Retro Recipe Revival: Spiced Bulghar Pilaf with Fish

Retro Recipe Revival: Spiced Bulghar Pilaf with Fish
Posted in: Recipes
By tower
More from this author

Retro Recipe Revival: Spiced Bulghar Pilaf with Fish

It’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival continues our light and summery seafood theme as we bring you the lip-smackingly delicious Spiced Bulghar with Fish.

Recommended appliance

Tower 5.5 Litre Aluminium Pressure Cooker Total time to table: 45 minutes Total Cost Per Serving: £2.43 Contains Nuts? No Suitable for Vegetarians? No Serves: 4

Ingredients

  • x 4 firm white fish fillets
  • x 4 thin lemon slices
  • 200g bulghar wheat
  • 700ml weak chicken stock
  • 200g baby spinach
  • x 6 dried apricots (chopped)
  • x 2 onions (finely sliced)
  • x 3 carrots (grated)
  • x 1 tbsp olive oil
  • x 2 tsp cumin seeds
  • x 2 tbsp harissa
Retro_Recipe_Bulghar_Fish_Insert

Preparation

  • On a chopping board, slice the onions and chop the apricots (we recommend using the 8-inch Chef’s knife included in the Tower 19 Piece Knife Block Set).
  • Next, grate the carrots. If you want to save time, use the Tower Salad Master to finely grate the carrots with ease!
  • Gently heat the oil in the pressure cooker over a medium heat then tip in the onions and cook for 10 mins until soft and golden.
  • Add the carrots and cumin, and cook for a further 2 minutes before stirring through the harissa, bulghar and apricots. Make sure you use a heat-proof utensil such as the slotted spoon from the Tower Cerasafe Utensil Set & Carousel to do this.
  • Pour over the stock then close the lid and bring up to full pressure and cook for around 3 minutes.
  • Add the spinach and stir through until just wilted. Arrange the fillets on top, drop a slice of lemon on each and season well.
  • Replace the lid and cook for around 8-10 mins, keeping over a low heat to prevent the bulghar wheat catching on the bottom of the pan. Cook until the fish is cooked through and the wheat is tender.

Serving

  • Heap equal amounts of the bulghar mixture on to each serving plate, place a fillet on top of each, season with ground black pepper and dig in! A nice chenin blanc goes particularly well with this dish.
If this recipe or others from the Retro Recipe Revival series have got you itching to get in the kitchen then head over to our Pressure Cookers and Food Preparation pages as we’ve all sorts of useful appliances (in addition to those mentioned here) that can help you make this culinary  creation and more. Whilst you’re there, check out our Summer with Tower page too as you’ll find tonnes of useful content there that’ll help you make the most out of the good weather.
22 July 2015
Comments