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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Grains?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Grains"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"5"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8094451685083708282"},"published":{"$t":"2014-07-22T04:00:00.000+01:00"},"updated":{"$t":"2014-08-11T05:45:57.770+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Superfoods Salad"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_6131_zps146ab1da.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6131_zps146ab1da.jpg\" height=\"373\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI contend that there is no such thing as a boring salad. \u0026nbsp; When we were first married Todd would moan when I would say that I had made a salad. He soon learned that my salads were nothing to turn your nose up at and more than a little bit interesting!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6126_zps38bb56ff.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6126_zps38bb56ff.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to call this salad Superfoods Salad because it includes some of what are considered to be superfoods, ie.\u0026nbsp; foods that are really good for you . . .\u0026nbsp; like nuts, blueberries, grains,\u0026nbsp; greens, olive oil and citrus fruit . . . there's some cheese as well, but we won't talk about that. It is a hard cheese, so no worries, not a lot of fat in it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6129_zps81f97ec6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6129_zps81f97ec6.jpg\" height=\"361\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI used baby rocket for the greens today, but you could use kale or spinach or a mixture of greens. \u0026nbsp; Just be sure not to add them until the last minute prior to serving so that they don't wilt too much. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6133_zps53dc9832.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6133_zps53dc9832.jpg\" height=\"347\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou all know how much I love blueberries.\u0026nbsp; I eat them any which way I can.\u0026nbsp;\u0026nbsp; I eat em like candy.\u0026nbsp;\u0026nbsp; WE have six bushes in our garden now and I am awaiting those little berries ripening with great anticipation.\u0026nbsp; I go out and look at them every day . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6134_zps5c73ca73.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6134_zps5c73ca73.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's a bit like waiting for a pot to boil. \u0026nbsp; You wait and you wait and you wait and then all of a sudden, it boils! \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6135_zpsf4fca104.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6135_zpsf4fca104.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love LOVE Israeli or Pearl Couscous.\u0026nbsp; I buy the whole wheat one, toasted, by Merchant Gourmet.\u0026nbsp; It cooks up very quickly and I like to think that by it's being whole wheat, it's rather good for me.\u0026nbsp; Of course you could just as easily use cooked wheat berries or barley.\u0026nbsp; Both would be good and a bit chewy as well, which would be nice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6136_zpseebc6657.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6136_zpseebc6657.jpg\" height=\"395\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI always toast my nuts before I use them.\u0026nbsp; It brings out even more of their natural flavour and adds lots of crunch. Just put them onto a baking sheet and bang them into a hot oven for about 8 to 10 minutes.\u0026nbsp; Rule of thumb for me is that as soon as I can smell them, I take them out! They're done perfectly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6138_zpsfe15682a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6138_zpsfe15682a.jpg\" height=\"394\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEach bite of this brings you a bit of chew from the couscous, a bit of sour yum from the capers, some sweetness from the berries, that peppery meatiness from the rocket and roasted crunch from the nuts . . .\u0026nbsp; all perfectly dressed in a tangy lemon vinaigrette dressing. \u0026nbsp; DEEEE-licious. Absolutely.\u0026nbsp; It's the perfect accompaniment to any grilled meat, poultry or fish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6139_zpscad58105.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6139_zpscad58105.jpg\" height=\"372\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Superfoods Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServe 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/superfoods-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBlueberries,\n toasted nuts, pearl couscous, greens, grains, olive oil and citrus.\u0026nbsp; \nWhat's not to like?\u0026nbsp; It's delicious.\u0026nbsp; Tangy, sweet, crunchy and moreish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 cup of pearl couscous (Israeli couscous)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 heaped TBS of finely grated Parmesan cheese\u003C\/div\u003E\nthe juice of one lemon\u003C\/div\u003E\n3 TBS extra virgin olive oil\u003C\/div\u003E\n1 TBS whole grain mustard\u003C\/div\u003E\n\u003Cdiv\u003E\nthe finely grated zest of one lemon\u003C\/div\u003E\n1 TBS non pariel capers, rinsed and drained\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\na small handful of fresh parsley coarsely chopped\u003C\/div\u003E\n1 cup of fresh blueberries\u003C\/div\u003E\n1\/2 cup toasted pecans\u003C\/div\u003E\na couple handfuls of rocket (baby arugula)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6154_zpsc7637630.