Move Over Risotto, Here Comes Broccoli Orzotto!

23 September 2021

This time round on KCC we’re cooking up orzotto – the barley-based cousin of risotto. The name is taken from orzo, the Italian for barley with the ‘otto’ coming from the rice-fuelled risotto. There’s also a rice-shaped pasta called orzo, but for this recipe you’ll need pearl barley, not the pasta.

Broccoli Orzotto

Barley, a hardy crop that can be grown in challenging environments, was one of the first cereal crops to be cultivated around 10,000 years ago in the grasslands where Asia and Europe meet – modern day Central Asia, from where it spread into neighbouring areas and became a staple part of the diet.

Pearl barley is a grain that has been processed to remove the hull and some of the bran – this makes it easier to cook. It cooks in roughly the same time as rice, especially if you soak it for a few hours beforehand – you can kill two birds with one stone with our recipe for lemon barley water which can be drunk on its own or in cocktails.

We made our orzotto with broccoli and celery but you can substitute any vegetables you have to hand – mushrooms work well in this recipe, as do courgettes.

Ingredients (makes 4 servings)

  • 200 g pearl barley
  • 300 g broccoli
  • One medium-sized onion
  • One stick of celery
  • 50 ml olive oil
  • Two teaspoons cumin seeds
  • 500 ml vegetable stock
  • 125 ml dry white wine

Method

  • Soak the barley for a few hours in cold water – this will make it cook more quickly. Heat the oil in a heavy-based pan on a low heat.  Add the cumin seeds and when they begin to pop add the diced onion and celery and cook for five minutes. Break the broccoli into small florets and finely chop the stem and then add to the pan. Cook for another five minutes, stirring occasionally.
  • Add the soaked barley and stir well to coat the individual grains. Pour on the white wine and stir occasionally. When the wine has been absorbed, add 125 ml of vegetable stock and when that is absorbed keep adding liquid until the barley is tender – you might not need to use all the stock. It will take about 30 minutes to cook the orzotto. Serve immediately with a green salad.

Barleekie – a Barley, Leek and Lentil Soup for Burns Night

21 January 2021

We’re always on the look out at KCC for something to celebrate and this week we’re heading for Scotland. Coming up on 25 January is Burns Night, which marks the birthday of the country’s national bard, Robert Burns, with a night of poetry and songs accompanied by lots of drinking and feasting.

The celebration revolves around a hearty supper and commemorates the life and works of Scotland’s most famous poet with recitals of his work and comforting winter fare. It’s all washed down with a wee dram or two of whisky.

The first course of the supper is usually cock-a-leekie soup, this is followed by the main attraction, haggis, a savoury, offal-based dish that is similar to “a crumbly sausage, with a coarse oaty texture and a warming peppery flavour,” according to the BBC Good Food website. It’s usually served with neeps (mashed turnip) and tatties (mashed potato). Clootie dumpling, a steamed, dried fruit pudding, is served for dessert.

We’ve replaced the chicken usually found in the cock-a-leekie soup with green lentils to make our vegan version – Barleekie soup, named for its key ingredients of barley and leeks.

If you want to try your hand at haggis but are not keen on all those innards then check out this recipe from Emi’s Good Eating for a vegan take on Scotland’s national dish. As for the clootie dumpling, check out this recipe from the BBC.

Ingredients (for 3 – 4 servings)

  • 100 g pearl barley
  • 100 g green lentils
  • One leek (200 g)
  • One carrot (150 g)
  • One lemon
  • 50 ml olive oil
  • 600 ml vegetable stock
  • One teaspoon cumin seeds
  • One teaspoon turmeric 
  • One teaspoon ginger
  • One bay leaf

Method

  • Soak the barley and green lentils separately for 4 hours. Zest the lemon and mix this into the soaking barley.
  • Heat the oil in a heavy-based pan and then wash the leek thoroughly and chop the white part into 1 cm rounds and roughly chop the green parts. Add the leek to the pan and then stir in the spices. Sweat the leek over a low heat until it is soft. 
  • Stir in the chopped carrot, barley and  green lentils and then add the vegetable stock and the juice of the lemon and the bay leaf. Simmer for 30 minutes or so over a low heat until the the lentils and carrots are cooked but the barley still has a bit of bite to it.
  • Serve hot with hunks of crusty bread or oatcakes if you have them.

Under the Kosh of Egypt’s Street Food Star

3 September 2020

This time round on Knidos Cookery Club we’re taking an armchair culinary trip to Egypt to sample koshari, the country’s tasty street food staple – a hearty combo of lentils, rice and pasta, all topped off with a spicy tomato sauce and crispy, caramelised onions.

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KCC’s flavour-packed koshari

Koshari was brought to Egypt in the late 19th during the period when the country was part of the British Empire. Previously rice and pasta were not widely used in Egyptian cooking, but this combination caught on locally after occupying soldiers brought the dish with them from another part of the empire, the Indian sub-continent.

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Lemon, barley and ginger

Our version uses pearl barley in place of the rice as we have been using a lot of barley to make a lemon, ginger and barley tonic drink to mix with fizzy water or put in cocktails. The barley cooks at the same rate as the green lentils so they can be cooked together in the same pan.

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KCC’s multi-purpose spicy tomato sauce

With tomatoes cheap and in abundance at the moment, we’ve been making large amounts of a spicy sauce that goes well with this dish. It can be used with pasta or potatoes – we’ve been freezing any leftover sauce to use in the winter when tomatoes are much more pricey and not half as tasty, to spice up the staples.

Ingredients (for 3-4 servings)

  • 150 g pearl barley
  • 150 g green lentils
  • 300 ml vegetable stock
  • One large onion
  • 50 g vermicelli pasta
  • 50 ml olive oil

For the spicy tomato sauce:

  • 500 g plum (Roma) tomatoes
  • 100 g onion
  • One garlic clove
  • One stick of celery
  • One teaspoon mustard seeds
  • One teaspoon cumin seeds
  • One teaspoon chilli powder
  • 2.5 cm knob of ginger
  • Two bay leaves
  • 50 ml olive oil

Method (Spicy tomato sauce)

  • Heat the oil in a heavy-based pan and add the spices. When the oil is sizzling, add the finely chopped onion, diced garlic and sliced celery and stir fry until the onions go translucent. Turn down the heat.
  • Cut the tomatoes in half and grate into the onion and celery mix. Throw the tomato skins into a pot with the onion skins and 500 ml water to make vegetable stock. Add the bay leaves and cook over a low heat until the amount of liquid has halved and then pour over the barley and lentils. You can store any leftover sauce in a glass jar in the freezer.

Method (Lentils and barley)

  • Fry the onion in the olive oil over a low heat until crispy and caramalised and put aside – this can take up to an hour. Cook the barley and lentils in the same pot with the vegetable stock for 20-30 minutes over a low heat until all the liquid is absorbed.
  • Fry the pasta in a little oil until golden brown and then scatter on top of a bowl of lentils and barley. Pour a generous glug of spicy tomato sauce over the barley and lentil base top with caramalised onions before serving.