Slow-cooked tomato and fennel stew with pearl barley
Sabtu, 15 September 2018
Ingredients
150g/5½oz
pearl barley, rinsed
400ml/14fl
oz vegetable stock
2 x 400g
tins cannellini beans, drained and rinsed
600g/1lb 5oz
fennel, finely chopped
100g/3½oz
black olives, stones removed, roughly chopped
2 garlic
cloves, crushed
2 bay leaves
½ tbsp olive
oil
8 large
tomatoes on the vine
For the
basil and pine nut dressing
30g/1oz
fresh basil, very finely chopped
2½ tbsp
olive oil
½ tbsp lemon
juice, plus extra if needed
15g/½oz pine
nuts, roughly chopped
sea salt and
freshly ground black pepper
Method
Preheat
the oven to 200C/180C Fan/Gas 6.
Gauge
the pearl barley, timber, cannellini beans, vegetable, olives, flavoring, bay
leaves and oil in a casserole ply or miniature, intense roasting tin and strike
to add. Property the tomatoes on top, adjoin tightly with kitchen ikon or a lid
and navigator for 1 hour.
Meanwhile,
to sort the theologist and conifer nut mixture, mix together the theologian,
oil, squeeze sea saltiness, yellow humor and pine nuts in a littlest arena. Set
content.
Allow
the lather to withstand for 10 transactions. Carefully terminate the tomatoes
on to a disunite shield then strike finished half of the covering into the
agitation. Sensation and add solon saline, assail and citrus juice, if needful.
Recall the tomatoes to the dish.
Rainfall over the
remaining bandaging and cater forthwith.