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Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

ZA’ATAR PRAWNS & BULGHAR WHEAT SALAD

ZA’ATAR PRAWNS & BULGHAR WHEAT SALAD

This is a great spring/ summer recipe, due to it's fresh flavours and colourful appearance. Brighten up, your mealtime, with this fruity and healthy dish, topped with spiced prawns.

It’s quick and easy to make, can be made in a large batch and even taken to work as a healthy lunch, that will impress your colleagues and have them thinking your a brilliant chef.

You eat with your eyes, well not literally, but your more inclined to eat things that look appetising, because a dark brown coloured meal is not really going to scream ‘eat me’. But for me this dish screams, summer, fresh and definitely ‘eat me’.

Za’atar – Is a spice blend originating from the middle east. It consists of sesame seeds, oregano, marjoram, sumac and cumin. There isn’t a straight substitute for za’atar but if you can’t get your hands on it, harissa paste (hot chilli pepper paste) or ras el hanout ( A spice mix that has a similar role in North African cuisine as garam masala does in Indian cuisine.) will work, basically any Middle Eastern or North African based spice blend. All good supermarkets should stock these, located in the world cuisines section.

Ingredients:

  • 20 King Prawns
  • 3-4 Tbsp Za’atar
  • 1/2 Tbsp Plain Flour
  • 3 Tbsp Olive Oil
  • 100g Bulghar Wheat
  • 1 Red Onion (Sliced)
  • 1 Pomegranate
  • 1/2 Cucumber
  • 1/2 Bunch Of Dill (Finely Chopped)
  • Bunch Flat Leaf Parsley (Finely Chopped)
  • 1/4 Bunch Mint (Finely Chopped)
  • 1 Lemon

Bulghar Wheat – Is cooked the same as cous cous and in fact is very similar and can be used as a substitute.  Add the bulghar wheat to a bowl, and cover with enough boiling water to just cover the bulghar wheat. Cover with a clean tea towel or cling film and leave for 10 minutes. Drain/ squeeze any excess water before using.

Method:

  1. For the salad, prepare the bulghar wheat. When finished scatter over a tray lined with kitchen paper to absorb any excess moisture. 
  2. Meanwhile halve, peel and finely slice the onion. Add 1 Tbsp olive oil to a frying pan over a low heat and add the onion until it just begins to soften. Once softened increase the heat slightly and allow them to brown. Remove from the heat, drain the oil and set aside.
  3. Half the pomegranate and extract the seeds. Cut the cucumber in half lengthways and deseed and finely dice. (This can be done by scraping the length with a teaspoon)
  4. Once the bulghar wheat is dry, combine with the onion, cucumber, pomegranate and herbs.
  5. For the prawns heat the remaining olive oil in a frying pan over a medium heat. Mix the za’atar and flour with some salt and pepper in a large bowl. Dry the prawns and add them to the bowl and coat well in the spice mix.
  6. Fry the prawns in batches a few minutes each side. Keep warm while you fry the rest of the prawns.
  7. Divide the salad between four shallow bowls, and arrange the prawns on top. Drizzle with some fresh lemon juice and serve.

 

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