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.

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