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Perlovka with burnt butter, cinnamon and parsley

Perlovka with burnt butter, cinnamon and parsley, Prescriptions, Any category, Appetizers, Any kitchen, Hot snacks, European cuisine

Ingredients portion 8

Pearl grits 450 g

Butter 50 g

Olive oil 2 tablespoons

Cinnamon ¼ teaspoon

Ground black pepper ¼ teaspoon

Parsley 70 g

Cooking instructions 35 minutes

1 Boil the barley in salted water until soft.

2 Meanwhile, melt the butter in a heavy-bottomed saucepan – leave it on a low heat until it starts to brown and has a distinct nutty smell. This will take about five minutes. Then take the saucepan off the heat and add the olive oil, cinnamon and pepper.

3 Put the cooked pearl barley in a colander, drain off the excess water and return it to the pan. Pour in the cinnamon oil and add the finely chopped parsley. Stir and salt to taste.

Tip for the recipe French chef’s butter is called beurre noisette, meaning ‘nut butter’; it does have a nutty flavour, even though it consists of butter alone. It can be used on its own as a sauce for vegetables, pasta or cereals, for example.

Julienne in tartlets

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .