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Turkey and Barley Salad

ingredients

serves 4
150 g (5 oz) pot barley
4 cups (1 litre) 1 3/4 pint water
1 turkey drumstick weighing 800 g (1 3/4 lbs)
2 pinches freshly ground black pepper
Soup vegetables, carrots, leek, celery, etc.
4 oz (100 g) 2/3 cup stoned (seeded) prunes
1 leek, white part only 2 oz (50 g)
1 vegetable stock cube
2 tbsp sunflower oil
2 tbsp red wine vinegar
2 tbsp soured cream
1/2 tsp salt

method

1. Put barley and water in container, cover and soak for 12 hours.

2. Transfer barley and water to saucepan large enough to contain turkey drumstick as well. Wash and dry drumstick, rub well with a pinch of pepper and place on barley in pan. Cover pan and simmer gently for 50 minutes until done, turning drumstick over after 30 minutes.

3. Trim, wash and chop soup vegetables, then add to turkey for final 15 minutes cooking time, with more water if required.

4. Drain barley in sieve. Take meat off bone and cut into 3 cm (l 1/4 in) pieces, sprinkling with remaining pepper. Chop carrot and celery finely, discard leek.

5. Rinse prunes in warm water, then dry and quarter them. Wash and dry leek, then cut into very thin rings.

6. Bring 1 cup (8 fl oz) 250 ml water to the boil and dissolve stock cube in it.

7. Combine barley with prunes, carrot, celery, leek, turkey, stock, oil, vinegar, soured cream and salt, tasting and adding a little more red wine vinegar and salt if desired.

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