IN SEASON
Orchard Park is North Dorset’s leading Garden Centre with Florist, Café and award-winning Farm Shop
BARLEY RISOTTO WITH MUSHROOMS AND GOAT CHEESE
Barley makes an interesting substitute for rice in a risotto. It has a nutty and sweet fl avour which works well here with the mushrooms, the red wine and the goat cheese.
Orchard Park, Shaftesbury Road, Gillingham, Dorset SP8 5JG T: 01747 835544 E:
info@orchardpark.biz www.orchardpark.biz
OPENING TIMES: MONDAY - SATURDAY 9 - 5.30 SUNDAY 10 - 4.30
SERVES 4
20g dried porcini mushrooms 1 litre vegetable stock 65ml red wine 50g butter 1 tbsp olive oil 1 leek, trimmed and thinly sliced 2 garlic cloves, chopped 330g pearl barley 400g fresh brown mushrooms, sliced 50g soft goat cheese A small handful of fresh fl at-leaf parsley leaves, fi nely chopped Sea salt and freshly ground black pepper.
NA TI O NAL APPLE DAY
Friday October 21st 2016 Try our fantastic homemade pork pies from the award winning Lagan Farm Shop
1 Put the dried mushrooms in a heatproof bowl and cover with 125 ml boiling water. Let soak for 20 minutes. Drain the mushrooms and reserve the soaking liquid. Roughly chop the mushrooms and set aside.
2 Combine the stock, red wine and reserved mushroom-soaking liquid in a saucepan over a low heat.
3 Heat half of the butter and the oil in a heavy-based saucepan over a medium heat. Add the leek and garlic and cook for about 4–5 minutes, until the leek has softened. Stir in the barley and cook for 1 minute, until glossy.
4 Stir in the fresh and dried mushrooms and cook for 2–3 minutes, until the mushrooms have wilted.
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For the evening try our classic three course dinner for £49.50 per person.
As something a little different try the Purple Carrot eight course private dining experience for £79.00 per person including a glass of Champagne and coffee with petit fours.Watch and interact with the chefs for a unique lunch or dinner. Perfect for tables from two to eight.
LEWDOWN,OKEHAMPTON,DEVONEX204PN TELEPHONE:+44(0)1566783222
EMAIL :
INFO@LEWTRENCHARD.CO.UK WEB :
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5 Add about 125 ml of the hot stock mixture to the barley and stir constantly, until almost all the liquid has been absorbed. (This will take a little longer than cooking with risotto rice.) Continue adding the liquid a little at a time and stirring for about 45 minutes, until all the liquid has been added and the barley is tender.
6 Stir in the goat cheese and remaining butter, until the cheese has melted. Season to taste with salt and pepper and sprinkle over the parsley. Serve immediately.
Fireside Feasts & Snow Day Treats by Ross Dobson, published by Ryland Peters & Small. Photography by Peter Cassidy.
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