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Heat Up The Kitchen With UCOOK And Sarah Graham!

Foodie and TV star Sarah Graham has teamed up with UCOOK to bring you some of her favourite recipes for the e-food site’s newly launched categories. We will be sharing her recipes hot off the stove with our EOA readers over the weeks to come!

The popular e-food service UCOOK delivers over 30 000 meals a month and Sarah Graham’s easy-to-learn cooking techniques will build on the weekly excitement that comes with the launch of two new categories on the site, ‘Health Nut’ and ‘Easy Peasy’. Graham has designed a series of meals to be released over the next few months and says: “I’m so excited about this collaboration … because a passion for eating mindfully and eating well is really at the heart of what they do.”

Best known for her internationally-acclaimed show, Sarah Graham’s Food Safari, her numerous cookbooks including recent release Wholesome, and her blog, A Foodie Lives Here, Sarah has been a favourite on the SA food scene for the better part of a decade. Her passion for organic, ethically sourced produce and her love for healthy eating make Sarah the perfect person to create new recipes for UCOOK.

Get 30% off your first order of Sarah Graham and UCOOK’s new recipe. Code: #sarahgraham

Gem Squash and Barley Risotto

Serves 4

Active cooking time: 20 min

Inactive cooking time: 20 min

Ingredient Portion for 1 Portion for 2 Portion for 3/4
Gem squash, halved 1 whole 2 whole 3/4 whole
Onion, chopped 1 whole 1 whole 1 whole
Garlic clove, minced 1 whole 1 whole 1 whole
Barley, rinsed 20 ml 40 ml 80 ml / 120ml
White wine (optional, otherwise extra stock) 7.5 ml 15 ml 30 ml / 50 ml
Vegetable stock 1.25 g 2.5 g 5 g / 7.5g
Milk 20 ml 40 ml 80 ml / 120ml
Parmesan / pecorino cheese, grated 7.5 g 15 g 30 g / 40g
Parsley, roughly chopped for garnishing 1 g 1.5 g 3 g / 5g
Baby spinach and watercress 20 grams 40 grams 80 grams
Salad options:

Baby cucumber

Fennel

Raddish for added crunch

Blanched asparagus

 

1

5 g fennel

15 g radish

30 g

 

1

10 g fennel

30 g radish

50 g

 

2

20 g fennel

50 g radish

80 g

Olive oil 1 tbsp. 1 tbsp. 1 tbsp.
Salt and freshly ground black pepper To taste To taste To taste

Sarah’s note:

  • 1 whole onion and garlic used for a portion for 4, perhaps use baby for smaller portions.
  • Barley, white wine, veg stock, milk, pecorino cheese and parsley divided by 2 and 4 for smaller portions.
  • Pecorino instead of Parmesan for vegetable dishes.

What to do

Add the gem squash halves to a large saucepan of salted boiling water. Cook for about 15 minutes / 20 minutes / 25 minutes, or until the flesh is tender. Remove, drain and set aside to cool before removing the seeds. Meanwhile, add the butter and olive oil to a large heavy-based saucepan over medium-high heat. When the butter starts to foam, add the onion and herbs and cook for 10 minutes, or until the onion has softened and is translucent. Add the garlic and barley and stir well until the barley is well coated in any remaining oil and butter. Add the wine and stir for about 5 minutes until the liquid has been absorbed. Add the stock and milk and leave to simmer, uncovered and stirring occasionally, until the liquid has been absorbed and the barley is cooked through and creamy. Add a little extra water along the way if necessary. It should be creamy and not too dry.

Scoop out the flesh of the gem squash and add it to the risotto. Stir until everything is well mixed together. Add the Parmesan, check for seasoning and serve immediately in warmed bowls with a little extra grated Parmesan and fresh parsley to garnish. Toss salad greens and other ingredients in bowl. Sprinkle toasted seeds and grated pecorino/Parmesan. Drizzle with lemon and olive oil before serving.

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By: Sarah Graham Source and image: UCOOK

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