At some point I was going to run out of recipes. We knew this was going to come eventually. With no professional training and a busy London life, the time I spend cooking in my kitchen is sadly not as much as I would like. So, each week suddenly has become a struggle to create something new.
Which means that for the last few episodes of the Cookery Book, the dish you see me make is a brand-new creation that I am cooking for the first time - while being filmed. Miraculously they all seem to work.
This one worked too, I just want to say that right now, I am not setting myself up for a failure story here. The recipe was suggested by our video producer, who had eaten something similar before, and it sounded delicious. A few tweaks here and there and I made it my own.
So, if you are like me and have never cooked with bulgur wheat before this recipe, well you are in good company. Don’t worry, it cooks somewhat similarly to couscous, and it is pretty easy to get right.
If this is your first time poaching an egg, then get ready to give it a few tries. Unless of course you are some kind of egg-poaching genius and you just didn’t know it. This wasn’t my first time poaching an egg, and I still had one slip-up. (Still perfectly edible just not as pretty, don’t worry it wasn’t wasted.)
But I highly recommend poaching the eggs for this rather than frying them, it adds a lightness to the meal. And so, without further ado I offer, poached egg on spiced bulgur wheat salad.
2 cloves of garlic,
2 red onions
60g of mixed dried fruits
30g of cashews
30g of pistachios
260g of bulgur wheat
500g or ml of boiling water
20g of parsley
20g of mint
2tsps ground sumac
2tsps of ras el hanout spice mix
200g of feta cheese
1 egg per person
White wine vinegar
Extra boiling water for poaching
Thinly slice the red onions. Finely chop the dried fruit and garlic.
Heat a large frying pan on medium heat and pour in two tablespoons of olive oil. Put the onions, garlic, and mixed fruit into the frying pan and cook until the onions start to soften. Shake some salt, to taste, over the onions to assist with the softening.
Add the ras el hanout and the ground sumac to the mixture and stir in thoroughly.
Place a small saucepan on medium heat. Do not add oil, instead simply place the nuts in the pan, with the lid on top to cook for two to three minutes. Once done remove from heat.
Pour the boiling water and bulgur wheat into the pan with the onions and mix around. Leave the pan simmering on the stove top for 12 minutes, or until the bulgur wheat has absorbed all the water. Once cooked remove from heat.
While the bulgur wheat is cooking, shred the parsley and mint and crush the nuts.
Add them into the wheat mixture once it is removed from the heat. Then crumble in the feta.
To poach the egg, fill a small saucepan with boiling water, and a tablespoon of white wine vinegar. Reduce the boil to a simmer and use a spoon to create a whirlpool in the pan. Crack an egg open into the centre of the whirlpool. The whites of the egg will initially spread and then cover the yolk. Cook for four minutes, before removing and draining, and you have the perfect runny poached egg.
Dish up the bulgur wheat recipe into a bowl and top with the poached egg. Et voila - it’s ready to go!