maggiealderson

NEWS FLASH

In Uncategorized on June 23, 2014 at 7:42 am

bulgur_2

 

We interrupt this programme to bring you breaking news… I’ve finished the bulghur.

Janine O’Neill’s recipe for a kind of cracked wheat risotto with chicken salad inspired me and I made my own version of it, using what I had.

You can see Janine’s recipe in the comments.

I proceeded as for a regular risotto, softening onion and garlic, adding the bulghur, coating it with oil and then stirring in about 400 mls of chicken stock (which I just happened to have made, so that was handy). I didn’t have any preserved lemons (Janine makes her own – blimey!) so I added the zest and juice of one lemon.

Copious salt and pepper, and when it was finished I added a bulb of fennel, that’s been lurking in the fridge for a while, chopped up, and some torn basil leaves.

I served it with a green salad, a tomato salad, leftover cold chicken (had to do the separate food thing to ensure child would chow down…), mayo on the side and the first broad beans of the season.

It was really good and everyone liked it. I mixed the leftovers together and put it in the fridge to meld into something tasty for my lunch today.

This has given me such a sense of achievement I think I’m going to have to use the polenta up too. Once I’ve started something I find it very hard not to take it to the very final conclusion, although this comment from The Cynical Farmer made me laugh out loud:

“…really Polenta is the kind of food one eats when fasting for Lent. I’m Italian and we don’t even make anything with it. If there was anything delicious to be made out of polenta, Italians would have figured it out.”

Advertisements
  1. Maggie I love your style notes! But disagree re polenta – one of my favourite family’s favourites is shallow-fried THIN polenta squares studded with olive pieces, then smothered in a basil-y tomato sauce and baked – delicious. Even sans cheese for the vegan daughter. And pleeeaase – where o where can I obtain some lovely not-too-high and not too long pointies which you always showcase?

    • Hi Leonnie – sorry I can’t give specifics on the shoes. My favourite ones I’ve had for about 10 years and I so so wish I could buy another pair. You just have to go out hunting. I’ve also found some really good vintage ones in Sydney Antique Market, but I have very small feet, so I’m lucky with the vintage shoes which tend to be diddy. On the up side, the pointy mid heel stiletto is one of the hottest trends right now, so I would be surprised if there weren’t a lot of them out there. Let me know if you find some good ones x

  2. Soak bulgur in water for an hour or two, rinse, drain, squish out water well and lay on clean tea towel to dry out a bit. . Chop lots of continental parsley, plenty of fresh squeezed lemon juice, lots olive oil, season well. Add to drained out bulgur. Stir well. Add a bit more oil, chunks of fetta (firm rather than creamy) and chopped cucumber (remove seeds as a bit wet). It’s a kind of tabbouleh but more bulgar than other ingredients. Delicious! With lamb.

  3. Yum that sounds really good Maggie. I had a similar lurking packet of Aldi bought semolina…..I googled recipes (after about a year!) and found this cake recipe which had semolina, olive oil, lemons and mystery ingredient rosemary and it was absolutely sensational. So good in fact I bought a second packet yesterday – all kinds of crazy going on this Sydney winter xx

  4. Congratulations Maggie. May I suggest lemon polenta cake – Nigella’s recipe, she says if you can imagine what lemon curd would taste like in cake form, this is it. Thanks to your inspirational pantry-clearing notion – am doing the same and, for those items I simply can’t deal with, the worm farm has benefitted. Is that cheating?!

  5. An excellent result. Maggie shows great persistence and determination. A++

  6. Best use of title ‘News Flash’ ever.

  7. Looks like the chooks missed out this time!

  8. I’m proud of you Maggie! It is a very versatile recipe. I have made the full version with all the trimmings for a dinner party. I can post the preserved lemons recipe any time.

    • Guess what? I just found a jar of preserved lemons! So annoying… The family loved it so much, I’m going to have to buy more bulgur when I’ve finished this project – that’s an irony!

  9. I remember in the very early nineties in Sydney and polenta became quite a cool food for bistros to serve on a mezza plate (oh, those heady cosmopolitan days). After one of these meals, we went back to my boyfriend’s parents place (they were Croatian), and when I told her what we ate, she SHRIEKED when I told her we had polenta, and howled laughing. “Why? Why?” she kept saying though tears of laughter.

    • Ha! I hear you on this one! It’s like trendy eateries suddenly serving baby food (farex, rice cereal) as some kind of delicious ethnic dish!

    • That is so so funny – and exactly my Serbian husband’s response to it. In that part of the world it’s a desperation food at the very end of winter when all you have is shrivelled up old corn cobs in the barn… I suppose it might be like serving porridge with great grandeur!

  10. Oh Maggie! Well done. You kept perservering and won. A true champion.

  11. I’m Italian and we LOVE polenta…! I suspect the difference is how you cook it.

  12. Really enjoy your Style Notes Maggie, but really miss your fashion notes. I use them as a guide when buying new clothes. Hopefully there will be another one soon. Main reason I buy the Age on weekend. Well almost the main reason. Keep up the good work.

    Kind regards,

    Diane Sorensen
    Office Administrator | dsorensen@hockingstuart.com.au
    GLEN WAVERLEY 8 KINGSWAY GLEN WAVERLEY 3150
    T. 03 9886 6900 F. 03 9886 6933
    [cid:image001.jpg@01CF8FC5.E5687070]
    [cid:image002.jpg@01CF8FC5.E5687070]

    [cid:image003.jpg@01CF8FC5.E5687070]
    Are you happy with my service? My manager would love to know: nbrennan@hockingstuart.com.au | Please consider the environment before you print
    Attention:
    This email and any attachments may be confidential. Any unauthorised use of the contents is expressly prohibited. If you are not the intended recipient, please notify the sender immediately and delete all copies. This email and any attachments are subject to copyright. No part of this email or its attachments may be reproduced, adapted or communicated without the written consent of the copyright owner. Hocking Stuart is not liable for the proper and complete transmission of the information contained in this communication or for any delay in its receipt. It is the recipient’s responsibility to examine this email and any attachments for viruses. The content and opinions of this email and any attachments are not necessarily the views of Hocking Stuart.

    • Thanks, Diane – means a lot. Do you mean the style guides I do on here? It’s about time I knocked out a new one… let me know if that’s what you meant! best Maggie xxx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Fragrant Cloud

I think in perfume

Style Notes

Style Notes

Maggie Alderson

author, journalist, fashionist, motherist

The Grooming Guru

An Expert's Guide To Male Grooming

Mad About The House

The sourcebook for modern living

WordPress.com

WordPress.com is the best place for your personal blog or business site.

En Brogue

Love fashion. Love shoes. Hate heels.

North/South Food

Eating across the North/South divide

JACK MONROE

COOKING ON A BOOTSTRAP & MORE

Liberty London Girl

Just another WordPress.com site

The Selvedge Yard

A historical record of artistry, anarchy, alchemy & authenticity.

Cattle & Cane

Country Chronicles

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: