Cape Town-based chef and stylist Jacques Erasmus of Hemelhuijs fame has compiled the below recipe for us to show off the wonders of quince.
250g bulgur wheat
1t salt flakes
50ml olive oil
2 quinces, washed
6-8 kumquats, sliced
2 spring onions, thinly sliced
1 red chilli, thinly sliced
2T fresh Italian parsley, roughly chopped
1T fresh coriander, roughly chopped
handful of fresh basil, ripped
juice of one lemon
salt and pepper to taste
Place bulgur wheat in a medium saucepan and cover generously with water. Add salt flakes and bring to a boil, covered, over medium heat.
Remove from heat and allow bulgur wheat to rest for 20 minutes in covered saucepan. Drain and rinse with cold water. Place into a mixing bowl, add olive oil and mix well.
Coarsely grate quinces and add to bulgur wheat, followed by the rest of the ingredients. Toss well and season to taste. Serve immediately.
Find other recipes using quince in our July 2016 issue.