Posts Tagged With: yotam ottolenghi

Maqluba with Roast Pepper, Aubergine and Almond

Maqluba - Red Pepper and Aubergine Savoury Cake

Maqluba – Red Pepper and Aubergine Savoury Cake

An easier, vegan method of making a Maqluba (an ‘upside down’ one pot savoury cake if you like) which if made properly takes around a fortnight to prepare.  I, like many of you, have not got a lot of time in the kitchen.  I work in a kitchen so days off are spent trying to stop myself thinking about food, new recipes etc.  This is a difficult task and if Im in the house, the kitchen calls!  This also leads to me eating far too much.  It’s complicated!!!

This savoury cake is real festival food, real party time on a plate.  The flavours are an awesome mix and as a centre piece on a table would grace any banquet; vegan, vegetarian or other.  It just looks so very cool, all those layers and roasted sweet veggies.

I like to streamline things, I love the idea of food heritage and recipes being handed down through generations.  The providence of dishes are essential to maintain their relevance to a culture, food expresses who and where we are in the world.  We are proud of it and rightly so, all cultures have explored their local produce and experimented to the point of culinary excellence and deliciousness.  Even in Britain, we are pretty handy with potatoes and leeks.

YOTAM (Again)

I have to say that one person who most excites me in the modern food game is Mr Yotam Ottenleghi.  He is responsible for a wave of beautiful books/dishes and is changing our perceptions towards the foods of the Southern Med/ Middle East.  I have always loved food from this area and surround but Yotam has taken my understanding of it to another level.

It’s fruity and spicy, nutty and floral, very sweet and very sour, all avenues of flavour are explored and utilised in the cuisine, its also screams out with gorgeous colour.  It’s such a fertile area, great produce abounds at the markets.  Historically, the cultures are old, real old.  You feel that in the food tradition, where feasts are prepared and savoured.  The romance of food is alive in the rituals of preparation and the coming together of family and friends in the kitchen and around the dining table.

This take on Maqluba is one such dish.  Having said that, it is historically a dish that is quick and easy for mothers to get together, we certainly have less time on our hands in Westernised countries than others. What a shame!  I can think of nothing more rewarding than preparing a dish with love and attention throughout the day for my loved ones.

 

Sometimes I wish we could cut the internet to the Beach House.  This would certainly free up some time, but then the Beach House Kitchen would disappear and I enjoy this blogging game far too much for that, meeting all of you wonderful folk from around the world is a real pleasure.  You inspire me!  It’s a modern conundrum indeed!

So I’ve taken the best bits about this traditional dish and had a play with them, it still makes something quite spectacular and I don’t think you lose much flavour by cooking the rice seperately.  I have incorporated all the ingredients at the end and given them a quick steam with rose water which brings things together nicely in a floral fashion.

Depending on your taste and dietary persuasion, you may like to substitute the brown rice for good basmati rice.  This does absorb greater flavour and is a little more tender.

The frying pan you use should not be too deep, the more shallow the pan, the easier it will be to turn out the final cake.  It looks a million dollars this dish when you get it right.

The Bits – For 4

2 large tomatoes (1cm slices)

1 large aubergine (width ways – 1cm slices)

1 red pepper (cut into thin slices)

1/2 small cauliflower (cut into small florets)

1 large leek (finely sliced)

1/2 teas cinnamon

1/3 teas ground cardamom

1 teas turmeric

1/4 teas all spice

1 1/2 teas baharat (spice mix or just up the other spices)

1/4 teas black pepper

2 teas lemon zest

250ml creamy soya yoghurt (unsweetened)

1-2 teas rose water

1 big handful crushed toasted almonds/ almond flakes

Olive oil

 

Rice

1 1/2 cups brown basmati rice (or other long grain)

2 3/4 cups good veg stock

5 peppercorns

2 bay leaves

1 handful dried cherries (or sultanas/ dried apricot)

1/2 teas turmeric

1 red onion (finely sliced)

3 cloves garlic (crushed)

2 tbs olive oil (for frying)

2 1/2 cups vegetable stock

 

Topping

Crushed toasted almonds/ flaked almonds

Soya yoghurt and cucumber (mix together with a little lemon juice and salt and pepper)

Sour cherries (or sulatanas/ dried apricot)

 

Do It

Soak rice in salted water for 30 mins to 1 hour before cooking,

In a saucepan, begin by frying off onions gently until golden in 2 tbs oil for 1o-15 minutes.  Add your garlic, bay leaves, peppercorns and turmeric, stir through and heat for a minute, then add your rice and coat well, leave to warm through for 1 minute and then add 2 1/2 cups of vegetable stock (save a little).  Bring to a boil and cover tightly, lower heat to minimum and cook for 35-40 minutes.

