Chicken with Pearl Barley and Mushrooms, with Chicken Crackling (naughty but nice)

Worth the effort

This takes a bit longer than my normal recipes, but since we’re all stuck at home, time is the one thing we all have plenty of.

In my bid to use up what’s been hanging around my cupboards I found some pearl barley. I was craving carbs and since selfish wingnuts have cleared the super market shelves of rice and pasta this made a nice change. It takes a bit longer to cook, but is worth the time.

I used chicken thighs with the bones left in, and removed the skin to make “chicken crackling” . I know this is probably not especially healthy but sometimes a little indulgence does no harm, it’s not like you’re going to eat it everyday. If you want to give it s miss, this still makes a really delicious and satisfying meal.

Chicken crackling, baked and crispy from the oven.

Ingredients

150 Grams Pearl barley

4 Large chicken thighs

10 Grams Dried mushrooms

100 Grams Fresh mushrooms

1 Onion

250 Grams Spring greens (you can use broccoli, spinach or any other green vegetables you like)

250 ml White wine

250 ml Chicken stock

Large sprig of rosemary (finely chopped)

2 Cloves of garlic (minced)

1 Tbsp Oil

Large knob of butter

Salt and pepper

Dried mushrooms add a ton of flavour

Method

  1. Soak the dried mushrooms in a small amount of warm water
  2. Heat the oil and butter in a pan
  3. Roughly chop the onions and mushrooms. Add to the pan and fry until soft. Remove from the pan and set to one side
  4. Remove the skin from the chicken, and set to one side
  5. Add the chicken thighs to the pan and seal on both sides
  6. Add the barley, dried mushrooms and the water they soaked in, wine and stock to the pan. Cover with a lid, bring to boil and simmer over s low heat for 30-40 minutes (check the cooking instructions on the packet of barley, and cook for the recommended time
  7. Trim the chicken skin and flatten on a baking sheet before sprinkle with salt. Place another baking tin on top of the chicken skin to keep it flat and bake in an oven pre-heated to 200 degrees for 20-30minutes, or until golden brown
  8. if using Spring greens, remove the stalks and roll up the leaves, cut these into 2cm strips
  9. After 30 minutes of cooking, check on the barley, adding more water if necessary
  10. Add the garlic, rosemary, and spring greens to the pan, cover again and cook for a further 10 minutes until the barley is tender and has a creamy consistency, and check the seasoning (a bit like a risotto)
  11. Serve chicken and barley with shards of the chicken crackling, you can also crumble it across the dish

Super Simple Shortbread

Sweet, buttery and delicious.

I love shortbread, but I had horrendous flashbacks of trying make it in Home Economics class in school. It was a nightmare to roll out, stuck to the counter top, and was impossible to cut out and transfer to the tin neatly.

All this changed, when I discovered this recipe from the amazing women who run the The Edible Flower, in Ballyinahinch. This recipe is incredibly easy, doesn’t need to be rolled out, and is easy to cut into neat fingers for serving. These also make lovely little gifts if you fancy them up in a nice bag, or tin.

Who doesn’t love someone who turns up with a sweet treat.

Ingredients

315 Grams Butter

350 Grams Self raising flour

120 Grams Caster sugar (plus a little extra to dust the finished shortbread with)

120 Grams Corn flour

1/2 Tsp Salt

1 1/2 Tsps Cinnamon (optional)

If you’re a complete neat freak you can use a ruler to make sure all your shortbread is cut to the same size. As you can see, mine aren’t quite perfect.

Method

  1. Preheat your oven to 140 degrees
  2. Melt the butter in a pam over a low heat, or in a microwave in short bursts
  3. Weigh out all your other ingredients in a bowl and add the melted butter
  4. Mix until it is a soft dough, making sure there are no floury bits
  5. Press the dough into a 20cm x 30cm Swiss roll tin. You can smooth the top with a palette knife if you want it completely smooth, but don’t worry if you don’t
  6. Bake in the preheated oven for 60 minutes. Once cooked, cut into fingers, while still warm. Sprinkle lightly with a little caster sugar
  7. Makes 28 large or 56 small fingers of shortbread. This shortbread freezes really well, and also makes really nice gifts for people

1st February 2020 – Supper Club

Sorry this event is now sold out. We still have places available at our 21st March Supper Club, and we’d love to see you

Ever wondered what to buy some of the people in your life. Is it better to have experiences in life rather than clutter. Why not buy someone a cracking night out.

Well December will be busy and stressful, January will be crap due to the whole shi**y weather and being broke thing. Wouldn’t it be nice to start February with a slap up meal and the chance to share dinner with a few new people who might be a bit of craic?

February’s supper club will be on the 1st of the month. We’re going Greek!

It may be baltic outside, but the food inside will hopefully transport you to sunnier climes. Greek food has great fresh flavours, and is tasty while still being fairly heathly.

We’ll have the fire lit and a drink to welcome you when you arrive. (We’re BYO)

Everyone eats the same 3 course meal (plus a couple of treats) at a communal table. So you have the chance to meet your fellow diners, and have a bit of craic. We also welcome for vegetarian/vegans, just let us know in advance so we can be sure we have something delicious for you. This menu is also mainly gluten free (and we can adapt things if you have problems with gluten, just let us know before hand).

October’s Supper Club

Menu

Starter

Greek meze – Small sharing plates, think Greek tapas

Main Course

Beef stifado (vegetarian option, moussaka)

Spanakorizo (herbed rice)

Roast vegetables

Dessert

Flourless orange and almond cake, poached oranges, Greek yoghurt

Flourless almond and orange cake

February Supper Club

Sunnyside Supper Club, 1st February 2020

£25.00

N.B. We have a 24 hour cancellation policy.

