Naked Barley Nokedli in Mushroom Broth with Parsley and Sage Relish.

Ingredients

For the Nokedli:

• 300g Naked Barley Flour
• 2 Eggs
• ½ tsp Salt
• 180ml Water

For the Mushroom Broth:

• 2 tbsp Olive Oil
• 1 Large Brown Onion, cut into wedges
• 250g Chestnut Mushrooms
• 1 Sprig of Thyme
• 5 Sage Leaves
• 1 tsp Black Pepper Corns
• 1.5lt Water
• Salt, to taste
• 300g Mixed Mushrooms
• 2 tbsp Olive Oil

For the Parsley and Sage Relish:

• 15g Parsley, finely chopped
• 5 Sage Leaves, finely chopped
• 3 tbsp Olive Oil
• ½ tsp Apple Cider Vinegar
• ¼ tsp Salt

Method

1. Begin by making the broth. In a large saucepan on a high heat, add the olive oil. When hot add the chestnut mushrooms and onion to the pan, stirring occasionally for 5 minutes until they have picked up a considerable amount of colour. Add the remaining broth ingredients – emitting the salt – and bring to the boil. Once boiled cover and reduce the heat then leave to simmer for 1 hour, stirring occasionally. After an hour salt to taste the then remove from the heat and leave to cool before straining the broth.
2. Whisk the stock is simmering make the nokedli. In a bowl mix together the water, egg and salt, then slowly incorporate the flour, mix thoroughly to create a smooth thick consistency. Leave the mixture to rest, covered, for 15 minutes before mixing again.
3. Put a pot of salted water onto a gentle boil. Put a large spoonful of the dough into a colander and holding it over the pot, use a spatula to press the dough through the holes at the base of colander, allowing the small noodles to fall into the water. When they rise to the surface this means they’re ready, remove with a slotted spoon. Repeat this process until all nokedli are made then rinse under cold water and place to one side.
4. Mix all the relish ingredients in a small bowl and reserve for later.
5. Put the stock back on the heat and begin to warm it through. Tear the mixed mushrooms into chunks, then add the olive oil to a large frying pan on a high heat then add the mushrooms and season with salt and pepper. Stirring occasionally for 5-7 minutes, allowing the mushrooms to brown. You might want to do this in batches to ensure the mushrooms brown rather than steam through.
6. Once all the mushrooms are browned add them into the broth. To serve divide the nokedli evenly between 4 bowls then ladle over the hot broth and serve with a spoonful of relish.