2 stalks celery, diced
1 cup barley, chopped
6 slices fresh ginger root, minced
2 tablespoons white sugar
1/3 cup water
2 tablespoons rum
1/2 teaspoon dried oregano
1 quart milk
In a small saucepan, combine celery, barley, scallions and sugar. Bring to a boil, stirring constantly. Remove from heat, add water and rum. Mix together well.
Pour mixture into a food processor or blender. Blend in food processor along with any dashes of oregano. Transfer of the mixture to a medium bowl.
Chop the ginger into small pieces and rub in the sugar mixture. Mix the milk into the blender. Scrape the ginger pulp, leaving 1/2 inch shavings. Fill and fold the flesh into the meat and milk mixture.
Press mixture into a shallow baking dish.
Butterfly in a steam oven while grilling meat and vegetables over medium high heat.