2 main recipes

Publié le par Isabella-Vegan-♥

1/ *****Stuffed onions____

 

""don't waste the stock and onion cores – save them for cooking together another day: they make a great base for a hearty onion soup"".__________Serves four.__ Olive oil for greasing the dish 500ml vegetable stock 350ml white wine 4 large onions 3 small tomatoes 120g fresh white breadcrumbs 90g TOFU , crumbled 80g parsley leaves, finely chopped 3 tbsp olive oil, plus extra to finish 2 garlic cloves, crushed 3 spring onions, thinly sliced ¾ tsp salt Black pepper _________Heat the oven to 180C/gas mark 4. Put the stock and white wine in a medium saucepan and bring to a boil. Meanwhile, trim 5mm off the tops and bottoms of the onions, then cut them in half lengthways and remove the brown, papery skin. _Gently scoop out most of the insides (keep these for another use, as outlined above), retaining only the two or three outermost layers. _Carefully separate the outer layers from each other and place a few at a time in the simmering stock. _Cook for three to four minutes, until just tender, drain and leave to cool slightly. (Reserve the stock for another use, as above.) To make the stuffing, use a "coarse cheese grater "to grate the tomatoes (you'll be left with most of the skin in your hand; just discard it). _Put the grated tomato pulp in a large bowl and add the breadcrumbs, tofu, parsley, olive oil, garlic, spring onions, salt and some pepper.__ Fill each onion layer generously with stuffing, then pull together the sides so you end up with a fat cigar shape. __Lay the stuffed onions, seam-side down, in the oven dish and pour over about 75ml of the reserved stock, just enough to cover the bottom of the dish. __Bake for 45–50 minutes, or until the onions are soft and lightly coloured and the stuffing is bubbling.__ Add more stock if they dry completely before the end of the cooking process.__ Drizzle with a little olive oil and serve warm. --------------------------------------------------------------------------------

 

 2/***** Multi-vegetable paella

 

 _________3 tbsp olive oil ½ Spanish onion, finely chopped 1 small red and 1 small yellow pepper, cut into strips ½ fennel bulb, cut into strips 2 garlic cloves, crushed 2 bay leaves ¼ tsp smoked paprika ½ tsp ground turmeric ¼ tsp cayenne pepper 150g Calasparra (or other paella) rice 100ml good-quality medium sherry 1 tsp saffron threads 450ml boiling vegetable stock Salt 200g shelled broad beans (fresh or frozen) 12 mini plum tomatoes, halved 5 small grilled artichokes in oil (from a jar), drained and quartered 15 pitted Kalamata olives, crushed 2 tbsp roughly chopped parsley 4 lemon wedges__________Heat the oil in a paella pan or a large shallow frying pan, then gently fry the onion for five minutes. Add the peppers and fennel, and fry on a medium heat for six minutes, until soft and golden._ Add the garlic and cook for a further minute. Add the bay, paprika, turmeric and cayenne, stir, then add the rice and stir thoroughly for two minutes before adding the sherry and saffron. _Boil down for a minute, then add the stock and a third of a teaspoon of salt. Turn the heat as low as it will go and simmer very gently for about 20 minutes, until most of the liquid has been absorbed by the rice. _Do not cover the pan or stir the rice during this time. Meanwhile, put the broad beans in a bowl, cover with plenty of boiling water, leave for a minute, drain and set aside to cool. Once cool enough to handle, squeeze each bean gently to remove its papery skin. _Remove the paella pan from the heat. Taste, add more salt if needed, but without stirring the rice much. _Scatter the tomatoes, artichokes and broad beans over the rice, cover the pan tightly with foil and leave to rest for 10 minutes. Take off the foil. __Scatter the olives and parsley over the top of the paella and serve with lemon wedges. ---------------------------------------------------------------------------------

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