Set aside. Put the sweet potatoes on an oven tray and bake for about an hour, until cooked through and soft inside. It’s happened here with this stew and also the Puy lentil and aubergine dish on page 166. Meanwhile, put the lentils in a medium saucepan. Serve as it is, for a light meal, or bulk it up by spooning on top of slices of grilled or toasted sourdough. • place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky. salt and black pepper Few things bring me more pleasure in the kitchen than taking a set of familiar ingredients and seeing them in a new light. So much for my association of lentils with frugality, then: turns out they’re as good a way to see out the party as to protect us from it. • meanwhile, if starting with uncooked lentils, fill a medium saucepan with plenty of water and place over high heat. Then, when my internal SOS call goes up in a couple of weeks’ time – a need for the exact opposite of that stilton-wine-nuts combo – I’ll know that the solution is within quick and easy reach. If you don’t like strong cheeses like gorgonzola or blue cheese, you can replace it with grilled halloumi or fresh feta cheese. Put the aubergines on an oven tray lined with foil and place under a very hot grill for 45 minutes (not too close, though, give them 10cms distance). Cut one carrot and half a celery stick into large chunks and throw them in. Cook, stirring, for a couple of minutes, then add the tahini, lemon juice, 70ml of water, a teaspoon of salt and a good grind of black pepper. It’s one of the many reasons I love aubergines: they’re so versatile and can be cooked in such different ways to yield such different results. Cretan Dakos [adapted from Ottolenghi Plenty more], Chicken with Za’atar and Sumac by Yotam Ottolenghi, Shakshuka (Shakshouka) by Yotam Ottolenghi Plenty Cookbook. 3 tbsp basil leaves (original used Oregano – I didn’t have it)  If you don’t own this book – you should. Serve the stew either as a hearty starter or a side, or else as a main, served with any grain you like. It’s probably one of the best things I have made in a while. I am starting to cook from this book often so always check out my Instagram profile and stories here. I'm a writer and photographer passionate about sharing the best travel and food tips with my readers and followers. Stir well and leave aside to cool down. The stew can be made up to 3 days ahead and kept in the fridge – just warm through and add the , oil, chilli flakes and oregano before serving. Remove from the oven and, once cool enough to handle, scoop the flesh into a colander, avoiding the black skin. Bring to the boil. To check it out, click here. Roast for 1 and 1/2 hours, or until semi-dried. Drain well and immediately combine with the sliced onion. A few years ago, I took part in a cooking workshop with my friends at Creating for Good and the fab team at Taylors of Harrogate. Both dishes – though equally delicious – are completely different from one another. Once the sweet potatoes are cool enough to handle, peel off and discard the skins, then put the flesh in a large bowl (you should end up with about 530g). Put the butter and oil in a large sauté pan and place on a medium-high heat. Fry for 10 minutes, on medium high, turning them often until the aubergine is soft and golden-brown and the tomatoes are beginning to blacken. Mash roughly, then leave to cool. Turn down the heat to medium and simmer for … Roast for 25-30 mins or until tender. Bring a medium pan of water to a boil. Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chilli flakes and oregano on top. Place the lentils in a pan of boiling water (the water should come 3cm above the lentils) and cook for 20-30 minutes, or until tender. Cut one carrot and half a celery stick into large chunks and throw them in. remove from the oven and, once cool enough handle, scoop the flesh out into a colander. And it’s super duper easy. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Spread in an ovenproof dish and roast for 20 minutes, until the carrot is semi-cooked. The two ingredients lists are very similar – the aubergine, cherry tomatoes, olive oil, garlic and oregano. Fry for 10 minutes, on medium high, turning them often until the aubergine is soft and golden-brown and the tomatoes are beginning to blacken. The Castelluccio lentils with oven-dried tomatoes & gorgonzola were the side dish we prepared to accompany our main of Berbere spiced beef fillets. Set the oven to 150C/300F/gas mark 2. Put the butter and oil in a large sauté pan and place on a medium-high heat. You can serve this salad as a side dish or on its own. What make this dish delicious are the nuttiness of the lentils, the sweetness of the red onions, the bold flavour of the balsamic vinegar, the juiciness of the tomatoes and the creaminess of the gorgonzola.

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