BARLEY AND CHILI COATED BEEF DICE ON A BARLEY AND VANILLA COUSCOUS CAKE

Diced Beef on Barley and Vanilla Couscous Cake

Last month I couldn’t participate in Paper Chef because of a stomach bug but this month I am back! Spikey Mikeys is January’s judge (he won December’s PC) and therefore the one who announced the four ingredients, the random selection came up with vanilla pod, dried chili and barley and to that he added beef. Not easy at all but that’s how it should be because seemingly strange combinations make you think and really squeeze out your creative juices. So I squeezed and this is what I came up with. And if you are interested in participating there is still time (for more details about rules etc. see this) – the deadline is your midnight on Wednesday 7th of January. Send your entry to paperchef AT gmail DOT com!

This is a loose recipe where I just tell you how I proceeded.

Diced Beef on Barley and Vanilla Couscous Cake

BARLEY AND CHILI COATED BEEF DICE ON A BARLEY AND VANILLA COUSCOUS CAKE

barley
beef
dried chili
vanilla pod
tomatoes
parsley, finely chopped
salt
extra-virgin olive oil

– First I ran the barley in a mixer to make the couscous.
– I took a part of it, added a dried chili to it and gave it another run in the mixer in order to make it into flour.
– Then I poured boiling water over the barley couscousto which I had added a pinch of salt.
– When the couscous had absorbed enough water and turned soft, I drained it and added vanilla seeds scraped out of the pod.

– I diced the beef and rolled them in the barley and chili flour until they were completely covered.
– I heated up some olive oil in a skillet, place a round cookie cutter in it which I then packed with the couscous and fried on both sides.
– A quick sauce was made with finely chopped tomatoes, parsley and more seeds from the vanilla pod.
– I quickly fried the beef and served it on top of the couscous cake and with the sauce.

Diced Beef on Barley and Vanilla Couscous Cake

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