Dintjie的日记, 2021年02月9日

That looks amazing, please share the recipe 🤤🤤 

Yes, please do! That looks very yummy! 

1. FRAGRANT BULGUR Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the chopped onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender. 2. MIX UP YOUR DRESSING Place the hummus in a small bowl with three-quarters of the chopped parsley. Squeeze in the juice of 2 lemon wedges and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. 3. SIZZLING STEAK Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter (optional) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. 4. TOSS IT ALL TOGETHER Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch! 5. A FUSION FLAVOUR BURST Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef! 

Ingredients & Prep SERVES 2 1 Onion peeled & roughly chopped 15ml NOMU Moroccan Rub 150ml Bulgur Wheat 100ml Hummus 8g Fresh Parsley 1 Lemon zested & cut into wedges 320g Ostrich Steak 15ml NOMU Mexican Spice Blend 100g Pickled Bell Peppers drained & roughly chopped 40g Pitted Dates roughly chopped 40g Baby Spinach rinsed