25 avril 2015

Boulette vege au bulgur

Cette recette comprends beaucoup d'etapes (genre trop..) par contre elle est delicieuse et se fut un hit aupres des amis de la garderie. (prenez soin de constater que je n'ai pas dit que c'etait un succes aupres de mon chum...)

100g bulgur wheat
sea salt and freshly ground
black pepper
1 small onion
3 cloves of garlic
1 stalk of celery
1 carrot
olive oil
½ a bunch of fresh flat-leaf parsley
1 x 400g tin of chickpeas
1 large free-range egg
50g wholemeal breadcrumbs
1 lemon
30g Parmesan cheese
2 x 400g tins of plum tomatoes
2 large jarred red peppers
60g ricotta cheese
Half-fill a large saucepan with cold water, add the
bulgur wheat and leave to soak for 20 minutes.
When the time’s up, drain over the sink through a
sieve and rinse well.
Tip the bulgur wheat back into the pan and fill it
three-quarters of the way up with cold water and
add a tiny pinch of salt.
Bring to the boil, pop the lid on, then reduce
to a low heat for around 20 minutes, or until
cooked through but still with a bit of bite, stirring
Peel the onion and 1 clove of garlic and trim the
celery and carrot. Roughly chop and place into the
processor, then blitz until finely chopped.
Place a large ovenproof frying pan over a medium
heat and add 1 tablespoon of olive oil.
Once hot, carefully add the chopped vegetable
mixture and fry for 12 minutes, or until softened,
stirring occasionally. 
Once the bulgur wheat is cooked, drain over the
sink through a sieve and leave to cool. 
Pick the parsley leaves and put to one side, then
roughly chop the stalks. Place the stalks and most
of the leaves into the processor.
Drain the chickpeas over the sink into a sieve, then
add to the processor.
Crack in the egg and add the breadcrumbs and half
of the cooled bulgur, then blitz to a rough paste.
Tip into a large bowl with the cooked vegetables
and the remaining bulgur.
Use a microplane to grate the lemon zest and
Parmesan, then add it to the bowl.
Season with a pinch of pepper and mix well with
your hands until smooth.

Divide and roll the mixture into golf-ball-sized
balls, placing them on a tray as you go – you
should end up with 24 in total.
Cover the tray with clingfilm and place in the
fridge for 30 minutes to firm up. 
Preheat the oven to 200ºC/400ºF/gas 6.
Peel and finely chop the remaining 2 cloves of
Return the large ovenproof frying pan to a medium
heat and add 1 tablespoon of olive oil.
Add the garlic and cook for 2 minutes, or until
Add the tomatoes and ½ a tin of water, carefully
break the tomatoes up with the back of a wooden
spoon, then reduce the heat to low and simmer for
around 5 minutes, or until thickened.
Cut the lemon in half.
Squeeze in the juice from 1 half, using your fingers
to catch the pips.
Once the veggie balls are firm, remove from the
fridge. Place a large non-stick frying pan over a
medium heat and add 2 tablespoons of olive oil.
Once hot, carefully add the veggie balls and cook
for around 8 minutes, or until browned all over,
turning occasionally.
Using tongs or a slotted spoon, transfer the veggie
balls to the tomato sauce.
Tear the red peppers into strips with your fingers,
then arrange in the sauce.
Season the sauce to taste and dot over the ricotta.
Using oven gloves, carefully place the pan in the
hot oven for around 20 minutes, or until golden
and bubbling. Serve with a scattering of parsley
leaves and lemon wedges for squeezing over
Image hébergée par servimg.com

Aucun commentaire: