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Dan-dan chicken with braised peanuts and turnip pickle

30 minutes

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30 minutes

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25 minutes

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Cape Malay chicken biryani casserole

1 3⁄4 hours

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Braised beef shortrib with samp and beans and spicy grilled tomato sauce

4 hours

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Crispy parsnips with maple syrup and Parmesan

10 minutes

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Rusk queen of puddings

30 minutes

Baked barley pilau with roast beetroot and feta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

30 g butter
1 T olive oil
200 g pearl barley, rinsed
2 garlic cloves, crushed
1 medium onion, finely chopped
Sea salt and freshly ground black pepper, to taste
3 1⁄2 – 4 cups chicken or vegetable stock
150 g feta
12 (about 650 g) baby beetroot
dill, for serving
mixed leaf salad or Salanova lettuce leaves, a handful, for serving (optional)

Method

Preheat the oven to 190°C. Heat the butter and oil in an ovenproof casserole. Add the barley, garlic and onion and sauté gently, stirring often, for 10 minutes or until the onion is tender and the barley golden. Season and pour in the stock. Bring to a bubble.

Cover and bake for 45 minutes, or until the liquid is absorbed and the barley is tender but nutty. Stir the barley to fluff it up.

Turn onto a platter. Break half the feta over the barley and top with the roast beetroot. Add the remaining feta. If you like, warm the feta first until starting to melt. Garnish with dill and tuck in the salad leaves if using.

To roast the beetroot, wrap them in baking paper, keeping them in a single layer, and secure the parcel with string. Place on a baking tray. Bake for 1 hour, or until tender. Halve, moisten with olive oil and season to taste. If you must peel them, wait until they are cool enough to handle and don’t forget to wear gloves.

Cook's note: This dish is has a great texture and the beetroot adds lovely rich colour.

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Baked barley pilau with roast beetroot and feta

Baked barley pilau with roast beetroot and feta

Ingredients

Method