Barley, Bacon & Leek Casserole
Delight in a comforting and hearty dish with this Bacon and Butternut Squash Casserole recipe. Savory bites of bacon and tender pork belly mingle with the earthy sweetness of butternut squash and barley in a flavorful broth. Topped with fluffy Cheddar and parsley dumplings, this casserole is sure to warm your heart and soul with every spoonful.
— Constant Cookbook
Ingredients
- Ingredients
- A knob of butter
- 1 tbsp olive oil
- 250g piece bacon or pork belly, cut into pieces, 2 leeks, thickly sliced
- 2 garlic cloves, crushed
- 300g pearl barley
- 300g peeled and cubed butternut squash
- 3 tbsp fresh thyme leaves
- 1 litre chicken stock
- 175g self-raising flour
- 75g butter
- 75g Cheddar, grated
- 2 tbsp chopped fresh flatleaf parsley
Instructions
- Heat a large pan over a medium heat. Add a good knob of butter and olive oil and fry the bacon or pork belly for 5 minutes, until golden.
- Add leeks and garlic cloves, and fry for a few minutes.
- Add pearl barley, butternut squash, fresh thyme leaves, and chicken stock. Season. Simmer for 25 minutes until the barley is nearly tender.
- In a bowl, mix self-raising flour with butter, Cheddar, chopped fresh flatleaf parsley, some seasoning and a splash of water until it forms a soft dough. Roll into walnut-size dumplings, add to the casserole and cook for a further 10-15 minutes. Serve immediately.
Yield
Serves 4
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