Ingredients
1 tbsp oil
1/2 turkey breast, about 3.5 lbs
3 cup water
1/3 cup whipping cream
1 onion, studded with
2 cloves
1 tbsp minced garlic
3 bay leaves
1 tbsp fresh thyme, -=or=- dried thyme
3/4 cup pearl barley
1/2 tsp salt, or as desired
1/2 tsp ground white pepper
5 large leeks, white part only, sliced
2 tbsp unsalted butter
Directions
HEAT THE OIL in a large Dutch oven or roasting pan and add the
turkey, skin side down. Cook over high heat until skin is golden,
about 7 minutes. Remove the turkey and pour off the oil. Replace the
pot on the stove and add the water, onion, garlic, bay leaves, thyme,
barley, salt and pepper. Replace the turkey, skin side up. Cover,
reduce heat to low and simmer 1 hour. Meanwhile, heat the butter over
low heat in a covered skillet, add the leeks, cover and cook 20
minutes, stirring occasionally. When the leeks are tender, remove
from the heat and set aside. Transfer the turkey to a cutting board
and remove the onion and bay leaves from the barley. Add the cream
and cook another 3 minutes or until barley mixture thickens. When
it's time to serve dinner, carefully remove the meat from the bones
and discard bones. Cut the breast meat against the grain into thin
diagonal slices. Pour the barley onto a large platter. Arrange the
turkey on the barley and pile the leeks in the center of the platter.
Serve immediately.
Servings: 4 servings
Pot Roast Of Turkey With Barley Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Poultry; Turkey
The History of Recipes
Recipes as a concept can be traced back into antiquity, in fact as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old records were just basic hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into Roman times 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals were separated into starters, entrees and dessert, a style of dining still practiced today. Aspicius also describes how the ancient Romans were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens like bay, mint and dill. Over the succeeding few hundred years, the powerful families of Europe strove to offer the best banquets, and because of this the best cooks and their recipe collections became highly prized. Even so, it was during the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and recording recipes to help cooks of their time. When we get to the twentieth century, cooking books were greatly in demand due to higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Pot Roast Of Turkey With Barley recipe.
