Recipes: Beer and Barley

Why not try these Beer and Barley recipes from Jimmy Doherty,

Soft Yolk Vegetarian Scotch Egg with Boddingtons Tomato Chilli Chutney

Prep Notes: Using good quality eggs is essential for this recipe. ‘Burford Browns’ are recommended as the ideal egg due to their rich yellow yolks, however any high quality free range egg will do. All eggs must be boiled for five minutes, then quickly refreshed in ice-water to stop them continuing to cook. If possible, peel the eggs under cold running water to help with removing the shell whilst keeping the egg intact.

Tip: The Boddingtons chilli tomato chutney will keep well in a sterilised jar. Leave to cool before transferring to the fridge. It will keep for three months – but must be refrigerated once opened.
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Ingredients

For the Scotch Eggs
8 free range eggs
2 tbsp olive oil
1 medium red onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
½ tbsp. ground coriander
1 tbsp sweet smoked paprika
2 tsp ground cumin 400g can of cannellini beans, drained and rinsed in Boddingtons
150g raw beetroot, peeled & grated, dry excess moisture between kitchen paper
1 small bunch of coriander, roughly chopped
1 small bunch of flat leaf parsley, roughly chopped
1 small bunch of coriander, roughly chopped
1 small bunch of flat leaf parsley, roughly chopped
¼ tsp fine sea salt
Pepper
50g barley flour
100g breadcrumbs or Panko breadcrumbs
Sunflower oil in deep fat fryer
Ice

For the Boddingtons tomato chilli chutney
1 x 500ml flip top preserving jar
260g Sunblush tomatoes, drained and finely chopped (reserve 1tbsp of oil)
1 large red onion, peeled and finely chopped
2 red chillies, deseeded and finely chopped
225g can chopped tomatoes
350g soft dark brown sugar
125ml balsamic vinegar 200ml Boddingtons
¼ tsp sea salt Pepper Salad leaves to serve

Method

For the Boddingtons Tomato Chilli Chutney
1. Heat the reserved oil in a large deep sided frying pan. Add the onion and chillies. Cook for 5-6 minutes until softened slightly
2. Add the remaining ingredients and bring to the boil. Reduce the heat to a simmer and cook for 10-15 minutes, stirring occasionally until the chutney becomes sticky and most of the liquid has evaporated
3. Spoon into the preserving jar to cool

For the Scotch Eggs
1. Bring a saucepan of water to the boil, then put 6 of the eggs into the saucepan and boil for 5mins for very runny yolk, 6mins for runny yolk or 8mins hard yolk
2. Drain the eggs and cover with cold water and ice
3. Heat the oil in a frying pan, cook the onion and garlic for 3-4 minutes, until soft
4. Stir in the spices, cook for another minute
5. Add the spiced onion mix to a food processor with the beans, barley, beetroot and herbs. Process briefly to combine; do not over process as the mixture will become too wet. Season with salt and pepper
6. Divide the mixture into 6 balls. Place into the fridge to firm up for 15mins
7. Place one ball of pulse mixture in the centre of a piece of cling film. Gather all the four corners of the cling film together and carefully shape the pulse mixture around the egg so it is completely covered
8. Remove the cling film and repeat with the remaining balls of pulse mixture. Chill the eggs for 10 minutes
9. Add the remaining eggs to a bowl and whisk. Add the barley flour to a second bowl and the breadcrumbs in the last bowl
10. Carefully peel the cooked eggs and dry on a piece of kitchen paper
11. Roll the egg in the barley flour, dust off any excess, then dip in the egg and roll in breadcrumbs, repeat for the remaining eggs. Chill in the refrigerator for 10-15 minutes to firm
12. Heat the deep fat fryer to 170c and then fry two eggs at a time for 4 minutes turning occasionally so they cook evenly
13. Remove from fryer using slotted spoon and drain on kitchen paper to remove excess oil

To serve
Place the Scotch Egg on a serving plate or board, cut in half and serve with the Boddingtons chilli tomato chutney and some salad leaves. Serve alongside a glass of Boddingtons.

