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Chef Stephan Marshall prepares a delicious Tabouli Salad
Tags:how to make tabouli salad,Tabouli Salad recipe,cheflive,stephan marshall,tabouli salad
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This here is an acetate tape. We normally use this for chocolate. You can find this in any Arts and Craft store. This is a very inexpensive cheap throw away mold.
So, we’re going to do here is we’re going to take this and we’re going to twist it to the size that we want, so that’s about the right size. I’m going to take an ordinary stapler, put a couple of staples in it and we’re going to cut it here. Now, you don’t’ want to use this mold if you’re cooking in the oven but, this is a great mold to use for molding any type of cold dishes.
So, we have our mold here and put that right over there and reserve that for later. Now, we’re going to start making our Tabouli. Now, Tabouli is made with a Bulgur wheat. There are different types of Bulgur wheat. This happens to be a fine Bulgur wheat. As you can see it’s pretty fine and you can get Bulgur wheat that’s coarse as well. It all depends on how much time you have to cook that night.
In the recipe it calls for soaking the Bulgur wheat for a half an hour. That’s what the coarse Bulgur wheat. This Bulgur wheat is literally done in five minutes. And it’s a very easy process. You start by taking some very, very hot water so you can do it in a tea kettle or you can do it directly from the faucet. So, wait until that gets warm. So, once that’s hot, we’re going to pour our water in.
Let’s swirl that around a little bit. Now, we’ll just let that sit and what happens is it starts to rehydrate everything inside. Then we’re going to take our bowl and we have here red onions and so we take a little bit of red onion. So, we’re going to put some of the red onions inside and we’re going to take a little bit of the green onion. We’re going to put that inside and we put a little bit of the cucumber in there. That is a great vegetarian dish. It’s also again a very nice dish for the summer time and we put a radish in there and at the end we’re going to add a little bit of cayenne pepper and depending on how hot and spicy that you like it and that depends on how much cayenne pepper that you’re going to put in there.
Then we’re going to put a little bit of cilantro and we’re going to put a little bit of the mint and it’s roughly equal parts of cilantro mint and parsley. We’re going to put our parsley in there. We’re going to add a little bit of the lemon juice and as we going to put our lemon juice inside and then we’re going to take in and put our olive oil inside that’s why we mix that around and the recipe will call for squeezing the water from the Bulgur because you don’t want to have too much excess water inside of your salad. Once that’s ready to go and we’re just going take the Bulgur wheat. We’re going to press it up against the side and make sure there’s no excess water and you can see here there’s very, very little water on the bottom.
So we’re going to take our Bulgur wheat, put our Bulgur wheat inside and this is a very, very quick easy dish to make. I know it requires a lot of chalking ahead of time but this is a fantastic salad. So, we mix all that together and that smells good. The mint is so refreshing in this dish and we mix all that very well together and we put a little bit of pepper inside and a little bit of salt in there.
Mix that around and let that sit and as well as anything that you do a cold process with you always want to make sure and let it sit for a couple of minutes so that all the flavors tend to marry together.
So, let that sit over here to the side for a minute and then we are going to now make our garnish. So we have our plate here and we put this over here so you can see this process. This tomato is called heirloom tomato. As you can see it’s yellow and has some red to it then when you cut inside it has a little bit more red inside, so you want to start by taking the center of the tomato up. As always, you want to make sure when you cook to have a little trash receptacle next to you. It’s the easiest way to keep your kitchen nice and clean, that way there is less clean up at the end because nobody likes to clean.
So, then what we’re going to do is we’re going to take our tomato, very important you want the slice the tomato this way. So, we start with the core end up, slice our tomato in half and as you can see the interior of the tomato has a little bit of red in it. This is an Heirloom varietal, it means basically what they do is they just cross the red and the yellow together.
We’re going to start by cutting this very, very thin. So in order for this you need a really sharp knife and so we cut that very, very thin. As you can see I’ve done this before and I always want to make sure to have nice thin slices because if you’re slices are too thick what’s going to happen is its not going to stick together at the end.
