Broad beans, pearl barley and cashew nut cream

I was so inspired in going to Acorn Restaurant in Bath that I just had to create a similar dish using the vegetables I had currently to hand... so this is the result; a base of cashew nut cream with cooked pearl barley and freshly podded broad beans. First to start with cooking the pearl barley; the measures are roughly 1 cup (I use about a half small mug) of pearl barley to about 3 cups of water or 11/2 mugs... essentially the ratio is 1 to 3.

Place the water and barley in the pot and add a pinch of salt.  Bring to the boil and skim off the foam. Once the  pearl barley is boiling turn the heat down and simmer for about 25 minutes.  Keep testing the pearl barley until the grain is soft yet chewy. Add more water if the pan looks as if it is dry and the barley needs cooking. Once ready drain and fluff with a fork. .

Now to the cashew nut cream.... I tend to go by sight now with the ingredients but need about 2 to 1 of cash cashews to water.  Soak the cashew nuts first... try between 4 and 8 hours. Then place the drained cashews, water, juice of 1/2 lemon and a generous pinch of salt in a blender and whizz up.  Try and get a smooth texture to your cream... and that is it...

Blanch the broad beans in boiling water with a pinch of bicarbonate of soda to get those skins off the podded beans quickly.  Should take about 3 to 5 minutes.  Drain the broad beans and gently squeeze the beans out of the skins. You should have some perfect green jewels to adorn your dish.

Now  I made a spinach puree as well with ½ bunch spinach, thick stems removed, ½ bunch flat-leaf parsley, thick stems removed and 2 tablespoons olive oil. Cook the spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Drain; transfer to a bowl of ice water and let cool. Drain and squeeze well to remove excess water. Whizz up the spinach and parsley in the blender with the oil and a little water if needed.  You might need to push through a fine mesh sieve to make the puree smooth. Set aside.

Heat up the pearl barley and start to plate up.  Pool some cashew cream in bottom of the dish and spoon a couple of tablespoons of pearl barley on top. Sprinkle on the broad beans and sliced radish.  Spoon on some of the spinach puree and season with pepper.

 

Acorn Restaurant in Bath

Several months ago I  had the most amazing meal at the little restaurant Acorn in Bath that I have been raving about ever since.... do go there whether you are an omnivore, vegetarian or vegan.  Such a pleasure.

Starters consisted of Choggia beetroot slivers with cashew puree and local salads... sublime I do have to say.  That beetroot had the earthiness of beetroot but was so subtle.

For the main course I had the most satisfying calabrese and confit Jersey Royals with spelt grain and a warmed almond and olive oil emulsion, lovage and pickled cabbage.

And finally the dessert of salted chocolate tart with peanut butter sorbet - divine.