Byron Bay is a sublime part of Australia and home of “The
Farm” restaurant by the Three Blue Ducks chefs who create delicious fresh food
sourced from their farm or local producers. Inspired by their cookbook, here is
my take on their Mushrooms and Pearl Barley recipe.
It is so satisfying and hearty – packed with flavour but not heavy. I swapped the bread sauce for Labna,
instructions in an earlier post. Hope you
enjoy!
Be sure to go to “The Farm” restaurant if you are visiting
Byron Bay and also enjoy a drive into the Mount Warning region and the
delightful town of Uki including a visit to
Esther and Cameron at the Buttery
for Handmade Uki treasures.
Check out information links at end of this post
Preparation 10 minutes
Cooking 30 - 45 minutes
Serves 4 - 5
Ingredients
Make the Labna the night before OR
use a 4- 5 tablespoons of thick Greek Yoghurt
plus
250 gram Pearl Barley
600 -750 gram Mushrooms sliced preferably mix Swiss
Brown or Portabello, Enoki and Oyster
Macadamia Oil – Australian 50-60
ml to stir through cooked barley ,plus splash for sauté
1 -2 shallots, finely sliced
1 lemon – zest and a splash of juice
Baby spinach leaves – a good handful
Some flat leaf parsley – finely chopped
Mixture of flat leaf parsley, mint, tarragon or lemon
thyme leaves for garnish - chopped
Salt and Pepper to taste
10 -12 Macadamia nuts – chopped and lightly toasted
Method
Add barley to large saucepan of boiling water. Reduce to a simmer, uncovered, 30 minutes
Drain. Return cooked
barley to the saucepan and stir through 50-60 ml Macadamia Oil, parsley and a
little salt and pepper to your taste.
While Barley is simmering:
heat a frypan and gently toast the chopped Macadamias til
just golden. Remove from pan.
Next: add a little Macadamia
Oil to the pan and sauté the mushrooms, the thick ones first.
Add the Shallots and baby spinach leaves and stir
through.
Finish with a very small splash of Lemon juice
Taste and add salt
and pepper if needed
Spoon the warm Barley into bowls. Top with the mushroom mixture.
Dollop with a little Labna or Greek Yoghurt.
Garnish with lemon zest and the chopped mixed herbs.
More information on
Happy cooking, Happy Travels and ... Happy Eating!
Enjoy! Colleen
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