Partridge & Pearl Barley Risotto

Nina Matsunaga

Nina Matsunaga

2nd July 2020

Partridge & Pearl Barley Risotto

60 min

On the menu at The Black Bull in Sebergh

Ingredients

Pearl Barley

  • 3 tbsp rapeseed oil 2 fat cloves of garlic, minced 1 onion, finely chopped 1 leek, hard green parts removed, finely sliced 200g pearl barley 500ml chicken stock 200-300g beetroot juice 1 tsp picked thyme leaves Salt and pepper, to season 2 tbsp cream
  • 30g hard, strong cheese, grated A handful of spinach

Partridge

  • 2 long legged partridges or crowns Oil Butter Thyme, garlic, and seasoning

To finish

  • 2 figs cut in half Pickled walnut A handful of kale 2 baby beetroot

Method

Pearl barley

Put two tablespoons of oil in a wide, shallow pan on a medium heat and add the onions, stirring to stop them sticking – you want everything soft, sweet, and translucent. Add the leeks and keep stirring regularly.
After around 10 minutes, pour in the pearl barley and stir. Add a splash of stock, bring to the boil, reduce to a simmer, and when the stock is almost all absorbed, add a little more.
Repeat until the stock is used up, add beetroot juice a splash at a time. Check the pearl barley is soft and swollen and has the desired red/purple colour you want.
Add the thyme and seasoning and stir through to warm for a minute or two. Remove from the heat, add the cream, cheese and spinach, and stir well.

Partridge

Brown the partridges in a pan with a little oil well on all sides and then place in the oven at 180c fan with some butter in its cavity and on top and herbs and seasonings and cook approximately 6-8 mins.
Let the bird rest in a warm place for around 4-5 mins and carve breasts and legs.

To finish, Peel the baby beetroot and cook in lightly salted water until ready (check after 8 mins).
Place halved figs in the oven with a drizzle of oil and soften them a little around 5 mins.
Blanch the kale in salted water, drain and serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you