Probably a stroganoff by name only; adapted from an old recipe card that I think came out of a magazine. I wanted to make a creamy dish without actually using cream, because I can never get through an entire carton before it goes off.
Boil 1/3 cup bulgar wheat in ample water with a pinch of salt for 10 minutes, or until light and fluffy, then drain. Meanwhile, sauté 1/2 an onion, finely diced, and 1-2 cloves garlic, sliced thinly, in about 1 tbsp oil until translucent. Add 6 medium mushrooms, thinly sliced, and 1/3 cup frozen or canned sweetcorn. Fry for 1-2 minutes or until the mushroom is beginning to brown, stir in 1 tbsp plain flour, then add 1/3 cup strong vegetable stock and 1/2 tbsp light tahini. Bring to the boil, stirring, then simmer until the sauce is thick (this shouldn’t take more than 2-3 minutes). Season with generous black pepper and serve over the bulgar wheat.
I threw these ingredients together with surprisingly good results. Sprats are also known as whitebait; they’re one of the cheapest fish available in supermarkets although you can usually only get them at deli counters.
Remove the heads and tails of 100g (around eight) sprats, cut in half along one side of the spine and remove the spine by pinching it at one end and running your fingers down the length of the spine (this seems to be the quickest and most effective method). Boil 1/3 cup bulgar wheat in water with a pinch of salt for ten minutes, or until cooked through, then strain. Fry in a little oil a generous handful of red cabbage, shredded, one clove of garlic, finely sliced, and two mushrooms, sliced, until the cabbage is beginning to soften. Push to the side and lay the sprats skin-down in the pan and cook until the flesh turns opaque, then stir into the vegetable mixture with the bulgar wheat, the seeds from 1/3 pomegranate and 1/4 tsp each of coriander, turmeric and cocoa powder. Season with black pepper and serve.