Chicken, Pea & Barley Risotto

Now for something different, I blog about something that isn't sweet! I haven't blogged about main meals for a while as 1) I haven't cooked anything particularly exciting 2) by the time we eat in the evening we just want to eat, presentation and faffing with cameras is low down on our priorities.

I've been wanting to make a risotto sans rice since I ate a delicious spelt risotto at River Cottage. I managed to pick up some spelt grain risotto when I visited River Cottage Canteen, but since returning I've found it nigh on impossible to find spelt grain for sale. I've scoured health food stores and even a vegan wholefood shop (which is usually great for this type of thing). When I enquired about it I was told "they don't sell it as their customers have no call for it" making me think I had committed a huge vegan faux pas. Given that spelt grain seems to be as rare as hen's teeth I had to settle for a similar grain - barley.

Barley is being peddled as the new "Superfood" due to it's low GI, high fibre qualities and because of this has the ability to lower cholesterol along with being a good source of niacin. The main reason for us eating it is that it is filling and I like the taste of it. It does make a great replacement for the traditional rice in risotto. I also like barley in soups.

To make this I also used something called Souper Mix. It's a veg stock recipe from River Cottage Preserves Handbook in which you preserve finely diced stock vegetables & herbs in salt then rehydrate them in boiling water to make a stock. It's a fantastic way of using up lots of vegetables and makes a really flavoursome stock. I can't find the recipe anywhere online so plan to blog about it in the near future. The photo another prime example of my inability to finely dice vegetables, check out the onions - absolutely shocking. I really should just whack them in the food processor.

This risotto is based my traditional risotto recipe, the only difference really being is that it takes longer for the barley to soak up the stock. By using the some of the leftovers from Sunday's Roast Chicken you can truly call this Economy Gastronomy.

Chicken, Pea & Barley Risotto
Serves 2-3

1 large onion, finely sliced
1 clove of garlic, finely sliced
150g barley
150ml white wine
500ml vegetable stock (chicken stock will also do)
leftover Roast Chicken
Handful of peas
thyme
seasoning
knob of butter

1) Gently fry the onion and garlic in the olive oil in a deep saucepan for 3 min. Add the barley and stir for a further 2-3 until the barley begins to brown.

2) Pour in the wine and turn up the heat until the wine is absorbed. Gradually add stock 1 ladle at a time, each time waiting for the stock to be absorbed before adding more. After the 2nd ladle add the chicken. When you have one ladle of stock left, add the peas, thyme and seasoning.

3) The risotto is ready once all the stock has been absorbed and the barley has a very slight bite. If you need it add more stock. Stir in the butter. Leave for 2-3 min before serving.

Pea, Mint & Feta Soup and English Muffins

The last week has been chaotic as usual. Earlier in the week there was big concern about our cottage being flooded. The local river was at serious risk of bursting it's banks and the local geography means that when it rains (a lot) the run-off from the fields behind us flow down to one of the village ponds, which in turn bursts and flows straight past our front door. I knew it wasn't a good sign when I returned from work to find all the front doors in the row piled high with sandbags. Thankfully the pond stayed intact and our house is still dry. It still gave us a worrying few days though!

My interest in bread making is still strong and today was the turn of trying English muffins. I love them lightly toasted then slathered in butter. Very much comfort food. The soup season is just around the corner and I got the idea for this soup from a Mark Sargent soup recipe. I was pleased how this soup worked out. It is perfect and warming, but still with the taste of summer and perfect with a couple of muffins. Like most of my bread baking keep an eyeout for it on Yeastspotting.

Pea, Mint & Feta Soup
Serves 1

100ml water
110ml milk
1 tbsp chopped mint
150g frozen peas
10 cubes of feta
salt and freshly ground black pepper
drizzle olive oil

1) Bring water, milk and mint to the boil. Add peas and boil for 3 min until peas are cooked.

2) Drain most of the milky stock into a jug. Add feta to the peas and puree. Gradually add stock until you have the desired consistency. Serve with a drizzle of olive oil.



English Muffins
Makes 8

110ml milk
25ml water
1 tsp dried yeast
large pinch of sugar
225g strong white flour
pinch of salt
polenta for dusting

1) Heat milk, water and sugar into a saucepan until hand hot. Stir in yeast and leave for 15 min to allow a froth to develop on the top.

2) In a large bowl pour yeast mix into flour & polenta and mix until you have a dough. Knead dough for 2 min in mixer (10 min by hand)until you have a soft elastic dough. Place in an oiled bowl and cover with clingfilm. Leave in a warm place to rise for an hour.

3) Knock back dough then roll out until about 1cm thick. Using and 8cm cutter (or large wine glass!) cut out rounds and place on a baking sheet that has been sprinkled with a small amount of polenta. Once all of the rounds have been cut dust the top of the dough with more polenta. Cover with a tea towel and leave in a warm place for 30 min.

4) Heat a heavy based frying pan to low/med. If not using a non-stick pan melt a small amount of butter in the pan. Cook the muffins in batches for 7 min each side. While cooking the rest of the muffins place the cooked muffins under a tea towel to keep warm. If you can, leave for 5-10 min before slathering in butter and eating.