To celebrate the changing of the season & the scoring of a sixer of lush chorizo inspired sausages from my local butcher I made a simple, insanely tasty one pan dish this week.
I give you Chorizo & Pearl Barley Autumn Splodge - it's a sort of thick, stick to your bones kind of a dish - so it's doesn't qualify as a stew. If you would like to experiment with other grains - this is a great way to get into pearl barley - you could also use pearled spelt too - it's a bit more pricey!
Here's what you will need:
Essentials:6 chorizo sausages (soft sausagey sausages not the hard versions - you can also any other snag)
1 carton mushrooms - any type but I'd go for good old brown meaty ones rather than fancy delicates
3 stalks celery chopped (about 1-2 cup fulls)
1/2 red onion chopped
1/2 large leek chopped (about 1 cup full)
1 small sweet potato chopped
1/2 pint stock (I use chicken)
red pepper chopped
1 cup pearl barley (or pearl spelt)
2 - 3 cups water for cooking it
1tspn chicken stock paste (not necessary - but I like it)
1tspn chilli flakes (more or less depending on how hot you like it)
1 tblspn oil (olive or 'Healthier Oil for cooking ' from Carontino- which is high in omegas and they aren't destroyed with cooking according to the hype - I'll leave you to decide!).
Additions you might like to consider:
1/2 courgette chopped
8 - 10 black olives chopped
100g cottage cheese (or greek yoghurt)
Time to make magic...
- You need to rinse the barley/spelt - do it a few times until the water isn't so cloudy.
- Pop it in a pan with 2 cups of water and some stock. Put it on a low heat and cook it for about 20 mins. I find that it often needs another cup of water added - so keep an eye on it and don't be too precious about it. It will get added to the main dish a little later.
- Put a tablespoon of oil in a big, wide non-stick pan (mine has a lid) - add chopped garlic & chilli and then your chopped onion, leek and celery - put the lid on and sweat them together.
- Add the sausages - sort of wiggle them down so they get to the pan and colour up a little.
- After a few minutes add the chopped mushrooms and the sweet potatoe - put the lid on. Now's a good time to chop your courgette, peppers, olives etc. make a cup of tea.
- Keep an eye on your mixture and add a cup or two of stock to the pan after about 10 mins. You don't want to drown it - but you're after creating some moisture to make sure your veggies cook down fully - and those lovely sausages are properly cooked through too - without sticking and burning in the pan.
- Check your barley/spelt and add any extra stock to keep it from sticking.
- After @ 20 mins add the barley/spelt to the big pan and stir it all up. Check there is enough liquid and add a little more if you need to.
- Finally add your courgette, olives, peppers - and stir through. I like these to remain al dente - so I turn the heat off and leave it to absorb the last of the stock.
Podgey loved this - and in fact it made enough for a huge portion for him, a more modest portion for me and a decent two sausage portion left over - which I am going to put into a wrap for him for his lunch tomorrow.
On the whole I'd say it would feed 3 adults - if you added another two sausages you'd get 4 portions out of it - but you'd need pudding!
Apple & Cinnamon Crumble anyone?
Podgey Rating 10/10
Luli Rating 10/10