A white knuckle ride of a thread about PEARL BARLEY

[Slubberdegullion]

[Florence & The Machine Inspirational Music Intro]

Pearl Barley

[Shots of young people doing parkour on walls with graffiti]


Right I have 375 g of pearl barley left in my 500g bag and unless I get some VERY EXCITING and dramatic ideas of what the chuff to do with it the dds will be clearing it out from the top back shelf in 40 years time when I have snuffed it.

NO SOUP

Thank you

[Buda]

Love pearl barley. I wanted to find some recipes for it recently and looked up in BBC good food website and did a search. There are a few including a risotto that I want to try.

My granny always used to put pearl barley in her stews. Loved it.

[coldtits]

yes. It's less like polenta than rissoto, really heavy boingy risotto. be careful slicing it.

And use lots of salt and pepper when you serve.

[DinosaursHateUnderpants]

Who knew that barley water could be made from pearl barley? Clue was in the name I guess - am keeping that recipe for the Summer, thanks BB.

[DinosaursHateUnderpants]

Will be trying the egg thing this weekend then, thanks.

[Slubberdegullion]

Barley Water! I never even made the connection [dur]. I really like barley water. Thank you beta.

Marine, you must like barley water?


AND snails like it.
(pearl barley, not barley water)

[bibbitybobbityhat]

I knew this would be you Slubber.

Howzabout Irish Stew?

Expect many others have proferred this before me but, for once, I (whispers) have not read whole thread.

[mathanxiety]

Could grit your drive with it if it snowed?

You can dredge it in dry breadcrumbs and parmesan, plus seasoning, and fry it as Coldtits suggests.

[PerArduaAdNauseum]

I've never enjoyed barley before - not even the squash - but the thought of frying it has me thinking twice. Question - does this make me Nanny Ogg?

[LemonDifficult]

Pearl barley is wonderful.

Use it like risotto rice. It's called Orzotto I think.

We do a think with winter veg,pearl barley, sausages and baked with cheese on top. Yum.

[MarineIguana]

Barley water is OK but again it feels like a slight con compared to nice non-barley squash.

The snails is genius though - you can start a snail farm and eat the snails.

[PerArduaAdNauseum]

would definitely have to involve parmesan. damn, hungry now.

[bibbitybobbityhat]

Yes, what is the chuffing point of lemon barley water? What is wrong with plain lemon squash, I ask.

[DinosaursHateUnderpants]

Thought I was an aficionado of pearl barley what with my handful in every casserole thingy, but have learned lots tonight and I'm actually excited about using it for risotto and sliced with eggs on top now.

[WhiteLight]

Take take the ink part out of a biro, and the little stopper off the end of the casing. Insert one piece of pearl barley into the biro casing and blow hard.

My brother and I had hours of fun doing this as kids.

[WhiteLight]

Don't point it at anyone's face, mind...

[Slubberdegullion]

It is a bit creamy bibbity. And lemon squash can sometimes be

But you were the first with Irish Stew

Mm the parmesan addition to the polenta slices sounds good.

[Slubberdegullion]

WhiteLight

[stern]

That is not only silly, and potentially dangerous it comes in under the craft umbrella of suggestions.

No

[bibbitybobbityhat]

Who the jiggery wants creamy squash?

Right, that's enough perversion for me. Up the wooden hill I go.

[Greige]

Hi, this is my first (and possibly only) post to Mumsnet, tho' I've enjoyed reading the threads.

But..barley...this is my type of thread

Have you heard of frumenty? Its a Medieval recipe, great instead of potatoes or bread.

Throw some into an ovenproof dish, add a little saffron then cover with chicken stock. Bung in an oven until cooked. Keep an eye on it and top up with stock if necessary. Depending on quantities this can be quite moist or slightly dry. It can also be simmered but needs more care to prevent burning.

Oh - and I'll second (or third, or fourth) the risotto idea - it's really yum

Greige

[Chaotica]

So many amazing recipes turned up that I almost don't feel bad for having to reappear to admit that I've lost the Mongolian recipe... But it goes something like:

boil barley in stock, meanwhile saute onions and finely sliced mushrooms (with salt, pepper, chilli (?), whatever herbs you fancy - mongolian herbs slip my mind, but I think thyme might have been on the list, you could add paprika too to further lose authenticity). When the barley is done, cool a bit and mix the whole lot up (with hardly any of the barley liquid) with a beaten egg and put in a buttered ring cake tin (or just a normal one) in the oven for 3/4 hour or so. (160C? I don't know - I had an aga when I last made it.) Serve sliced with veg, gravy or sauce, or probably lamb stew if you're authentically mongolian about it.

This is such a vague recipe - I apologise It is tasty though.

[Slubberdegullion]

Griege, do stay. mn needs people like you with knowledge of medieval recipes. So frumenty is a bit like mash then, a sort of soaking up on the side dish?

The Mongolian recipe juxtaposed to the frumenty is brilliant. God mn is so high brow sometimes.

I'm going to do all of these. February is going to be sponsored by pearl barley. I may have to buy another bag.

[Buda]

Wonder will Mumsnet be responsible for a run on pearl barley. Will it be the next Waitrose Bottom Butter?

[Buda]

Here are the BBC Good Food recipes! Enjoy.

[kreecherlivesupstairs]

Mme, I saw pearl barley in a MMM migros if that helps.

[Slubberdegullion]

You know Buda it should. It was some insane price like 34p for a bag that I see is going to do at least another 4 meals.

I am actually quite an idle cook so the thought of just a careless handful shoved in to whatever thus releasing me from pissing about with the rice cooker or peeling spuds is wonderful.

I will do Chaotica's Mongolian cake thing though, and the frumenty, even if it's just to see the look of surprise and alarm on dh's face when I announce that's what we're having for dinner.