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6154_zpsc7637630.jpg\" height=\"400\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook\n your couscous in lightly salted water according to the package \ndirections.\u0026nbsp; Drain well. Rinse with cold water and drain again.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n the Cheese, lemon juice, olive oil, mustard, and lemon zest together in\n a bowl. Season to taste with salt and pepper.\u0026nbsp; Add the couscous and \ntoss to coat.\u0026nbsp; Toss in the capers, parsley, blueberries and nuts.\u0026nbsp;\u0026nbsp; You \ncan cover and chill it at this point, until you are ready to serve.\u0026nbsp; \nJust prior to serving add the rocket and toss all together. Serve \nimmediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8094451685083708282\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/07\/superfoods-salad.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8094451685083708282"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8094451685083708282"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/07\/superfoods-salad.html","title":"Superfoods Salad"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7497958167108753828"},"published":{"$t":"2014-01-03T04:00:00.000+00:00"},"updated":{"$t":"2014-01-03T04:00:03.349+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Warm Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Roasted Roots and Wheatberries with a Lemon Vinaigrette"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_2551_zps0bde381c.jpg\" border=\"0\" height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2551_zps0bde381c.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do the same thing every year.\u0026nbsp; I buy in far too much veg for the holidays and then am left with a surplus which I am trying to use up at the beginning of the new year.\u0026nbsp;\u0026nbsp; It's usually a whole lot, but not a whole lot of anything, if you know what I mean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2533_zps5d66eb0f.jpg\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2533_zps5d66eb0f.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I looked into my vegetable drawer yesterday I saw a whole lot of normal carrots, a couple of white carrots (Yes, I did say white. \u0026nbsp; Apparently that's a variety.\u0026nbsp; I got them in a veg box in December) a few purple carrots (see my last explanation) an acorn squash, a small to medium sized white turnip.a bunch of fresh thyme and a few other odds and sods . . . most not in quantities large enough to cook any one thing, with the exception of the orange carrots.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2553_zpsbe33e9d5.jpg\" border=\"0\" height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2553_zpsbe33e9d5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I peeled and chopped them into large pieces and added a chopped red onion and then I roasted them in a hot oven along with some garlic, a good grinding of black pepper, a few sea salt flakes, some olive oil and a few springs of that fresh thyme . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2555_zps7a2e78b8.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2555_zps7a2e78b8.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThen . . . I roasted them in that hot oven for about 20 minutes, stirring them now and then\u0026nbsp; . . . until they were all nice and cooked through and beginning to caramelize.\u0026nbsp; There is nothing so tasty as caramelized oven roasted root vegetables . . . and while they were making their magic, I cooked some wheatberries in some vegetable stock until tender . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2557_zpsd231e485.jpg\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2557_zpsd231e485.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd then . . . I tossed them all together in a bowl . . . the cooked wheatberries and the roasted vegetables and I added a deliciously tangy lemon vinaigrette . . . made with a couple of the lemons from my fruit bowl on the counter . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2558_zps745a7218.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2558_zps745a7218.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAfter that I added a few broken up and toasted English Walnuts . . . again leftover from our Christmas Celebrations . . . and a handful of dried cranberries, just for some chewy sweetness and texture . . . and I mixed, them all together, yes I did, and sprinkled some flat leaf parsley over top, leftover again, from Christmas . . . and then . . .\u0026nbsp; do you know what \u003Ci\u003Ewe \u003C\/i\u003Edid???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2563_zps9f9a8ef6.jpg\" border=\"0\" height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2563_zps9f9a8ef6.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe ate it. \u0026nbsp; With large lumps of buttered crusty bread and some leftover stilton crumbled over top. \u0026nbsp; And do you know what else???