Prawn Cakes with Saffron Bulgur and Salad

Recipe Ingredients: (Enough for 4)

• 200grs large prawns (puréed)
  
• 150grs cooked potato (puréed)
  
• 300grs Bulgur Wheat (medium)
  
• 1 egg (yolk to one side, whipped white to another)
• 1 Gem Lettuce (well crispy separated into leaves)
  
• 1 onion (finely chopped)
  
• 1/2 half a red pepper (finely chopped)*reserve a little for decoration*
  
• 2 garlic cloves (minced)
  
• 1 piece ginger (minced)
  
• 1 soup spoon of turmeric + 3 strands saffron
  
• 1 pinch chilli powder
  
• seasoning (salt and pepper)
  
• oil to fry
• some olive oil
  

One more easy to prepare recipe, that is tasty wholesome and easy on the waste line. Mix the potato purée and prawn purée with the egg yolk and some seasoning, after well mixed add the whipped egg white, and mix this well too, to form a paste. Place the oil on a pan or fryer, and to form the cakes you use two spoons, and scoop from spoon to spoon which will for the cake which you will then drop into the very hot oil, cooking them on both sides until golden brown (see picture). After they are cooked put them on a plate containing several kitchen towels to remove excess oil.

The accompaniment is bulgur, which is cooked just in boiling water as you would do rice, placing in the water a little oil and some salt, it will cook in around 10-12 minutes, then you drain it and pass through it while draining some boiling water to remove starch. The grains will be well fluffy.

While it's draining, put a wok on the fire (or large frying pan) with a little olive oil, once hot add the onion, pepper, garlic, ginger and seasoning once golden golden add the turmeric and saffron as well as the chilli powder, stir for around 1-2 minutes, then add a little water like 1/3 of a glass,cook a further 1 minute and then add the drained bulgur, turn the heat off and mix it really well so that the whole flavour infuses it.
Then is just a matter of arranging this light meal on a plate, you can do it as it is shown in the picture or use your own ideas. I used some strips of red pepper to decorate the bulgur, and used the larger gem lettuce leaves to bed the prawn cakes, and with the remaining leaves I shredded them added a few bits of tomato & grated carrot, and drizzled them with balsamic vinegar and some olive oil.

Was delicious. hope you enjoy this summer meal.

I was awarde this special token by my dear friend Kim From the blog Ordinary Recipes Made Gourmet she is a great friend, and normally i don't accept tokens as I just don't have the time required to post them and to attribute to deserving blogs.

Also, like her I feel I would be fair to just select a few of my friends foodies as all that visit me I feel deserve tokens like this one, so I am not passing it around as all of you are deserving of it. But I am linking back to the person that gave it to me, as she deserves it. She is fun to talk to, full of energy and helpful, her foods are full of quality even when she makes simple or classic foods. I suppose that is her motto anyway, she tries hard to succeed and I feel she deserves to have success, she has this Amazon Store you should visit.

Pan Fried Pork Sausage in a bed of Spring Onion Bulgar dusted with Paprika

Really easy to make yet nutritious and fast to accomplish.

Recipe Ingredients: (enough for 3-4 people)

• 300grs bulgar wheat
• 2 garlic cloves (1 finely diced, the other crushed)
  
• 2 carrots (julienned)
  
• 6 spring onions (thinly sliced)
• 1 soup spoon of tomato concentrate
  
• 1 bay leaf
  
• some olive oil
• a little butter
• Salt, pepper and (sweet) paprika to taste

Cook the Bulgar (I used fine one this time) as you would cook rice it will be done in 7-8 minutes, and once cooked drain it in a small holes strainer, and set it aside. Meanwhile get a frying pan with a glug of olive oil and a little butter (heaped tea spoon will do) and as soon as is hot add the garlic the bay leaf and the sausages, following this method seal turn, seal turn keep doing that until is sealed all the way around, then you do the same for browning, browned turn and so on.

And while that is doing, on another frying pan put a glug of olive oil and the minced garlic soon as it get hot add a little seasoning and the carrots and spring onions, cook until the spring onions start to go a little darker, at this stage add some paprika and a soup spoon of tomato concentrate and 1/2 cup of water, bring to the boil reduce the heat to minimum and let it simmer for about 10 minutes, then join the sauce to the drained bulgar and let it rest about 3 minutes with a lid on....serve and eat. this was my yesterday's diner. Have fun

Pork Sticky Rib Rack with Courgette Bulgar

I was really hungry for a nice piece of meat but also wanted to balance it out with some veg, so I combined two very different things that ended up complimenting each other perfectly. Sticky pork ribs and vegetarian courgette Bulgar.

Recipe Ingredients:

• Bulgar
• 1 large onion
• 1 large yellow pepper
• 300grs Bulgar
• 1 large carrot
• 1 large courgette
• 2 spoons of tomato paste (with half glass of water)
• 1/2 can of tomato (chopped)
• 1 garlic clove
• 2 bay leafs
• some olive oil
  

Meat

• 1 full pork rib rack
• 2 spoons of Maple syrup
• 1 tea spoon of chili powder
• 1 tea spoon of smoky paprika (or normal is you prefer)
• salt and pepper to taste
• 2 soup spoons of sesame seeds
  
• a pinch of garlic granules (or a fresh minced garlic)

Preparation:

I started with the pork rack in a cup mix the: syrup, chili powder, salt, pepper, paprika, and garlic. With your fingers rub it on thickly on the rib rack on both sides, then use the sesame seeds and sprinkle them on both sides too.... Stick the rack on a tray on a metal rack so that it cooks well on both sides, gas mark 200c for about 40-60 minutes depending how crispy you want it.

While that is doing let's do the Bulgar. In a pan with boiling water add a glug of oil some salt and pour the Bulgar in, it will take about 10-15 minutes to cook depending how coarse you buy your Bulgar, while that is doing you prepare the veg, peel and slice the carrots, dice the courgette the onion yellow pepper and mince the garlic, put a wok or a large pan on the stove and add a couple of glugs of olive oil, once hot add the onion, garlic, pepper and the bay leafs.

Cook until onion starts to brown, at this stage add the carrots and the courgettes + the 1/2 can of tomatoes and the tomato paste and water, also some salt and pepper to taste. Let this cook for 20 minutes and once is done, in a colander rinse the Bulgar with boiling water drain well and pour it into the sauce, giving it a good stir to mix well, cover the pan with a lid and let it rest for about 5 minutes more (no cooking now just resting) so that the flavours can be absorbed by the Bulgar.
serve it all together and I guarantee you a great meal.

Vegie Bulgar & BBQ Chicken Wings

Trying to impress my sister, I wanted to do something special but did not have the time to go shopping so I ravaged through my cupboard to find something to go with my chicken wings. Hurrah, found some Bulgar Wheat so I done the following:


Recipe Ingredients:

• 1 mug of Bulgar Wheat
• 1 large courgette
• 1 large onion
• 1 red pepper
• about 6-8 mushrooms
• 1 fresh chilli
• 1/2 can of tomatoes
• 1 spoon of tomato paste
• 1 garlic clove
• salt and pepper to taste
• 3 soup spoons of olive oil
  

Dice into small cubes the onion the pepper the courgette and thinly slice the mushrooms.
I used a Wok... so put the olive oil in the Wok add the pepper the onion and the garlic (minced) let it fry for about 5 minutes then add the (chopped & de-seeded) chilli, the courgette and the mushrooms, let it cook for another 3 minutes, then add the tomato and the tomato paste, and let it cook for about 10 minutes (or longer if you wish)
As to the Bulgar wheat just boil it in water as if it was rice for about 10-12 minutes, then once cooked drain it and rinse it with boiling water, let it drain until has no remaining water then add to the sauce and cover it with a lid.
As to the chicken wings, was very simple, I cut the tips off and cut the wings into two parts, placed them in a bowl and added the following, 1 crushed garlic, a spoon of smoky paprika, salt and pepper to taste, a couple of spoons of honey a pinch of chilli powder (put more if you like it spicy), a lid of sherry, and finally a squirt of smoky BBQ sauce. Left it to marinade for about 30 minutes, then laid them on a tray previously smeared with olive oil, gas mark 200 c and let it cook for about 25 minutes until crispy (times may vary depending on oven), then served it with the Veggie Bulgar. It was very nice, first picture was my sisters serving the next picture was my serving LOL.