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Ingredients
- Jump on the cupcake trend with these savory dishes, full of Australian style flavor and ingredients. You
- could use any grain such as faro, couscous or whole wheat.
- Glaze
- 3/4 cup Tasmanian Leatherwood honey
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons Madura black tea
- “Cupcakes”
- 12 ounces chopped pumpkin or squash (kaboocha is perfect)
- 2 tablespoons Australian olive oil or Yandina Mustard seed oil
- 1 1/2 cups barley
- 1 teaspoon mustard seeds, optional
- 1 cup Australian dry white wine
- 3 cups simmering stock or water
- 1 cup baby spinach
- 6 eggs
- 1/2 cup Yarra Valley Dairy or Meredith Marinated Feta cheese
- 2 teaspoons fresh oregano leaves
- 3 tablespoons pine nuts
- Baby arugula, to serve
Preparation
Step 1
Place the glaze ingredients in a small saucepan and bring to the boil. Reduce heat and simmer until a
glaze consistency, about 10 minutes.
Preheat oven to 375F.
Brush muffin or cupcake pan with olive oil. Toss the pumpkin with olive oil to coat all the pieces and bake for 15-20 minutes or until just tender but still firm.
While squash is cooking, place barley and mustard seeds in a large dry saucepan and lightly toast the
grains on medium heat, shaking pan, for 1-2 minutes.
Add the wine, reduce heat and cook until liquid is
nearly absorbed, then add 2 cups of the stock or water and continue to cook barley is plump and tender, adding extra stock if becomes dry, and stirring occasionally. Drain off any excess moisture.
Place barley in a large bowl with the squash, spinach, beaten eggs and cheese, and oregano. Season to
taste and mix well. Spoon mixture into prepared muffin pan and sprinkle with pine nuts. Bake for 15-20 minutes or until set through.
Allow to sit in pan a few minutes before turning out, and serving with the glaze spooned over.
Top with a few leaves baby arugula if desired.