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was very, very . . . \u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003Every\u003C\/i\u003E\u003C\/span\u003E good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2552_zps0573e76b.jpg\" border=\"0\" height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2552_zps0573e76b.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Roasted Roots and Wheatberries with a Lemon Vinaigrette*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roasted-roots-and-wheatberries-with-a-lemon-vinaigrette\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nI\n like to cook my wheatberries in vegetable stock to give them more \nflavour.\u0026nbsp;\u0026nbsp; You get the nutty chewiness of the wheatberries along with \nthe sweetness of the roasted and slightly caramlized vegetables . . . \ndoused in a tangy lemon and parsley vinaigrette.\u0026nbsp;\u0026nbsp; This is delicious and\n pretty and looks fab on the buffet table!\u0026nbsp; (Not to mention it's a great\n use for all that leftover extra veg you got in over Christmas!)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n300g wheat berries (1 1\/2 cups)\u003C\/div\u003E\n2 litres of vegetable stock (I use swiss marigold powder. 2 quarts of liquic)\u003C\/div\u003E\n1 large red onion, peeled and cut into cubes\u003C\/div\u003E\n2\n pounds of assorted root vegetables (carrots, swede, turnips, squash, \nceleriac, parsnips, jerusalem artichokes in any combination)\u003Cbr \/\u003E\npeeled and cut into 1\/2 inch cubes\u003C\/div\u003E\nolive oil to drizzle\u003C\/div\u003E\na handful of fresh thyme sprigs\u003C\/div\u003E\nfresh ground sea salt and black pepper\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the dressing:\u003C\/div\u003E\nthe freshly squeezed juice of two lemons (about 60ml of 1\/4 cup)\u003C\/div\u003E\n125ml of extra virgin olive oil\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n1 TBS\u0026nbsp; finely minced\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nTo finish:\u003C\/div\u003E\n\u003Cdiv\u003E\na small handful of flat leaf parsley, coarsely chopped\u003C\/div\u003E\n60g of dried cherries or dried cranberries, coarely chopped (1\/2 cup)\u003C\/div\u003E\n58g of chopped toasted English walnuts (optional, 1\/2 cup)\u0026nbsp;\u0026nbsp; \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2560_zps28d923a1.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2560_zps28d923a1.jpg\" width=\"400\" \/\u003E \u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat\n the oven to 220*C\/425*F. gas mark 7.\u0026nbsp;\u0026nbsp; Toss the diced vegetables on a \nbaking sheet with about 2 TBS of olive oil, some salt and black pepper \nand the sprigs of thyme.\u0026nbsp; Roast in the heated oven, on the bottom rack \nfor 20 to 25 minutes, stirring them once or twice.\u0026nbsp; They should be \ncooked through and beginning to slightly caramelize.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile\n the vegetables are cooking bring the vegetable stock to the boil.\u0026nbsp;\u0026nbsp; Add\n the wheat berries and cook, until tender, but still chewy, about 30 to \n35 minutes.\u003C\/div\u003E\nWhile the vegetables and wheat berries are \ncooking, measure the lemon juice into a large shallow salad bowl.\u0026nbsp;\u0026nbsp; Toss\n iin the minced shallot and seasoning.\u0026nbsp;\u0026nbsp; Allow to stand for about 10 \nminutes, then whisk in the oil.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce cooked, drain the wheat \nberries and toss them into the dressing, whisking it first.\u0026nbsp; Add the \nroasted root vegetables, discarding any thyme branches.\u0026nbsp; Stir in the \ncherries or cranberries and the nuts, if using.\u0026nbsp;\u0026nbsp; Taste and adjust \nseasoning as necessary.\u0026nbsp; Toss in the parsley and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou may \nserve this warm or at room temperature.\u0026nbsp; You can make it several days in\n advance, in which case you should store it in the refrigerator and then\n bring it to room temperature prior to serving.\u0026nbsp; \u003Cb\u003EDo not\u003C\/b\u003E add the \nnuts or parsley until just before serving.\u0026nbsp; A bit of feta, blue cheese \nor stilton crumbled over top makes a nice addition!\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7497958167108753828\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/roasted-roots-and-wheatberries-with.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7497958167108753828"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7497958167108753828"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/roasted-roots-and-wheatberries-with.html","title":"Roasted Roots and Wheatberries with a Lemon Vinaigrette"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1207140913094946376"},"published":{"$t":"2010-11-04T04:00:00.001+00:00"},"updated":{"$t":"2010-11-04T04:00:02.986+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"}],"title":{"type":"text","$t":"Spiced Lamb Steaks with a Warm  Moroccan Couscous Salad"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 365px; height: 340px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/WelshLamb.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI was quite priveledged recently to have been sent a lovely food package recently from the Welsh Assembly Government, containing some beautiful Welsh Lamb Steaks and a selection of other fine ingredients, along with the invitation to create a Welsh Lamb recipe for The English Kitchen.