Hey everyone!
I’m so glad you liked the coverage post of the Media Event, the feedback I received was brilliant and I’m so pleased you’re getting on board the Barley train!
Following on from that, it gives me great pleasure to introduce the full menu at the Barley Beerstro, as well as one of these recipes that comes straight from Jimmy Doherty himself.
The recipe I’m sharing with you is called ‘Budweiser Barley Summer Vegetable Risotto‘ and it’s described by Jimmy and Jane Peyton, the sommelier, as having ‘good acidity along with clean flavours that really compliment the bold and recognisable profiles of asparagus and leek’.
In the Tasting Notes they also stated that the fresh mint served to finish, lingers on the palette when enjoyed alongside the Budweiser. This in conjunction with the crisp and clear flavours of Budweiser helps deliver bright summer flavours to the palette.
I couldn’t agree more. The leeks and the Budweiser really give this dish a great base foundation that is really enhanced by the sweetness of the peas that are added towards the end of the cooking process.
But before I provide this wonderful recipe to you, I want to introduce you to the full menu of exciting dishes that will appear at The Barley Beerstro this Summer.
As I’ve mentioned before, the entire menu is designed around Barley and the other key ingredients of Beer. The restaurant is a real celebration of this incredible superfood that will go above and beyond your expectations upon visiting, and in case you need a reminder of just why everyone’s raving about Barley, click here!
Here are the six dishes:-
- Stella Artois Cured Salmon with Pickled Cucumber, Horseradish Cream & Stella Artois Barley Crispbreads
- Soft Yolk Vegetarian Scotch egg with Boddingtons Tomato Chilli Chutney
- Budweiser Barley Summer Vegetable Risotto
- Spaten Helles Summer Sausage & Mustard Pearl Barley Hot Pots
- Jimmy’s Toasted Barley Ice-Cream with Leffe Brune Salted Caramel Sauce, Maple Syrup Glazed Pancetta and Barley Crumble
- Vanilla Yogurt Panacotta with Goose Island IPA Strawberry Soup and Barley Flapjack
Just writing them out then makes me want to try the rest of them!
What’s also remarkable about this menu is just how carefully each beer has been selected to accompany the dish in some way, purely based around it’s own unique flavour.
So here it is, the recipe for Jimmy’s Budweiser Barley Summer Vegetable Risotto – making the dish is fairly straightforward, but there’s nothing straightforward about the taste itself. You can honestly tell that there’s been some real thought go into the chosen ingredients and flavour pairings, it will no doubt become a favourite dish you’ll want to make again and again in the future.
When you get the opportunity to re-create this dish at home I’d love to see your results, so please hashtag @adgold86 and #barleybeerstro so I can see how you all got on!
- 200g fresh peas in pods (podded weight)
- 1 tbsp olive oil
- 4 spring onions, finely chopped
- 1 leek, finely chopped
- 1 clove garlic, finely chopped
- 350g pearl barley
- 200ml Budweiser
- 100g fresh broad beans, podded
- 1 litre pea stock (made from the pea pods and asparagus stalks)
- 80g Parmesan, finely grated
- 2 tbsp mascarpone
- 250g asparagus, cut into 3cm pieces, woody stems removed & kept for the stock
- 1 small bunch of fresh mint, roughly chopped
- Parmesan shavings to serve
- Pea shoots to serve
- Extra virgin olive oil to drizzle
- The Pea Stock - Pod the peas and set aside.
- Place the pods in a large saucepan with the asparagus stalks and cover with cold water. Bring to the boil and leave to infuse for 15 minutes.
- The Risotto - Heat the oil in a large shallow saucepan. Add the spring onions and leek, cook for 3-4 minutes until beginning to soften. Stir in the garlic and cook for a further 1 minute.
- Add the barley, stir well to coat in the onions. Pour in the Budweiser, cook for a further 1-2 minutes until the liquid as all but evaporated.
- Add the pea stock and cook for 40 – 50 minutes, stirring occasionally, add a little more stock if the risotto starts to dry.
- Cook the peas and broad beans in a small pan of boiling water for 2-3 minutes. Drain and refresh with icy cold water to stop the cooking. When cold remove the tough outer layer of the broad beans to reveal the fresh tender green bean.
- Add the asparagus to the risotto and cook for 2 minutes then add the peas and broad beans.
- Remove from the heat and stir through the mascarpone, mint and Parmesan. Season with salt and pepper. Spoon into bowls and garnish with Parmesan shavings, pea shoots and a drizzle of extra virgin olive oil.
If you’d like to make some other wonderful Barley dishes courtesy of Jimmy and The Barley Beerstro, check out the videos below and I’ll see you very soon!
Adam
Disclaimer – This was part of a sponsored campaign in which a monetary payment was made.
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