STICK-TO-THE-RIBS BARLEY AND CURRANT CAKES
Provided by Aaron McCargo Jr.
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-high heat, add 3 tablespoons oil. Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened. Mix well. Add chicken stock and bring mixture to a boil. Cover and reduce heat to low. Cook for 30 minutes until barley is tender and liquid is absorbed. Remove sprigs of thyme. Fold in currants and parsley.
- Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl. Mix in flour and egg. Form mixture into 3-inch patties and place on a platter.
- In a large saute pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve.
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Shoaib Jagirani
[email protected]These cakes are a bit time-consuming to make, but they're worth the effort. They're perfect for a special occasion brunch or dinner.
Mukama Adonia
[email protected]I'm not a big fan of barley, but these cakes were actually really good. I'll definitely be making them again.
New New
[email protected]These cakes are a great way to get your kids to eat their vegetables. My kids love them!
Sazibul islam
[email protected]I made these cakes for my husband's birthday and he loved them! He said they were the best cakes he's ever had.
King Sunyz
[email protected]These cakes are a bit bland for my taste. I think I would add more spices next time.
Annelise Pietersen
[email protected]I've never had barley cakes before, but these were really good. I'll definitely be making them again.
j money
[email protected]These cakes are perfect for a cold winter day. They're warm, hearty, and satisfying.
nduvi Rebecca
[email protected]I wasn't sure what to expect from these cakes, but I was pleasantly surprised. They're really delicious!
rehman samad
[email protected]These cakes are a great way to use up leftover barley. They're also a good source of fiber and protein.
Legend Bunda
[email protected]I made these cakes for a potluck and they were a big hit! Everyone loved them.
Yuleidi Lucas
[email protected]I found these cakes to be a bit dry. I think I would add more butter or milk next time.
Endrit Shaqiri
[email protected]These cakes are a bit time-consuming to make, but they're worth the effort. They're perfect for a special occasion brunch or dinner.
Taslim islam Taslim islam
[email protected]I've made these cakes several times and they always turn out great. I love the combination of barley, currants, and spices.
Md Lipon
[email protected]These barley and currant cakes were a hit with my family! They're hearty, flavorful, and easy to make.