An Irish comfort, originating from Wexford.
- 1 cup barley
- 1 small leek (white part only, chopped fine)
- 1/2 cup carrot (shredded)
- 1/2 celeriac (shredded)
- 100 g irish adrahan (or other semi soft cheese)
- 50 g mature cheddar cheese (grated)
- 1 dsp fresh sage (finely chopped)
- 1 dsp fresh thyme (finely chopped)
- 100 g breadcrumbs
- 1 free range egg (beaten)
- sea salt
- rape seed oil
- 200 g button mushrooms (finely chopped)
- 1 tsp fresh thyme leaves
- 250 ml fresh cream
- 2 tsp wholegrain mustard
- sea salt
- rapeseed oil
- Wash the barley well. Add two cups of water, a pinch of salt, bring to a boil, lower the heat, place a tight lid on top and cook over a low heat for 1 hour. Stir. Blend half the cooked barley.
- Heat one tablespoon of rapeseed oil over a medium heat and sauté the leek for one minute. Add the carrot and celeriac, pinch of salt and cook until tender.
- In a large bowl place the whole barley, blended barley, cooked vegetables, chopped sage and thyme, grated cheddar. Mix well. Chop the Adrahan into small cubes and add to the mix. Season. Roll into small rissoles approx one tablespoon size.
- Place the beaten egg into a flat dish and the bread crumbs into a 2nd flat dish. Dip the rissoles first into the egg and then coat in breadcrumbs. Set aside until ready to fry.
- When ready to fry make the sauce
- In a pan heat some oil and fry the mushrooms and thyme leaves. Add a pinch of salt. Continue to cook until all the liquid from the mushrooms has been reduced. Add the cream and wholegrain mustard and cook until the sauce thickens a little. Season.
- Fry the rissoles in a little oil until crisp and golden brown.
More by Lorraine Fitzmaurice:
- Muffuletta Sandwich
- Red Cabbage, Apple: St Patrick's Day Alternative
- Layered Spinach And Ricotta Crepes With Sauté Mush