AS REGULAR readers will know, I am a big fan of barbecuing but there comes a time when even I can a break from meat .
This week, therefore, I'm focussing on veg and grains – a lovely risotto and a spelt summer vegetable stew. I know they aren’t typically summer dishes but sometimes you just need a hearty dish to warm the soul – like when the weather is as bad as we've been having. Both are really simple recipes, ideal for rustling up a dinner in no time.
Grain are delicious with veg and really easy to cook. And even if you're not the world’s biggest fan, you can always use these dishes as an accompaniment or side dish for meat, especially at a barbecue.
If you want to get out and about this weekend, the Foyle Maritime Festival in Derry will tantalise your tastebuds with the Clipper Race Kitchens which will showcase amazing produce from across Northern Ireland. Celeb chefs, a Clipper Race Food Pavilion and the Food Village with the best of Street Food from across the world will ensure all tastes are catered for.
Or visit the Maritime Markets – which have been running all week and see the return of both the Walled City Market and the Continental Market to Queen’s Quay which has been transformed into a maritime wonderland that will have something for everyone to enjoy. See discovernorthernireland.com for details.
This weekend also sees the Dalriada Festival take place at Glenarm Castle on Antrim’s east coast. Billed as Northern Ireland’s biggest weekend family event, there will be highland games, pipe band championships and even a sheep fashion show! And if you are looking for the best in Northern Ireland’s food and drink there are pop-up restaurants, bars, craft breweries and a fine food courtyard to enjoy. See dalriadafestival.co.uk.
SPINACH PEARL BARLEY RISOTTO
½ onion, finely diced
1 clove garlic, finely diced
50g pearl barley
olive oil to cook
2 sprigs thyme, destalked
400ml vegetable stock
100g spinach, fresh
1 tblsp soft cheese
Place a little olive oil in a deep frying pan and cook off the onions for two minutes. Add in the garlic and the thyme and cook for a further one minute. Add the barley and mix with the onions, then gradually start adding the stock and stir until all the liquid has been soaked up. When all the stock has been absorbed, add the spinach and the spoonful of cheese and stir. It will take a minute at least for the spinach to wilt. Season to taste with salt and pepper.
SUMMER VEGETABLES AND SPELT STEW
½ bunch scallions, finely sliced
2 sticks celery, finely chopped
150g carrots, finely diced
½ courgette, finely diced
10 French beans, trimmed and diced
100g spelt
700ml vegetable stock
200g broad beans, podded and blanched
½ bunch tarragon, chopped
olive oil to cook
salt and pepper
Heat the olive oil in a deep pot and add the scallions and cook for two minutes. Next add the celery, carrots, courgettes and spelt and pour in all of the stock. Bring the pot to a gentle simmer and cook until the spelt is tender to taste. This should take approximately 20 minutes. Add the French beans and cook for a further three minutes; then add the broad beans and cook for a two minutes more. Stir in the tarragon and cook for another minute before serving by the ladleful at the table.
