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Posts Tagged ‘tabbouleh’

We had Pete’s family here over the weekend, and spent Saturday feasting on seafood.

The morning began with an early visit to the Sydney Fish Market.  I was impressed with this gleaming display at Nicholas Seafoods…

I’m not great at fish identification, but I did know a few.  Atlantic salmon and snapper below…

I’m not sure what the next two were (the silver one might be small tuna?), but I’m pretty sure the large orange ones are red snappers…

Barramundi on the left below (thanks Christine!), and ocean trout on the right… can anyone help with identifying the other fish in the photo above, please?  Thanks…

Lunch was a baked ocean trout and a cold platter of Balmain bug, two dozen oysters (half from St Helens in Tasmania, and the rest from Coffin Bay in South Australia) and a kilo of really good local Tiger prawns, served with homemade mayonnaise…

We also had homemade taramosalata

caramelised leek tabbouleh

…and half a dozen loaves of sourdough ciabatta!

Hope you all had as wonderful a weekend as we did!

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It’s Saturday morning, and I’ve been waiting all week to try this recipe by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Cookbook.

Here it is – although if you’d prefer sensible, easy to follow instructions rather than my crib notes, just stop by their blog, Real Food Has Curves.  I only used two tomatoes instead of four – the original recipe specified eight cherry toms, but I didn’t have any on hand.

The end result is a deliciously textured, flavoursome salad which will keep well in the fridge for several days.

One thing – I was speaking to my friend Dan from Tutus and Ladybeetles today, and she mentioned that she uses couscous in her tabbouleh rather than bulgur (or as it’s known here, burghul).  According to Wiki, the two cereals are actually quite similar, although bulgur is lower in GI and therefore probably a bit better for you.  But if you’re having trouble finding it, couscous would probably make an acceptable substitute (sorry, Bruce!).

Today’s lunch is tabbouleh with roasted chicken breast and  Pete’s marinated feta.  Simple and perfect!

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