Kitchen Jazz
  • Home
  • Xmas Catalogue
    • Xmas Hams
    • Xmas Puddings
    • Xmas Order Enquiry
  • Contact
    • General Enquiry
    • Subscribe
    • Cooking Class Quote
    • Tour Enquiry
  • Classes
  • TOURS
    • Tours Summary
    • Crete
    • Latvia Tour >
      • Latvian Food
      • Latvia Facts
    • Morocco Tour
    • New Zealand Tour
    • Piemonte Tour
    • Provence Tour
    • Adelaide
    • Sydney Day Tours
  • BLOG & RECIPES
  • Gift Vouchers
  • Gallery

BLOG & RECIPES

February 24th, 2019

24/2/2019

0 Comments

 
Picture
Freekeh is  young green durum wheat which has been toasted to give its unique smoky nutty taste. It is often cracked to shorten cooking times, but I recently held a Whole Foods class so I opted for the uncracked freekeh. It was as simple as placing one cup of freekeh into a saucepan with 2 cups of water, bringing it to the boil and simmering for 45 minutes. I then stirred, turned off the heat and alllowed it to sit for 10 minutes to absorb the final moisture. When cool, it can be refrigerated for many days making it a quick and easy source of protein and fibre (in fact, twice the amount than quinoa).

Here are one of the recipes that I used in the Whole Foods Vegetarian class:

Roasted Cauliflower with Freekeh, Almonds & Pomegranate     Serves 3-4
 
1 small head of cauliflower, broken into approx. 2cm florets
1 tspn cumin seeds
3-4 tblspns olive oil
½ cup cooked Freekeh (follow packet instructions)
½ cup finely chopped parsley and chives (or a mix of your favourite green herbs)
2 large green shallots, finely sliced white and green sections
½ cup almonds, roasted in 180C oven for 10 minutes
Pomegranate (You will need approx. ½ cup of arils. See note below)
Extra 2 tblspns olive oil
1 tblspn lemon juice
1 garlic clove, peeled and crushed
Sea salt and freshly ground pepper
 
Heat oven to 180C
 
To Roast the Cauliflower: In a bowl, mix together cauliflower florets, olive oil, cumin seeds, salt and pepper. Place on a lined baking tray and bake for 25-30 minutes, or until cooked to desired texture. (Toss halfway)
 
To Make the Dressing: Mix together 2 tblspns olive oil, 1 tblspn lemon juice, garlic, salt and pepper.
 
To Compile the dish:    Roughly chop the almonds in half diagonally.
 
In a large mixing bowl, place cauliflower, cooked freekeh, herbs, shallot and pomegranate arils. Mix together with dressing and just before serving, fold through half of the almonds, reserving some for a crunchy topping.

0 Comments

    Archives

    April 2021
    March 2021
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    December 2019
    August 2019
    March 2019
    February 2019
    December 2018
    June 2018
    March 2018
    February 2018
    November 2017
    May 2017
    March 2017
    January 2017
    December 2016
    November 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    February 2016
    February 2015
    September 2014

    Categories

    All

Good Food ~ Good Times                      
​
Ph +61 (0) 405 101 229

Join  Mailing List

  • Home
  • Xmas Catalogue
    • Xmas Hams
    • Xmas Puddings
    • Xmas Order Enquiry
  • Contact
    • General Enquiry
    • Subscribe
    • Cooking Class Quote
    • Tour Enquiry
  • Classes
  • TOURS
    • Tours Summary
    • Crete
    • Latvia Tour >
      • Latvian Food
      • Latvia Facts
    • Morocco Tour
    • New Zealand Tour
    • Piemonte Tour
    • Provence Tour
    • Adelaide
    • Sydney Day Tours
  • BLOG & RECIPES
  • Gift Vouchers
  • Gallery