Charred Sweetcorn Red Pepper Bulgur Wheat Pilaf Food

BULGUR PILAF

Steps:

• Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.
• Stir in the tomato paste, chopped tomatoes and green peppers, and continue to cook with the onions until fragrant, about 2-3 minutes.
• Add the bulgur, cumin, salt and pepper, and stir to combine until the bulgur is completely coated in the tomato paste, about 2-3 minutes.
• Add the chickpeas on top along with 3 cups of chicken broth or water and stir to combine. Remove from heat, close the lid and allow the bulgur to absorb the liquid for 10 minutes. Open the lid and fluff with a fork.
• Serve with chopped parsley and fresh vegetables, if desired.

CHARRED SWEETCORN, RED PEPPER & BULGUR WHEAT PILAF

Steps:

• Heat ½ tbsp oil in a casserole dish (that has a lid) over a high heat. Fry the corn cobs for 8-10 mins turning frequently, until golden and lightly charred. Stand on a chopping board and run the knife down the cobs to remove the kernels.
• Tip the peppers into the pan with the remaining oil and fry for 10 mins until softened and golden, then stir in the spring onions, paprika and garlic. Fry for another 3-4 mins until fragrant, then stir most of the corn back into the pan, along with the stock. Bring to a simmer, then stir in the bulgur. Turn the heat to low. Cover with the lid and leave for 8-10 mins until the stock has been absorbed and the bulgur is tender.
• Fluff the pilaf up with a fork, then scatter with the remaining corn and the coriander. Serve with a dollop of Greek yogurt dusted with a little paprika, if you like, and the lime wedges for squeezing over.

SKILLET CHARRED BURGER, GREEN PEPPERCORNS AND SHALLOTS

Steps:

• Form the meat into burger patties and season each with salt and pepper. Heat a skillet (non-reactive and with grill ridges preferred) over medium high heat. Add 1 tablespoon of olive oil and heat for a moment before adding the burgers. Char the burgers on the grill ridges and flip to cook the other side. Cook the burgers to desired doneness, remove and keep warm. Add the shallots to the pan along with the remaining olive oil and cook the shallot for 2 minutes untill they begin to crisp but do not burn them. Add the peppercorns and saute for 1 minute. Add the red wine and reduce quickly by half. Place the burgers on several pieces of baguette, swirl the butter into the red wine sauce and pour sauce over the burgers. Serve with a green salad and roasted new potatoes.;

CHARRED SWEETCORN SALSA

Steps:

• Heat a griddle pan. Cook the corn on the cobs in the hot pan, brushing with the olive oil and seasoning as they cook. Turn the corns now and then, until cooked with nice charred lines, about 10 mins. Once cooked, transfer to a plate and leave to cool.
• Halve the avocados and remove the stones. Peel, then cut into chunky pieces. Toss through the half of the lime juice and zest.
• Hold the corn firmly on a chopping board and cut away the kernels. Mix the avocado with the sweetcorn and red onion, coriander leaves, a good pinch of salt and the remaining lime juice and zest. Keep chilled until ready to serve.

BULGUR WHEAT PILAF

Steps:

• Place bulgur in a heat-proof bowl and pour 1 1/2 cups boiling water over it. Let stand for 45 minutes to 1 hour, until most of the water is absorbed by the wheat. Drain.
• Heat oil in saucepan. Saute onion for about 3 minutes. Add garlic, salt, pepper. Saute for 10 seconds.
• Stir the drained bulgur wheat into the onion mixture. Cook for 4-5 minutes. The excess moisture will cook away and then the wheat will begin to brown and become fluffy.
• Add in the frozen peas. Mix well and cook for about 1 minute longer. Stir in the butter.
• Serve immediately.

CHARD AND SWEET CORN GRATIN

Steps:

• Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
• Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
• Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
• In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with olive oil.
• Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.

SAUTEED SWISS CHARD AND CORN

Steps:

• In a large saute pan cook bacon until crisp and remove all grease except for 2-tablespoons.
• Add bacon bits, corn, chopped shallots, chopped garlic and saute until garlic is soft.
• Add Red Swiss Chard, fresh lemon thyme, lemon zest, salt and pepper. Saute until chard starts to wilt, add fresh lemon juice and saute for 1-2 minutes.
• Season with fine sea salt and fresh ground pepper to taste.
• Place the Red Swiss Chard on hot plates and serve.
• Garnish with fresh lemon wedges.