Recipe

Bulgar Wheat Salad With Beetroot And Chilli Recipe


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Ingredients
  • Salt & pepper to taste
  • 250 g Butter; sliced small and room temperature, extra
  • 1 Birdseye chilli; finely sliced
  • 18 Bug tails; meat only
  • 40 ml Olive oil
  • 1 Lime leaf; crushed
  • 2 Cloves garlic; minced
  • Salt & pepper.
  • 100 ml White wine
  • 20 g Butter
  • 100 ml Fresh lime juice
  • Assorted greens such as snow pea shoots & baby spinach or rocket
  • 1 Birdseye chilli; minced

Directions
  • Step #1 First, make the sauce.
  • Step #2 In a saucepan mix the chilli, lime leaf, lime juice, white wine & some salt & pepper.
  • Step #3 Bring to the boil & let simmer for a few mins until the mixture reduces a little.
  • Step #4 remove this from the heat & whisk in the butter, a few pieces at a time, until the butter has been incorporated.
  • Step #5 Add salt & pepper to taste & keep in a warm area, do not re-boil.
  • Step #6 Now prepare the shellfish.
  • Step #7 Heat oil & butter in a hot pan & add the garlic & chilli & saut? for a moment or two.
  • Step #8 Add the bug meat or shellfish of your choice & toss until covered in butter.
  • Step #9 Turn heat down a little & move bug meat around the pan until cooked.
  • Step #10 3-5 mins.
  • Step #11 If using prawns, cook this until bright orange, about 2 mins.
  • Step #12 Wash & dry the salad leaves & arrange on a plate with the shellfish.
  • Step #13 Drizzle with the sauce & serve as soon as possible.
  • Step #14 --.
  • Enjoy the Bulgar Wheat Salad with Beetroot And Chilli recipe

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