In a large frying pan, saute your vegetables in batches using as much oil as you like.  Cook them until soft and slightly caramelised.  Have a warm plate with cover ready.  Start with peppers, aubergine and then tomato.  They will all take differing times, tomatoes only take a minute each side.  You’re looking for some charred edges, but not completely cooked, a higher heat will achieve this.  So its burnt, but not that burnt, what a great rule!

Pour boiling water (from the kettle) over the cauliflower florets and leave for 10 minutes.

Lastly fry the leeks until soft and golden, then add cauliflower and all spices and heat for a minute, then take off the heat and stir in the soya yoghurt and lemon zest.  Cover and set aside (you’ll need another warm plate here).

Now we’re ready to layer.  Clean and wipe out your frying pan, begin by scattering in a generous amount of almonds, then place the tomatoes over the base.  Leave spaces between them, this is going to be the top of the cake, so make it nice!  Then add your aubergine and then pepper, then spoon on your leek mix on top of that, spread evenly.  Now fluff your rice and spread evenly over the top, press down gently to get it all nicely packed in.  Now get the pan warm again, and pour over 1/4 cup of stock and the rose water, cover with a suitably sized lid or plate and warm gently on the hob for 10 minutes to get all the flavours mingling.

Leave to rest for 5 minutes and then place your hand on the plate and invert the pan in one smooth motion (easier said than done).  A swift action is needed here so think it through!  Place down on a work surface and tap the bottom of the pan with the base of a wooden spoon, rolling pin…….something hefty.  I leave it for a few minutes to sort itself out and settle.

When ready to serve, take off pan and you will have a lovely looking layer rice cake awaiting.  Maqluba!

Maqluba -Lovely layers of goodness

Maqluba -with dried cherries and almonds

Serve

Warm with scattered dried sour cherries and more almonds   Extra yoghurt, salads, pickles…….YUM!

We Love It!

We sure do!  This is a feast, a one pot wonder, sure beats a hot pot!  The flavours here are quite incredible and this is something very special.  A special occasion treat and the rose water adds a unique flavour to the Maqluba.

Foodie Fact

Rose water is used widely the cuisine of the southern Mediterranean and Iran and all the way to India, it is a magical ingredient and must be used sparingly, especially in a savoury dish.  A  little goes a long way.

Rose water is very simple to make, distill rose petal and there you have it!  It is used in cosmetics also, but I prefer putting it in desserts!  What a waste of good rose water!

In India they use rose water to clear irritations of the eye, so its versatile too!

 

Categories: Dinner, gluten-free, Recipes, Vegan | Tags: , , , , , , , , , | 13 Comments

Welsh Leek, Feta and Herb Pie

PIE!

PIE!

A fine pie with influence from Jerusalem (via the Caernarfon Library) and our local hero’s; the mighty leek (a symbol of Wales-ness and great taste), our neighbour’s eggs and the humble spud.  My friend Mandy also makes a pie not to dissimilar to this one, so its a tasty mix of all these things and more!  Surely with all that input, this pie can only be amazing!

We have been getting a few leeks out of the garden, but these are proper Welsh farm leeks (the home of the mighty leek, spiritual at least).  Great leeks are a good place to start most dishes, but especially pies.  I like to put leeks centre stage, they deserve it and should not be wasted in a stock pot.

LEGENDARY LEEKS

Legend would have it that St David (the patron saint of Wales) had the Welsh army wear leeks on their helmets to differentiate themselves from some pesky Saxon invaders.  The impact of this fashion accessory stuck and it is still worn on March 1st, St Davids day.

“MR OTTOLENGHI I PRESUME”

Yotam Ottolenghi’s cooking style also makes an appearance here.  He is a real food superstar, most things he touches come to life with flavour and texture. I popped down to Caernarfon Library and picked up a few books, one of them being Yotam’s ‘Jerusalem‘, a fascinating place and a fascinating book. Brilliantly written and photographed, the dishes seem intrinsic to the melting pot of Jerusalem, with its many cultures in one little place. I particularly liked the ‘Herb Pie‘ recipe and immediately went about corrupting it to suit my cupboards and fridge. This little pie popped up and we’re glad it did. It is full of YUM, gorgeous richness of cheese, herbs, sweet leeks and onion

Lovely local spuds, getting golden

Lovely local spuds, getting golden

I was half asleep at the shop yesterday and bought puff pastry instead of filo, I think filo would have been better, but the puff sufficed!  I would like to think one day I will make my own puff pastry and my own filo pastry, I would also like to think one day I’ll play guitar like Neil Young and write poetry like T.S. Elliot.  Stranger things have happened!!!!!

