1. Heat oil in large saucepan over medium heat. Cook onion 5 minutes, stirring. Add tomato puree and cook 8 minutes more, still stirring. 2. Stir in Madeira and boil for a frew minutes. Add barley, Tabasco, and 1 litre stock. Bring to boil and simmer 20 minutes to reduce by one-third. 3. Bring remaining stock to boil in a large saucepan and add the baby onions. Cook 5 minutes, drain, and cool in cold water. Peel the skins off the onions. Blanch the other vegetables (potatoes seperately) for 3 minutes. Lift into a colander to drain well. Season and set aside. 4. Prehat grill to medium high. Put veg (exept potatoes in 6 X 300ml serving dishes. Spoon in the sauce and top with overlapping potato slices. Brush with butter and grill on a baking sheet for 8-10 minutes until golden and potatoes just start to crisp up. ---------------------------------------------------------------------------
Nutrition
Ingredients
