Help us to stop bowel cancer

Barley risotto with bacon, shallot, tomato and a poached hens egg

From Chef, Restaurateur and TV personality Brian Turner CBE

Ingredients

  • 1tbsp olive oil
  • 1lb barley
  • 1oz butter
  • 1 shallot
  • 2 rashers smoked bacon
  • 8 tomatoes concasse, deseeded, skin on
  • Good pinch of saffron
  • 1 clove garlic
  • 1tbsp chopped parsley
  • 1tbsp finely chopped pistachio nuts
  • 3pts chicken stock
  • 4 eggs
  • 1tbsp white wine vinegar
  • Salt & pepper

Method

  • Heat the oil and butter
  • Add finely chopped shallots and sweat gently for 3 minutes, do not colour
  • Add bacon cut into fine dice and cook for 2 more minutes
  • Add barley and stir for 3 minutes
  • Add crushed garlic and 1 ladle of stock
  • Allow to evaporate stirring frequently then add another ladleful of stock
  • After 10 minutes adding stock when necessary add half the diced tomato flesh and saffron
  • Add stock frequently stirring at regular intervals until barley is just cooked
  • Evaporate excess stock and add rest of the tomato flesh
  • Take off heat and put lid on pan and allow to stand for 5 minutes
  • Meanwhile poach eggs in boiling salted water with vinegar in
  • To serve, add parsley and nuts to risotto, check seasoning and put into dish
  • Put poached egg on top and serve

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