BRAISED RED PEP­PER STUFFED WITH BAR­LEY RISOTTO AND TOMATO AND YEL­LOW PEP­PER SAUCE

Recipe Roland Gor­gosilich

House and Leisure Food - - HL FOOD -

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,

for gar­nish­ing

Serves 2

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.

Roasted rack of lamb with a herb crust and a red wine jus

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