Heat Up The Kitchen With UCOOK And Sarah Graham!
Foodie and TV star Sarah Graham has teamed up with UCOOK to bring you some of her favourite recipes for the e-food site’s newly launched categories. We will be sharing her recipes hot off the stove with our EOA readers over the weeks to come!
The popular e-food service UCOOK delivers over 30 000 meals a month and Sarah Graham’s easy-to-learn cooking techniques will build on the weekly excitement that comes with the launch of two new categories on the site, ‘Health Nut’ and ‘Easy Peasy’. Graham has designed a series of meals to be released over the next few months and says: “I’m so excited about this collaboration … because a passion for eating mindfully and eating well is really at the heart of what they do.”
Best known for her internationally-acclaimed show, Sarah Graham’s Food Safari, her numerous cookbooks including recent release Wholesome, and her blog, A Foodie Lives Here, Sarah has been a favourite on the SA food scene for the better part of a decade. Her passion for organic, ethically sourced produce and her love for healthy eating make Sarah the perfect person to create new recipes for UCOOK.
Get 30% off your first order of Sarah Graham and UCOOK’s new recipe. Code: #sarahgraham
Gem Squash and Barley Risotto
Active cooking time: 20 min
Inactive cooking time: 20 minIngredientPortion for 1 Portion for 2Portion for 3/4Gem squash, halved1 whole2 whole3/4 wholeOnion, chopped1 whole1 whole1 wholeGarlic clove, minced1 whole1 whole1 wholeBarley, rinsed20 ml40 ml80 ml / 120mlWhite wine (optional, otherwise extra stock)7.5 ml15 ml30 ml / 50 mlVegetable stock1.25 g2.5 g5 g / 7.5gMilk20 ml40 ml80 ml / 120mlParmesan / pecorino cheese, grated7.5 g15 g30 g / 40gParsley, roughly chopped for garnishing1 g1.5 g3 g / 5gBaby spinach and watercress20 grams40 grams80 gramsSalad options:
Raddish for added crunch
5 g fennel
15 g radish
10 g fennel
30 g radish
20 g fennel
50 g radish
80 gOlive oil1 tbsp.1 tbsp.1 tbsp.Salt and freshly ground black pepperTo tasteTo tasteTo taste
1 whole onion and garlic used for a portion for 4, perhaps use baby for smaller portions.
Barley, white wine, veg stock, milk, pecorino cheese and parsley divided by 2 and 4 for smaller portions.
Pecorino instead of Parmesan for vegetable dishes.
What to do
Add the gem squash halves to a large saucepan of salted boiling water. Cook for about 15 minutes / 20 minutes / 25 minutes, or until the flesh is tender. Remove, drain and set aside to cool before removing the seeds. Meanwhile, add the butter and olive oil to a large heavy-based saucepan over medium-high heat. When the butter starts to foam, add the onion and herbs and cook for 10 minutes, or until the onion has softened and is translucent. Add the garlic and barley and stir well until the barley is well coated in any remaining oil and butter. Add the wine and stir for about 5 minutes until the liquid has been absorbed. Add the stock and milk and leave to simmer, uncovered and stirring occasionally, until the liquid has been absorbed and the barley is cooked through and creamy. Add a little extra water along the way if necessary. It should be creamy and not too dry.
Scoop out the flesh of the gem squash and add it to the risotto. Stir until everything is well mixed together. Add the Parmesan, check for seasoning and serve immediately in warmed bowls with a little extra grated Parmesan and fresh parsley to garnish. Toss salad greens and other ingredients in bowl. Sprinkle toasted seeds and grated pecorino/Parmesan. Drizzle with lemon and olive oil before serving.
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By: Sarah Graham Source and image: UCOOK