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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Recipe: Memories of Verona - Gorgonzola and Walnut Pasta

It's a hard nut life for us

Six years ago, Keith and I were in Verona celebrating our 6 month anniversary of being married.  On the second night we stumbled upon a tiny restaurant where for forty six euros Keith and I enjoyed a feast worthy for a king, which include three courses, a prosecco aperitif, coffees and a shot of grappa (which we are not really fans of but the waiter was really friendly so it was hard to say no).  The most memorable part of the meal was the pasta which Keith has re-created tonight.  The gorgonzola cheese works perfectly with the walnuts which give the dish a lovely texture. Keith's Italian friend Tony came around for dinner this evening so the pressure was on to make something that could pass off as authentic cooking from his motherland. Thankfully, our guest was not disappointed and described the dish as heavenly.

Ingredients

• 200g pasta
• 100g Gorgonzola cheese cut into cubes
• 80g pancetta or bacon
• 100g Mushrooms, coarsley chopped
• 2 tbsp Créme fraiche
• 40g walnuts smashed or blitzed into small pieces
• 1 small ciabatta roll, blitzed into crumbs
• 2 cloves garlic, finely chopped
• chopped parsley

Method

1. Put the pasta on to boil
2. Whilst the pasta is boiling, cook the pancetta in a frying pan or skillet on a medium to high heat (no oil required)
3. Add the mushrooms to the meat after about 2 to 3 minutes, reduce the heat and cook for a further 3 minutes.
4. Remove the pancetta and mushrooms from the pan into a suitable container and set to one side.
5. Heat the pan with a couple of tablespoons of olive oil and then add the garlic.
6. Add the bread crumbs after about 20 seconds and mix well with the garlic. Reduce the heat so you don't burn the bread or the garlic and cook toast until golden brown.
7. Drain the pasta but keep a few table spoons of the water. Return the pasta and water to the pan.
8. Stir in the cheese, walnuts and creme fraiche followed by the bacon and mushrooms and stir well.

Serve in a pasta bowl and top with the toasted crumbs and chopped parsley.

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