This week it's barley and oatmeal risotto with winter herbs and a glazed egg topping - a wonderful winter warmer.
Barley and oatmeal risotto
Serves 4 people
Ingredients
Risotto
1 medium onion, finely chopped
2 cloves crushed garlic
4oz pearl barley (no need to soak first)
1 pint chicken stock
Olive oil
Oat Mix
2oz grated hard cheese (eg. Montgomery cheddar)
2oz soya beans (frozen peas or chopped leaks can be used instead of soya bean)
2oz French beans
2oz mangetout
2oz asparagus (optional)
2oz finely chopped herbs (chives, tarragon, chervil and basil)
1oz porridge oats (not pinhead)
Eggy Mix
4 fl oz cream
4 egg yolks
Dressing
Handful of crushed hazelnuts
½ fl oz hazelnut oil
½ fl oz lemon juice
½ fl oz white wine vinegar
1 fl oz olive oil
1tsp mustard
2 fl oz water
Salt & pepper to taste
Dollop of Greek yogurt
Any type of green salad (to serve)
Method
Risotto
1 Sweat the onion and garlic in oil (not too hot) for about ten minutes.
2 Add in the pearl barley, stir for few minutes until it's lovely and shiny.
3 Slowly add the chicken stock - add one ladleful at a time for about 25 minutes until the liquid is absorbed and the barley is soft (keep tasting the barley all the time).
4 Set this to one side.
Oat Mix
1 Take the grated hard cheese and to that add the oats, soya beans, French beans, mangetout and asparagus if using.
2 Mix in the chopped herbs.
3 Set to one side.
Eggy mix
1 Take the cream and whisk it to a light peak.
2 Take the egg yolks and porridge oat mix, whisk in very carefully then dollop on top of risotto (use back of a spoon to make sure the eggy mix covers the risotto).
3 Sit the risotto in the oven for 2-3 mins while you prepare the salad and dressing.
Dressing
1 Take the crushed hazelnuts and mix with the hazelnut oil, lemon juice, white wine vinegar, olive oil, mustard and water.
2 Season to taste.
3 Add a dollop of Greek yogurt and serve with the risotto and salad.
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