Rockling with Bulgur,
Pistachios & Mint
Recipe / Good Chef Bad Chef
Serves: 4
2 cups chicken stock
1 cup Duru Coarse Bulgur
Salt & pepper, to taste
2 tbsp olive oil, plus extra
1/4 cup chopped mint leaves, plus
extra for garnish
60g pistachios, chopped
2 shallots, finely diced
2 bay leaves
400g skinless white fish
Zest & juice 1 lemon
Zest & juice 1 blood orange (can use orange)
1 cup fish stock
In medium saucepan, add chicken stock and
bulgur, boil for 3–5 mins, turn down heat with lid
on and cook for 10–15 mins. Once cooked, leave
to cool, season with salt and pepper, add olive
oil, stir through fresh mint and pistachios.
Pour oil into saucepan over medium heat. Add
shallots and bay leaves, stirring, until soft, 2–3
mins. Add fish and the lemon and orange zest
and juice. Finish with stock, cover with lid, bring
to boil, then turn down to simmer until cooked.
Serve fish on warm plate and spoon sauce on
top and around. Garnish with mint leaves.
Bulgur Corn Cakes
wrapped in Husks
Recipe / Good Chef Bad Chef
Serves: 8
8 corn cobs in husks
1 cup cooked Duru Coarse Bulgur
50g olive oil
1/4 cup chopped coriander
2 eggs
100g curado cheese, coarsely grated
Cut bases off corn cobs. Remove husks, taking care not to rip them. Reserve large inner husks for wrapping corn cakes. Discard silk.
Grill corn and slice kernels off cobs. Combine corn with cooked bulgur, olive oil, coriander and eggs in a bowl. Stir in the cheese and set aside.
Soak corn husks in boiling water for 1–2 mins, or until softened and pliable. Drain and refresh husks under cold running water, then pat dry using paper towel or clean tea towel. Cut edges of husks to form rectangles. Arrange two husks, slightly overlapping, to form large rectangle, to make casing for corn mixture. Repeat. Divide filling among casings, spooning a tablespoon of mixture into middle. Fold in sides and ends to enclose filling and secure in both directions with kitchen string or skewers.
Bring large saucepan of water to boil, or use steamer. Add parcels and cook for 5–10 mins, or until set and heated through. Drain corn cakes, then serve hot or at room temperature.
SEAFOOD PAELLA
WITH BULGUR
Recipe / Good Chef Bad Chef
Serves: 4-6
3 tbsp extra-virgin olive oil
5 cloves garlic, crushed
1 red chilli, chopped
ó red onion, sliced
1 chorizo sausage, sliced
2 bay leaves
1 tsp saffron
1 tsp chilli flakes
2 tbsp smoked paprika
ó cup red pepper paste
2 red peppers, roasted,
deseeded, peeled & diced
1 bunch coriander
1 cup Duru Coarse Bulgur
2 cups stock or water
1 cup wine
600g fish, diced large
150g calamari
10–12 mussels
ó cup peas
Salt & pepper
In large saucepan, add olive oil and sweat off garlic, chilli, onion, chorizo and bay leaves. Add saffron, chilli flakes, smoked paprika and sauté for a couple of minutes.
Add red pepper paste, roasted peppers and coriander, and sauté. Add bulgur to pan, then stock and wine, and stir. Add seafood, cover pan with lid and allow to simmer on low heat for 20 mins. Stir peas into pan and cover for a minute or so, until peas are cooked. Garnish with salt
and pepper. Serve immediately.