Home' Trinidad and Tobago Guardian : September 13th 2014 Contents A33
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Scotland's independence battle is a
tough one to call. The Yes side has James
Bond, but the No campaign has Harry
Former 007 Sean Connery has long
been a vocal Scottish nationalist---from his
home in the Bahamas. Earlier this year he
backed independence and the "core
democratic value that the people of
Scotland are the best guardians of their
In the other corner stands JK Rowling,
Edinburgh-based creator of the boy
wizard. When she said independence
might be "a historically bad mistake"---and
backed it up with a million-pound (US$1.6
million) donation to the No campaign---it
sent a Dementor-like chill through the Yes
Connery and Rowling are among many
Scottish and Scotland-based stars making
public interventions on independence
ahead of Thursday's referendum---though
experts say their influence on the outcome
may be limited.
Pro-independence celebs include actor
Gerard Butler, members of the band Franz
Ferdinand and Trainspotting author Irvine
Welsh, who has half-joked that "the Union
is nature's way of stopping the Scots
ruling the world." (AP)
Scottish celebrities take sides on independence
You might have seen the
ingredient bulgur wheat
in Middle Eastern or
Arabic cookbooks and wondered
about it. It might seem like an
exotic ingredient to us but it s a
culinary staple in those countries,
very much the same way as rice
is to the West Indies. In T&T, bul-
gur is the star ingredient in
Lebanese tabouleh and kibbehs.
Bulgur, also called cracked wheat,
are whole wheat kernels that have
been boiled (pre-cooked), then dried
and ground to three sizes, fine,
medium and coarse. Sometimes
bulgur may be labelled according
to thickness, eg #1, #2, #3, with
the lowest number indicating the
finest grind. I have found #2 bulgur
or the medium grind to be the most
versatile in my recipes.
It s very easy to prepare, full of
nutrients and its delightfully deli-
cious as well. It s not only good for
the wonderful Arabic and Middle
Eastern recipes but the versatile
grain can also be used in simple
pilafs, stuffings and salads.
To prepare bulgur, simply wash
and use as you would for any rice
dish. If you are using it uncooked
then just wash and soak in warm
water for about 30 minutes, then
simply strain and squeeze the bulgur
to remove any excess moisture. The
grains absorb water relatively fast
and so become tender and deli-
Here are some great ways for you
to experiment with bulgur in your
kitchen this weekend.
SPICY GRILLED SHRIMP WITH BULGUR
WHEAT PILAF AND HOT CHILI OIL
1 cup bulgur wheat,washed and drained
1 onion, chopped
2 cloves garlic, chopped
2 cups assorted fresh vegetables, cut into
one inch pieces
1 1/4 cups vegetable or chicken broth
1 tbsp vegetable oil
1 lb shrimp combined with one tsp minced
garlic and one tbs minced chives
Salt and freshly ground black pepper to
2 tbsp fresh mint, chopped
2 tsp hot chili oil
Heat a medium saute pan, add oil, add
garlic and onion saute until fragrant.
Add vegetables and toss to combine.
Add bulgur wheat, salt to taste and broth,
bring to a boil. Cover and simmer for 10 to
15 minutes until it is tender and all the
liquid is absorbed, if too dry then just add a
little stock and continue cooking until
Fluff with fork.
Preheat broiler or grill, place marinated
shrimp on a baking tray or into a shallow
Broil for 3 minutes on each side.
Remove and serve with wheat pilaf.
Sprinkle with chopped mint
Drizzle with hot chili oil if desired.
Parsley wheat salad
1 cup bulgur wheat #2 (found in specialty
food stores, or where Syrian/Lebanese
groceries are found)
2 cups or 2 bunches finely chopped fresh
1/2 cup chopped fresh mint
3/4 cup chopped fresh chives
6 small tomatoes, peeled, seeded and diced
1 medium cucumber or 2 small peeled and
1/4-1/2 cup olive oil
2 limes, juiced
2 cloves garlic, finely minced
1/2 tsp allspice
1 tsp cinnamon
1 tsp sumac (optional)
Salt and freshly ground pepper to taste
In a large bowl wash bulgur wheat, cover
with warm water and let stand for 30
Drain the bulgur and squeeze out extra
moisture, fluff with a fork and set aside.
Add parsley, chives, mint, and tomatoes.
Make dressing by combining lemon juice,
garlic, cinnamon, allspice salt and pepper,
add olive oil and whisk.
Toss tabouleh mixture with dressing.
Refrigerate until ready to serve.
To serve, line a salad bowl with lettuce
leaves. Mix cucumber with salad and place
in salad bowl.
Garnish with black olives and sprigs of
BULGUR STUFFED CHICKEN
3/4 cup bulgur wheat
3/4 cup cold water
4 sundried tomatoes soaked in warm
water for about 30 minutes
3 tbsp olive oil
1 tsp salt
2 cloves garlic, minced
1 tbsp smoked paprika
8 chicken thighs or drumsticks
1/2 cup chopped onion
1 pimento pepper, seeded and chopped
1/3 cup chopped chives
1/2 cup chopped fresh parsley
1/2 tsp freshly ground black pepper
2 tbsp butter
Salt to taste
Soak bulgur wheat in cold water for 30
minutes. Drain and squeeze out excess
Drain tomatoes and chop.
Mix one tbsp olive oil with one tsp salt and
two cloves minced garlic and smoked
paprika. Rub into chicken and set aside.
Sauté onions with pimento in the
remaining oil until fragrant, about five
minutes, add sundried tomatoes, remove
from pan add bulgur and combine.
Add chives, parsley and black pepper. Add
salt to taste.
Remove from pan and cool.
Make an incision into the meatiest part of
the thigh and fill with about 1 1/2
Preheat oven to 375˚F
Heat butter in a sauté pan, place chicken
pieces into pan and saute until brown on all
Place chicken in a casserole dish and bake
for 30 minutes until cooked.
Serves 4 to 6
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