Budweiser Barley Summer Vegetable Risotto

Prep Notes: For best results, ensure you have everything chopped, prepped, and ready to go prior to beginning to cook. The process is similar to that of creating a normal risotto, but with a slightly longer, 50-minute, cooking time.
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Ingredients
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

For the pea stock
1. Pod the peas and set aside
2. 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

For the risotto
1. 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
2. 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
3. Add the pea stock and cook for 40–50 minutes, stirring occasionally, add a little more stock if the risotto starts to dry
4. 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
5. Add the asparagus to the risotto and cook for 2 minutes then add the peas and broad beans
6. 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

Serve with a cold Budweiser.

Spaten Helles Summer Sausage & Mustard Pearl Barley Hot Pots 


Prep Notes: For best results, it is recommended this dish is not assembled until the day of serving. However the sausages, potatoes and the tomato barley can be prepared up to two-days in advance. Layer the hot pot as close to service as is possible as this will prevent the barley from absorbing too much of the liquid and becoming dry.
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Ingredients
4 x 500ml clip top preserving jars
2 tbsp olive oil
8 Spaten Helles summer sausages or Cumberland sausages
6 spring onions, finely chopped
1 garlic clove, finely chopped
1 medium carrot, peeled, finely chopped
1 stick of celery, finely chopped
200g pearl barley
1 bay leaf
2 tbsp wholegrain mustard
400g tin chopped tomatoes
1 tbsp tomato puree
450ml Spaten Helles, plus 100ml to garnish
Zest of a lemon
1 small bunch of fresh mint, roughly chopped
Salt and pepper
400g Jersey royals, halved
10 g breadcrumbs
10g Parmesan, grated

Method
1. Preheat the oven to 180c/fan 160c/gas 4
2. Heat 1 tablespoon of oil in a frying pan. Add the sausages and cook for 8-10 minutes, turning regularly, until golden. Remove from the pan, cut each sausage into 1cm slices and set aside to cool
3. Cook the potatoes in a small pan of lightly salted water for 10 minutes, until tender. Drain and set aside
4. Heat the remaining oil in a large saucepan, add the spring onions, garlic, carrots and celery, cook for 1-2 minutes until beginning to soften
5. Add the barley, bay leaf, mustard, tin tomatoes, tomato puree, Spaten Helles, and lemon zest; season with salt and pepper. Bring to the boil, then reduce the heat, partially cover with a lid and simmer for 40-50 minutes, stirring occasionally, until the barley is cooked through. If the mixture starts to look dry, add a little more water
6. At the end of cooking, remove the bay leaf and discard. Add the herbs, salt and pepper
7. To assemble, place a layer of baby leaf spinach in the base of each clip top jar, season with a little salt and pepper. Spoon over a little of the tomato barley followed by a layer of sausages, then a layer of potatoes. Repeat this layering, seasoning each time between layers, until you have used all of the ingredients, finishing with a layer of the tomato barley. Mix the Parmesan and breadcrumbs together and sprinkle on top of each hot pot
8. Remove the rubber seal from the jars. Close over the lids but do not clip securely. Place the filled jars in a roasting tin and half fill the tin with water
9. Bake for 35-40 minutes until hot and bubbling, just before serving pour a little Spaten Helles around the top of each hot pot. Serve with a green salad

Serve with a chilled glass of Spaten Helles.

Jimmy’s Toasted Barley Ice-Cream with Leffe Brune Salted Caramel Sauce, Maple Syrup Glazed Pancetta and Barley Crumble

Prep Notes: The longer you leave the toasted barley in the cream the better the flavour will be. Reserving the extra double cream is necessary as the barley will soak up so much of the original amount. The ice-cream can be made between one to two weeks in advance, and the barley crumble up to one week in advance, if stored in an airtight container.
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For the ice-cream
300ml whole milk
600ml double cream
200g pearl barley
100g caster sugar
6 egg yolks

For the salted caramel
200g light soft brown sugar
300ml double cream
50g unsalted butter
150ml Leffe Brune
½ tsp fine sea salt

For the Maple glazed pancetta
80g thinly slice pancetta
4 tbsp maple syrup

For the barley crumble
150g barley flakes
50g unsalted butter
50g light soft brown sugar

