Ingredients
- 100g barley, soaked for two hours in 400ml warm water
- 1 tbsp rapeseed oil
- 2 flatcap mushrooms, halved and sliced
- 1 stick of cinnamon
- A little grated nutmeg
- 2 bay leaves, fresh if possible
- 250ml strong vegetable stock (1 cube)
- 250ml milk
- 20 frivole
- 100g butter
- 1 tbsp malt vinegar
- 80g Cáis na Tire cheese, plus a little more to shave on top.
- Salt and black pepper
1 Put the rapeseed oil into a pan and add the mushrooms, cinnamon, nutmeg and bay leaves.
2 Cook over a medium heat for five minutes, until the mushrooms start to soften.
3 Drain the barley then add it to the mushrooms, followed by the vegetable stock and milk, then bring to a simmer and cook gently for 20 minutes until it is soft and yielding.
4 Meanwhile cook the frivole in boiling, salted water for two minutes, drain and refresh under cold water and pat dry on a clean tea towel.
5 Put the butter in a separate small pan and begin to cook over a low to medium heat for three minutes or so.
6 When it starts to fizz and foam it is starting to turn into brown butter.
7 Give it 30 more seconds, remove from the heat and allow it to cool a little before adding the vinegar. This can be made ahead of time.
8 To finish the barley stew, add the grated cheese and season with salt and pepper. Remove the bay leaves.
9 Put the frivole into the brown butter, season and warm over a low heat.
10 Serve the barley stew on warm plates with the buttery frivole on top, plus a drizzle of the excess brown butter and some extra shavings of Cáis na Tire.
