Barley

Savoury barley porridge

200 grams pearl barley

25-30 grams of butter

600 ml meat or chicken stock

salt

Wash the barley groats with hot water, drain thoroughly.

Heat the butter in a heavy saucepan, add pearl barley and sauté for a few minutes.

Add the hot stock, season with salt and stir gently.

Cover the pan with a lid and simmer on a medium low heat for about 30-40 minutes, until barley has swollen and is 'al dente' or almost soft, with a bit of bite. You can also bake the porridge in the oven.

To serve

75 grams cubed pancetta

2-3 small shallots

Slice the onion very thinly. Heat a non-stick pan on a medium heat and dry-fry the pancetta cubes until golden. Remove with a slotted spoon, add a splash of oil to the pan, if necessary, and reduce the heat to minimum.

Add sliced onion and fry very slowly until golden and caramelised (about 20-30 minutes).

There was also a small bowl of sliced salted cucumbers on the table, as well as some sour cream.

If you're brave and adventurous enough, then the porridge is best served with some soured milk, like kefir or buttermilk.

Pearl Barley Porridge with Milk

1 cupful pearl barley

½ tblsp sugar

4 cupsful milk

¼ tsp salt

Wash the barley, cook in boiling water for 10 to 15 minutes, then drain in a sieve. Bring the milk to a boil and add the drained barley. Cook over low heat for 15 minutes stirring from time to time. Add the sugar and salt, and mix. Cover with a lid and set over the lower part of a double-boiler for 10 to 15 minutes.

Barley Porridge with Honeyed Almonds and Roasted Apples

1/2 cup hulled or pearled barley

1 1/4 cups water

2 tart apples, cored and cut into bite-size chunks

1 cup apple cider or apple juice

1/2 cup raw almonds, chopped

2 tablespoons honey

6 green cardamom pods (optional)

1/4 teaspoon sea salt

Rinse the barley and soak overnight in the water in a small saucepan.

Preheat the oven to 425°. Place the apple pieces peel side-down in a single layer over a glass baking pan. Roast the apples for about 30 minutes or until cooked to a desired texture. Remove from oven and transfer the apple pieces to set aside. De-glaze the pan by adding the apple cider or apple juice and swirling around, rubbing the bottom of the pan gently with a wooden spoon. Transfer to a bowl and strain through a cheesecloth. Set aside and reduce the oven heat to 350°.

Meanwhile, bring the soaked barley to a boil, then reduce the heat to its lowest setting and cover. Simmer, stirring every 10 minutes or so, for 45 minutes while checking the water level (if the porridge dries, add a little more water).

After the apples have cooked, stir the almonds and honey together in a mixing bowl. Spread on a piece of parchment paper over a baking sheet and roast for 5 to 10 minutes in the 350° oven. Remove from oven and allow to cool.

Stir in 1/2 cup of the apple de-glazing juice. Put the cardamom pods, if using, in a tea ball and add to the saucepan along with the salt. Cover, and continue to simmer, stirring every 10 minutes as before.

After 20 minutes, stir in the remaining 1/2 cup portion of the apple de-glazing juice, while continuing to stir every 10 minutes. After 20 minutes, you should end up with a thick, but not too thick porridge. If it's too thick for your taste, thin it with a little more apple cider.

Remove the tea ball and ladle the porridge into bowls. Top with the honeyed almonds and roasted apple pieces, and serve. Top with milk or cream if desired. Serves 2-3.