To Serve
Waffle cones (optional)

Method

For the toasted barley ice-cream
1. Preheat the oven to 180c/fan 160c/gas 4
2. Scatter the barley onto a baking tray in an even layer. Roast in the oven for 10-12 minutes until golden brown
3. Heat 300ml of double cream with the milk, and toasted barley in a medium saucepan Bring to the boil, then remove from the heat and allow infuse in the milk for 1 hour
4. Strain the barley milk in to a medium saucepan and add the remaining double cream Gently heat, do not allow to boil
5. Mix the sugar and egg yolk together in a medium bowl
6. Pour the hot milk onto the egg yolks and sugar, whisking continuously
7. Return the custard to the saucepan and heat gently until the custard begins to thicken and will coat the back of a wooden spoon
8. Remove from the heat and allow to cool before pouring into an ice cream machine Churn as per the manufacturer’s instructions until thick and smooth. Transfer to a plastic lidded container and place in the freezer until required

For the barley crumble
1. Preheat the oven to 180c/fan 160c/gas 4
2. Add all of the ingredients to a bowl and rub together using fingertips
3. Spread the crumble out on a baking tray lined with parchment paper
2. Place the pancetta in a single layer on a baking sheet
4. Cook for 10-12 minutes, stir half way through cooking to ensure an even bake.
5. Set aside to cool

To serve
Scoop the ice-cream into sundae glasses or waffle ice-cream cones, drizzle over the Leffe Brune salted caramel sauce and top with the glazed pancetta and barley popcorn.

Vanilla Yogurt Panacotta with Goose Island IPA Strawberry Soup and Barley Flapjack

Prep Notes: For ease, each part of this recipe can be prepared in advance, with the final dish assembled on the night it is to be served. The panacotta can be prepared 2-3 days in advance, the Goose Island IPA strawberry soup 2 days in advance, and the barley flapjack 5 days in advance (if it is stored in an airtight container).

Tip: The barley flapjack will keep well in an airtight container for 2-3 weeks.
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Ingredients

For the Panacotta
70g caster sugar
70g water
2 vanilla pods
2 leaves of gelatine
300ml full fat yogurt
200ml double cream

For the Strawberry Soup
450g strawberries, frozen
100ml Goose Island IPA
50g caster sugar For Barley Flapjack
125g barley flour
100g barley flakes
125g light soft brown sugar
100g unsalted butter
1 tbsp barley molasses or golden syrup

To Decorate
100g fresh strawberries

Method
1. Add the gelatine to a small bowl with a little cold water to soften
2. Split the vanilla pods and scrap out the seeds, add the seeds and pods to a small saucepan with the caster sugar and water. Gently heat until all of the sugar has melted. Set aside to infuse
3. Remove the gelatine from the water and squeeze off the excess water. Add to the vanilla syrup and heat gently until the gelatine has melted. Leave to cool
4. Mix the yoghurt and cream together in a bowl
5. Add the cooled vanilla syrup to the yoghurt and cream and mix well
6. Spoon the mixture into serving glasses and chill in the fridge for 2-3 hours, until set

For the strawberry Goose Island IPA sauce
1. Place all of the ingredients into a zip lock bag and seal
2. Place the bag into a pan of simmering water, for 15-20 minutes until the strawberries have released all of their juice
3. Strain the sauce through a fine strainer, into a small bowl. Do not push the fruit through the sieve; allow the juice to drain freely

For the barley flapjack
1. Preheat the oven to 180c/fan 160c/gas 4
2. Mix the flour, barley flakes and sugar together in a bowl
3. Heat the remaining ingredients in a small pan, for 2-3 minutes until the butter has melted
4. Pour the liquid mix on to the dry ingredients, mix well
5. Spread the mix onto a parchment paper lined 22cm x 22cm baking tray
6. Bake for 10-12 minutes, until golden. Remove from the oven and allow to cool

To Serve
Remove the set Panacottas from the fridge. Decorate with sliced fresh strawberries and barley flapjack, finish with Goose Island IPA strawberry soup.

Serve with a cold bottle of Goose Island IPA.