Ingredients
- 225 g Hardiesmill beef shin diced
- a drizzle of Summer Harvest Rapeseed Oil
- 1 small leek cleaned and sliced finely
- 75 g pearl barley
- 1 dessertspoon pickled nasturtiums
- A scrunch of dried marjoram
- Scottish sea salt and black pepper
- 10 large leaves Shetland kale
Servings:
Instructions
- In a wok or frying pan, brown the beef in the oil. When thoroughly browned, add leeks for a few minutes.
- Add seasonings and pearl barley.
- Pour over sufficient boiling water to cook barley. It can always be topped up. Stir to mix ingredients and dislodge any delicious meat residues from the bottom of the pan. Simmer for 40 minutes until barley is soft. The mix should be moist but not too wet.
- Taste and add more seasoning as required. Set aside in a bowl to cool.
- Remove stalks from the kale leaves, cutting away the woody vein and keeping the remaining leaf intact. Blanch leaves for a couple of minutes until limp then refresh in cold water.
- Place a clean tea towel on chopping board to absorb any excess water and lay out a kale leaf. With the end where the stalk once was nearest you, place on a spoonful of filling and roll away from you, tucking in the edges as you go.
- Secure the roll with a wooden stick and continue until all the leaves are filled.
- Steam for 10 minutes to thoroughly heat through and cook the kale leaves.
- Serve with chutney, beetroot, yoghurt or salad as wished, depending on the time of year.
Recipe Notes
Hardiesmill Native Aberdeen Angus is on Slow Food Ark of Taste
Shetland Kale is also on Slow Food Ark of Taste. You need to grow it yourself however other large cabbage leaves would work too.
If you haven't trying pickling nasturtium seeds (which is fun & delicious) the alternative is capers.
Scotland produces natural seas salt commercially in Ayrshire and Skye Blackthorn, Isle of Skye
Filmed for #foodsovereigntyday