Following on from a great day I had with Ben Jackson for Food Friday, Saturday came and I was still so full of cooking energy and immediately wanted to come up with something new again!
Now, not always does this happen straight off when recipe developing and with a couple of glasses of Sauvignon Blanc being in my system (evening by this time), I didn’t think I was going to be as pleased as I was with this recipe.
This may not be everyones “Cup of tea” I realise that, but I felt it was the nicest risotto I had made in a long time. I am yet to cook this for my fiancé as he was away at the time and I am intrigued to see what he thinks also, he’s always honest!
So, from the recipe that I had done the day before, I had bits and bobs left over in the fridge including some of the lovely Pearl Barley I had pre cooked. There were bacon opened as I fancied a BLT for breakfast, anyway you get the gist!
This is what I came up with in the end. It took me a long time to figure out a title name for the recipe as theres a lot going on in it, but it came to me that the title for this is right really. Its leftover ingredients but not with Potato in this instance. Even though it doesn’t have specific Springtime ingredients in this, It did make me think of Spring when I dived into it.
My 2 Grain Bubble and Squeak Risotto with Bacon, Poached Egg and vegetable crisps.
(Serves 2 as a large portion or may stretch to 4 for starters)
– 1 Tbsp Olive or Rapeseed oil
– 2 Knobs of Butter
– 1-2 Garlic cloves chopped
– 1 small Onion diced
– 2 rashers of Bacon
– 2-3 leaves of Savoy Cabbage sliced thinly
– 3-4 Chestnut mushrooms chopped small
– 1/4 of a leek sliced thinly
– 100g of cooked Pearl Barley
– 150g of Arborio Rice
– 175ml of Dry White Wine ( 1 Glass for yourself also! )
– 500ml of Chicken stock keeping hot.
– Sprig of fresh Thyme
– Eggs for Poaching
– 1 Parsnip and a small amount of Butternut Squash for the Vegetable Crisps
– Vegetable Oil for the frying of the Crisps
– Sprinkle of caster Sugar for the Crisps
– Salt and Cracked Black Pepper for seasoning
– Grated Parmesan Cheese to finish
Fry off the Onion and Leek in some olive oil, then when starting to sweat down a little, add the butter.
Add the Bacon, Mushrooms, 1/4 of the Cabbage first, Garlic and Thyme.
Once cooked down a bit add in the risotto rice, stir gently and add your wine. Once the wine has almost evaporated you can add your Hot Chicken Stock a bit at a time.
Whilst the Risotto is cooking away, Peel your Parsnip and Butternut Squash very thinly like so and fry off in oil. I have used a Wok but if you have a Deep Fat Fryer, great!
They only take about a minute. Once starting to brown, bring them out onto Kitchen Paper. Sprinkle with a tiny amount of Caster sugar.
Add the rest of your Cabbage and Pearl Barley to the Risotto, Poach your egg and finish with another knob of Butter, parmesan Cheese and any seasoning required.
Top with your Poached Egg and add Your Vegetable Crisps for Sweetness and Crunch.