Tabbouleh Salad« Back This is a middle-eastern salad, an excellent light option for summer. Pair with pita bread for a perfect match, or eat alone as a salad with a drizzle of really good quality olive oil.
- Large tablespoon bulgar wheat
- 1 large tomato, diced
- 1/2 red onion_ diced
- Handful fresh mint, finely chopped
- Handful fresh parsley, finely chopped
- Generous amount of hummus
- 1/2 can cooked chickpeas
- Lettuce leaves of choice
- Handful pitted black olives
- Generous handful feta, chopped
- Cook the bulgar wheat in boiling water for five minutes then drain and set aside to cool.
- Mix the tomato, red onion and herbs. You can add lemon juice here as well if you like.
- Spread a thick layer of hummus on the plate, making a circular bed for the salad to rest on
- Top this with the tomato, red onion and herbs. If your mixture is very wet you may want todrain some tomato juice from it.
- Next layer is the cooled bulgar wheat and chickpeas
- Shred the lettuce leaves and lay them over the top. To look the best, each layer should be smaller than the layer below so that from the top you can see every layer going out in rings like a concentric circle.
- Finally, top the lettuce with the feta and olives.
- Serve with olive oil and a sprig of mint or parsley to garnish.
The quantities here are very flexible (such is the beauty of salads!) so play around until you find the balance you like best.
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Our Resident Healer« Back This is your basic casserole recipe, easy to adapt to any combination of meat and vegetables that you want. Once you have this down you can stick anything in a pot and cook it!
- Casserole meat, cubed
- A few tablespoons of seasoned flour
- Onion and garlic, diced
- Root vegetables, roughly chopped
- Good quality stock
- For the best casserole, ask for meat suitable to long slow cooking. Fatty meat works well as the fat makes a wonderfully rich gravy. Usually casserole steak is the cheaper meat, which is all to the good! You want it in cubes roughly 1/2 to 1 inch big.
- Coat your meat in the seasoned flour. Easy way to do this is to put everything in a freezer bag and shake it around. Seasonings include salt, pepper and dried herbs - which ones you use depend on your casserole, but rosemary and thyme go with a lot of things.
- Brown your meat in a casserole pan with plenty of oil. The flour will start sticking, so keep stirring and don't hold back on the oil! Cook your meat in small batches if you have a lot.
- Remove the meat when browned and add the diced onions and garlic to the same pan with more oil if necessary.
- Once the onions are good and brown (not burnt, but close), add a splash of hot water and stir in everything that's been stuck to the pan. This is where the flavour is!
- If you want a thick casserole, add some of the flour here and stir in - but it's not necessary. If you do, careful not to form lumps (you may need a bit more water)
- Add the stock and root vegetables and bring to the boil for five minutes to soften the veg
- Return the meat to the casserole and cover the pan. Cook in the oven on a medium-low heat for a minimum of 40 minutes, or until the vegetables are soft. The longer and slower the cooking, the better the casserole will taste!