{"id":148288,"date":"2021-11-26T23:23:23","date_gmt":"2021-11-26T22:23:23","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=148288"},"modified":"2021-11-27T21:46:57","modified_gmt":"2021-11-27T20:46:57","slug":"james-martin-beef-cheeks-with-beer-onion-ash-and-a-pearl-barley-risotto-recipe-on-james-martins-saturday-morning","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/148288\/james-martin-beef-cheeks-with-beer-onion-ash-and-a-pearl-barley-risotto-recipe-on-james-martins-saturday-morning\/","title":{"rendered":"James Martin beef cheeks with beer, onion ash and a pearl barley risotto recipe on James Martin’s Saturday Morning"},"content":{"rendered":"

James Martin served up tasty beef cheeks with beer jelly, Roscoff onions, onion ash and a pearl barley risotto on James Martin’s Saturday Morning.<\/p>\n

The ingredients are: 2kg beef cheeks, 2 tbsp plain flour, 25g butter, 2 tbsp olive oil, 1 onion, peeled and sliced, 1 garlic clove, crushed, 1 leek, sliced, 1 carrot, chopped, 250ml beer, 500ml beef stock and 2 sprigs thyme, 2 bay leafs few sprigs rosemary.<\/p>\n

For the risotto: 300g pearl barley, cooked and drained, Knob of butter, 50g mascarpone, 100ml double cream, 50g grated parmesan, 50g parsley puree and 15g garlic puree.<\/p>\n

To serve: Onion ash, Parsley oil, Salsify cooked in red wine, Beer jelly, Roscoffs cooked in beer then sliced and roasted and Veal jus.<\/p>\n

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