Middle Eastern lentils and rice with blackened onions

Ingredients

• 6 tbsp olive oil
• 6 onions, halved and finely sliced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 5 cups water or vegetable stock
• 1 1/2 cups brown lentils, washed and drained
• 1 cup long grain rice, washed and drained
• 1 cup plain yoghurt, drained through muslin-lined colander for 30 minutes
• Fresh mint sprigs, to garnish

Method

Heat 2 tablespoons oil in large saucepan over medium heat.

Add one onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured.

Add water (or stock) and lentils and bring to the boil. Reduce heat to low and simmer for 10-15 minutes. Stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice and lentils are tender, about 15 minutes.

Season well with salt and pepper.

Meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 minutes.

Arrange rice and lentils on a platter and sprinkle with caramelised onion. Serve with yoghurt and mint.

At its simplest, this traditional Lebanese dish is made with lentils, rice, onion and water. I have added spices. The onions should be cooked really well with lots of blackened, crunchy bits. To make a creamy, thickened yoghurt, drain through a colander or sieve lined with muslin or a new Chux kitchen cloth.

Stuffed onions

6 large onions
1 tbsp olive oil
3 rashers bacon, trimmed, finely diced
1 cup fresh breadcrumbs
1/3 cup grated tasty cheese (can substitute brie)
1/4 cup semi-dried tomatoes, finely chopped
1 egg, whisked
salt and pepper to season
20g butter, cubed
shredded flat leaf parsley leaves to serve

1. Preheat oven to 180C. Line an oven tray with baking paper. Put onions in a large deep saucepan and cover with water. Bring to the boil over a medium heat. Reduce heat and simmer for 15-20 mins or until onions are tender. Drain and refresh under cold water. Set aside to cool.
2. Use a small teaspoon to remove centres of onions and discard, leaving roots intact and 2cm thick shells. Heat oil in frying pan over a medium heat. Add bacon and cook for 3 mins or golden.
3. Combine bacon, breadcrumbs, chees, tomato and egg in a bowl. Season with salt and pepper. Gently spoon mixture into onions. Put on prepared tray and top onions with butter. Bake for 30 mins or until light golden. Top with parsley and serve immediately.

Three-Onion Pie with Feta or Goat Cheese

Ingredients

• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 1 red onion, chopped
• 2 tablespoons dry white wine
• 2 leeks, bulb only, sliced into rings
• 2 eggs, beaten
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill weed
• 1 tablespoon chopped fresh tarragon
• 1/2 cup crumbled feta cheese
• 1 plum tomatoes, thinly sliced
• 1 cup fine bread crumbs
• ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat the oil in a large skillet. Add the yellow and red onions, and saute over moderate heat for 5 minutes. Stir in the wine, then add the leeks. Saute for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp. Remove from heat.
3. In a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, pepper, and 2 tablespoons parsley. Stir in the onion mixture.
4. Oil a 10 inch tart pan, and line the bottom generously with bread crumbs. Pour in the onion mixture. Ring the outside edge of the pie with tomato slices, and sprinkle the remaining 1 tablespoon parsley in the center. Sprinkle a light layer of bread crumbs over the entire top.
5. Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 10 minutes, then cut into wedges and serve.

Roasted Red Onions with Garlic Mash

Preheat Oven to 160 C. Cut 4 medium onions in half through the stem. Remove outer layer of skin. Place onions in a baking dish lined with baking paper. Drizzle with 1 tblsp of olive oil and 1 tblsp of balsamic vinegar. Roast for 35-40 mins until soft. Add 6 cloves of unpeeled garlic to the baking dish for the last 20 mins of roasting time.

Boil 1 kg of peeled and chopped potatoes until tender. Drain and return to saucepan, add 1/2 cup of cream and 40g of butter. Season with salt and pepper and mash. Squeeze the garlic flesh from the skins into mash and stir through. Serve garlic mash and onions with a drizzle of olive oil.