VEGETABLE STEW (with Pearl Barley) **vegetarian**
RECIPE & VIDEO:
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RECIPE
Serves 4
2 tablespoons of olive oil
1 eggplant, diced in bite size (5cm)
1 brown onion, diced
2 large carrots, diced
1 cup pearl bailey
6 cups vegetable stock
1 small cauliflower, cut into florets
2 large broccoli heads, cut into florets
150g green beans, trimmed and cut into bite size
Salt & pepper
1/2 cup pesto
Sprinkle a generous amount of salt on the eggplant. Place the eggplant in a colander and allow bitter juices to form. After 10-15mins rinse under cold water.
I cooked my brocolli in the microwave for approx 6-7mins but if you wish you can add it to the stew at the beginning of the cooking.
Heat olive oil in deep casserole dish. Add onion and stir until just soft. Add eggplant, carrots , beans and cauliflower. Add pearl barley and combine. Add stock (which should cover to the top of the vegetables)
Add salt and pepper for seasoning. Add pesto and mix well. Bring to boil and simmer for 40mins. Add cooked broccoli (if you have chose to cook it in the micro otherwise add it with the rest of the vegetables in the pot) and simmer for a further 5mins. Remove from heat. Ready to serve.
I served it with steak but can be served perfectly on its own.
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Charlie Hibbert's Chicken, Barley & Morels
Roast chicken is always a crowdpleaser, but here it's taken up a notch thanks to the addition of a hearty barley stew, studded with luxurious morel mushrooms. You could use other dried wild mushrooms if morels are tough to track down, but they're well worth seeking out – their flavour is simply unmatched.
Charlie says: ‘Roast chicken is a simple pleasure; whenever it’s on the menu at the Ox Barn at Thyme, it becomes an immediate bestseller. Morels are a wonderful nutty, earthy mushroom. Their short season means they come at a price and often it’s easier to get hold of dried morels, which work beautifully in a sauce or stew such as this. If you can get fresh, ensure you clean them carefully with a pastry brush, as nooks in wild mushrooms harbour dirt and more. Cutting them in half is a good idea too. That said, if you manage to get hold of fresh mushrooms, it’s worth the effort. Skip the soaking step, and fry them in a pan with butter, following the instructions below after that.’
See the full recipe here:
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Mixed Bean Soup Recipe
Mixed Bean soup recipe from Robert Castellani, Executive Chef at Donovans in St Kilda, Melbourne.
Ingredients:
4 carrots
4 red onions
2 sticks of celery
1 small bunch of silverbeet
1 bunch Continental parsley
1 loaf of sourdough Casalinga
2 x 800g tins whole peeled tomatoes
1 bulb garlic, peeled
Rind of parmesan
500g fresh borlotti beans
700g cannellini beans
2 tbsp extra virgin olive oil,
for drizzling
Handful of yesterday's bread, torn
Serves 6 - 8
METHOD:
Cook the soaked white beans in a separate pot until they are soft -- about 40 minutes.
Cut the vegetables into rough shapes and sweat them in a bit of oil with the garlic in a large pot until soft, with the lid on.
Decrust the Casalinga loaf and soak it in the water (enough to cover loaf), until it is mushy or porridgey.
Mouli the whole peeled tomatoes with 3/4 of the cannellini beans into the vegetables.
Reserve the other 1/4 for garnishing.
Add all the remaining ingredients and just cover with water.
Cover the pot and put into the oven for 2 hours at 180c.
Add a chunk of yesterday's bread to each bowl and drizzle with the olive oil.
WINE SUGGESTION: Cabernet Merlot
Video Recipes - Barley & Tomato Risotto
One-Dish Dinner Week: Chorizo Kale Saute with Cannellini Beans - April 16th
Day two of One-Dish Dinner Week has us whipping up this delicious recipe with Linda Whitworth of the Alberta Barley Commission.
Vegan Kale, Lentil and Barley Stew
This very non-photogenic soup is one of my favourite, hearty stews! With tons of kale, lentils, barley, a load of spices and a kick of jalapeno, it is the perfect soup-season meal to cozy up! I made this for Friendsgiving and it was a popular soup, despite it's non-flattering qualities haha.
FULL KALE, LENTIL, BARLEY STEW RECIPE:
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