Barley bread is a drier loaf and therefore withstands getting soggy if prepared in advance. Make the sandwiches as close as possible to the time they are being served otherwise they may dry out and it is a pity if you are using bread that is very fresh.
One of my favourite barley recipes is using it in a salad. It is of course not gluten free and if you are following a gluten free diet, swap with quinoa. On tv I used 250g of barley to add volume to the recipe if feeding a large crowd.
High in fibre, antioxidants, minerals and vitamins, barley is one of those old fashioned grains that is perhaps not considered to be as trendy as some other popular ones being marketed today. I like its nutty taste and the soft texture that never becomes mushy and it is lower in calories and fats than most other ancient grains. Combined with fresh mint and greek … Read More Barley and fresh mint soup with greek yoghurt [gluten free, diabetic friendly]
This is literally a whats-in-the-fridge stew using seasonal fresh vegetables. You will need a kilo of vegetables to every 500g of meat used. Add a grain or pulse and the result is a great home cooked meal that can be prepared the day before as it improves when left overnight in the fridge. It is such a good feeling to know you have a … Read More Quick chicken and barley stew
The leaves of wild arugula [Diplotaxis tenuifolia] that grows prolifically on the island are sharp and tangy and the edible flowers of this crop delicately sweet with honey undertones. It makes excellent salads and I am told that the leaves were boiled, strained and the infusion used to help digestion. And to make my lunch today’ I have used: Two handfuls of wild rocket. … Read More Wild Arugula and Barley Salad