Barley with juicy Ostrich

Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 13,000 years ago. 

What you need:

• two pieces of ostrich
• 75g butter
• 1 onion, finely chopped
• 800g-1kg butternut squash, peeled, seeds removed, diced
• 2 garlic cloves, finely chopped
• 1 litre vegetable stock (made from a stock cube)
• 250g pearl barley, rinsed
• 50 gr parmesan cheese
• coriander
• salt and black pepper

How to prepare it:

1. Heat a large saucepan over a medium heat. Add 25g of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.
2. In a separate pan, warm the stock.
3. Add 25g of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes). 
4. Meanwhile heat a pan and melt some butter.
5. Take the ostrich and use some some black pepper and when the butter is heated put the ostrich in the pan.
6. Fry for a few minutes untill heated inside. 
7. When ready put the ostrich apart and put in some foil to rest.
8. Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter and the parmesan to the pan and stir through. 
9. Sprinkle with fresh coriander and serve with the ostrich.