food for thought

by michelle

rice with onions, chick peas and currants + butternut salad

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Here are another two inspired Yotam Ottolenghi recipes from his book Jerusalem.

rice-with-onions,-chick-peas-and-currants

This dish is made with a cup of basmati rice and ¼ of a cup of wild rice both pre-cooked separately. Heat some sunflower oil in a saucepan and add 2 teaspoons of cumin seeds and 1½ teaspoons of curry powder. After only a few seconds add a drained can of chickpeas and ¼ of a teaspoon of salt. Stir over the heat for a minute or two and transfer to a large bowl. Thoroughly mix 1 very finely sliced onion with ½ a tablespoon of flour. Wipe the saucepan clean, add a generous amount of sunflower oil and place over high heat. Add the onion in batches and fry for 2-3 minutes until golden brown then drain on kitchen paper. Sprinkle the onion with a little salt. Add both types of rice to the chick peas along with the onions, 100g (3½ oz) of currants, 2 tablespoons of chopped flat-leaf parsley, 1 tablespoon of chopped coriander (cilantro), 1 tablespoon of chopped dill and salt and pepper to taste. Serve warm or at room temperature.

pumpkin-and-onion-salad-with-tahini-dressing-and-pine-nuts-2

This butternut pumpkin (squash) and onion salad has a wonderful tahini dressing. Cut a large butternut pumpkin and 2 red onions into wedges and place them in a bowl. Add 3 tablespoons of olive oil, 1 teaspoon of salt and freshly ground black pepper to taste and toss well. Spread them on a baking sheet and roast in a moderate oven for approximately 40 minutes or until the vegetables are cooked and colouring a little. Remove them from the oven and leave to cool. Meanwhile combine 3½ tablespoons of tahini paste with 1½ tablespoons of lemon juice, a crushed clove of garlic, 2 tablespoons of water and ¼ of a teaspoon of salt. Whisk well until you achieve a consistency like thin honey. To serve, arrange the roasted vegetables on a platter or in a bowl and drizzle with the tahini dressing. The original recipe includes a scattering of toasted pine nuts. Sprinkle with 1 tablespoon of za’atar (a mixture of dried herbs and sesame seeds available in Middle Eastern stores) and garnish with flat-leafed parsley.

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