Pearl barley arancini and pumpkin purée
Author: The Duke of Wellington Inn, Newton
Serves: 4
Ingredients
- arancini balls:
- 6 tbsp butter
- 1 head celery finely diced
- 4 carrots finely diced
- 6 shallots finely diced
- 4 cloves garlic crushed
- 720g pearl barley
- 2.2 litres vegetable stock
- 200ml white wine
- 4 tsp salt
- 4 tsp ground pepper
- 100g parmesan, grated
- 1 egg, beaten
- 100g breadcrumbs
- pumpkin purée:
- 4 tbsp butter
- ½ pumpkin, in small cubes
- 6 shallots, finely chopped
- 750ml vegetable stock
- salt and pepper
Method
- For the arancini, pre-heat oven to 180C/Gas 4. Melt butter in a heavy-based pan and sweat carrots, celery and shallots for
- mins, add garlic and pearl barley and stir. Add white wine, bring to a boil then simmer and reduce by half. Add stock and cook, stirring occasionally, over a minimal heat until the liquid is absorbed and barley is cooked. Take off the heat, season and add cheese. Cool then form into balls. Coat in beaten egg and breadcrumbs, place on a greased baking tray and bake for 20 mins until crisp and golden.
- For the pumpkin purée, melt butter in a pan and sweat pumpkin and shallots for 5 mins. Add stock and cook over a medium heat until tender. Pass through a sieve and blitz in a food processor, adding further liquid if needed, then season and serve alongside the arancini.
- • We serve with roast piccolo parsnips, beetroot roasted in maple syrup and scorched salted cauliflower
