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
Yellow Pepper Sauce
200 g (7 oz) Roasted and peeled yellow peppers
75 g (3 oz) Onions, 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