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  • Barley With Grilled Chanterelles And Apples

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    Barley With Grilled Chanterelles And Apples
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 lrg chanterelle mushroom
    • 1 x Matsu apple, cored, and, sliced, into rings vegetable oil, for brushing
    • 2 Tbsp. butter
    • 6 x shallot, finely, sliced
    • 1 x zest of one lemon, grated
    • 2 slc pancetta, minced
    • 2 clv garlic, minced juice from half a lemon
    • 1 c. pearl barley
    • 4 sprg thyme
    • 1/4 c. currants
    • 3 c. homemade chicken stock salt, to taste pepper, to taste

    Directions

    1. Preheat grill to high.
    2. Brush mushrooms and apple slices with oil and grill on high for about 8-10 min, turning to ensure even grilling. Remove and cold slightly. Chop coarsely and reserve for barley.
    3. In a medium pot heat butter and saute/fry shallots for about 10 min, or possibly till caramelized. Add in, lemon zest and pancetta. Saute/fry for a further 3 min or possibly till pancetta is browned. Add in the garlic and saute/fry for 2 min or possibly till soft. Add in the lemon juice, barley and thyme, reserved apples, mushrooms and currants. Stir well. Add in the stock and bring to a boil, uncovered. Season with salt and pepper.
    4. Reduce to low heat and cover. Simmer for about 25 min or possibly till barley is tender but still has a bite. Let stand 10 min or possibly till barley has absorbed most of the liquid. Adjust seasoning.

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