Green Pepper Bulgur

Fresh, vibrant and flavourful is how I would describe this easy to make green pepper bulgur. Bulgur, a staple in my kitchen cupboard and a go-to for something quick to prepare, you’ll be eating your dinner before you know it. It is a fantastic way to get you into more lighter meals and to mix it up with different vegetables, keeping it healthy and adding different textures.

Serves 1-2

Ingredients:

• 80g fine bulgur wheat
• 1 green pepper, cut into chunks
• 1 spring onion, finely chopped
• A handful of flat leaf parsley, finely chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried mint
• Salt
• Pepper

Method:

1. Start by preparing the bulgur according to the instructions on the packet.
2. Once the bulgur is prepared, fluff with a fork and add all the remaining ingredients, season with salt and pepper, mix well and serve.

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Lemon, Chicken & Pea Barley

Pearl Barley, a versatile delicous grain that can be used in a multitude of ways: soups, stews and salads. It can be the ingredient that almost ‘pads out’ your meal or can be the showcase; either way, it’s a win win situation. With this particular recipe, I love how the chicken remains so moist and juicy, absorbing the lemon and all those delicious seasonings.

Serves 2-3

Ingredients:

• 2 chicken breasts, cut into small chunks
• 2 tbsp fresh lemon juice
• 100g frozen peas
• 100g pearl barley, rinsed
• 500ml chicken stock
• 1 celery, finely chopped
• 4 garlic cloves, roughly chopped
• 1 tsp oregano
• 1 tbsp olive oil
• 1 tsp onion granules
• Salt
• Pepper

Method:

1. In a pan, fry the garlic and celery in the oil for 2-3 minutes.
2. On medium heat, add the chicken, lemon, onion granules, oregano and season with salt and pepper; cook for 3-4 minutes.
3. Add the barley and cook for a further 4 minutes.
4. Pour in the chicken stock, add the peas, mix and bring to a gentle boil.
5. Cover and leave to simmer on low for 40 minutes (stirring occasionally) or until the barley has softened but still has a bite to it.

Enjoy 🙂

Lemon and Herb Chicken

Serves 2

Ingredients:

• 4 chicken thighs
• 1 lemon
• 2 sprigs of thyme
• 3 sage leaves
• 2 cloves of chopped garlic
• 1tsp garlic granules
• 1tsp dried oregano
• Salt
• 1/2 tsp pepper
• 100ml white wine
• 1tbsp plain flour
• 2tbsp olive oil
• 1tsp butter

Method

1. In a bowl put the chicken, grate the zest of the lemon, oregano, garlic granules, pepper, a sprinkling of salt and mix. Then add a heaped tablespoon of plain flour and mix again. Cover with cling film and leave to marinate for at least 20 minutes.
2. Pour the olive oil into a frying pan and fry the chicken on medium heat for 5-10 minutes, flipping occasionally until the meat has browned.
3. Remove the chicken from the pan.
4. Add the fresh garlic, sage, thyme, butter, wine and the juice of half a lemon and leave to cook for 2-3 minutes on medium-low heat.
5. Put the chicken back in the pan and cover. Simmer for 25-30 minutes or until the chicken is cooked through. Flip the chicken every now and then and add a splash of water if the sauce looks too dry.

Best served hot and with some roast potatoes and salad.