Put the onion and butter in a saucepan, cover with a lid and set
on a lowish heat. Cook until soft and lightly golden.
Tip in the burghul, stir for 1-2 minutes, then add the stock and
salt. Bring to the boil, lower the heat, cover with a lid and cook
very gently for 15 minutes. Stir, then put the lid on again and
leave to plump for 15 minutes.
Recipes copyright Julie Biuso
Watch your favourite MasterChef NZ judge step up to the plate.
Ray McVinnie, Josh Emett and Simon Gault cook up a storm and share
top tips on how to create winning dishes at home.
Love baking and enjoy a bit of Wellington's café culture? Check
out the Kenwood Kitchen with daily demos from renowned culinary
talent from some of the capital's top restaurants and cafes.
Mid-week menu inspiration: Do you suffer from a slight
meal slump in the middle of the week?
We do, which is why we now have a resident
'recipe-road-tester' to bring you a weekly tried, tested and tasted
Food Show recipe.
View the recipe
Keep me updated on the following shows:
© 2013 North Port Events Ltd
Please try again (make sure your caps lock is off), or if you have forgotten your password click the link below to have your password emailed to you .