4 new onions
2 tsp cold-pressed rapeseed oil
4 tbsp honey
4 tbsp apple vinegar
salt and pepper
280 gr pearl barley
2 tbsp cold-pressed rapeseed oil
2 dl dry cider or apple juice and apple vinegar
8-12 dl chicken stock (can be replaced with water)
St. George's mushrooms and asparagus
400 gr St. George's mushrooms or other mushrooms
400 gr green asparagus
20 gr butter
60 gr firm cheese, like “Fynbo”
How it’s done
Prepare all the vegetables.
Pickled onions – Cut the onions into 6-8 boats depending on size. Fry over low heat in rapeseed oil, until they are lightly golden. Add honey and vinegar, and cook until most of the liquid has evaporated (it takes approx. 10 min). Season with salt and pepper.
Barley – Put the barley in a strainer and rinse under running water until the water looks clear.
Finely chop the shallots and fry them in oil in a saucepan with wide bottom over low heat, until the onions are glassy. Add the barley, stir and let it fry for a minute.
Pour in the cider, and let it cook for 5 minutes. Then add the stock, and simmer for 20 minutes until the barley is tender and creamy. Season with salt and pepper and maybe a little cider.
Mushrooms and asparagus - Halve any large mushrooms lengthwise and leave little ones whole. Discard the bottom few inches of the asparagus and cut them into 3-4 pieces. Preheat a frying pan and add butter, mushrooms and asparagus, and cook over high heat for approx. 2 minutes. Stir along the way and season with salt and pepper.
Dinnertime - Grate the cheese into pearl barley and heat the dish all the way through. Stir the pickled onions into the barley. Arrange mushrooms and asparagus on top, and serve with the bread.
Source: Ny Nordisk Hverdagsmad page 24-25