I love pearl barley and did you know it's just as good for you as the "superfoods" grain quinao, the difference is usually in the price! Pearl barley is really cheap to buy and is great to use in soups & stews and also as a replacement for risotto rice.
2 small/medium onions, chopped
2 garlic cloves, crushed
2 lemons, zested & juiced
200g pearl barley, rinsed
700ml vegetable stock (made with 2 OXO cubes)
250g halloumi, sliced
small handful of fresh mint, chopped
400g frozen peas
Heat a tbsp oil in a pan, fry the onions for a few minutes.
Add the garlic and lemon zest and fry for another minute.
Add the pearl barley and the stock, bringing the pan to simmer with a lid on.
Allow to simmer for about 30 minutes.
Whilst the pearl barley is cooking, marinade the halloumi in the lemon juice, chopped mint, black pepper and tbsp olive oil.
After 30 mins remove the lid of the pan and add the frozen peas and the marinade from the halloumi, allow to simmer for another 5 mins.
Whilst the peas are cooking, heat some oil in a frying pan and brown both sides of the sliced halloumi.
Serve the pearl barley stew in a bowl with the halloumi slices on top.
2 kg of fruit, consisting of 2 peaches, 2 plums, 2 apples & the rest pears, peeled and cored
2 oranges, zested & juiced
1 kg jam sugar
750 ml water
Place 2-3 plates in the fridge.
Preheat oven to 140C.
Place all the prepared fruit, orange zest & juice and the water into a large pan.
Simmer until the pears are soft.
Meanwhile wash the jars in warm soapy water & then place face down in the oven to dry & sterilise.
Add the sugar & continue to simmer on a low/medium heat until the sugar has dissolved.
Turn up the heat & allow to boil hard for 10-15 minutes.
Test for a set, by drizzling some of the jam onto a cold plate from the fridge. Place the plate in the fridge for 2 mins. After 2 mins run your finger over the jam & if it leave a crinkly track then it is ready for putting into the jars. If it is still runny then continue to boil, checking it every few minutes.
Once ready put into the jars & seal.
Store in a cool, dark place until ready to use, then refrigerate.