写真はAustraliaのMaster ChefよりDeclan's Pearl Barley Coconut Pudding
マスターシェフをみていて
Riceプディングはご飯のイメージが強すぎてしまうけど
Barleyのプディングならおいしそう、と思いました。
ということで、WoolyでPearl Barleyを購入して1時間くらい電子レンジで煮てヨーグルトにいれて食べたら食感もスイーツっぽくておいしかったです😋
Wikipedia
オオムギ(大麦、学名 Hordeum vulgare)は、イネ科の穀物。中央アジア原産で、世界でもっとも古くから栽培されていた作物の一つである。小麦よりも低温や乾燥に強いため、ライ麦と共に小麦の生産が困難な地方において多く栽培される。
また、オオムギをはじめ、コムギ、エンバク、ライムギ、ハトムギなど、姿の類似した一連の穀物を、東アジアでは総称してムギと呼ぶ。こうした総称はヨーロッパには存在せず、barley(大麦)、wheat(小麦)、oat(燕麦)、rye(ライ麦)のようにそれぞれの固有名で呼ぶのみである。
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デクランのプディングのレシピ
Pearl Barley Coconut Pudding with Peach and Plum Salsa and Pearl Barley Caramel
https://10play.com.au/masterchef/recipes/pearl-barley-coconut-pudding-with-peach-and-plum-salsa-and-pearl-barley-caramel/r230608izywq
- Heat oven to 180°C.
- Place 1 cup barley, cinnamon, star anise and 1L water into a saucepan. Bring to the boil then boil for 15 minutes. Remove from the heat and pour into a sieve. Discard the water, cinnamon and star anise.
- Transfer barley to a clean saucepan. Add coconut milk and place over low heat. Cover with a lid, bring to a simmer and cook for 1 hour, adding a little more coconut milk if needed, until barley is tender and liquid is mostly absorbed. Remove from the heat and set aside.
- For the Plum Salsa, place palm sugar, water and dashi in a saucepan and stir until sugar has melted. Simmer until reduced by half. Remove from the heat.
- Dice the plums into 5mm cubes and place into a bowl. Stir in 3 tablespoons of syrup (or to taste), mint leaves, ½ of the lime juice and zest. Set aside in the fridge.
- For the Lime Caramel, place remaining ½ cup barley and coconut onto a tray and bake in the oven until golden brown, about 7-8 minutes. Remove from the oven and allow to cool. Transfer to a food processor and process to a fine crumb.
- Place caster sugar and ½ cup toasted barley coconut crumb into a small frypan and place over low – medium heat. Cook, stirring occasionally, until sugar has dissolved and is golden, about 5 minutes. Add ½ of the lime juice and a pinch of salt and mix. Remove from the heat.
- Carefully add the cream and whisk, returning to the heat if needed, to combine. Strain through a fine sieve into a serving jug.
- To serve, spoon approximately ½ cup barley pudding into a 7cm ring mould in the centre of each serving plate. Top with plum salsa and serve with lime caramel on the side.