All For Love

Did you get anything for Valentine’s this year or is the good Lord your shepherd?
OK, away from throwing shade and just being that person, I do hope you did get the opportunity to spread some love inasmuch as you received it. If Valentine’s is not your thing or wasn’t this year, hang on, don’t worry, there is something worthwhile for you.
Food is an integral part of the celebration and to most, Valentine’s ain’t it without a bite of a little something special. It’s not about cooking pap upside down or adding the veggies to the beef stew, but is about going the extra mile, pulling off something special, because apart from Christmas, your birthday and Independence Day, what other holiday has you pulling out all the stops in the kitchen?
As I always say, simplicity is key. Find something that you are good at and execute it well. I’ll come back to those that can only boil an egg and make tea later on in the year. For now, take a seat. If you are good at cooking then you’re all set, just don’t make the same old, same old.

Valentine’s is not for cooking one’s “favourite” meal. Where’s the excitement in that? Where is the adventure? Shake it up and turn things on their heads. Push the boundaries. Save the “favourites” for one’s birthday or when you are not feeling too good.
In keeping it simple but pushing the boundaries, you have the ability to create something truly spectacular.

The hardest things to mess up are salads and chicken. These two groups of food are not only some of the most diverse and economic but offer a bucket load of goodness. Just try to think how many ways there are to cook chicken and in addition how many salad combinations exist? The number is huge. So the idea then lies in getting a move on and whipping up an awesome dinner.
This week’s meal does just that, combining easy, fast but yummy recipes into one complete meal. Bulgur wheat is available at most leading grocers like Food Lovers Market and is a quick, nutritious substitute for rice. I love how diverse it is in its application and how it makes a filling and nutritious meal.

Romantic Sweet and Sour Chicken With Bulgur Salad

For the chicken:
4 chicken thighs, cut into pieces (bite size)
1 egg
½ cup of flour
½ teaspoon baking powder
1 tsp black pepper
2 tsp paprika
1 tsp salt
2/3 cup ice-cold water
5 tablespoons sweet chili sauce
Oil to deep fry

Method:
Beat egg and add flour, baking powder, pepper, paprika, salt and cold water to make a batter.
Sprinkle some salt and pepper on the chicken pieces and then dip in batter before frying in oil until dark golden.
Set aside and make the sauce by adding to a pan two tablespoons of cooking oil and sweet chili sauce. Add chicken and toss in sauce for five minutes and then squeeze in the juice of half a lemon and serve

For the bulgur salad:
Bulgur wheat for two servings
½ each red, yellow and green pepper, chopped
½ standard English cucumber, chopped
½ red onion
1 can chickpeas
Juice of two lemons
1 tsp sugar
½ tsp salt
¼ cup olive oil
½ cup of fresh parsley
½ cup of fresh dill
1 tsp cumin
1 tsp black pepper
2 tsp balsamic vinegar (optional)

Method:
Prepare bulgur as per package instructions and allow to cool. Meanwhile mix lemon juice, sugar, salt, olive oil, parsley, dill, cumin, black pepper and balsamic vinegar into a dressing.

Combine cooled bulgar with chopped peppers, cucumber, onion and chickpeas. Add dressing and mix thoroughly and set aside for about 10 minutes before serving with chicken. Enjoy!

Romantic Sweet and Sour Chicken With Bulgur Salad

For the chicken:
4 chicken thighs, cut into pieces (bite size)
1 egg
½ cup of flour
½ teaspoon baking powder
1 tsp black pepper
2 tsp paprika
1 tsp salt
2/3 cup ice-cold water
5 tablespoons sweet chili sauce
Oil to deep fry

Method:
Beat egg and add flour, baking powder, pepper, paprika, salt and cold water to make a batter.
Sprinkle some salt and pepper on the chicken pieces and then dip in batter before frying in oil until dark golden.
Set aside and make the sauce by adding to a pan two tablespoons of cooking oil and sweet chili sauce. Add chicken and toss in sauce for five minutes and then squeeze in the juice of half a lemon and serve

For the bulgur salad:
Bulgur wheat for two servings
½ each red, yellow and green pepper, chopped
½ standard English cucumber, chopped
½ red onion
1 can chickpeas
Juice of two lemons
1 tsp sugar
½ tsp salt
¼ cup olive oil
½ cup of fresh parsley
½ cup of fresh dill
1 tsp cumin
1 tsp black pepper
2 tsp balsamic vinegar (optional)

Method:
Prepare bulgur as per package instructions and allow to cool. Meanwhile mix lemon juice, sugar, salt, olive oil, parsley, dill, cumin, black pepper and balsamic vinegar into a dressing.

Combine cooled bulgar with chopped peppers, cucumber, onion and chickpeas. Add dressing and mix thoroughly and set aside for about 10 minutes before serving with chicken. Enjoy!

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