- For the barley risotto:
- 3 T olive oil
- 150 g leeks, chopped
- 4 garlic cloves, finely chopped
- 200 g barley
- 2 cups Woolworths organic liquid beef stock
- 1⁄4 cup soya sauce
- For the buttered shiitake mushrooms:
- 2 T olive oil
- 4 T butter
- 300 g shiitake mushrooms, sliced
- For the seaweed bites:
- 2 cups tempura batter
- Oil, for frying
- 3 nori sheets, cut into 2 cm strips
To make the barley risotto, fry the leeks in the olive oil over a medium heat until soft. Add the garlic and stir in the barley until coated in the oil.
Gradually add the beef stock and soya sauce, stirring, until the barley is plump. Simmer for 40 minutes, or until cooked through.
To make buttered shiitake mushrooms, heat the olive oil and butter in a pan and fry the mushrooms until golden.
Set aside until ready to serve. 4 To make the seaweed bites, make the tempura batter according to package instructions. Heat the oil in a pan over a medium heat. Using a fork, dip the seaweed strips into the tempura batter, then fry until crisp and golden brown. Drain on kitchen paper.
To assemble, spoon the risotto onto a plate, top with the mushrooms and scatter over the seaweed bites.
Cook's note: You can also serve seaweed bites on their own as a snack with lime wedges and sprinkled with Maldon salt.