Barley Cake Garni Recipe

Barley Cake Garni Recipe

Ingredients :

50 g butter

1 onion, chopped
1 red bell pepper, chopped
300 g pearl barley

900 ml vegetable stock
150 ml dry white wine
2 garlic crushed cloves
Salt and freshly ground black pepper to season according to taste

450 ml Bechamel Sauce
225 g Emmental (Swiss) cheese, grated
25 g/1 oz/0.5 cup fresh breadcrumbs

30 ml/2 tbsp snipped chives
30 ml/2 tbsp chopped parsley
A pinch of grated nutmeg
3 eggs, yoke and white separated
1 boiled medium potato, sliced
2 tomatoes, skinned, seeded and sliced cucumber, sliced
4 radishes, sliced
15 ml/1 tbsp powdered gelatine

 

Method :

Dissolve the butter and saute the bell pepper and onion until they are soft but not too brown. Add the barley and fry for another 1 minute, then stir in 600 ml of the vegetarian stock, the wine and garlic. Season to taste with salt and pepper as to your preference. Bring to the boil, cover with a lid and simmer for about 40 minutes, then remove the lid and boil until all the liquid has evaporated. Leave to cool.


Add in the Bechamel Sauce, cheese, breadcrumbs, chives, parsley and nutmeg and season to taste with salt and pepper. Stir in the egg yolks. Whisk the egg whites until it becomes stiff, then add them into the mixture. Spoon the mixture into a greased 20 cm/8 in cake tin (pan) and bake in a preheated oven at 200C/400F/gas mark 6 for 40 minutes. Leave to cool. Decorate the cake with the potato, tomatoes, cucumber and radish slices. Dissolve the gelatine in the remaining stock and pour over the top.

 

Leave it to cool before serving.

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