jazz, this recipe was begging to be cooked up. We used big fat chunky prawns and managed to source Cajun sausages from our local supermarket.

Ingredients:

• 2 chicken breasts, diced
• 8 large fresh prawns
• 1 medium red onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 Andouille or cajun style sausages (or a pork garlic sausage), cut in chunks
• 1 green pepper, finely chopped
• 1 stick celery, chopped
• 1 tsp ground coriander
• 1 tsp oregano
• 1/4 cayenne pepper
• 1/2 tsp white pepper
• 1/2 tsp paprika
• 1/4 tsp chilli powder
• 1 tbsp Worcestershire sauce
• 2 tsp Cajun hot sauce
• 1/2 tsp ground cumin
• 110g long grain rice
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh parsley
• 1 tbsp olive oil
• 300ml chicken stock

Method:

1. Remove heads, shells and tails from the prawns. Cut down the backs and remove the black vein.
2. Blend all the dry spices and mix in a bowl with the chicken and prawns.
3. Put the oil in a pan in a high heat with the onion, celery and green pepper for 3 minutes.
4. Add the garlic, Worcestershire sauce and then the rice.
5. Gradually pour in the stock and reduce the heat to a simmer.
6. When most of the liquid has been absorbed, add in the chicken, prawns and sausage pieces and stir.
7. Leave to cook on a gentle heat for 15 minutes, stirring occasionally. Add a little water if the mixture becomes too dry.
8. Season according to taste.

Serve in large bowls, with mixed fresh coriander and parsley sprinkled on top. Enjoy with some Diana Krall and a cheeky glass of a robust red (to take the spice). We would recommend a zinfandel (red) or a Riesling (white).