Afelia in red wine
Ingredients
- 1packages Hero Original flavour fillets
- 100 ml red dry wine
- 2 tbsp coriander seeds
- salt and pepper to taste
BULGUR
- 400 g chopped/diced tomatoes
- Hot water
- 1 Tbsp tomato puree (tomato paste)
- 1 vegetable stock cubes (bouillon)
- Olive oil
- 1 white onion, finely chopped
- 1-2 cloves garlic, finely chopped
- 30 g vermicelli noodles
- 200 g bulgur wheat
- Salt to taste
Instructions
Place Hero Original flavour fillets in a bowl and cover with the wine.
Cut Hero Original flavour fillets into thirds (bite size pieces).
Place the pieces into a pan or pot at high heat and pour over the wine.
Let simmer until all the liquid has evaporated and cook until golden brown.Using a pestle and mortar, bash the coriander seeds to release all the aromas and flavours and add them to the Hero meat.
The dish is ready when fillets turn into a nice golden brown colour.
BULGUR
Pour the tomatoes into a measuring jug or bowl. Add 400ml hot water. Add the tomato puree/paste and crumble in the stock cubes. Stir together and set to one side.
In a large heavy based pan, heat a little olive oil then gently sweat the onions and garlic until soft and translucent – about 5 minutes.
Stir in the vermicelli and the bulgur wheat to coat in the onion and garlic mixture.
Serve Afelia with bulgur, you can add a splash of lemon and some chopped parley
Pour in the tomato stock and stir. Season with more salt if you need to.
Bring to the boil and lower to a simmer for 10 minutes with the lid of the pan on. Stir from time to time to prevent the bulgur from catching on the bottom of the pan
Switch the heat off, remove the lid and cover with a clean tea towel. Replace the lid and leave to steam.
It is ready when the liquid is absorbed and the wheat has softened but still has a little bite to it. If you need to, you can always add more water whilst cooking.
Cooking Hero
- Cook the meat on medium to high heat until golden brown on both sides.
- Press the meat for 4 sec with a spatula to remove excess humidity.
- Spread the meat in a baking tray evenly.
- Cook at 180 Celsius for 12-20 min according to your preference.
Keep refrigerated below 5°C. Once open, consume within 7 days.
Can be kept in the freezer for up to 12 months.
