Monday, March 19, 2012

Honey Braised Barley

This post I made specially for Stephanie as she traveled on one of the ships of my previous employer and had a dish she really loved. Being one of the readers of my Blog she asked me for the recipes and voila, here it is. It took a little while to write the recipe, but that ia just that I have been busy and had to first find the time and muse to write it.

I have changed it a little bit as I don't like to copy recipes from other people, at least not exactly, so I changed it a bit and worked on the presentation. It is a big difference if one plates for 2500 guests or just for a couple of friends, so I could play a bit, but the basics of the recipe are the same

The dish is great as it is Gluten Free, vegetarian and tastes delicious, I hope you all enjoy it


200 g (7 oz) Barley
1 l (1 quart) Vegetable stock
50 g (2 oz) Carrots
50 g (2 oz) Celery Root
50 g (2 oz) Branch Celery
50 g (2 oz) Red Peppers
25 g (1 oz) Honey
Olive Oil

Yellow Pepper Sauce
200 g (7 oz) Roasted and peeled yellow peppers
75 g (3 oz) Onions, chopped
Garlic chopped
100 ml (3.5 lqoz) Vegetable stock
Braise the barley in vegetable stock till tender, make sure only little liquid is left
Cut carrots, celery and peppers in very fine cubes (Brunoise). Add them to the barley and cook further till they are tender (5 Minutes)
At the end add the honey, olive oil and chopped parsley.

For the sauce, roast the yellow pepper in the oven with salt, pepper and a little olive oil at around 200 C, when tender (about 10 minutes) take them out and put in a bowl, cover with plastic wrap and cool down. Now it is easy to peel the skin off.

Fry the onions and garlic in the olive oil, stirring all the time to avoid the vegetables take any color. Add the yellow peppers and a little vegetable stock, simmer till everything is very soft. Blend and season to taste

For the plating, press the barley in a mold (cup) and plate in the middle, then pour the sauce around and garnish.

The original recipe garnishes with deep fried butternut julienne and cocktail tomatoes, I prefer micro leaves


  1. I was absolutely delighted to find today's blog post with your new recipe for Honey Braised Barley. TY so much for taking the time to develop this recipe and to plate it so wonderfully & photograph it for all of us to see as well.

    Please know how much I love the presentation--what a wonderful treat for the eyes! As it just so happens, the weather where I live in the Northeastern United States has momentarily decided to give us a preview of Spring, before forecasted snow may return in a few days. Meanwhile, it is fabulous outdoors here. Your recipe just hits the spot today, connecting some wonderful vegetables all together along with healthy barley and a touch of honey and herbs to balance everything out.

    I can't wait to make it and although I don't have access to the edible flowers right about now, I do have access to everything else you showcase.

    Could I just verify exactly where you chose to add the marjoram? I would much rather ask than presume, although my guess would be to add it with the honey, olive oil and chopped parsley?

    By the way, love the use of micro leaves in your garnish!

    TY again,

    Stephanie in NY

  2. One small FYI aside I should have mentioned in my previous comment is that unfortunately, this recipe truly is not gluten-free. I am mentioning it now, just in case anyone interested in this recipe must also consider the needs of others or themselves when it comes to either gluten sensitivity or celiac disease. They should be aware that barley, unfortunately, is not a food source anyone with gluten intolerance can consume. Those who must avoid barley should also avoid malt, malt flavoring and malt vinegar since typically those are all usually also made from barley.

  3. The presentation is stunning. I'm not sure about the honey - how much do you use? How sweet does it end up tasting?

  4. wow looks wonderful first class presentation

  5. Dear Stephanie
    it was an absoute pleasure doing this recipe I am really happy you like it. Thank you very much for the information about the barley, one never stops to learn and I am always grateful for any new information.

    The Marjoram goes in at the very end together with the honey and the vegetables. Like this the full flavor comes out

  6. Dear Carole, thank you very much for the compliment. As for the honey, I have updated the recipe, of course it is up to you on how much to use, it should not be too sweet. As for the taste, I think Stephanie can vouch for the taste as she already ate it and this this gets cooked several dozen times every day on the different Celebrity ships

  7. Deae Rebecca

    Thank you so much for the compliment, the cooking and photographing was really fun

  8. Hi Carole,

    I can assure you that this Honey Braised Barley recipe sounds as if it will remind me indeed of the delightful other version I had when on board a Celebrity Ship just last month.

    The balance of all the flavor notes (including that contributed by the honey) within the dish served on the ship was simply delightful!

    Depending upon the quality and depth of flavor of the root and other vegetables, start out with the least amount of drizzled in honey and then only add a smidgen more up to the maximum amount Walter noted if really needed.


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