Page 74 - UpperCrust e-Magazine Third Quarter 2024

COME INTO MY KITCHEN | CHEF IRFAN PABANEY

The artist and the chef in love

Pearl Barley Broth

Ingredients
• 2 tsp oil
• 1 tsp garlic
• 2 sprigs thyme
• 50 g carrot, diced
• 1 tbsp celery, chopped
• 50 g zucchini, diced
• 50 g bell peppers, assorted, diced
• 1-2 cups veg stock
• 100 g boiled barley
• 2 tsp light soy sauce
• salt & white pepper powder
• 2 tsp parsley, chopped

Method
In a heavy-bottom pan, heat oil and
add the garlic. Sauté for 2-3 minutes
and then add all the vegetables.
Sauté for 2-3 minutes more and add
the thyme.
Lower heat, season with salt, white
pepper powder and soy sauce.
Add the barley and let all of this
simmer together, around 10-15
minutes.
Add the chopped parsley and serve
hot.
Note: You can add diced chicken and
use chicken stock if desired.

Chicken Cacciatore

72 | UPPERCRUST | JUL-SEP 2024