Experiment - Recipe: Pearl Barley with Mushrooms & Aubergine (Vegetarian)

by Simon Fernandez of ferdiesfoodlab

I tried this with and without mint and coriander as an experiment. Wow, the fresh herbs add a light and fragrant touch to the dish and balance it nicely - they make such a difference!!

I love this dish. The barley gives it bite. It’s packed with earthy goodness from the mushrooms, nuts and aubergine, and balanced with apricot, mint and coriander! A cracking flavour profile.

ingredients (serves 4)

for the pearl barley

250g pearl barley (+500ml water / veg stock)

250g chestnut mushrooms (cut into 1/4’s)

200g onion (1 large, sliced)

6 dried apricots (medium dice)

3 sprigs thyme (picked)

200ml apple juice

1 large aubergine (large dice)

couple pinches paprika salt (50/50 smoked paprika / salt)

olive oil

25g toasted sunflower & pumpkin seeds (you’ll need some butter for toasting) (link 720)

5g coriander (chopped)

5g mint (chopped)

2 spring onion (sliced into rings)

1 tbsp apple chutney (optional)

for the garnish

1 spring onion (sliced into rings)

5g chives (chopped)

method

Cook pearl barley 2:1 by weight - up to 3:1 if you like it softer and with residue liquid. I use a rice cooker for this. If you’re doing it in a sauce pan, use a nonstick pan, bring to the boil then reduce to simmer with a lid on the pan, cook until all the water is absorbed and the grain is soft but still has bite.

Cook each of the ingredients separately, putting them aside until needed. (I use takeaway boxes, they stack well and take up very little space when stored!)

Put the dried apricots and apple juice into a small saucepan and bring to the boil then set to simmer for 10mins until they’ve softened. 

Turn off the heat and add the fresh thyme leaves, put aside to infuse until needed.

Brush the mushrooms to remove any soil, then take the stalks off, and quarter them lengthways.

Cook the mushroom stalks w/ the onions in a little oil until the onions have started to brown. Don’t forget to season them. 

Combine all the ingredients except the nuts, spring onions, chives, mint and coriander and heat up in a large pan.

Then add the nuts, spring onions, chives, mint and coriander and mix through.

to serve

Serve in a serving bowl or in the pan, dressed with the spring onion, chives and a sprig of thyme.

variations

It’s quite nice with a poached egg and garlic bread!

If you like things spicy, add a finely chopped scotch bonnet and serve with coriander and mint greek yoghurt. (season the yoghurt with salt and lime juice) 

I had it with a pork shoulder chop done in a pimientos de padron and white wine sauce with garlic bread. That, methinks, will be another post!! : )

Or use it as the stuffing for a deboned leg of lamb!! Think I'd probably replace the mint and coriander for 1/2 tsp each of nutmeg, coriander, garam masala, and 1/4 tsp of cinnamon. And bump up (as in double or triple) the amount of dried fruit and nuts. And add cranberries for a touch of acidity!

Leftovers Recipe Experiment: Cauliflower & Couscous

by Simon Fernandez of ferdiesfoodlab

I was having a bit of a clear down in the kitchen last weekend and decided to clear out all the nearly empty sauce bottles, veg and bits that were on their way out. 

I find couscous is quite a good way to use up a load of veg! An onion, some chicken stock, roast veg and some couscous and you can usually make something acceptable!

Now given what I had, I thought a slight moroccan lean would be appropriate. Kinda!? A technique I’ve seen a couple of time recently is blended cauliflower! Just blitzed in a food processor! Anyhoo I thought I’d give that a try and mix it with the couscous a sort of  low carb couscous. And have a looksee how it came out.

As it turns out: Really really good!! 

It has the same texture as the couscous but a lot less carbs! 5% vs 25%! Really good substitute. 

Luckily I took notes  .  .  .   

: ) 

Quick note: I’ve put to a quick reference together for use int kitchen w/ tablets and phones here: Quick Ref

Includes Grains vs water ratios for types of couscous, and other grains.

ingredients (serves 6)

for the couscous

50g sultanas

75ml OJ

75ml apple juice

125g barley couscous 

220g boiling water 

1 chicken stock (dissolved in water)

1 cauliflower (blended)

2 onions (medium dice)

1 green pepper (medium dice)

6 dates (stoned, small dice)

20g almonds flakes

40g butter (melted for almonds)

3 tangerines (peeled, and segments cut into halves)

1/2 salted lemon (fine dice)

5g coriander (optional)

for the garnish

a little coriander (of course)

apparatus / equipment

food processor (I used the blender attachment for my stick blender)

or a grater (watch your knuckles)

method

Put the juices and sultanas in a small pot and bring to the boil. Then turn it off and put aside to soak.

Dissolve the stock cube in the boiling water and add it to couscous.

Remove the stem from the cauliflower, break it up into florets and blend it until it’s the same consistency as couscous, maybe slightly larger, but not much.

Sweat off the pepper, onion and dates and put aside when ready.

Melt the butter and toast the almonds in it.

Use a wooden spoon or fork to lightly break up the couscous so it’s light and fluffy then mix in the cauliflower until homogenous.

Prep the tangerines, salted lemon & coriander, and add it all to the couscous, including the sultanas and juice!!

Mix, garnish and you’re ready to rock!!

Cracking combo!

thinking ahead

You can make this in the afternoon, and serve it room temp, or microwave it to heat it up.

what could go wrong? (notes)

Water logged cous cous? 

For normal couscous use a ratio of 1 : 1.25  couscous : water by weight.

For barley couscous use a ratio of 1 : 1.75  couscous : water by weight.

Quick Ref for your phone, includes temperature conversion, couscous obvs, rice, meat doneness and more : )

Why Not Bookmark Me On Phone Or Tablet!?!

variations

If you want to eliminate the butter, you can toast the almonds under the grill.

You can use normal couscous too, just use a less water - 165g. 

Grains vs water ratios here: Quick Ref < bookmark me on phone / tablet!

You can get away with blending a little finer than this!!