Tag Archives: pearl barley

Pearl Barley and Puy Lentil Salad

I have recently started working at the gorgeous Anderson & Co in Peckham from Wednesday to Friday cooking breakfasts and lunches. The cafe opened nearly 2 years ago and have graced our local high street with excellent coffee and homemade food and cakes. The best thing about having a new job is all the new people to cook for. I have had a lovely freedom to experiment since starting and I hope to share a few of the recipes we have been serving up to our lovely customers.

This one had been brewing in my mind for a while as I absolutely adore pearl barley and its nubby, nutty little bite. I wanted to create a salad that was a substantial meal and contained enough variety in each bite to keep you interested. I find that a salad is often so samey, every bite the same combination. A great salad, awakens your tastebuds with texture, variety and flavour.

There are several elements to this salad to give it it’s zingy fresh mix of pimento, sweet squash and fresh mint but one of the main flavours comes from the marinaded peppers. These are equally good just on their own and keep excellently in the fridge. Make a big batch and serve them on pizza or as antipasti. Make these first, and roast the butternut squash for the salad at the same time.

Marinaded Peppers

6 Red cap peppers

1 tsp sherry vinegar

1/3 tsp paprika

1 tbsp olive oil

Brush a baking sheet with a little oil and turn the oven on high (Gas 6, 200 degrees)

While the oven is pre-heating, cut your peppers in half and remove the stalk and seeds.

Place the peppers face down, skin side up on the baking tray.

Put them in the hot oven until the skins are starting to blacken and the flesh shrink. About 30-40 minutes.

When they are ready take them out of the oven and move them from the baking tray to either a plastic bag or a bowl that you can cover with clingfilm. This makes the peppers sweat and after 15 minutes they will be cool enough to handle and the skins will peel off easily. Retain all the liquid they will have seeped out.

Once they are all peeled put the peppers and their lovely juices in a jar or bowl and add the vinegar, paprika and olive oil and mix.

 

Now your peppers are made we can get on with the salad…

Pearl Barley and Puy Lentil Salad

250g pearl barley

150g puy lentils

1/2 a butternut squash, cut into cubes about 2cm

A small handful of marinaded peppers torn into strips (and a few tablespoons of their juices if you can spare them)

1 large red onion, sliced into very thin rounds or strips

4 chorizo sausages

a large handful of parsley, chopped

a large handful of mint, chopped

A few spoons of yoghurt to serve, with extra mint stirred through if you fancy

 

First roast your butternut squash on a big tray with a slosh of olive oil and some salt and pepper for about 40 minutes at gas 6 or 200degrees

Cook the pearl barley and puy lentils in separate pans of deep salted water for the required amount of time (barley about 30-40 mins, lentils a little less). Both behave very well and need no pre-soaking or faffing.

Fry your chorizo in a pan until it’s sticky on the outside and has released it’s fiery red oil. Slice the chorizo into bite sized pieces.

When the lentils and barley are cooked, drain and while still warm, toss with the thinly sliced onions and a couple of tablespoons of the chorizo oil. When it has cooled add the butternut, chorizo, peppers and herbs and serve either slightly warm or at room temperature. It goes beautifully with a simple green salad on the side and a dollop of mint spiked yoghurt on top.

 

 

 

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Filed under Lunch, Meat, Pulses, Quick, Recipes, Starter, Supper, vegetables, Vegetarian

Feasting, Scrooge, and a Christmas Party

It’s all over… I ache, and my hands are a sight to behold with burns, grate marks and beetroot stains…but it was all worth it!

I have been cooking since Friday.

I started with the pork pies as I knew they would give me a huge sense of pride right at the beginning of the marathon but I also knew they would be tricky, nerve wracking and time consuming. They didn’t disappoint on all fronts!

Next I tackled the sweets, late at night with a glass of wine I stuffed orange flower scented almond paste into sticky prunes and dipped them in dark 70% cocoa chocolate… my gosh they are delicious (if I do say so myself!)

I was on a roll that night and because we had decided that of course we could throw our traditional Christmas party for 30 people the next day, I made 2 batches of pastry, 1 for the sausage rolls and 1 for the mince pies.

On Saturday I made the next pork pie, the pork stock for jelly (more on that debacle later), wrapped the sweets in waxed paper squares, 50 wild boar and venison sausage rolls, 50 mince pies and the pickled beetroot slices. We had a party inbetween.
Sunday was the mega marathon. I did the Tudor mince pies, jellied the pork pies, made the pheasant main dish (to marinade overnight) and 2 almond milk  jellies. With a break in the midle to watch the 1951 Alistair Sim Scrooge with that memorable line: “Oh Peter Peter, come and hear the pudding singing in the copper!” (You thought I was going to say “Gawd bless us, everyone” didn’t you!?)

Monday was veg: I peeled and trimmed all the little carrots, scrubbed, chopped and pre-roasted the artichokes, made the pearl barley salad, de-seeded the pomegranates, poached pears in wine and spices and made a syrup, baked the vegggie main and got everything packed into a hundred and one boxes and and traveled on down to another, slightly less well equipped kitchen…to feast.

I want to say thank you to all my wonderful guests and incredible waiters. Your enthusiasm and clean plates were a joy. Thank you for making the first supper club such a magical memorable event. Watch this space for all the recipes so you can recreate the fun at home (!)

HAPPY CHRISTMAS!

Now for the next one….

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Filed under Baking, chocolate, Christmas, Crafts, Decorating, Kitchen Tips, Meat, Supper, Supper Club