John Myers
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Barley Cookies with Lamb’s Lettuce
The perfect barley cookies with lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 80 g Barley pearl barley
- 1 Onion
- 2 tbsp Herbal mixture TK Italian
- 6 Pc. Dried tomatoes
- 50 g Breadcrumbs
- 1 Egg
- Salt
- Pepper from the grinder
- Nutmeg
- Clarified butter
salad
- 100 g Lamb’S lettuce
- 5 tbsp Yogurt
- 1 tbsp Extra virgin olive oil
- Freshly squeezed lemon juice
- Pepper
- Salt
- Sugar
Tomato confit
- 400 g Tomatoes
- 1 Onion
- 1 tbsp Tomato paste
- 100 ml Red wine
- 1 tbsp Honey
- Salt
- Pepper
- Olive oil
Tomato confit
- Score the peel of the tomatoes and dip them briefly in boiling water. Then peel off the pods. Dice the tomatoes, removing the stalk at the same time. Peel the onion and dice it very finely.
- Then sauté in olive oil. Add the tomato paste, sweat briefly and deglaze with the red wine. Add the tomatoes and spices and reduce everything until the amount has halved.
- First boil the pearl barley in salted water for 10 minutes and then let it steep for another 10 minutes. Drain the pearl barley and rinse under running water. Let cool down.
- Peel the onion and chop it very finely. Finely dice the dried tomatoes as well. Mix all ingredients and season well. Shape the cookies and bake them in hot clarified butter. Degrease a little on kitchen paper.
Lamb’s lettuce
- Put the yogurt, lemon juice, olive oil, sugar, salt and pepper in a screw-top jar and shake thoroughly. Mix the washed and spun dry lamb’s lettuce with the dressing. Arrange everything together.
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