Yes, neck fillet vac packed with a little olive oil, cinnamon and garlic powder. Sous vide for 4 hours @56.5 deg C, then browned off. Meat juices whisked up with an egg and some greek yoghurt, everything combined in an earthenware dish and baked for half an hour. It would also work with leftover roast lamb.
This sounds interesting: the sweetness of the dates would change the different flavor, but I think it would be in a good way.
This sounds interesting: the sweetness of the dates would change the different flavor, but I think it would be in a good way.
I've made tabbouleh many times (and, in fact, just writing about it is making me want to pick up what I need on the way home today so I can make more). One day, I made some for my gluten-intolerant brother, so I removed the bulgar wheat. It tasted just as good to me, so now this is now how I make it. Typically, I use these proportions:
2 bunches parsley
1 bunch mint
1 tomato
1/2 small onion
3 tablespoons lemon juice
salt to taste
Many people will add olive oil (I would have used the same proportion of lemon juice), but I've excluded that to keep the calories down. Again, I don't miss it. You'll note that there's a massive amount of mint compared to most tabbouleh recipes. That's entirely intentional.
I have always used red onion, but I like the idea of scallions a lot. I will try it next time! I generally just have the tabbouleh by itself, as a side to accompany middle eastern food.
I think of mint in the same way as I do basil: I am happy to find out how far I can go to the edge of overdoing it. So far, I haven't reached that point with either.
Good idea - I have a packet of dates that need using up. I've previously used chopped apricots and even dried cherries. Flaked almonds are a nice addition too, giving it a bit of crunch.
Agreed on the mint! I use only mint, no parsley.This sounds interesting: the sweetness of the dates would change the different flavor, but I think it would be in a good way.
I've made tabbouleh many times (and, in fact, just writing about it is making me want to pick up what I need on the way home today so I can make more). One day, I made some for my gluten-intolerant brother, so I removed the bulgar wheat. It tasted just as good to me, so now this is now how I make it. Typically, I use these proportions:
2 bunches parsley
1 bunch mint
1 tomato
1/2 small onion
3 tablespoons lemon juice
salt to taste
Many people will add olive oil (I would have used the same proportion of lemon juice), but I've excluded that to keep the calories down. Again, I don't miss it. You'll note that there's a massive amount of mint compared to most tabbouleh recipes. That's entirely intentional.
