Roast Mejadra Onions Food

MEJADRA

Steps:

• Separate the onion slices into rings, and toss with the flour and salt.
• Heat the oil in a pot and fry the onions, in batches, in the hot oil for about 5 minutes until they are browned and crisp. Test the oil by dropping an onion in, it should sizzle on contact. If the onions fry too quickly, reduce the heat. I found that 300F worked well, if you have a thermometer.
• Drain the onions on paper towels and set aside.
• Rinse the lentils well, put them in a pot and cover with cold water. Bring the pot to a boil, then reduce the heat and cook for about 12 minutes, until the lentils have begun to soften, but still have some bite to them. Drain and set aside.
• In a large pan heat the coriander and cumin seeds for a few minutes until you begin to smell their aromas. Add the rice, oil, spices, sugar, salt and pepper and stir to combine everything. Add the water and the cooked lentils. Bring everything to a boil, reduce the heat, cover, and cook on low for 15 minutes. Remove from the heat, lift the cover and lay a fresh tea towel over the pan, replace the cover, and set aside for 10 minutes.
• Turn the rice into a large bowl, and toss with half the fried onions. Place the rest of the onions on top of the rice, and serve, sprinkled with a little chopped parsley.

ROAST MEJADRA ONIONS

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Top and tail the onions. Bring a saucepan of water to the boil over a medium heat, add the onions and simmer for about 25 minutes, until tender and easily pierced by the point of a knife.
• Drain the onions and allow to cool slightly. Cut them in half and, using a teaspoon, scoop out and reserve the flesh, leaving three layers intact to form your shells.
• Carefully slice the reserved onion flesh as finely as possible. Heat 4 tablespoons of the olive oil in a large frying pan, add the sliced onion and fry for 10 minutes, stirring occasionally, until softened. Turn up the heat and cook for another 25 minutes, until the onion is deeply golden and crisp. Transfer to a plate lined with kitchen paper and season well.
• Preheat the oven to 180C/gas 4. Wipe the onion pan clean with kitchen towel and add the crushed cumin and coriander seeds. Toast over a medium heat for a couple of minutes, or until fragrant.
• Add the remaining olive oil along with the rice, lentils, turmeric, allspice, cinnamon and a pinch each of salt and pepper. Stir to coat the rice with oil, then add the stock, bring up to the boil, cover tightly and simmer over a very low heat for 25-30 minutes, until most of the liquid has evaporated. Remove the lid, cover with a tea towel, pop the lid back on and set aside for 10 minutes.
• Stir through the fried onions, toasted almonds and most of the chopped parsley. Season and spoon the mixture into the soft onion shells, filling them generously, then sandwich two sides together and place in an oiled baking dish, spooning any extra filling around the edges.
• Sprinkle over the red wine vinegar and sugar, cover the dish tightly with tinfoil and bake in the oven for 25 minutes, removing the foil for the last 5 minutes. Scatter with the remaining flaked almonds. Serve the stuffed onions warm, with a rocket salad on the side.

OTTOLENGHI STYLE COMFORT FOOD - MEJADRA

Steps:

• Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
• Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands.
• Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.
• Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn't fry too quickly and burn).
• Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed. Warning: This step will take quite a while to complete but it is really worth it because the onions make the dish.
• Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two.
• Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper.
• Stir to coat the rice with the oil and then add the cooked lentils and the water.
• Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes. (Because I used brown basmati, the rice needed a bit more liquid and time to finish).
• Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
• Finally, add half the fried onion to the rice and lentils and stir gently with a fork.
• Pile the mixture in a shallow serving bowl and top with the rest of the onion.

RED ONION MARMALADE

Steps:

• Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.