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Organic Food and Health Articles Barley
Barley originated in Western Asia and was one of the first grains to be cultivated during Neolithic times. It became a staple crop in the Middle Ages. Barley was not only cultivated as a food but also for making beer. Malt is made by soaking the seeds until they sprout and in the process, the proteins in the bran change into enzymes that convert starches into sugars, which may then be fermented into alcohol. Barley also provided farmers with straw for fodder, thatch, basketry, mudbrick and pottery temper. Revitalising Green Drink 3 handfuls of barley grass 1 handful spinach 1 head celery 2 apples 1" piece of ginger Using either a hand or electric grass and vegetable juicer, juice just the grass and then the remaining ingredients. Pour into a glass and drink immediately. Barley Pilaff with chestnuts 3 tablespoons olive oil 1 red onions, finely sliced 1 carrot, finely chopped 2 sticks of celery finely sliced 8 oz (225g) pot barley 8 oz (225g) fresh chestnuts zest of 1 lemon 1 tablespoon finely chopped thyme 1 pint (570ml) vegetable stock Heat the oil and cook the red onions until just colouring. Add the carrot and celery and cook for a further couple of minutes then add the barley. Stir well for a few minutes then add the chestnuts, lemon zest, thyme and vegetable stock. Stir, cover the pan tightly and cook over a low heat for 45 minutes or until the barley is tender and all the liquid is absorbed. Barley Bread 1 oz (25g) yeast 3 fl oz (85ml) tepid water 2 tablespoons honey 1 egg 1 tablespoon olive oil ½ pint (275ml) water 2lb (900g) barley flour 8 oz (225g) oatmeal 8 oz (225g) wheat flour Mix the yeast with the tepid water and honey and leave in a warm place for 10 minutes to froth. Combine the flour, egg, olive oil, yeast mixture and enough water to make a soft dough. Knead lightly, place in a clean bowl, cover and leave it to lie in a warm place until double in bulk - approximately 1½ hrs. Divide the dough into 3 and knead lightly on a floured work surface. Put each portion into an oiled 2 lb loaf tin and leave to rise until just above the sides of the tins. Bake in a pre-heated hot oven, 200°C/400°F for 40 minutes. Turn out and cool. Barley with Mushrooms and horseradish creme fraiche Serves 4 30g (1oz) dried porcini 1¼ pints (725ml) vegetable stock 2 tablespoons butter 2 large red onions, finely chopped 1 stalk celery, finely diced 1 large carrot finely diced 4 oz (110g) of pot barley 1 bay leaf ½ teaspoon salt 150g (5 oz) fresh brown mushrooms 150g (5oz) oyster mushrooms 4½oz (125g) creme fraiche ½ tablespoon freshly grated horseradish a handful of fresh parsley, roughly chopped Pick over and clean the porcini as necessary. Place the stock in a large saucepan and bring to the boil. Turn off the heat and add the dried mushrooms. Set aside to infuse for 30 minutes. Melt half the butter in a frying pan and add the chopped vegetables Saute for 2 minutes, then lower the heat down and cook gently for 5 minutes. Strain the mushrooms through muslin and return the stock to the pan. Rinse the mushrooms, finely chop and add to the stock in the pan along with the vegetables, bay, barley and salt. Bring to the boil, cover and simmer over a very low heat for 45-50 minutes or until the barley is just tender and hardly and liquid remains in the saucepan. If the pan boils dry too quickly, top it up with a little hot water from the kettle. Meanwhile, clean and trim the fresh mushrooms as necessary and, if large, cut into generous bite-sized pieces. Melt the remaining butter in a frying pan and saute the mushrooms for 5 minutes until just cooked. Stir the grated horseradish into the creme fraiche. When the barley is ready divide between four warm plates, pile the mushrooms on top then a dollop of horseradish creme fraiche. Serve sprinkled with chopped parsley.
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