Bisort and Courgette Stew is a modern British recipe for a classic stew of bisort leaves, tomatoes, pearl barley and courgettes cooked in vegetable stock. The full recipe is presented here and I hope you enjoy this classic British version of: Bisort and Courgette Stew.
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Ingredients:
1 onion, chopped
5 large garlic cloves, minced
60g butter
30g pearl barley
200g tomatoes, sliced
500ml vegetable stock
50g bisort leaves, finely chopped
400g courgettes, trimmed and thinly sliced
soy sauce
lemon juice
salt and freshly-ground black pepper
paprika
3 tbsp single cream
Method:
Melt half the butter in a pan and when bubbling add the onion and garlic. Fry for about 5 minutes, or until translucent then add the barley and cook until browned, stirring constantly. At this point mix in the tomatoes then add the vegetable stock.
Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes before stirring in the bisort leaves. Continue cooking for a further 10 minutes.
In the meantime, melt the remaining butter in a pan, add the courgette slices and fry over moderate heat until browned. Season with a little soy sauce then take off the heat.
When the barley is tender season the stew with lemon juice, salt, black pepper and paprika. Add the courgettes then stir in the cream. Allow the mixture to re-heat (but do not boil) and serve.
