Our recent quick family weekend in Calais reminded me of how much we like Ebly, which is a part-cooked whole wheat berry and they are delicious, quick cooking and full of fibre and very nutritious.
Serves 4
225g ebly
4 gammon steaks - 150 - 200g each
2 - 3 shallots
3 cloves garlic
100ml white wine (optional)
1tsp stock powder
1 tsp tarragon
750ml water
1 tsp Dijon mustard
Green beans to serve.
Fry the gammon steaks until browned. Peel, halve and slice shallots and peel and mince garlic.
Remove gammon once browned and golden in places and set aside to cool slightly. Once cool, chop into bite-size pieces.
Add shallots and then garlic to pan, adding ghee, butter or oil to fry.
Fry gently until soft. Add ebly to pan and stir to coat. Add wine if using and simmer until almost absorbed.
Add stock powder, tarragon and mustard and stir and mix well.
Then add water and stir well. Bring to boil again and simmer for 10 - 12 mins.
Test a grain, it should feel soft all the way through.
Take off the heat and finish by stirring through 100 -150ml cream.
Serve with steamed green beans.
