Barley with Grilled Chanterelles and Wilding Apples RecipeOrigin: Britain Period: Modern |
Ingredients:
6 large chanterelle mushrooms 
Barley with Grilled Chanterelles and Wilding Apples Preparation:Method:Lighlty oil a griddle pan and set over high heat. Brush the mushrooms and apples with the butter and fry on the hot griddle pan and fry for about 4 minutes per side. Remove and allow to cool before chopping coarsely and reserving. Add the butter to a pan and use to fry the shallots for about 10 minutes, or until caramelized. Then add the lemon zest and pancetta. Stir-fry for about 3 minutes before adding the garlic and frying for a further 2 minutes. Add the lemon juice, barley, thyme, currants and the reserved mushrooms and apples. Stir to combine then pour-in the chicken stock. Bring to a boil, season with salt and black pepper then reduce to a very low simmer and cover. Cook for about 25 minutes, or until the barley is tender. Take off the heat and allow to stand for about 10 minutes (until the barley has absorbed all the water). Adjust the seasoning and serve. |
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