CHERMOULA RECIPE RECIPES
CULLEN SKINK RECIPE | BBC GOOD FOOD
Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper
Provided by Member recipe by Philip Allan
Categories Lunch, Soup, Starter
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
- Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
- Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.
Nutrition Facts : Calories 206 calories, FatContent 6 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 3 grams fiber, ProteinContent 17 grams protein, SodiumContent 0.7 milligram of sodium
LEBANESE TABBOULEH RECIPE - NYT COOKING
We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
Provided by Martha Rose Shulman
Total Time 30 minutes
Yield 6 appetizer spread servings, 4 salad servings
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
Nutrition Facts : @context http//schema.org, Calories 139, UnsaturatedFatContent 8 grams, CarbohydrateContent 13 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 398 milligrams, SugarContent 3 grams
More about "chermoula recipe recipes"
CULLEN SKINK RECIPE | BBC GOOD FOOD
Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Soup, Starter
Calories 206 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Soup, Starter
Calories 206 calories per serving
- Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.
See details
LEBANESE TABBOULEH RECIPE - NYT COOKING
We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine middle eastern
Calories 139 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine middle eastern
Calories 139 per serving
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
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