|
|
| BARLEY RISOTTO WITH CARAMELIZED BABY BEETS WITH GRILLED PORK FILLET |
|
 |
| Method Barley Risotto |
• At low heat, drizzle canola oil in a shallow pan
• Sweat the ½ onion
• Introduce the Barley, let stand 3 to 5 minutes
stirring occasionally.
• Start introducing the broth, just enough to
cover the barley.
• Continuously stirring.
• Till most of the liquid has been absorbed.
• Repeat, this should be done until the barley has
taken in all the broth.
• Taste test. Barley should be firm.
• Set aside on a baking tray in order to cool down
and not overcook.
|
|
|
|
|
| Pork |
• Remove pork from marinade and season with
salt & pepper.
• Slice the filets into 12 equal pieces.
• At medium high heat, warm up the stovetop
grill.
• In order to start cooking the Pork the grill must
be very hot, it is essential.
• Place the pork fillets and sear. When well seared
on both sides, turn down the heat to medium in
order to continue cooking.
• Set aside
|
| The beets |
• Heat the pan up
• Cut the beets into quarters
• In the pan throw in your honey and beets
• Sautee over low heat
• Remove the beets from the pan and set aside on
a dish
• To the same pan return the barley in order to
warm up
• Add 1 ladle of broth and in order to bind the
barley
• Add 2 tablespoons of Parmesan Grated Cheese
|
| Platting |
• In a large round plate
• Spoon the risotto and flatten
• Place the pork medallions above
• Drop the beets casually
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
