Tuesday, October 19

Nik Sharma’s Recipes for Lentil and Cauliflower Stuffed Onions with Black Garlic Yogurt | Food

TThe idea of ​​stuffing vegetables is not new, but it is a practice that I appreciate. Defined by the size and dynamics of the plant architecture, it could potentially fill anything: aubergines, tomatoes, peppers, chili peppers, okra… the list goes on. This week, the onions are filled like little pots with lentils, spices, and vegetable broth scented with bright, beautiful saffron. The onions are transformed into small gifts. Away from the filling is this smoked and roasted cauliflower, which is one of those vegetables that benefits greatly from caramelization in a hot oven. Not only does it take on a bittersweet taste, but it also takes on a crunchy texture, which is why I’m extremely biased.

Roasted Cauliflower with Black Garlic Yogurt (pictured above)

The accompanying yogurt is flavored with black garlic, which adds a soft touch of sweetness, while the mint breathes fresh air.

Homework 25 min
Cook 30 minutes
It serves 4

500g cauliflower, trimmed and split into bite-size foils
12 curry leaves
tablespoon (120 ml) extra virgin olive oil
tablespoon poppy seeds
teaspoon ground cumin
teaspoon ground coriander
teaspoon ground turmeric
teaspoon smoked sweet paprika
teaspoon Kashmir chili powder, or mild red chili powder
1 teaspoon fine sea salt
6-6½ tablespoons (10 g)
mint leaves, pitted or torn

For the black garlic yogurt
1 whole head
black garlic
240g unsweetened plain Greek yogurt
, cooled
15ml lemon or lime juice
, try

Heat the oven to 220C (200C) / 425F / gas 7 and cover a baking sheet with aluminum foil. Place the cauliflower and curry leaves in a large bowl. In a medium bowl, whisk together half the oil, poppy seeds, cumin, coriander, turmeric, paprika, and chili powder, season, then pour over the cauliflower and toss to coat. Spread the cauliflower on the lined pan, then roast for about 30 minutes, turning the pan once halfway through, until golden brown and crisp.

While the cauliflower is cooking, make the yogurt. Crush the garlic cloves with the tip of a knife into a paste, then put in a bowl with the yogurt and lemon juice, and mix to combine. Season with salt to taste, then chill in the refrigerator.

To serve, spread the yogurt on a serving plate or bowl. Top with the roasted cauliflower and skillet scraps, drizzle the remaining oil on top, garnish with the mint, and serve.

Baked onions with lentils

Nik Sharma's baked onions stuffed with lentils.
Nik Sharma’s baked onions stuffed with lentils.

Homework 20 minutes
Cook 1 hour and 20 minutes
It serves 4

4 medium yellow or white onions (about 200g each)
200g of cooked green or puy lentils, Exhausted
1 teaspoon red chili flakes
teaspoon ground cumin
teaspoon ground coriander
Zest of 1 lemon
Fine sea salt
teaspoon ground black pepper
35g panko breadcrumbs
tablespoon (60ml) extra virgin olive oil, or unsalted butter, melted
tablespoon (30 ml) fresh lemon juice
12 strands or
120ml of vegetable broth
4 cloves of garlic
, peeled and chopped
2-2¼ tablespoons (8g) coriander leaves, chopped

Peel the onions and discard the outer, papery skin. Trim the base of the onions and place them in a saucepan wide enough to keep them all in a single layer. Put the kettle on and then pour in enough boiling water to cover the onions. Put the saucepan over medium heat for about four minutes and simmer until the onions are tender but not falling apart. Carefully lift the onions with a slotted spoon and transfer to a board.

Cut a quarter off the top of each onion and set aside. Using a kitchen knife or spoon, carefully scoop out the medium to create a hole in the center of each onion. Chop the reserved tops and centers removed from the onion and reserve 30 g; save the rest for another plate.

In a medium bowl, fold in the lentils, chili flakes, cumin, coriander, and lemon zest with the minced onion pulp, then season.

Fill each onion with the lentil mixture, then top with a tablespoon of breadcrumbs. Transfer to a 24 cm roasting pan or pan and drizzle the top with olive oil.

Heat oven to 190C (170C fan) / 375F / gas 5. Stir the lemon juice, saffron, and garlic in a medium bowl with the broth. Pour this into the onion skillet, then bake, uncovered, for about 45 minutes, until the onions are golden brown. If the liquid starts to get too dry, add a little boiling water; It should have at least 60ml at the end. Remove the pan from the oven, garnish with the coriander and the juices from the plate and serve hot.


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