Oatmeal Tabbouleh

Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine Bulgar, this is more of a lemony grain salad with a generous amount of parsley and other herbs. For best results, toss the soaked oats with the dressing and refrigerate overnight.

 Yield  4 servings   Time1 hour

Ingredients

• ½ cup quick-cooking steel-cut oats
• Salt to taste
• 1 cup boiling water
• ¼ cup fresh lemon juice
• ½ teaspoon cumin seeds, lightly toasted and ground
• ¼ cup extra virgin olive oil
• 1 cup chopped fresh parsley
• 2 to 4 tablespoons chopped fresh mint (to taste)
• 2 tablespoons chopped chives
• 2 to 3 medium tomatoes, finely chopped (omit if not in season)
• 1 cucumber, 2 Persian cucumbers, or 1/2 European cucumber, seeded if necessary and cut in small dice

Preparation

1. Combine the steel-cut oats and salt to taste in a bowl and pour on 1 cup of boiling water. Let sit for 25 to 30 minutes. Drain through a strainer and press the oats against the strainer with the back of your spoon to extract water. Transfer to a bowl.
2. Combine the lemon juice, salt to taste, cumin and olive oil and whisk together. Toss with the oats and let sit for at least 20 minutes or, preferably, cover and refrigerate overnight.
3. Add the remaining ingredients, toss together and let sit for 10 to 15 minutes or longer (in the refrigerator if longer than 15 minutes) before serving.

Source:   NY Times Cooking

Cous Cous with Char-grilled Mediterranean Vegetables

Israeli Cous Cous with Char-grilled Mediterranean Vegetables

02/03/2016 , 8:25 AM by Brad McCahon

Chef - Barney Burge

(Serves 4)

Ingredients

2 cups Israeli or Pearl Cous Cous
4 cups chicken stock
1 eggplant
1 red capsicum
2 tomatoes chopped into large chunks
1 small red onion finely diced
1 clove garlic finely diced
2 tbsp chopped flat leaf parsley
1 tsp smoked paprika
1 tsp cumin seeds
2 tbsp olive oil


Method

1. Prepare the eggplant by cutting into thick discs, brush with olive oil and place on BBQ or under grill until golden and softened.  Cut into large chunks and set aside.
2. Cut capsicum into 4 cheeks and place skin side down on BBQ or skin side up under grill.  Remove when skin is blackened and blistered.  Pop into a plastic bag and allow to steam for a few minutes then remove skin and slice into strips.
3. Heat olive oil in a large pan and saute onion and cumin seeds for 2-3 minutes until onion becomes opaque.
4. Add garlic and saute for a further minute.
5. Add Cous Cous and paprika to onion mix and stir for 2 minutes until well coated.
6. Add heated chicken stock and simmer for 8 minutes.
7. Add prepared eggplant, capsicum, tomatoes and chopped parsley.
8. Turn out onto a serving dish and garnish with a little more parsley.

Sri Lankan Dhal

Sri Lankan Dhal with Flatbread

27/05/2015 , 7:37 AM by Brad McCahon

Recipe supplied by Marg Johnson.

The defining feature of any dhal is the 'Taka' or finishing flavours which are added at the end and  gives a good dhal its character. Just use whatever you have on hand and it will still be wonderful! Serve with warm flatbread.

Serves 4

Ingredients
 
1 cup red lentils
2 cups water
1 cup coconut milk or cream
1 red chilli, spilt or half tsp chilli powder
1/2 tsp salt

Taka or finishing oil

1/4 cup vegetable oil
1/2 cup finely chopped red onion
2 tsp garlic, crushed
2 tsp ginger, grated
1 red chilli, chopped or to your taste - though we want it hot here
1 branch curry leaves, optional but good
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds, ground
1 small cinnamon bark section
2 tsp mustard seeds
2 tomatoes, cut into slender wedges
1/2cup coriander leaves, very roughly chopped

Method

Simmer the lentils with the water, coconut milk, chilli and salt until tender and thick.
Then in a pan heat the oil and add the ingredients from the onion down to and including the mustard seeds.
When all is sizzling add the tomato sections and season well. Toss around for a minute and then add to the lentil mix along with the coriander leaves.