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Tabouleh
Summary
| Yield | |
|---|---|
| Source | Madhur Jaffrey's World Vegetarian |
| Prep time | 2 1⁄2 hours |
Description
A Middle Eastern salad. As bulghur wheat is precooked this salad requires only soaking and no real cooking. You can serve it on a plate with other salads, such as bean and yoghurt salads or with whole aubergines (egg plants).
In Lebanon, they like to pick up this salad with the crisp inner leaves of cos lettuce.
It only takes 10 minutes to make but you need to let the bulghur wheat soak for 2 hours.
Ingredients
| 200 | g | bulghur wheat (buy the small size if possible) |
| 115 | g | finely chopped onion |
| 250 | g | finely chopped parsley |
| 3 | T | good virgin olive oil |
| 4 | T | lemon juice |
| 1 1⁄4 | t | salt |
Instructions
Bring 1 litre of water to the boil in a medium-sized pan. Take it off the heat and drop the bulghur into it. Cover and set aside for 2 hours. (The bulghur will swell and soften.)
Set up a colander in the sink and line it with a clean tea towel. Empty the pan of bulghur into the colander. Gather up the ends of the tea towel and twist, squeezing out as much of the water as possible. Put the bulghur in a large bowl and fluff it out. Add the remaining ingredients - the parsley, olive oil, lemon juice and salt. Mix thoroughly and serve at room temperature or cold.
Notes
Great to eat at summer BBQs and the like.
Madhur Jaffrey's book is available at Amazon here.
Roasted Shoulder of Lamb
Summary
| Yield | |
|---|---|
| Source | Riverford Meat Box |
| Prep time | 3 hours |
Description
Delicious and easy main course that is extremely succulent. It only takes minutes to prepare, however it takes 3 hours to roast.
Ingredients
| 1 | kg | shoulder of lamb |
| 2 | T | olive oil |
| 1 | bunch of fresh oregano | |
| 2 | T | lemon juice |
| 2 | cloves of garlic | |
| 1 | glass of white wine |
Instructions
Rub the shoulder with oil, lemon juice and seasoning. Scatter with crushed garlic (I added 5 cloves of wet garlic) and torn oregano and roast for 20 minutes at Gas Mark 7 or 220 degrees C before reducing the oven temperature to Gas Mark 3 or 170 degrees C, now pour in the wine (we actually used red wine and it was fabulous) and cook for a further 2 and a half hours - basting a couple of times and covering loosely with foil if it begins to dry out.
Notes
I took the foil off 20 minutes before the end of the cooking time and then left it for 15 minutes on another plate out of the oven to rest - it was delicious.
The recipe called for herb couscous with preserved lemon, but we had it with potatoes cooked in the same roasting pan as the lamb. I served it with a salad made using home grown lettuce and cucumber and it was delicious with the meat falling off the bone. There is enough left over for the next day when I'll make a lamb salad.
