Polenta and parmesan gratin
Posted: January 6, 2012 Filed under: Pulses and lentils, Vegetarian | Tags: Cheese, Ferran Adria, Polenta Leave a comment »
…and this is the polenta I did to go with with the pork loin with roasted peppers and garlic & parsley olive oil. Also a Ferran Adrià’s The Family Meal dish, it is über-delicious and creamy. Probably the best polenta I ever had. For sure, I will do it again. M. even suggest it might go well with Portuguese style codfish.
Polenta and parmesan gratin
Ingredients (for 6)
- 900ml water
- 150g polenta (quick cook variety, which will take about 5-10min to get ready)
- 300ml whipping cream
- 2 teaspoon butter
- 120g Parmesan cheese finely grated
- 4 tablespoon Parmesan for the gratin
Method
Pre-heat the grill to high (top shelf of stove, about 180oC)
Poor the water into a saucepan and bring to boil. Sprinkle in the polenta a little at the time, whisking continuously.
When all the polenta has been added, cook for 2 minutes over a medium heat, whisking continuously.
Pour in the cream and cook for another 2 minutes.
Gradually add the first quantity of Parmesan cheese and add the butter.
Keep whisking until the polenta has thickened. Season with salt.
Poor the polenta into a large backing tray or heatproof dish. The polenta should be about 1 cm deep.
Leave the polenta to stand 5 minutes and then sprinkle with the second quantity of grated Parmesan.
Put in the stove and grill until the cheese is golden and bubbling.
Serve immediately.
Like this:
Spiced lentils with cucumber yogurt
Posted: April 4, 2011 Filed under: Pulses and lentils, Vegetarian | Tags: Cucumber, Lentils, Spices, Yoghurt, Yotam Ottolenghi Leave a comment »
Spiced lentils with cucumber yogurt
Ingredients
- 200g split red lentils
- 1 bunch fresh coriander
- 1 small onion, peeled
- 40g ginger, peeled
- 3 cloves garlic, peeled
- 1 mild green chilli
- half teaspoon of black mustard seeds
- 4 tablespoons of sunflower oil
- half teaspoon ground coriander
- 1 teaspoon ground cumin
- half teaspoon ground turmeric
- half teaspoon paprika
- 10 curry leaves
- 300g ripe tomatoes, peeled and chopped
- 2 teaspoon caster sugar
- half teaspoon fenugreek (optional)
- 1 pinch asafoetida (optional)
- Salt
- 150g Greek yogurt (I used regular lactose free yogurt)
- 75g finely diced cucumber
- half tablespoon of olive oil
- 70g unsalted butter
- lime juice
Methods
Wash the lentils in plenty of water, drain and soak in 350ml of fresh water for 30 minutes. Cut the coriander bunch somewhere around its centre to get a leafy top half and a stem/root bottom half. Roughly chop the leaves. Put the stem half in the bowl of a food processor, add the onion, ginger, garlic and chilli – all roughly broken – and pulse a few times to chop up without turning into a paste.
Put the mustard seeds in a heavy-based pot and place over medium heat. When they begin to pop, add the onion mix and sunflower oil, stir and cook on low heat for 10 minutes. Add the spices and curry leaves, and continue cooking and stirring for five minutes longer. Now add the lentils and their soaking water, the tomatoes, sugar, fenugreek, asafoetida and a pinch of salt. Cover and simmer for about 30 minutes, until the lentils are fully cooked.
Before serving, whisk together the yogurt, cucumber, oil and some salt. Stir into the lentils the butter, lime juice and chopped coriander leaves, taste and season generously with salt. Divide into bowls, spoon yogurt on top and garnish with coriander.
The ultimate Winter couscous
Posted: November 30, 2010 Filed under: Grains, Pulses and lentils, Vegetables, Vegetarian | Tags: Apricots, Carrots, Chickpeas, Couscous, Parsnips, Pumpkin, Roast, Spices, Yotam Ottolenghi Leave a comment »
BBQ salmon and wheat salad
Posted: August 9, 2010 Filed under: Fish, Pulses and lentils, Salad | Tags: Salad, Salmon, Wheat 2 Comments »
Barbecue day: parboiled wheat salad, with cherry tomato, cumcumber and vinaigette. Salmon on tin foil, marinated with olive oil, lemon juice, salt and pepper
