Tabbouleh

It's Melbourne Cup Day here - the race that stops the nation so as like all other "Melbournites" we happily took the public holiday, had a few drinks with close friends and tried to cook up a feast.

We brought ourselves a rotisserie recently and have been having kebabs quite often. When we get a kebab (or souvlaki) from a takeaway I love it when Tabbouleh is available and always make sure that have it inside my wrap along with the meat and garlic sauce.

I believe that this is the key ingredient to a kebab or souvlaki - the freshness of the herbs and the light not overpowering dressing adds so much flavour to the meat wrap. I enjoy it that much I can just sit and eat it just like a normal salad.

The traditional Tabbouleh recipe calls for Burghul, which is cracked wheat but I couldn't source this locally this morning. I improvised and used Couscous. I must say unless you were a detective you really wouldn't have noticed the difference and I am starting to think that many take away food shops use couscous and not burghul.

No blogging about the meat on the rotisserie as yet - that's something that we are still working on however I have put a photo below of what we served up on today, Melbourne Cup.  Today we had a mixture of lamb and chicken.

Tabbouleh

Serves: 8

3/4 cup couscous

3 cups fresh flat-leaf parsley leaves, chopped

3/4 cup fresh mint leaves, chopped

3 medium tomatoes, finely chopped

1 small red onion, finely chopped

1 tablespoons olive oil

1/3 cup lemon juice

salt

freshly ground black pepper

Bring 1 cup of water to boil in a small saucepan. Add salt and couscous. Remove from heat and using a fork, stir couscous to ensure all the grain in covered in the water. Cover and set aside for 5 minutes.

Place  parsley, mint, tomato and onion in a bowl. Add couscous (you will need to break up the lumps), Stir to combine.

Mix oil and lemon juice together in a small jug, whisk to combine. Drizzle over tabbouleh. Season with salt and pepper. Toss to combine. Serve.

(Click here for a printable version of this recipe)

Herb and Spice Steamed Fish

It has been so long since my last my last post but I have not neglected my treasured hobby - in fact my absence saddens me as I love nothing more than cooking a delicious meal and then of course bragging oops I mean blogging about! 


I have been so overwhelmed with my work load of late and of course the Christmas period otherwise known as the Silly Season, where everything is frantic. I have to admit not a great deal of new recipes have been cooked most nights it's been trusty old favourites but I do have a few dishes I want to share with you....

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This was one recipe that had always enticed me.  I firmly believe that we do not eat enough fish although we do tend to eat seafood.

The combination of the herbs and spice was delightful especially teamed with the lemon.  The fish itself was very tender and I was surprised considering I cooked it in the oven as the steamer I have wasn't big enough for all the fish fillets.  Next item on my shopping list is a large bamboo steamer and then I will try this recipe again as I really enjoyed it.

Herb and Spice Steamed Fish

(recipe sourced from WW Secrets of Success Cookbook)

Serves: 4

ProPoints per serve: 6

2 teaspoons Master Foods Moroccan Seasoning

1/2 medium red onion, finely chopped

2 cloves fresh garlic, crushed

2 tablespoons fresh flat leaf parsley, finely chopped

2 tablespoons fresh coriander, finely chopped

1 tablespoon olive oil

800 grams fresh flake or other firmish white fish
1 medium fresh lemon, sliced

Combine the seasoning, onion, garlic, parsley, coriander and oil in a large bowl. Add fish, turn until coated in the mixture, refrigerate at least 30 minutes.

Line base of a large steaming basket with a sheet of baking paper. Lay fish pieces side by side on the paper. Lay lemon slices over fish.

Cover with the lid or a sheet of foil. Place basket over a wok or saucepan of simmering water, without the basket touching the water. Cook for 10 minutes or until fish is just cooked through.

Alternatively cook fish in a covered baking dish in a 180°C oven for 15 minutes or until cooked.

(Click here for a printable version of this recipe)

Grilled Chicken with Salsa Verde

I love barbecued chicken! No I am not talking about charcoal chicken from a shop I love chicken cooked on the barbecue plate. It takes on such a different flavour than being fried or roasted. When I saw this recipe I knew we would all enjoy.

Salsa Verde is an Italian sauce made with fresh green herbs and served cold. I wasn't sure about it to be honest but to my surprise it was very nice and complimented the smokiness of the chicken, which Noel cooked on the Weber over the coals.

Grilled Chicken with Salsa Verde
(recipe sourced from WW Programme Cookbook 2010)

Serves: 4
ProPoints per serve: 6

1 teaspoon fresh lemon rind, finely grated
3 teaspoons olive oil
4 lean chicken breasts, (180g each)
1/3 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1/2 bunch fresh chives, finely chopped
2 tablespoons fresh lemon juice
1 individual fresh garlic, crushed
2 teaspoons wholegrain mustard

Make the salsa verde, combine the parsley, basil, chives, juice, garlic, mustard and 2 teaspoons of the oil in a small bowl.

Combine rind and 1 teaspoon of the oil in a small bowl. Rub all over chicken and season with salt and freshly ground black pepper.

Preheat a barbecue or chargrill over medium heat. Cook chicken for 3–4 minutes each side or until cooked through.

Slice chicken and serve topped with the salsa verde.

(click here for a printable version of this recipe)

Herb Crusted Rack of Lamb

I have had quite a busy week and Noel decided that he would cook on both Saturday and Sunday this weekend just to give me a break, isn't he sweet? And boy did he step up to the plate.

Noel, like me, enjoys the challenge of trying something new and when he puts his mind its sure to be a winner. What can I say - these were delicious and he can definately cook them for us any time he likes.

The lamb was delicately cooked, still nice and tender and was complimented by the crunchiness of the herbed breadcrumbs. I am positive that this would make an impressive main at your next dinner party.

Herb Crusted Rack of Lamb

(recipe courtesy of Noel)

Serves: 2

Points per serve: 7

200 grams fresh rich white bread

2 tablespoons fresh flat leaf parsley, chopped

1 teaspoon fresh thyme leaves, chopped

1 teaspoon fresh rosemary leaves, chopped

1 large garlic clove, finely chopped

4 tablespoons vegetable oil

100g unsalted butter

sea salt

freshly ground black pepper

2 lamb racks

2 tablespoons dijon mustard

500 ml lamb or beef stock

1 large sprig of rosemary

Preheat oven to 220 degrees C.

Remove all visible fat from lamb racks.

Blend bread until fine, add herbs and garlic and blend for a further 30 seconds.

Heat oil and butter in a large frying pan until foaming. Season the lamb racks with salt and pepper. Add racks to pan, placing meat side down first, cook for 3 - 4 minutes on each side. Remove from pan and rest for 5 minutes.

Brush mustard onto the meat side of the racks ensuring you generously cover. Press herbed breadcrumbs onto the meat side, pressing firmly to form a crust. At this point, you can cover the bones with foil to reduce burning.

Place on a rack on a foiled lined baking tray. Cook for 10 - 15 minutes or until cooked to your liking. Remove foil prior to serving.

While lamb is cooking, place stock and rosemary in a small saucepan and bring to the boil. Reduce heat and simmer until reduced by half. Strain before serving.

(click here for a printable version of this recipe)