Servings: 12 balls 

To make the sweet potato purée:

200 g sweet potatoes 

1 teaspoon salt 

½ liter water 

40 ml coconut milk 

1. Boil the sweet potatoes in water with salt until soft. 
2. In a food processor, combine the sweet potatoes with 30 ml water and the coconut milk. Mix until you get the consistency of a purée (don’t let it get too creamy for a better texture).  

To make the balls

100 g red union 

1 cup cooked hulled barley

3 tablespoons of grated cheese (parmesan, pecorino or gruyere)

2 tablespoons chopped parsley 

2 tablespoons barley flour

2 tablespoons finely chopped nuts (cashews or macadamias) 

½ egg

season with nutmeg and salt  

Dijon mustard 

1. Chop the red union in small cubes and fry in oil on low heat until golden brown. Put aside. 
2. Boil the hulled barley with a pinch of salt for 40-45 minutes. 
3. In a bowl, combine the cooked barley, the barley flour and sweet potato purée. Add the grated cheese, red onion, parsley and nuts.  
4. Adjust the flavour with nutmeg and salt. 
5. Add half the egg to get the right texture. 
6. Roll little balls and shape as a mini hamburger and leave in refrigerator for half an hour.  
7. Heat up a frying pan with a thin layer of oil (sunflower or canola oil).  
8. Fry the balls on both sides. 
9. Serve with Dijon mustard. 

4 servings 

To cook the barley 

100 g hulled barley 

300 ml vegetable stock

1. Heat up the vegetable stock to a boil, add the barley with a pinch of salt and let simmer for 40-45 minutes.

To prepare the mushrooms

2-3 tablespoons oil 

100 g shimeji mushrooms 

100 g shitake mushrooms 

1 teaspoon minced garlic 

½ teaspoon sweet paprika 

50 ml white wine vinegar 

1 teaspoon rosemary 

2 tablespoons balsamic reduction 

1. Heat a pan and add the oil. Once the oil is hot, add the shitake and shimeji mushroom and fry crispy. 
2. Add the garlic, sweet paprika and leave frying for a bit longer while stirring. When golden brown, deglaze the bottom of the pan with the white wine vinegar.  
3. Put in a bowl and add rosemary. 
4. Add the balsamic reduction. Put aside.

To make the persimmon vinaigrette 

1 persimmon 

50 g fried red onion 

1 tablespoon chopped parsley 

3 tablespoons apple cider vinegar 

2 tablespoons extra virgin olive oil 

season with salt 

1. Cut the persimmon in small cubes 
2. Finely shop the parsley.
3. Combine the olive oil with the vinegar in a bowl and add the rest of the ingredients. Season with salt. 

To make the salad

50 g chopped nuts of choice 

1 chopped red union fried golden brown in olive oil

2 tablespoons chopped chives 

cooked barley 

fried shimeji and shitake mushrooms 

persimmon vinaigrette 

1. Start with the mushrooms and combine all the ingredients with fried union and a small portion of the cooked barley. Don’t add too much barley as it will make the salad very heavy.  
2. Add a little bit of the vinaigrette. 
3. Make portions of the salad and serve with some extra a vinaigrette on the side. 

Chicken stew with vegetables and barley cooked Brazilian style

6 servings

To make the marinade 

1 bunch of cilantro 

1 bunch of parsley 

2 onions 

6 garlic cloves 

1 green pepper 

1 red chilli 

15 g ginger 

3 curry leaves 

1. Combine all the ingredients in a food processor and process until a smooth paste. Add a little bit of olive oil or water if necessary. 

To make the stew

500 g boneless chicken drumsticks or thigh

2 tablespoons ground turmeric 

1 yellow pepper

500 ml chicken stock 

extra virgin olive oil 

400 g chopped tomatoes

200 g pearled barley

Lemon juice  

1 teaspoon salt 

season with white pepper  

1. Cook the barley for 15 minutes in water with salt and ground turmeric. Put aside. 
2. Cut the pieces of chicken in 6 pieces. 
3. Add lemon and enough marinade to cover the chicken. Marinate for two hours.
4. In a saucepan, heat the oil and sear the chicken in the excess of the marinade until golden brown. 
5. Add the pepper and tomatoes. Sautee. 
6. Add the stock and let simmer for 10 minutes. 
7. Add the pre-cooked barley to cover the chicken. Add more marinade and salt too if necessary. 
8. Cook for 15 more minutes until most water has evaporated. Serve with freshly shopped tomatoes and cilantro.  

Barley flour pie with chocolate ganache 

8 servings 

To make the pie 

90 g whole-meal flour

90 g barley flour 

90 g cold butter 

40 g brown sugar

1 egg 

1.Mix all the ingredients (with hands or food processor) until dough is crumbly. Put in the refrigerator for 30 minutes. 
2. Roll out the dough in a tart pan.
3. Bake in the middle of the oven (180ºC) for 20 minutes. When done take out and put aside to cool down. 

To make the chocolate ganache

200 g semi-sweet chocolate 

100ml cream  

2 tablespoons coffee 

1. Boil the cream.
2. Add the chocolate and the coffee and stir until smooth. 
3. Put in the refrigerator to let it set. 
4. Pour ganache in to the cooled tart shell.

Option: The filling can vary depending on your liking.