Mandy puts Goats Cheese in her ‘Leek and Walnut Pie’, but I prefer the tang of the feta here that stands up nicely to the other flavours and has the perfect crumbly texture for this filling.

Really get your leeks, onions, potatoes etc nice and golden and sweet, this will make a great contrast with the lemon, olive and feta.  Expect a multi-cultural party in your mouth here!

CRAZY CHEESE

You can really go crazy with the cheese here and Yotam put three cheeses into his pie (he seems to put three cheeses into alot of things).  Obviously we are working on a different level to Yotam and felt that one was more than enough, with a couple of blobs of good creamy Greek yoghurt to add a creamier feel.

LITTLE TIP – LEEK CLEANING

I find the easiest way is to cut off the very tops of the green leaves and check for any dodgy looking wilted leaves.  Then chop the leek, discarding the root end and loosing the hard outer leaves, you’ll be able to feel what I mean when you do it.  Then place in standing cold water and give them a good wash.  Sieve out and double check that no grit or dirt remains.

Cleaning and chopping a leek this way allows you to get the most out of the green bit, which is packed with flavour and all to often shown the bin.

MORE BEACH HOUSE FLAVOUR HERE:

Radio Tarifa Tagine

Murcian Sweet Potato and Manchengo Burger

Kumato, Piquillo, Butter Bean and Coriander Salad

This is the tastiest pie I’ve ever made, try it!

Welsh Leek, Feta and Herb Pie

Welsh Leek, Feta and Herb Pie

Makes one large pie, a dish approx. 8″ by 10″ or there abouts.  Enough for four.

The Bits

8 new potatoes (cut into small cubes), 2 large leeks, 1 red onion, 5 mushrooms (most varieties will be fine), 2 sticks celery, 2 handfuls spinach leaves, 10 pitted green olives, 3 large cloves garlic. All finely chopped.

Pie filling, looking good

Pie filling, looking good already

75g fresh dill (1 1/2 teas dried dill), 75g fresh mint (1 1/2 teas dried mint), 2 free range eggs, 150g good Greek feta, 2 tbs thick creamy yoghurt, 1 lemon zest, 1 teas honey, sea salt and plenty of cracked black pepper

1 pack of puff pastry (one roll or however you buy it).   1 tbs oil (for brushing)

Leeks, softening

Welsh Leeks, softening

Do It

Get some colour on your potatoes, in a large frying pan, add 1 tbs of your cooking oil (your choice here!) and fry off your potatoes for 10 minutes, getting some nice golden brown tints. Set aside.

The filling getting together

The filling getting together

In the same pan, add 2 teas more oil and get your onions softened, 3 minutes cooking, then add your leeks, celery, mushrooms, garlic, cook for a further 3 minutes until all is getting soft.

Then add your olives, spinach and cooked potatoes and then all your filling bits.  Stir in and warm through for 10 minutes on a low heat.  Cover and cool, now sort the pastry.

Pre-heat fan oven to 180oC

Roll out your pastry sheet to fit your pie dish, we just used a pastry lid, but you may like to add a base.  We are not huge fans of loads of pastry in a pie, the more filling the better!

Place your warm filling in the dish and spread evenly, then throw on your pie lid (delicately!) and brush the pie dish edges with oil.  Now press down around the edges with gentle force, sealing the pie.  I used my thumb, you may like to use a fork.  Trim off any excess pastry and make three slices in the centre of the pastry to release cooking steam.  Now give the pie a loving brush with some olive oil and pop in the oven for 20-25 minutes.

The pastry should be nicely golden and the pie filling steaming hot.

Welsh Leek, Feta and Herb Pie

Welsh Leek, Feta and Herb Pie

Serve

With a steamed green vegetables or a nice green leaf salad with a light, sweet dressing.  The pie has a lovely lemon-ness that will go nicely with a honey/ sweet dressing.  Its a heavy pie, flavour and texture, so keep the accompaniments light.

We Love It!

We  really do you know.  Love It!  Especially this pie, which had us both ‘Mmmmming’ in unison at its sheer deliciousness and flavour combinations.   Not your average pie and all the better for it.

Foodie Fact

Leeks are alliums, basically tall thin onions with a green head of leaves, they are used all over the world and don’t just feature in Welsh pies!  Leeks contain many vital vitamins and allicin that actually reduces cholesterol, they also contain high levels of vitamin A.

 

Categories: Dinner, Recipes, Welsh produce | Tags: , , , , , , , , , | 8 Comments

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