Ingredients
Pearle Barley
Mushrooms
Roasted Pumpkin/ butternut squash
blus cheese
toasted walnuts
red onions
Bouillion or chicken stock
sherry vinegar
white wine
spices
fresh sage
smoked paprika
netmeg
black pepper
bay leaf
fresh thyme
Directions
*1*
Roast the butternut squash in olive oil with some garlic, thyme and salt. Slice into 2cm chunks when cool. Set aside.
*2*
Slice up the red onions lengthwise into long rings. Cook on a low heat in butter and olive oil. Add a pinch of salt and caster sugar and some thyme. Saute for 15 mins until sticky before adding a dash of sherry vinegar. Saute on a low heat until sweet.
*3*
Fry the mushrooms on a high heat to get some colour. Then add the peal barley, wine and half of the stock. Cook down adding more stock when necessary. When the barley is tender add the pumpkin. Finish off with the caramelised onions stirred through and the toasted walnuts and blue cheese on top.
