Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 99

This is my sister Sam’s domain. She runs Moro, the Moorish-influenced London restaurant, with her husband, Sam, and they know more about grains and allied North African dishes than I can shake a stick at. But in the New English Kitchen, where your pricy piece of meat is reserved for special occasions, grains provide diversity – a lively change from rice. Use whole durum wheat (sometimes sold as pasta wheat or Ebly) in broths (see here) and salads, and use grains such as bulgar wheat (cracked whole wheat) and couscous (grains of semolina paste made from durum wheat) in salads with herbs. If you have the chance, buy your grains – along with wonderfully fresh nuts, juicy dried fruits and big bunches of herbs – from Middle Eastern shops. They usually do good bulk deals and take great pride in the quality of these essential goodies. Middle Eastern shops also sell a finer version of bulgar, the true grain to use in a tabbouleh salad with parsley, oil and lemon juice. Couscous is usually sold pre-cooked in the UK, and needs only moistening with water.