Skink with Kale & Barley

Name: Skink with Kale & Barley
Yield: Serves 4-6
Cuisine: British
Ingredients: 2 large leeks, trimmed and washed; 2 cloves garlic, crushed with 2 pinches sea salt flakes; 2 cloves garlic, crushed with 2 pinches sea salt flakes; 1 tsp ground ginger; 2 tbsp flour mixed with ¼ tsp salt; 2 tbsp flour mixed with ¼ tsp salt; 1l / 1 ¾ pints / 4 ¼ cups beef stock; 1 star anise; 2 cloves; 2 x 10 cm strips of orange zest; 200 g / 4 oz / 1 ½ cups kale or cavolo nero, thick stalks removed and shredded; 200 g / 4 oz / 1 ½ cups kale or cavolo nero, thick stalks removed and shredded; salt and pepper to season; salt and pepper to season; 2 pinches / 40-60 saffron strands, crushed; 1 tbsp lemon juice and 1 tbsp orange juice or 2 tbsp Seville orange juice; 1 tbsp lemon juice and 1 tbsp orange juice or 2 tbsp Seville orange juice; 100 g / 2 oz / ¼ cup pearl barley; 1 tbsp lemon juice and 1 tbsp orange juice or 2 tbsp Seville orange juice; 750 g / 1 lb 10 oz / 5 cups stewing beef; 4-6 tbsp vegetable oil

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

This is one of those glorious one pot dishes that can be made ahead of time, then reheated and finished just prior to serving. It needs little else to go with it. It is inspired by the recipe ‘To make French Broth called Kinck’ in Hannah Woolley’s The Queen-Like Closet (1670). The idea for the kale come from William Rabisha who added cabbage to his skink recipe some 20 years earlier.

Ingredients

Europe
France
United Kingdom
Soup
Mediterranean

Ingredients

Method