It’s Thursday – so it must be veg bag day. And as it was chucking it down the poor hearty squirrels had to move their stall inside to stop themselves from being drenched! Never mind, with smiles on their faces they gave me my large veg bag and ½ a dozen eggs. This week’s bag contained:
9 small potatoes
4 onions
4 large carrots (yes those are the black things!)
2 large leeks
1 cabbage
4 leaves/stalks of kale (note to self: must find out what the unit of currency of kale is!)
9 small potatoes
4 onions
4 large carrots (yes those are the black things!)
2 large leeks
1 cabbage
4 leaves/stalks of kale (note to self: must find out what the unit of currency of kale is!)
Looking over my bounty I decided that the first thing that needed using was the kale. Everything else will keep fine, but kale tends to go a bit limp if you don’t use it quickly. My bed-time reading lately has been Yotam Ottolenghi’s latest book “Jerusalem” which is a great recipe book with some fantastic pictures (thanks for the Christmas present mum!) According to Ottolenghi : "Tabblouleh is a parsley salad, not a bulgar salad". So with this in mind I came up with a bit of fusion food.
Scottish Tabbouleh
100g bulgar wheat
1 teaspoon ground cumin
4 stalks of kale
1 small onion
6 cherry tomatoes
Black pepper
Juice of ½ a lemon
2 tbsp olive oil
1 teaspoon allspice
Put the bulgar in a large bowl together with the ground cumin. Add just enough boiling water to cover the bulgar, cover the bowl (I use an up-turned plate) and let it stand for 30 minutes.
Meanwhile cut the onion and tomatoes into small dice and mix together with the lemon juice and as much black pepper as you fancy.
Then wash the kale thoroughly and cut out the central stalk bit from each leaf. Then take the rest of the leaves and chop them really finely. And I mean really finely - I used a mezzaluna – one of those double handed knife things; another Christmas present from years ago!
Finally mix everything into the bulgar, then add the allspice and finally the olive oil.
We’re going to have this as a side dish tomorrow, but if you wanted it as a main dish you could add some olives, some feta, some pumpkin seeds...... and serve with a chunk of nice bread.
Scottish Tabbouleh
100g bulgar wheat
1 teaspoon ground cumin
4 stalks of kale
1 small onion
6 cherry tomatoes
Black pepper
Juice of ½ a lemon
2 tbsp olive oil
1 teaspoon allspice
Put the bulgar in a large bowl together with the ground cumin. Add just enough boiling water to cover the bulgar, cover the bowl (I use an up-turned plate) and let it stand for 30 minutes.
Meanwhile cut the onion and tomatoes into small dice and mix together with the lemon juice and as much black pepper as you fancy.
Then wash the kale thoroughly and cut out the central stalk bit from each leaf. Then take the rest of the leaves and chop them really finely. And I mean really finely - I used a mezzaluna – one of those double handed knife things; another Christmas present from years ago!
Finally mix everything into the bulgar, then add the allspice and finally the olive oil.
We’re going to have this as a side dish tomorrow, but if you wanted it as a main dish you could add some olives, some feta, some pumpkin seeds...... and serve with a chunk of nice bread.
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