As usual, this comes with cherry vine tomatoes, beetroot, spring onions, carrot sticks and oil and vinegar dressing.
This is based on an Ottolenghi recipe, which he suggests is one of the ultimate comfort foods. My version contains far less oil and butter, but still seems fairly comforting to me. Enough for 2 people as a main meal.
- 5 tbsp olive oil;
- 1 aubergine (cut into 2cm dice);
- 60g bulgur;
- 70g green lentils (rinsed);
- Bay leaf;
- 1 tsp cumin seeds;
- 1 medium onion (chopped);
- 1 clove garlic (finely chopped/crushed);
- 1/2 tsp turmeric;
- 1/2 tsp ground allspice;
- 1/2 tsp ground cinnamon;
- 170ml water;
- 2 tbsp flaked almonds;
- 1 tbsp raisins;
- Zest of half a lemon (grated);
- 15g butter;
- Black pepper;
- Lemon juice to taste;
- Fresh coriander;
- Greek yogurt (to serve on the side).
Mix 3 tbsp of oil with the diced aubergine. Spread the aubergine on a baking tray and bake in the oven for about 15 minutes at 180C (Gas mark 4), until browned and nearly cooked though.
Meanwhile, cook the lentils with the bay leaf on plenty of water. Bring to the boil, simmer for 12 minutes and drain (they should be al dente).
At the same time, heat the remaining oil in a large oven proof, lidded casserole, and cook the cumin seeds for about 1 minute. Turn down the heat, add the onions and cook for about 5 minutes, stirring occasionally. Stir in the garlic, turmeric, allspice and cinnamon, and cook for a further 2 minutes. Add the bulgur and the water, bring to the boil, and simmer for 3 minutes.
Stir in the aubergines, lentils, almonds, raisins, lemon zest and butter, and season with black pepper. Place in the oven at 160C (Gas Mark 3), and bake for 10 minutes, or until the lentils are just becoming soft.
Stir in lemon juice to taste, and serve sprinkled with coriander and a portion of Greek yogurt.
No beetroot today.
This one consists of spicy tuna salad (omit the red kidney beans; add some black olives – enough for two servings), carrot sticks (they also serve as a barrier between the two salads), and little gem lettuce, cherry tomatoes, cucumber and fresh coriander salad).
This is an adaptation (the ingredients have substantially changed) of Dish of the Month which appeared on the February 2014 edition of Waitrose Kitchen magazine. It was an Yotam Ottolenghi recipe. Enough for 4:
- 275 g cherry tomatoes (peeled and halved)
- 50g camargue rice (I used Waitrose LOVE life red camargue & wild rice)
- 70g brown rice
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 1 stick of celery (finely chopped)
- 250g spinach (washed and spun in a salad-spinner to remove any moisture)
- 80g feta (I used Sainsbury’s Basics Greek style salad cheese)
- 2 large eggs
- 80g Greek yogurt
- 40g double cream
- black pepper (to taste)
- 60g mature cheddar (grated)
- 20g parmesan (grated)
Put the tomato halves on a baking sheet and cook in the oven at 120C (Gas Mark 1/2) for about 1.5 hours until semi-dried.
Put all the rice in one pan and cook until tender (about 25 minutes). Drain.
Meanwhile, heat the olive oil and very gently cook the onion and celery for 15 minutes. Turn up the heat and add the spinach, stirring constantly until it has all wilted. Remove from the heat, crumble in the feta, mix well and allow to cool for about 15 minutes.
Whisk together the eggs, yogurt, double cream and black pepper. Add this to the rice mixture, and add 2/3rds of the tomatoes. Make sure everything is well combined and transfer to an oven-proof dish. Sprinkle the remaining tomatoes and the grated cheeses over the top.
Bake in the oven at 180C (Gas Mark 4) for 40 minutes until set and golden brown on top.
When I made this dish, I was in a hurry, so I used the microwave instead. Starting with a warm rice mixture, I microwaved it on ‘high’ for 8 minutes and then browned the dish under the grill. I don’t that the finished product suffered as a result.
We ate this on Burns Night (25 January) along with blinis, sour cream and smoked salmon; and haggis, neeps and tatties. Makes 2 very large portions:
- 2 tbsp honey
- 2 tbsp whisky
- 250g raspberries (fresh or defrosted frozen raspberries)
- 3 tbsp porridge oats
- 1 tbsp ground almonds
- 1 tbsp light brown sugar (sieved)
- 100ml double cream (whipped)
- 300ml Greek yogurt
Dissolve the honey in the whisky and mix with the raspberries.
Mix together the oats, the ground almonds and the sugar in a saucepan and stir over a medium heat, so that the oats and the almonds are ‘toasted’ and the sugar begins to caramelise. Allow to cool.
Fold the yogurt into the whipped cream.
Assemble the cranachan in two glasses: a layer of raspberries, followed by a layer of cream/yogurt, followed by a sprinkling of the oat/almond/sugar mixture. Repeat as necessary, ending with a sprinkling of the oat/almond/sugar mixture. Refrigerate if not consuming immediately.
I later tried making the vegiburgers in ‘In search of tasty vegiburgers‘ with the suggested main ingredient (two fairly large sweet potatoes). I also doubled the amount of curry powder and ditched the pitta breads.
I served the burgers on plates with salad together with mango chutney (I like Waitrose’s ‘Hot & Spicy’ variety) and a dressing made with about 200 ml of Greek yogurt mixed with a heaped teaspoon of turmeric, two tablespoons of chopped mint and a squeeze of lemon juice.
The result tasted spicier, which was good; but it was difficult to tell the burgers from the previous ones made from old potatoes and carrots – so maybe most root vegetables would do (possibly not turnips which have a strong flavour and a ‘hard’ texture).