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Well it was delicious, and I highly recommend giving it a go. On the day I cooked it we ate it like a brothy soup. That’s how I’d intended it, with a half remembered early Jamie recipe in mind... and it was good. But evthe leftovers evolved a bit today into a much superior form. I’d used quite a bit of pearl barley, maybe 150g and it expands like the clappers, and lent slightly creamy edge to the broth which intensified overnight as it was absorbed. So I thought I’d roll with that and turn it into a kind of risotto (sorry, I forgot to warn you to sit down @giofox haha). I added a little double cream, some peas and fresh mint, topped it with some of the pulled, crisped ham hock and a poached egg.
It took all of 5 min to start and 10 min to finish.
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Olly398
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^want that for breakfast
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I'd approve that as a risotto, although I would have served it with eggs and beef on the side, not on top. I like your use of pearl barley, I'd be curious to see you with some spelt too!
I love pearl barley too, made a quick pulled chicken and spring onion stir fry the other day for luch.
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This looks incredible. Going to get my ham hock on this weekend...
ChasnotRobert
giofox
owl
Have you got any 'after' pics from this? Interested in the result. Just dusted my slow cooker down, want to put it to work this week. Thinking of starting with a beef randang but this also looks a lovely option...