Island Life Magazine Ltd October/November 2015 | Page 121

FOOD

Recipe: Chicken pearl
barley with smoked eel
Serves 4

The chicken

This is a simple yet
effective warming
winter starter
that can easily be
adapted to a main
course by using
chicken thighs
instead of wings
and enhancing the
quantity of pearl
barley and garnish.

Set 12 chicken wings, skin on, bone on
(3 per person) on a large tray with olive oil
& seasoning. Cook at 120 degrees for 90
minutes.
Leave to cool then remove the bones by
cutting each end of the wing with scissors
and drawing the bone out carefully so as
not to damage the cooked meat.
Place the cooked and cooled now
boneless wings onto a clean tray drizzling
some of the cooked meat juices and a little
more olive oil over the wings and grill for
approx. 5 minutes until the skin is crispy.
Put back in the oven at 190 degrees for 5
minutes prior to serving to ensure piping
hot.

The pearl barley
Sweat off in a shallow pan 1 diced onion.
Once translucent, add 600g of chicken
stock, seasoning to taste and 150g of raw

pearl barley. Bring to the boil then simmer
for 40mins.

The smoked eel; diced & sliced
Smoked eel can be purchased ready
cooked and prep &VBv