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
Transcribed cooking instructions as an idea can be traced back into history, in fact as far back into history as pharonic Egypt, and maybe further still. Having said that, sadly, these early recipes were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe in existence, according to food historians are a few ancient tablets in ancient 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 anyone who drank it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. This early Roman chef recounts how the Roman chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example bay, rue and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, such as basil and rosemary. The introduction of these new tastes prompted an explosion in books on cooking, most of which are now in private collections. By the time we get to the 20th century, cooking books are greatly in demand mostly due to more people being able to read, people having more free time and having more money to spend. The introduction of the TV brings us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Pot Roast Of Turkey With Barley recipe.
