Saturday, 8 November 2014

Recipe - Pinto Bean Salad, Bulgar Wheat Salad, Weeknight Roast Chicken

I was recently struck with something approaching horror when I struggled to remember what ingredients I'd put in a lunch recently. So I have a renewed enthusiasm for blogging about lunch even though it might be a bit of a chore sometimes. I will be diligent. The thing is - I often don't cook my lunches anymore. I've been working late and this has translated to the Explorer 'making a start on dinner' and actually just going ahead and finishing it. 

Bulgar wheat salad
~100g bulgar wheat
1 stock cube
~300ml water

Place the bulgar wheat, stock cube and water in a saucepan.
Cover and bring to the boil. Simmer for around 15 minutes until cooked.

Half a red onion, chopped finely
2 tbsp green olives
1 garlic clove
Handful fresh parsley
Handful fresh  coriander
1 tbsp dates

Place the above in a food processor and blitz until everything is finely chopped. Add to the bulgar wheat once cooked.

10 cherry tomatoes, halved
Half a lemon
Black pepper

Add the cherry tomatoes to the bulgar wheat. 
Squeeze over the lemon and season with pepper.

Pinto bean salad 
1 large sweet potato, chopped into chunks
2 peppers, chopped into chunks
1 red onion, chopped into chunks
10 cherry tomatoes, halved

Toss the veg in veg oil, salt and pepper. Place in the oven for around 30 mins at 200C.

1 can pinto beans
1 tsp cumin
1 tsp ground coriander
1 tsp paprika
Handful fresh parsley, finely chopped
Handful fresh coriander, finely chopped

In a bowl, place the pinto beans. Add the roasted vegetables and sprinkle over the ground spices. Stir through the spices. DONE.

Midweek roast
1 tbsp olive oil
1 sprig of rosemary, torn up
2 baking potatoes, cut into cubes

Place the oil in a baking tray and place in an oven that you are preheating to 200.
Toss the potatoes with the rosemary, salt and pepper.
Once the oven has preheated, take out the oil and tip the potatoes into it.
Roast for 40 mins until cooked through and crispy.

1 red onion, chopped into thick chunks
1 skin on chicken breast
50ml single cream
1 tbsp Dijon mustard

Meanwhile, season the outside of a large chicken breast (that you've inadvertently stolen from your housemate) with salt and pepper.
Place in the oven in a deep baking dish for the last 15 mins of the potato cooking time.
Take out of the oven. Set aside the chicken breast.
Add 50ml single cream, 1 tbsp mustard, 1 tbsp water to the dish and whisk until smooth and thick.

Serve with a mix of Italian leaves.

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