LEEK AND KALE PEARL BARLEY RISOTTO WITH CRISPY BACON – Serves 4
3 leeks, finely sliced
oil for frying
2 garlic cloves, finely chopped
150g. bacon lardons or bacon chopped into small pieces
250g. pearl barley
1 litre chicken stock
200g. chopped curly kale
3 tbsps. creme fraiche
juice of 1 lemon
finely chopped parsley (optional)
- Heat a glug of oil in a large, deep frying pan and add the leeks. Fry for 3 – 4 minutes, then add the garlic, half the bacon and the pearl barley. Gently fry for a further 2 – 3 minutes, then slowly start to add the chicken stock.
- As the pearl barley absorbs the stock, keep slowly adding more. When three quarters of the stock has been added (this will take 15 – 20 minutes) pour in the remaining stock, then gently simmer until the barley is cooked (another 10 – 15 minutes).
- Meanwhile, in a small frying pan cook the remaining bacon and set aside. Stir the kale into the barley in batches and simmer for a few minutes.
- Season to taste, stir in the creme fraiche and lemon juice then serve up sprinkled with parsley if you wish.
NOTES;
You can, of course, make this dish vegetarian by omitting the bacon.
You get more juice from a lemon if you roll it first, don’t ask me why, I was taught that tip at Catering College.
If rice risottos frighten you there are quite a few oven baked risotto recipes to be found on the internet. They are very successful, I have tried some.
RHUBARB AND WHISKEY FOOL – Serves 4.
400g. rhubarb
500mls. water
100g. caster sugar
1 tbsp. runny honey
284mls. double cream
3 tbsps. whiskey
- Chop the rhubarb into pieces and place in a saucepan with the water, sugar and honey. Bring to the boil and simmer until thick with strands of broken-down rhubarb. Leave to cool, preferably overnight.
- Whip the cream until it is really stiff and doesn’t move. Mix the whiskey into the rhubarb and finally fold this into the whipped cream. I would whip the cream and fold in the fruit at the last minute when ready to serve the dessert and not do it in advance.