So once that sliced up then you’re going to take your plate with your ring. You’re going to put your ring right in the center and you’re going to take the tomato and just put it inside like that and now the fun part. Now we got them twisted and we’re going to make into a shape. So, now what you do is with your thumbs you just slightly push down and the tomatoes start to fan around on the inside.
So, it looks like here we have a little too much tomato so we’re going to take a little bit of tomato out and at the final stage, as the tomato comes around on the outside we’re going to take this side and interlock it. That’s going to lock your tomatoes together. It’s going to form a nice seal for you. That’s a very, very important part. If you don’t form the seal, then what’s going to happen is when you take the ring off the tomatoes are going to open up like a veggie.
So, once that’s process is done then you’re going to push the bottom of the tomatoes against the mold and as you’re pushing this up against the mold, what that’s going to do is that’s going to again give you a really nice seal to your tomato salad here.
So, now we’re going to take a little bit of our Bulgur wheat. Now this is one I’ve previously prepared so it has had time to sit and marinate so we’re going to put a little bit of that into your tomato. Now, this dish probably has no more than 120 calories in it so it’s a very, very nice light dish and what you’re going to do is then you got to pack that down a little bit with your spoon.
Now, we’re going to make our salad and on top goes a little bit of a fennel and arugula salad so we start with a nice piece of fennel here and we put this to the side again.
Now, the nice thing about this dish is you can prepare this ahead of time. So, this can be all done on a cookie sheet and then when your guests come you just take a right off cookie sheet and put it right on the plate then you’re ready to go. I may take a nice piece of our fennel and then we’re going to use an instrument called a mandoline. This you can find in any good gourmet store. It is a very nice. They last for a long time. And it’s great to use at home because this is very fast and you get a nice result and as you can see it’s kind of really thin so we’re going to make it just a little bit thicker. So, we slice that nice and thin of that fennel and we put a little bit of fennel in our bowl and then we’re going to take a little bit of lemon.
Now, as you can see a lot of these dishes that we’re doing today contain lemon and olive oil. It’s also very nice for the summer time to have a lot of lemon and olive oil. Add some nice refreshing flavor. So put a little lemon in there and a little bit of olive oil inside. Salt and pepper and get any time you make a salad dressing and vinaigrette, it’s usually three parts oil to one part vinegar which is basically a very standard recipe and a lot of times we make vinaigrettes at home and we don’t know how much vinegar to put in and how much oil to put in. You use three to one ratio, you’ll never go wrong.
So now what I have here is I have a little bit of arugula. Arugula is a very bitter grain but, it’s a very nice green to put with lemon as well because the acidity of the lemon is going to balance out the bitterness of the arugula. We put a little bit of that in there and we’re going to mix that up and since this is a salad just to have to mixed it very, very lightly and we’re going to take our plate again and now comes the truth to find out whether or not that you did the tomato correctly. So we take the ring and just pop up right off, you see how the tomatoes stay nice. Now you can do this dish with the cucumber as well.
So now what we’re going to do is we’re going to take a little bit of our fennel salad on top of there and if you want at the very end, I have made some basil oil previously. Basil oil is very easy to make. A lot of times you see that in the restaurant business. Now they have lot of different color of the oils. This is a basil oil and you basically take one pound of basil, blanch it and a little bit of hot water for roughly about five seconds and you take it out. You put it with two cups of oil, put it in a blender and once it’s blended you let it sit in your refrigerator overnight, come back the next day and you’re going to have nice beautiful basil oil. It’s really that simple.
We’re going to take a little bit of basil oil and we’re going to put a little bit around the outside and see that it adds just such a nice character to the salad, if you want you can put a little bit of balsamic vinegar also. That’s going to give you another definition of color and you can put that around. So as you can see it’s very easy to make foods simple and attractive and there you go. There is your Tabouli salad.