Garlic Bread Vegetable Bake

I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.

Note to self, stop buying too much stuff at the market.

This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.

Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.

Crunchy Cheesy Perfection

I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.

Ingredients

1 Tbsp Olive oil

250 Grams Brussels sprouts

150 Grams Cavelo Nero (or Kale)

1 Pepper

1 Onion

175 Grams Mushrooms

2 Courgettes

400 Grams Cream cheese

250ml Vegetable stock

1/2 Tsp Smoked paprika

Handful of parsley

25 Grams Butter

2 Cloves of garlic

50 Grams Cheddar Cheese

1 Baguette

Method

  1. Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
  2. Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
  3. Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
  4. Mix until thoroughly combined
  5. Crush or mince the garlic and combine with butter
  6. Slice the baguette into 2cm slices, and spread with the garlic butter
  7. Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
  8. Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown

Sunnyside Supper Club?

A friend recently suggested that I start a supper club in Belfast.

I’ve been to a couple over the years and honestly a great time at each. It was cheaper than eating in a restaurant. I met really interesting people from different walks of life and got to eat some great food.

Let me know if you think it’s a good idea. Have you been to other supper clubs, and what you thought of them. What worked, what didn’t? What you liked and what I should avoid. Maybe you run your own supper club, and if so I’d welcome any insights you might have.

I’m hoping you’ll be my focus group. So let me know what you think, and what you might like to see if I take the plunge.

Thanks

Seaneen

Ugandan Rolex

A friend randomly asked me one day if I had ever tried a Ugandan Rolex. I have to say I was a bit taken back. If I’m totally truthful I was afraid it was one of those weird sex things you read about in the urban dictionary. Turns out it was quite innocent, and I apparently have a filthy mind.

A Ugandan Rolex is a super quick and tasty vegetarian street food from Uganda, and Rolex bits comes from rolled eggs. Fresh vegetables cooked in a thin omelette and wrapped in chapati, it’s that simple. The ingredients are mixed up in a cup before frying (street vendors don’t have the time or work space for multiple bowls and utensils). This really is fuel for the whole day.

All the ingredients are mixed in a large mug.

So you now you know, if someone offers you a Ugandan Rolex you don’t need to looked shocked or possibly disappointed!

Serves 1

Ingredients

1 Chapati

1 Tbsp Cabbage (finely chopped)

1 Tbsp Grated carrot

1 Tbsp Tomato (finely chopped, I had cherry tomatoes in the fridge, but regular tomatoes work just as well)

1 Tbsp Onion (finely chopped, I used scallions/spring onions, but either works well as long as they’re finely sliced)

1 Tbsp Vegetable Oil

2 Large eggs

Make a thin omlettein a large flat bottomed pan.

Method

  1. Heat the oil in a large frying pan
  2. Add the vegetables to a large mug, and crack in 2 eggs and stir
  3. Pour the eggs and vegetables into the pan, and cook until set on one side
  4. Carefully turn the egg mixture and cook for a minute on the other side (if it breaks don’t worry, it’s getting wrapped up anyway)
  5. Top with a chapati, and turn out on to a plate before wrapping it up tightly and scoffing

Mushroom, hazelnut and gorgonzla tart

A bit more “rustic” than I planned, but I put it down to me trying to make pastry with nuts in it. Save yourself the time and energy and use shop bought short crust pastry. It’s what I plan to do next time.  This recipe might be best saved for the weekend, as it’s a bit more labour intensive, but it’s well worth the trouble, (I had to stop myself eating half of it).

If you’re a vegetarian cooking for meat eaters, they’ll love this. The rich and unctuous filling feels really meaty, and unlike a lot of tarts isn’t too eggy.  This is delicious hot or cold.

Serves 6-8

Ingredients

1 Sheet of ready made short crust pastry

2 Onions (thinly sliced)

1 Tbsp Chopped rosemary

3 Cloves of garlic (finely chopped)

1 Tbsp Olive oil

25 Grams Dried porcini mushrooms, (soaked in 50 ml of hot water)

200 Grams Button mushrooms (sliced)

50 Grams Gorgonzola (sliced)

50 Grams Hazelnuts (chopped)

2 Eggs

150 Ml Double Cream

Salt and pepper

Method

  1. Grease a 23 cm loose based flan tin, roll you pastry until thin and line the tin, (chill in the fridge for 30 minutes)
  2. Put the porcini mushrooms in a bowl with 50ml of warm water and allow to soak
  3. Take your flan tin out of the fridge and over the base with grease proof paper and add baking beans on top, (I use old lentils that had been hanging about). Bake blind in an oven heated to 180 degrees for 15 minutes. Remove the grease proof paper and baking beans, and bake for a further 5 minutes, before removing from the oven
  4. While the pastry is baking add the olive oil and onions to a large heated frying pan. Turn down the heat and cook gently for 10 minutes
  5. Add the button mushrooms, garlic and rosemary to the pan and cook for a further 5 minutes, stirring occasionally
  6. Add the porcini mushrooms and the water they were soaking in to the pan. Cook over a medium heat until all the liquid has evaporated, and leave to cool
  7. Put a baking sheet in the oven to heat (the temperature should be 180 degrees again)
  8. When the mushroom mix is completely cool, spread it evenly across the pastry base
  9. Distribute the gorgonzola on top of the mushroom mix
  10. Beat 2 Eggs, and add to the cream, season with salt and pepper, pour into the tart case and sprinkle chopped hazelnuts across the top
  11. Put the filled tart tin on to the heated baking sheet in the oven and bake for 35 minutes until the centre is set
  12. Allow to cool in the tin for 5-10 minutes before cutting