BRAISED RED PEPPER STUFFED WITH BARLEY RISOTTO AND TOMATO AND YELLOW PEPPER SAUCE
Recipe Roland Gorgosilich
100g barley 2 onions 100g butter 1ℓ chicken stock 20g Parmesan sea salt and black pepper,
to taste 2 tomatoes 1 medium yellow pepper 1 garlic clove olive oil 2 medium red peppers chervil and rosemary sprigs,
Cover the barley in water and soak overnight in the fridge. Finely dice one of the onions, and sauté in a little melted butter with the barley. Add a ladleful of stock and cook, stirring until the liquid has been absorbed. Continue this process, using 750ml of the chicken stock, until the barley is tender. Add a little butter and stir in the Parmesan. Season with salt and pepper.
Blanch the tomatoes in boiling water, and plunge into iced water to cool. Remove the skin and pips, and slice finely into cubes. Refrigerate until needed.
Remove the insides of the yellow pepper and chop it roughly with the remaining onion and garlic. Heat the olive oil and a tablespoon of butter in a saucepan, and sauté the yellow peppers, onions and garlic for three minutes. Add the remaining cup of chicken stock and cook the peppers until soft. Season to taste, then liquidise the ingredients until smooth. Add the tomatoes.
Rub olive oil over the red peppers and place under a hot grill, turning until the skin has blackened. Peel the skin, cut off both ends of each pepper and remove the seeds. Season with sea salt, pepper and olive oil, and keep warm.
Flood a plate or shallow soup dish with the yellow pepper sauce, and place a red pepper, upright, in the centre of each dish. Stuff the peppers with barley risotto, garnish with herbs and then season with sea salt.
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