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1144 kcal
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Gras: 22,03g | Prot: 71,12g | Glu: 158,61g.
Petit Déjeuner: Jungle Oatso Easy Creamy Natural. Déjeuner: Woolworths Multi Seed Rye Bread, Woolworths Sliced Gouda, Tomatoes. Dîner: Baby Spinach, Safari Pitted Dates, Pickled Peppers, Woolworths Ostrich Steaks, Hummus, Woolworths Bulgur Wheat, Onions. Snacks/Autre: Nectarines . plus...
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Commentaires
That looks amazing, please share the recipe 🤤🤤
09 févr. 21 par le membre: meintjes7
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Yes, please do! That looks very yummy!
09 févr. 21 par le membre: Sheawyn
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1. FRAGRANT BULGUR Boil the kettle. Place a pot over a medium heat
with a drizzle of oil. When hot, fry the chopped onion for 5-6 minutes
until soft and translucent, shifting occasionally. Add the Moroccan Rub to
taste and sauté for another minute until fragrant. Stir through the bulgur
wheat, then turn off the heat. Pour in 400ml of boiling water and give
another stir. Pop on a lid and set aside to steam for 15-20 minutes until
the bulgur is cooked and tender.
2. MIX UP YOUR DRESSING Place the hummus in a small bowl with
three-quarters of the chopped parsley. Squeeze in the juice of 2 lemon
wedges and mix well to combine. Loosen with water in 5ml increments
until drizzling consistency. Season to taste and set aside for serving.
3. SIZZLING STEAK Place a pan over a medium heat with a drizzle of
oil. Pat the steaks dry with paper towel and season. When the pan is hot,
fry the steaks for 8-10 minutes, shifting and turning until browned all over
and cooked to your preference. (The time frame recommended will yield
a medium-rare result.) During the final 1-2 minutes, baste the steaks with
a knob of butter (optional) and the Mexican spice blend to taste. Remove
from the pan on completion and set aside to rest for 5 minutes before
thinly slicing.
4. TOSS IT ALL TOGETHER Once the bulgur is cooked, fluff up with
a fork and mix in the chopped pickled peppers and dates. Toss through
some seasoning and the lemon zest to taste. Toss the rinsed baby spinach
with some olive oil and a squeeze of lemon juice, and get ready to munch!
5. A FUSION FLAVOUR BURST Make a bed of baby spinach and
spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced
ostrich steak slices, drizzle over the tangy hummus, and garnish with the
remaining parsley. Stunning stuff, Chef!
15 févr. 21 par le membre: Dintjie
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Ingredients & Prep SERVES 2
1 Onion peeled & roughly chopped
15ml NOMU Moroccan Rub
150ml Bulgur Wheat
100ml Hummus
8g Fresh Parsley
1 Lemon zested & cut into wedges
320g Ostrich Steak
15ml NOMU Mexican Spice Blend
100g Pickled Bell Peppers drained & roughly chopped
40g Pitted Dates roughly chopped
40g Baby Spinach rinsed
15 févr. 21 par le membre: Dintjie
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