Oriental Bulgur with Skewers & Rosemary Pears
Ingredients
For the marinated skewers
100
g
soy chunks
400
ml
strong vegetable stock
2
tb
olive oil
2
ts
sambal olek, heaped
2
ts
apricot jam
1
pc
clove of garlic
1
pc
lemon, zest
2
tb
thyme, freshly chopped
Some
chilli powder
Some
pepper
1
ts
caraway, ground
0.5
ts
cumin
Some
salt
1
Bunch(es)
spring onions
250
g
cherry tomatoes
For the oriental bulgur
2
tb
margarine
50
g
vermicelli, durum wheat
500
ml
vegetable stock
250
g
bulgur
1
Bunch(es)
spring onions
Some
pomegranate
1
Bunch(es)
parsley, smooth
For the rosemary pears
2
pc
rosemary stalks, fresh
2
pc
pears
1
tb
margarine
Preparation
1. Place the soy chunks in hot vegetable stock and leave to stand for 15 min, turning occasionally. Drain the chunks in a colander and leave to cool, then squeeze out the excess liquid with your hands.
2. For the marinade, mix olive oil, sambal olek, paprika or tomato paste and apricot jam. Peel the garlic clove and press it through the garlic press. Add the zest of one lemon, garlic, freshly chopped thyme and all the spices and mix all the ingredients together to make a marinade. Place the soy chunks in a bowl, mix thoroughly with the marinade and leave the chunks covered in the fridge until further use.
3. For the Oriental bulgur, melt 2 tbsp. Alsan in a pan, add the vermicelli and fry until golden brown, stirring regularly. Remove the fried vermicelli together with the vegetable fat from the pan immediately. Bring the vegetable stock to the boil in a saucepan, add the bulgur and simmer for 1-2 minutes. Remove the pan from the heat, mix in the roasted vermicelli with the fat and season with salt to taste, cover the pan with a lid and leave the Oriental bulgur to stand for about 10 minutes. Peel the spring onions and cut into fine rings. Cut open the pomegranate and remove the seeds from about half the fruit. Wash the parsley, shake dry and chop finely. Mix the spring onions, pomegranate seeds and chopped parsley into the Oriental bulgur.
4. For the rosemary pears, remove the leaves from the rosemary stalks and chop finely. Peel the pears, cut into quarters and remove the core. Cut the quarters into fine wedges or pieces.
Melt the Alsan in a pan and fry the pear pieces lightly on both sides over a medium heat. Add the chopped rosemary and fry the pears again on both sides for a few minutes.
5. Prepare the skewers: Peel the bunch of spring onions and cut the stalks into thirds. Skewer the marinated soy chunks and onion pieces on wooden skewers and fry on both sides in a pan with a little vegetable oil.
Toss the cherry tomatoes in a little olive oil and thread onto wooden skewers. Fry the tomato skewers in the pan.
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