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 302px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/Welshlamb2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWelsh Lamb is currently in season at the moment, on into December, making this the perfect time to prepare and enjoy it.  Living in Chester as we do, we are right on the border to Wales, and we are lucky enough to know first hand just how very flavourful and delicious their lamb really  is.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 371px; height: 320px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/JamieOLiver013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt just makes sense to buy locally produced meat when it is in season.  It may cost a bit more, but the flavours just can't be beaten . . . let's face it, there is just no comparison between lamb which has been grown and farmed right on our doorstep, and lamb that has been flown halfway around the world.  Right on the doorstep wins with me, every time!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 366px; height: 328px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/JamieOLiver014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI decided to create a mildly spiced marinade for the steaks and a warm couscous salad to serve alongside. Welsh lamb has a lovely robust flavour, without it  being too intense.  After marinating them for about 30 minutes, the steaks turned out very tender when cooked and succulent.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 368px; height: 344px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/JamieOLiver016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe flavours of the salad went very well with the lamb steaks . . . with fruity bits of dried apricot and dates, crunchy cashew nuts, spring onion, salty green olives, a little bit of heat from some Harissa Paste and a mild minty tang from my secret ingredient . . . Mint Sauce.  This was so good, I ate the leftovers for lunch the next day and enjoyed it all over again.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 365px; height: 370px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/JamieOLiver018.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou can find out a host more of information about Welsh Lamb \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/www.eatwelshlamb.co.uk\/\"\u003EHERE.\u003C\/a\u003E  Do pop on over and take a good gander at the site.  There's lots of interesting things to peruse and a host of lovely recipes to try out.\u003Cbr \/\u003E\u003Cbr \/\u003EWelsh Lamb, it's more than just about meat.  It's  the backbone of small rural communities which keep traditions and the Welsh language alive.  It's a good thing, a very, very good thing.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 288px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/welshlamb9.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Spiced Lamb Steaks with a Warm  Moroccan Couscous Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 2\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spiced-lamb-steaks-with-a-warm-moroccan-couscous-salad\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMildly spiced Lamb Steaks grilled and served on top of a warm couscous salad with subtle Moroccan flavours!  Delicious!!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the lamb:\u003Cbr \/\u003E2 leg lamb steaks\u003Cbr \/\u003E1\/4 tsp ground cumin\u003Cbr \/\u003E1\/4 tsp ground coriander\u003Cbr \/\u003E1\/4 tsp ground cinnamon\u003Cbr \/\u003Ea splash of olive oil\u003Cbr \/\u003Esalt and pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Coucous Salad:\u003Cbr \/\u003E150g of couscous\u003Cbr \/\u003Ea handful of dried apricots, chopped\u003Cbr \/\u003Ea dessertspoon of chopped dried dates\u003Cbr \/\u003Ea knob of butter\u003Cbr \/\u003E1 to 2 tsp harissa paste (depending on how much heat you want)\u003Cbr \/\u003E250ml of hot chicken or vegetable stock\u003Cbr \/\u003Ea handful of pitted green olives, chopped\u003Cbr \/\u003Ea small handful of salted cashew nuts\u003Cbr \/\u003Esmall handful of chopped flat leaf parsley\u003Cbr \/\u003E1 tsp of good quality mint sauce\u003Cbr \/\u003E1\/2 bunch of spring onions, trimmed and finely chopped\u003Cbr \/\u003E1\/2 of a small preserved lemon, flesh discarded and skin finely chopped\u003Cbr \/\u003Eextra virgin olive oil\u003Cbr \/\u003Ethe juice of half a lemon\u003Cbr \/\u003Esea salt and black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003ESeason  the lamb steaks all over with salt and black pepper.  Mix the cumin,  coriander, and cinnamon together with a splash of olive oil.  Rub this  mixture into the lamb steaks and then set aside to marinate while you  make the couscous.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the dried coucous into a bowl along with  the dried fruits.  Stir the knob of butter into the hot chicken stock  along with the harissa paste.  Pour this over the couscous and fruits,  stir well, Cover and set aside for five minutes until it has absorbed  all of the liquid.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the coucous is soaking, heat a grill pan  over moderate heat.  Once the pan is heated add the lamb steaks.  Cook  the steaks until tender and nicely browned, about 5 to 6 minutes,  turning them once.  Remove from the heat and set aside to rest.\u003Cbr \/\u003E\u003Cbr \/\u003EFluff  up the soaked couscous with a fork and stir in the olives, nuts,  parsley, mint sauce, spring onions, and preserved lemon.  Season to  taste with salt and pepper.  Pile into a serving bowl.  Pile into a  serving bowl and top with the warm lamb steaks.  Serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1207140913094946376\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/11\/spiced-lamb-steaks-with-warm-moroccan.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1207140913094946376"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1207140913094946376"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/11\/spiced-lamb-steaks-with-warm-moroccan.html","title":"Spiced Lamb Steaks with a Warm  Moroccan Couscous Salad"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2936045955069150933"},"published":{"$t":"2010-06-02T04:00:00.000+01:00"},"updated":{"$t":"2010-06-02T04:00:01.393+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"one pot meals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Chicken and Barley Simmer"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 359px; height: 399px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickenBarley.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh, it is a cold and rainy day . . . blustery . . . the kind of day that would have Pooh scrambling around with his umbrella, complaining to Piglet . . . I can almost hear his voice.\u003Cbr \/\u003E\u003Cbr \/\u003EWhatever happened to spring . . . here we are in June and it still feels like April.  Nevermind . . . the warm sunny days will be with us soon enough and then we will be complaining it is too hot!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 356px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickenbarley2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBest to take advantage of the last of the cool days and cook something comforting and wholesome . . . satisfying.  Something that can simmer on the back of the stove for several hours while I escape into a book . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 350px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickenbarley3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis tasty Chicken simmer fits the bill perfectly.  It needs very little attention and is so very delicious when it is done.  People will think that you have been slaving all day over it . . .  when in reality you just basically banged everything into a pan and then let the pan do the hard work . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 351px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickenbarley4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOkay, so it was a little more work than that, but not much . . . and boy oh boy, is it ever good.  This had my Todd smacking his lips.  This is the kind of dish that you don't mind having leftovers of . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 393px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickenbarley5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou just know they are going to taste even better the day after . . . next time I will double it.  Adapted from the cookery book, \u003Cspan style=\"font-style: italic;\"\u003Eeasy everyday, simple recipes for no-fuss food.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickenbarley6.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Chicken and Barley Simmer*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-and-barley-simmer\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is the  kind of meal that basically cooks itself.  Long simmering produces  deliciously tender chicken, well flavoured and satisfying.\u003Cbr \/\u003E\u003Cbr \/\u003E2 TBS  wholemeal flour\u003Cbr \/\u003E500g skinless, boneless chicken breasts, cubed (4  large single breasts)\u003Cbr \/\u003E100g lean streaky bacon, cut into strips (six  rashers)\u003Cbr \/\u003E(I like to use the dry cure)\u003Cbr \/\u003E2 medium onions, peeled and  chopped\u003Cbr \/\u003E2 carrots, peeled and chopped\u003Cbr \/\u003E2 sticks of celery, trimmed  and chopped\u003Cbr \/\u003E750-900 ml of white wine or chicken stock (3 to 4 cups)\u003Cbr \/\u003E3  TBS pearl barley, rinsed\u003Cbr \/\u003E1 TBS freshly chopped fresh herbs, such as  parsley, sage, thyme, basil, plus extra to serve\u003Cbr \/\u003Esalt and freshly  ground black pepper\u003Cbr \/\u003E\u003Cbr \/\u003ESeason the chicken chunks with some salt and  black pepper.  Dredge in the flour.  Heat a large nonstick frying pan  over medium heat.  Add the bacon and dry fry for several minutes, about  5, stirring frequently, until the fat starts to run.  Add the chicken  and saute for 5 to 8 minutes, turning rrequently, until the chicken is  seared all over.  Add the onions, carrots, celery and 4 TBS of wine or  stock.  Cook for about 5 minutes, until the vegetables begin to soften.   Add the barley, herbs and 2 cups of the stock or wine, or a mixture of  both.  Bring to the boil and then reduce the heat, cover and simmer for  about one hour, adding more stock as needed.\u003Cbr \/\u003E\u003Cbr \/\u003ECheck after an hour  and add more stock if need be, then cover and continue to simmer for an  additonal half an hour.  Stir occasionally and add stock as needed.   Taste and adjust seasoning as needed. Sprinkle with some more chopped  herbs to serve, accompanied with a selection of your favourite  vegetables.\u003Cbr \/\u003E\u003Cbr \/\u003EWe had this with some steamed new potatoes along with  some carrots and cauliflower which I had also steamed and roasted asparagus.  