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. Spread in an ovenproof dish and roast for 20 minutes, until the carrot is semi-cooked. Serve this with lime wedges for a welcome citrus kick. While making these, you’ll need to freeze the mix a couple of times so that the croquettes are easier to shape and coat. Turn them a few times, until the skin cracks and dries in places and the flesh is cooked through and tastes smoky - don't worry if they burst. Roast for 25-30 mins or until tender. Add the lentils, stir through for a minute, then add the tomatoes, coriander stalks, 600ml cold water, a teaspoon of salt and a very generous grind of pepper, and leave to heat through. https://susansalzman.com/puy-lentils-eggplant-tomatoes-ottolenghi-recipe Adjust the seasoning to taste, then spoon on to serving plates. I am a modest eggplant fan. The eggplant is creamy, the lentlls are crunchy, the tomatoes pop in your mouth and the little bit of lemon is the perfect ending. Bring to the boil. 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. Serve warm or at room temperature - and taste before serving, because lentils tend to "swallow" flavours. Should Siem Reap in Cambodia be on your bucket list? • 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. Yotam Ottolenghi’s recipes for winter vegetables as standalone meals. Lentils, aubergines, tomatoes and herbs - what's not to like, says Yotam Ottolenghi, Yotam Ottolenghi's lentils wiith grilled aubergine. Add the bay, thyme and onion, cover with plenty of water, bring to a boil and simmer for up to 25 minutes until the lentils are tender - skim the froth off the surface from time to time. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Serves four. I am the author of a guide book on London best restaurants, "Londra WithGusto - Capitale mondiale del cibo". Today’s lentil and aubergine stew and the fritters are comforting and frugal antidotes to the month-long spending and social spree that began yesterday. Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Add the olive oil, garlic, salt and black pepper. Bring to a boil, turn down the heat to medium and leave to simmer gently for about 40 minutes, until the lentils are soft but still retain a bite (after this time, there will still be some liquid at the bottom of the pan, but that’s fine). Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chilli flakes and oregano on top. All rights reserved. Castelluccio lentils with oven-dried tomatoes and gorgonzola is a healthy and tasty recipe from Yotam Ottolenghi’s cookbook Plenty. © 2020 Guardian News & Media Limited or its affiliated companies. I know we will travel again, hug family and friend, If 2020 taught me anything is always buy extra pas, High up, chasing the light ✨ in one of my favour, Currently living for sunny weekends when we can ge, Emilia Romagna Wine Lunch at Petersham Nurseries, New York Style Baked Cheesecake with Wild Strawberry Jam, The Best Bucket List Travel Destinations For Sports Fans, How to travel without worries (and make the most out of it! Few things bring me more pleasure in the kitchen than taking a set of familiar ingredients and seeing them in a new light. Prop styling: Jennifer Kay. I am passionate about speciality coffee and write about it on Sprudge. ), 10 Best Things To Do In and Around London In A Day, Travel The World And Never Get Homesick (Well Almost Never! It’s irrational, of course, but somehow hard to resist the logic that sees the need for more stilton sparking the need for more wine, which sparks the need for more nuts (and then yet more stilton, wine and nuts). salt and black pepper Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables … I'm Giulia, a food and travel writer and photographer. I have made it many times over the past three years: for healthy meals with my husband or as a side dish during dinners with friends and parties at our house. JavaScript seems to be disabled in your browser. Just before serving, sprinkle the remaining herbs on top. Salad JavaScript seems to be disabled in your browser. To check it out, click here. Preheat the oven to 130°C. Need help to get through the run-up to Christmas? Add the lentils and cook for 15-20 minutes, until completely cooked, drain and set aside. I like it when I prepare it at home but always omit it when ordering tempura at Japanese restaurants. JavaScript seems to be disabled in your browser. And it’s super duper easy. The two ingredients lists are very similar – the aubergine, cherry tomatoes, olive oil, garlic and oregano. For the best experience on our site, be sure to turn on Javascript in your browser. Shape each ball into a round, 7cm-wide x 2cm-thick patty, then return to the freezer for at least two hours, to firm up (at this stage, you can also cover the croquettes and keep them in the freezer for up to two weeks). Bring a medium saucepan of salted water to a boil, then add the lentils, onion, garlic, bay leaves and thyme. 1 small garlic clove, crushed Meanwhile, place the red onion in a medium bowl, pour over the red wine vinegar and sprinkle with the salt. Put the eggs in one bowl, the flour in another and the breadcrumbs in a third. A thinly sliced red onion is soaked in vinegar, which softens the onion and mellows its flavor. This is now officially part of my food arsenal and cannot wait to make it for friends! For the best experience on our site, be sure to turn on Javascript in your browser. Once cool, add the fresh herbs (leaving a handful aside). Serves six as a main course. Add the garlic, onion, half the oregano and a quarter-teaspoon of salt, and fry for eight minutes, stirring often, until soft and golden, then tip into a small bowl. Heat the oil in a medium saucepan on a medium-high flame, then fry the onion for eight minutes, stirring often, until soft and caramelised. Another recipe I love from this cookbook is the orange-scented Olive Oil Almond Cake. 4 eggplants, pricked a few times with a knife (2 lb 6 oz/1.1kg) Serves four. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Gently mix together. You could do a lot worse than turn to lentils, a safe haven from everything the season can throw at you. Heat the oven to 180C/350F/gas mark 4. It’s probably one of the best things I have made in a while. Let’s inspire one another – bite by bite! We’re all pretty defenceless in the face of this annual onslaught, but what we can do is prepare. Add the rest of the vinegar and two tablespoons of oil; season generously. Put the sweet potatoes on an oven tray and bake for about an hour, until cooked through and soft inside. Yotam Ottolenghi’s sweet potato and puy lentil croquettes. Serve warm with the hard-boiled eggs alongside. • preheat the oven to 475°F or as high as your oven will go. Guaranteed Christmas delivery for orders placed before 16th December (International) and 19th December (UK), Serves four as a starter or side, two as a main. the skin can be discarded. set aside, in the sink or over a bowl, for 30 minutes, for any liquid to drain away. 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. Add the tomatoes, 20g of coriander and the cooked lentils. 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). Serve as it is, for a light meal, or bulk it up by spooning on top of slices of grilled or toasted sourdough. mix well, then spoon into a large shallow bowl. Cut the tomatoes in half vertically and place skin-side down on a baking sheet lined with baking parchment. Add the cinnamon, paprika, parsley, mint, a teaspoon of salt and a good grind of pepper, mix well, then gently stir in the feta so it’s incorporated but remains in chunks. Photograph: Colin Campbell/Guardian I am willing to bet this will turn into one of your favourites. Stir and set aside. Divide the mixture into 12 balls, put these on an oven tray lined with greaseproof paper, then freeze for 30 minutes, so they stiffen up. Puy lentil and aubergine stew (SIMPLE, pg 159). Take the patties from the freezer and one at a time roll them first in the flour, then the egg and finally in the breadcrumbs, to coat, then leave at room temperature for an hour, until partially defrosted. Put the butter and oil in a large sauté pan and place on a medium-high heat. Add the tomatoes, 20g of coriander and the cooked lentils.