Warm Freekeh Salad

Richard Ousby - Executive Chef, Stokehouse

Ingredients

Mushroom stock

  • 750g flat cap mushroom
  • 500mL Marsala
  • 750mL white wine
  • 2.5 shallots (finely sliced)
  • 2 cloves garlic
  • 10 sprigs of thyme
  • 1 bay leaf
  • ½ tablespoon peppercorns
  • Chicken stock
  • Soy sauce

Freekeh Salad

  • 500g Mt Zero Wholegrain Freekeh
  • 6 shallots (thinly sliced)
  • 2 cloves garlic (finely chopped)
  • Small handful of flat leaf parsley (finely chopped)
  • Small handful of fresh chives (finely chopped)
  • 500g swiss brown mushrooms
  • Chopped roasted hazelnuts


 

Method

Mushroom Stock

  • Slice the mushrooms thinly
  • Place the mushrooms in a large pot with the alcohol, thyme, bay leaves, shallots, garlic and peppercorns.
  • Add enough chicken stock to just cover the mushrooms.   
  • Bring the stock to a simmer and cook for approx. 1.5 hours.
  • Remove from the heat and strain first through a colander, using a heavy object to press the mushrooms and extract as much liquid as possible.
  • Strain the liquid through another fine strainer into a clean pot and bring back to the boil.
  • If necessary, reduce the stock to achieve the desired flavour.
  • Season to taste with a small amount of soy sauce.

Freekeh Salad

  • Sautee shallots and garlic without colour in a deep pot.
  • Add the Freekeh to the pot and stir gently lightly toasting the grains – approximately 5 -10 minutes.
  • Add the mushroom stock until it is sitting approx. 2 cm above the freekeh.
  • Turn the temperature down to low, and simmer while stirring every couple of minutes until tender, about 30 minutes.
  • To serve, sauté swiss brown mushrooms, add as much reserved freekeh as desired.
  • Garnish with chopped hazelnuts, parsley and chives.

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