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Poussin pearl barley risotto with kale
Poussin pearl barley risotto with kale

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We hope you got benefit from reading it, now let’s go back to poussin pearl barley risotto with kale recipe. You can cook poussin pearl barley risotto with kale using 15 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Poussin pearl barley risotto with kale:
  1. Provide 1 Poussin
  2. Use 125 ml pearl barley
  3. Prepare 100 g shredded kale
  4. Prepare 75 ml white wine
  5. You need 75 ml olive oil
  6. Provide 40 g butter
  7. Get 6 sage leaves
  8. Take 1 lemon
  9. Provide 500 ml ready made chicken stock
  10. You need Asparagus
  11. Prepare Poussin stock
  12. Get 1 Celery (cut in half)
  13. Prepare 1 leek top (sliced)
  14. Provide 1 carrot (cur in half)
  15. You need Sprig thyme and tarragon
Steps to make Poussin pearl barley risotto with kale:
  1. Debone poussin ensuring skin remains in place on chicken pieces
  2. To make a stock put 15ml of Olive oil in a saucepan on medium heat and then gently fry the poussin bones until brown. Once bones are brown add celery, leek, carrot and peppercorn and gently fry for 1 minute. Next add 500ml of cold water bring to the boil and reduce heat to a low flame for 20-25 minutes and then strain and season stock with salt to taste.
  3. Add 15 ml of olive oil to a saucepan and toast pearl barley for 2 minutes until lightly golden and 75ml of white wine and cook on a low flame until it has evaporated. Next add 350 ml of chicken stock to the pearl barley and cover with a lid for 25 minutes adding more stock if the pearl barley dries out. After 25 minutes the risotto should be ready. Add half of the poussin stock and set risotto aside.
  4. Turn your oven to 180c fan. Add 15 ml of olive oil to a oven proof pan and gently fry the shredded kale for 5 minutes and set kale aside. Wipe the pan using tissue and then add 15 ml olive oil and butter. Next season the poussin with salt and pepper and pan fry for 6 minutes or until golden, basing to keep it moist. Once golden add sage leaves and place in the oven for another 6 min. Once out probe chicken checking internal temperature.
  5. Add the remaining poussin stock to the pearl barley risotto along with the kale and liquid from the pan fried poussin pan. Serve the risotto in bowls topping with the poussin pieces and grate lemon zest to add freshness.

Pearl Barley Risotto Recipe - Spinach And Potato Curry - Barley Risotto - Easy Risotto Recipe - Vegetable Risotto - This is our second pearl barley risotto. Pearl barley makes a great alternative to rice in this vegetarian risotto recipe flavoured with sage, garlic and Parmesan. Take off the heat, top with the Parmesan and a knob of butter, then leave to melt. Give the risotto a good stir, then spoon into dishes. This is a wintry dish made using seasonal favourites kale, walnuts and lemon.

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