Baba’s Craft Beer Barley Balls Mona Foods Mushroom and Barley Croquette with Cold-Pressed Canola and Hop Aioli

“After getting teamed up with Blindman and Mona, it seemed fitting to do a vegetarian dish utilizing ingredients used for brewing (barley) and mushrooms to complement the Porter,” says exec chef Brayden Kozak. “The running joke was that I never saw my baba have even a sip of alcohol, ever. Even the wine at communion was grape juice. Still, I think she would find her craft beer barley balls delicious!”

Restaurant: Three Boars
Paired with: Blindman Triphammer Robust Porter.

Baba’s Craft Beer Barley Balls

½ c onion, small dice
3 c crimini mushroom, sliced
⅓ c canola oil
2 c Gold Forest Grains barley
500 ml Blindman Brewing Triphammer Robust Porter
1 litre vegetable stock
½ c quick oats
2 c water
1½ t salt

Egg Wash and Breading

3 eggs
½ c milk
¼ c water
1 c flour
2 c breadcrumb

In a large pot, heat oil over medium heat. Add onions and sweat until translucent, add garlic and mushrooms. Cook until mushrooms start to release their moisture. Add barley, beer and vegetable stock. Bring to simmer and cook until barley has almost completely absorbed all of the liquid and grains have become soft.

In a smaller pot, bring oats, water and salt to a simmer. Stir constantly until the oats are completely cooked out and the porridge has thickened.

Add oatmeal to the cooked barley, mix thoroughly and chill in refrigerator.

Using an ice cream scoop or spoon, portion barley mixture into equal size pieces and roll into balls.

In one shallow dish, whisk together the eggs, milk and water. In another the flour, and a third the bread crumbs.

Roll the barley balls in the flour, dust off excess flour and place in egg wash. Coat the balls in egg and toss in breadcrumbs, thoroughly coating the outside of the ball. Reserve until needed.

Hopped Cold-Pressed Canola Aioli

30 g dry hops
4 egg yolks
1 T dijon mustard
3 T white wine vinegar
4 cloves garlic
500 ml cold pressed canola

In a plastic container, steep the oil and hops overnight at room temperature. Using a fine sieve, separate the hops from the oil.

In a food processor, blend together the egg yolks, garlic, dijon and vinegar. While the processor is still running, slowly drizzle in the oil until emulsified. If a runnier consistency is desired, thin aioli with a splash of vinegar. If you’re looking for a thicker consistency, slowly add more oil until desired consistency has been reached. Season to taste with salt.

To serve: Deep fry balls and season with salt. Drizzle with hopped aioli.

Makes about 24 balls.