RAMBLE AND ROAM

OH, TO BE HOME

and dinner for you - pearled barley, asparagus and kale risotto 

That's my dinner there, and I thought you might like it too - it's lovely and simple and great for this time of the year.

But first, that's me, collapsed on my bed the day after I got home, so thrilled to be in my own bed and home - missed my family and gave my daughter so many hugs  :)

I've had a fabulous trip and met some wonderful people.  In Brisbane I was welcomed with open arms once again by Brenda and the fabulous team at Mondo Organics, and Deborah Wray at Wray Organics. With classes and seminars, it was a full program, but it never ceases to energise me - meeting new people and talking about good food - what it really is (and it's generally not what the 'in' healthy paradigm of the moment is) and remembering some good old fashioned common sense, with some good cooking and community. Then onto Sydney for a repeat of the the Healthy Tummies Seminar with Dr Rosalba Courtney (such an inspiring woman), more classes and book pages to double check. What I love about teaching (this includes seminars) is that I get to be able to meet you and you become more than just a reader - you read me, you cook from me, but when I meet you, you become you to me. You all have your stories, richly varied - some I can laugh and smile with, and some are sad. Some journey's are best taken alone and some with others, and this whole food, good food, let's live a real life and nourish ourselves with real, good and true food journey - well it's best done with others. And it's also best done with some perspective I find - especially in regards to what it's really all about. When I travel, I feel as if I'm sewing - sewing different patches together to make one beautiful quilt. There's a patch being made in Bellingen, a patch there in Brisbane and it's suburbs,  a patch there in Northern New South Wales, a patch here in Perth and on and on  it goes. What I've found is that most of you think you are alone - you're not. In my mind, the quilt would look something along the line of this  - I fell in love with it at the Orange Grove Organic Farmers Market in Sydney.

After the working, I went to stay with my dear friend Jeanie - Jeanie is an enormous part of Wholefood Cooking and co wrote the Whole and Natural Foods Chef Training Program. She will be starting classes next year in the Murwillumbah - Upper Crystal Creek Northern New South Wales area also. She's exceptionally talented and if you live in the area you should make sure to stop into the Tweed Foodie Fest for the Biggest Dinner Party - Foodie Friday - she will be cooking and you will be wanting to eat it I can assure you !!! That's us at the Murwillumbah Farmers Market before we went on to visit  one of my favourite places - Bangalow. We used to live there years (and I mean years ago) and it has a very special place in my heart - I love it. Can I say I discovered a gorgeous shop there which I mean to spend a bit more time in next year.....




While I was there, it wasn't all play - had the pages to go through and double check.... nearly there.......

And still it's not all play (but it really kind of is) - came home to the Slow Food Lunch at Subiaco Farmers Market and made 13 large Peach and Blueberry Rustic tarts for the dessert - but what a fabulous day it was, to have the opportunity to work with so many lovely people including good friends. Once cooked Katrina was under threat of death to deliver the tarts without any damage, and what a trooper. This is some of them in her car on their way to the venue......(you can find it here if you'd like to give it a try - it's easy......

And this brings me to where I am now. Slowing down. Just a few more classes to do and a bit more planning. It's my intention to visit most states to launch the new book - May/ June -  this includes a launch afternoon tea (for which you will have to wear your best dress), and classes. So Adelaide, Tasmania, Melbourne, Brisbane and Sydney (and of course, Perth) you are all on the map, as is Bangalow. Just to let you know, I will also be doing some dedicated Thermomix classes at the same time in each state.

But now, right now I'm cooking dinner and thought you might like it too. Next week I will have Christmas up for you.

BARLEY RISOTTO WITH ASPARAGUS AND LEMON

low gluten
serves 2 - 3 

I think barley is underrated and a beautiful grain for this time of the year. Because it is quite starchy, it's a great choice for a risotto, but I prefer to free boil the barley - you loose some of that starchiness and it's so much lighter, suiting the warmer weather. I prefer to use a pearled barley - and by this I'm meaning a high quality organic pearled barley - this still has a good amount of bran left on, but is less hefty than the 'natural' with all it's bran (and still exceptionally nutrient dense). This would be delicious served with a salad (greens/fennel with a lemon dressing would be nice) before hand. 

1/2 cup pearled barley soaked overnight in water with a 2 teaspoons whey or 1 teaspoon yoghurt/cultured buttermilk or kefir. 

1 tablespoon white wine or verjuice

1 tablespoon good (fruity and robust) extra virgin olive oil

2 cups + 1/2 - 3/4 cup  stock
good knob of unsalted butter
sea salt and freshly ground black pepper to taste

1 good bunch (10 - 12 stems) asparagus
1 clove garlic (new season will be sweetest and best) - very finely chopped

3 - 4 stems spring onions or baby leek, both finely sliced
a good handful of very finely chopped kale (I use Tuscan Black Kale)
finely grated zest of one small lemon and one small orange
1 - 2 tablespoons finely grated parmesan cheese
1 - 2 tablespoons cream fraiche

Begin by draining the barley and discarding the soaking water. Add the olive oil to a medium size pot over a medium flame and toss the barley in it. Add the verjuice and 2 cups of stock. Simmer for 50 - 60 minutes or until the barley is cooked, but not overcooked and becoming soggy - but definitely cooked. Barley is not easy to digest when it is too ' al dente'.  Do this at a gentle simmer - you might need the lid on ajar so you don't loose too much liquid to evaporation. If there is any stock left, strain it off into a bowl and keep it in case you need it later. 

When the barley is just about cooked (or is cooked and you are ready to put it together), trim the asparagus. Snap of any woody stems and discard (you could use these in the stock), and cut the asparagus into 2cm slices, leaving enough so you have a tip measuring about 5cm. Add the remaining 3/4 cup stock to a small pot and bring to a simmer. Add the tips and cook for 1 - 2 minutes or until just cooked - remove the tips and set the stock aside, still in the pot.

Add the butter, a good pinch of sea salt, garlic, chopped asparagus and spring onion to a fying pan or shallow pot. Cook over a gentle to low - medium heat until the asparagus is only just about (but not) cooked. Take care not to have the heat too high or the garlic will burn. This shouldn't take long - 3 minutes should be ample. Add 1/2 cup of warm stock to the pan, together with the cooked barley and stir through. Add the kale and zests,  and stir through, cooking for another 3 - 5 minutes or so, or until the kale is cooked and the stock is becoming creamy in appearance - starch from the barley will move out into the stock with the stirring. Taste and adjust for salt and pepper, adding the remaining stock if you feel it is needed. Remove from the heat and add the asparagus tips,  stir through finely grated parmesan cheese and cream fraiche as desired.