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Thursday, 3 October 2013

All Organic Barley & Mushroom Pilaf with stuffed OBE Organic Beef Roulades - The flavours of good comfort

Barley is one of my food pleasures, I love it!
This recipe is one that stocks on multi-layered flavour, organic goodness and comfort

#GoOrganic - Eat Healthy, but Don't Eat Boring! 
This is what I am after, and so am giving you recipes to help you make the transition to Organic and see for yourself how you are not missing out, but instead gaining by miles of flavour, good health and enjoyable eating experiences. This recipe is really one of my favourites and I know you will love it too. Do give it a try and see how you will.

This recipe is brought to you by our friends at OBE Organic Halal, so make sure to show them some love and LIKE their facebook page on this link.





All Organic Barley & Mushroom Pilaf 
with Stuffed OBE Organic Roulades
Comfort food is not always about fatty cream sauces, nor is it about simple carbs, sugars or butter laden sauces. Comfort food can be good, organic, complex and multi-layered in flavour. Comfort food is an experience that makes you tuck in and want the experience to never end. You eat, enjoy and feel home... this is what this dish is to me! I absolutely love making this dish and completely enjoy having it, knowing that it is flavoursome and good too :)

Stuffing the Roulade
You Need
For Organic Beef Roulades
4 OBE Organic steaks
500g assorted mushrooms, finely chopped
3 cloves garlic crushed
2 tbsp olive oil
Fresh thyme springs
Salt & black pepper to taste
Dijon Mustard to taste
2 Gherkins, halved vertically
2 cups organic beef broth

For Barley & Mushroom Pilaf
2 cups Barley, washed and drained
2 cups organic Beef Broth
1 tbsp Olive oil
1 cup finely chopped assorted mushrooms
2 cloves garlic, minced
Salt & black pepper to taste
1 bay leaf
1 tsp fresh thyme leaves
1 tsp grape vinegar
Chopped parsley to garnish


Start by making the barley Pilaf. Saute the chopped mushrooms, minced garlic and thyme leaves in the olive oil until cooked through and the mushroom is ever so slightly browned. Season and remove from the heat and set aside.

Bring the beef broth to a boil, add the barley and bay leaf then bring the mixture back to the boil. Reduce the heat to medium-low and leave to simmer, covered until the barley is fluffy and cooked through and all liquid is absorbed. Once the Barley is done, remove from heat, add the vinegar, the mushroom mixture and mix well. Cover and set aside until ready to plate.

While the Barley is cooking, make the beef roulades. Start by making the mushroom filling. Saute the chopped mushrooms, crushed garlic in olive oil. Season and continue to cook until the mushrooms are completely cooked through and almost resemble a paste. Remove from the heat and set aside.

The Roulades - flattened, stuffed and rolled OBE Organic Beef steaks

Trim any visible fat from the steaks (keep the trimmings) and pound the steaks between two sheets of baking paper  until thin enough to roll. (note that thick meat will unroll as it cooks). You can cut each steak in half for shorter roulades. Spread the flattened steaks with Dijon mustard (amount to your liking, but it does enhance the flavour). Top the mustard with the mushroom filling. Sprinkle lightly with fresh thyme leaves and season. Place the halved gherkin at one end and roll the meat to enclose the filling. Secure with toothpicks. Repeat until all meat had been rolled.

Place the fat trimmings in a large, ovenproof, deep frying pan and heat until they render. Add the roulades and brown on all sides. Once browned, add the beef broth, thyme springs and place in 450F oven for 20 minutes. Once done, remove from pan, discard the toothpicks and half the roulades.

Brown the Roulades on all sides, add broth and aromatics and finish in the oven.


To serve, layer the barley & mushroom pilaf, top with the halved roulades and drizzle some gravy* on top. Garnish with fresh thyme leaves and some finely chopped parsley. Serve Hot with a side of assorted Organic Leaves Salad dressed with a simple vinaigrette.

*To make the gravy, pass the pan liquids from cooking the roulades through a sieve. Place the liquid in a saucepan and bring to a boil. Thicken with brown bread crumbs and simmer to reduce.

Organic is so naturally good and tasty that you need not do much to enjoy it.
You just simply enjoy it!

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If you have missed on the previous #GoOrganic posts find them on these links:

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