It is  delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2936045955069150933\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/06\/chicken-and-barley-simmer.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2936045955069150933"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2936045955069150933"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/06\/chicken-and-barley-simmer.html","title":"Chicken and Barley Simmer"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3243871901992176887"},"published":{"$t":"2009-10-02T05:00:00.000+01:00"},"updated":{"$t":"2009-10-02T05:00:04.641+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"}],"title":{"type":"text","$t":"Ginger Spiced Coconut Rice"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 365px; height: 274px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/rice-grain.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERice was not something that my mother ever cooked for us when I was growing up.  I think it was because my dad liked meat and potatoes.  I was an adult before I ever tasted rice, and that was at a chinese restaurant!  (and to be honest, I was a bit afraid that I wouldn't like it, or how it felt in my mouth)  I was totally wrong.  I fell in love with it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 407px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/ThursdayOct1019.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHigh in nutrients, rice is a great source of insoluable fibre.  Rich in carbohydrates and low in fat, it's a pretty healthy choice.  (as long as you aren't on a low carb diet that is) Rice is an extremely healthy food for a number of reasons. Rice is a complex carbohydrate, which means that it contains starch and fiber.  Complex carbohydrates are digested slowly, allowing the body to utilize the  energy released over a longer period which is nutritionally efficient.  It's low in sodium and gluten free.  With only trace amounts of fat and no cholesterol at all, it's pretty good for people on diets, and it's not surprising that most of the world relies on rice as a major part of it's diet.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 414px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/ThursdayOct1015.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love Basamati rice most of all.  I could just sit and eat a bowl of it and nothing else.\u003Cbr \/\u003E\u003Cbr \/\u003EI especially love this particular recipe of mine where I combine it with rich coconut milk, ginger, red chili flakes and nuts.\u003Cbr \/\u003E\u003Cbr \/\u003EIt's mmm . . . mmm . . . good.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 395px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/ThursdayOct1017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Ginger Spiced Coconut Rice*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/ginger-spiced-coconut-rice\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is my absolute favourite rice recipe.  It has a bit of heat from the candied ginger and the red pepper flakes, but this goes very well with the coconut flavour.  This goes great with most Asian dishes.\u003Cbr \/\u003E\u003Cbr \/\u003E200g of basamati rice (1 cup)\u003Cbr \/\u003E1 400ml tin of coconut milk\u003Cbr \/\u003E2 ounces water\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E1\/2 tsp sugar\u003Cbr \/\u003E1\/2 tsp crushed red pepper flakes\u003Cbr \/\u003E1\/8 tsp tumeric\u003Cbr \/\u003E1 tsp grated fresh ginger-root\u003Cbr \/\u003Efinely chopped crystallized ginger (a heaped dessertspoon)\u003Cbr \/\u003Etoasted sliced almonds (a small handful)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/ThursdayOct1014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERinse the rice under running cold water.  Drain and place in a saucepan along with the coconut milk, water, salt, sugar, red pepper flakes, tumeric and fresh ginger-root.  Stir well to combine.  Cook over medium high heat until the mixture just begins to come to the boil.  Reduce heat immediately to low, cover, and cook on low for about 18 minutes.  Remove from heat and fluff with a fork.  Cover again and let sit for 5 miore minutes.  Garnish the finished rice with the candied ginger and the toasted nut flakes.  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003ENote - Don't forget that it's really important to cool cooked  rice down quickly before storing, and to reheat it thoroughly to a high temperature before using again.  Uncooked rice can contain spores of \u003Cem\u003EBacillus cereus\u003C\/em\u003E, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.  The longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.  It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.\u003Cbr \/\u003E\u003Cbr \/\u003ERemember that when you reheat any food, you should always check that it's steaming hot all the way through, and avoid reheating more than once."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3243871901992176887\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/10\/ginger-spiced-coconut-rice.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3243871901992176887"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3243871901992176887"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/10\/ginger-spiced-coconut-rice.html","title":"Ginger Spiced Coconut Rice"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}}]}});