Pan Fried Partridge With A Delicate Pearl Barley Pea And Lettuce Stew Recipes

PARTRIDGES WITH CABBAGE

Partridges with Cabbage image

Provided by Food Network

Time 55m

Number Of Ingredients 8

Ingredients

1 medium cabbage, shredded
2 ounces butter, lard, or bacon fat
1 partridge per person
Salt
Black pepper, freshly ground
1/4 teaspoon paprika
Juniper berries
1/2 pint double cream

Steps:

Parboil the shredded cabbage in salted water for 10 minutes. Drain well.
In a heavy pan melt the fat and brown the partridges on all sides. Add the cabbage, season with salt and pepper, and add the paprika and a few juniper berries. Cover and cook for 20 minutes.
Add the cream, mix well and adjust the seasoning. Cover and cook for a further 10 minutes.

FRIED BARLEY

Fried Barley image

I really like barley, but you don't really find a lot of different ways to prepare it. Saw this and had to post before I lost it!

Provided by Pinay0618

Categories Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup butter
1/4 cup chopped onion
3 1/2 cups quick-cooking cooked barley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Melt the butter in a frying pan and sauté the onion until lightly browned, about 5 minutes, stirring occasionally.
Add the cooked barley (cook according to package directions), salt and pepper. Fry until the butter is absorbed, about 8 minutes, stirring occasionally.

Nutrition Facts : Calories 206, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 269.3, Carbohydrate 26.6, Fiber 3.6, Sugar 0.6, Protein 2.2

PEA & FETA PEARL BARLEY STEW

Pea & feta pearl barley stew image

This storecupboard grain adds a nutty flavour and texture to create a comforting, low-calorie dish

Provided by Kate Bradbury

Categories Main course, Supper

Time 55m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
2 medium onions , chopped
2 garlic cloves , chopped
zest and juice 2 lemons
200g pearl barley , rinsed under cold water
700ml vegetable stock
200g feta , cut into cubes
½ small pack mint , leaves shredded, plus a few whole leaves to serve
400g frozen peas , defrosted at room temperature

Steps:

Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer for 30 mins, stirring occasionally.
Meanwhile, put the feta in a bowl with the remaining olive oil, half the lemon juice, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.
Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.

Nutrition Facts : Calories 480 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium

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