Barley Porridge in Creamy Milk with Chicken, Cheese Sauce, and Herbs
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
This is how chef John Smith prepares porridge at his restaurant, The Gathering Place.
Ingredients
- "Petelinka Thigh Fillet" - 9.9 oz
- Clarified Butter - 2 fl oz
- Dill - 0.3 oz
- Scallions - 0.7 oz
- 33% Cream - 7 fl oz
- Blue Cheese - 4.2 oz
- Pearl barley - 7.1 oz
- Water - 17 fl oz
- Salt - to taste
Step by Step guide
Step 1
Rinse the pearl barley, cover with water, and add salt. Cook the porridge in a rice cooker on the 'Porridge' setting. 20 minutes before it's done, add melted butter.
Step 2
Cut the chicken thigh fillet into cubes, season with salt, and sauté in a pan until golden brown.
Step 3
Prepare the cheese sauce by blending together the cheese and cream.
Step 4
In a clay pot, combine the cooked pearl barley and chicken fillet, pour in the cheese sauce, and bake in an oven preheated to 356°F for 20–25 minutes.
Step 5
Serve in the same pot, garnished with finely chopped dill and green onions.
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