uit: ottolenghi.co.uk
uit: https://www.theguardian.com/food/2021/jan/18/nigel-slater-10-winter-vegan-vegetarian-recipes?CMP=Share_iOSApp_Other
4 uien
50 gr boter
50 gr miso
500 ml water
For the onions
bay leaves 4
black peppercorns 6
onions 8, medium
ginger a 50g piece
sake or dry sherry 4 tbsp
chilli flakes 2 good pinches
maple or brown rice syrup 2 tbsp
light miso paste 4 lightly heaped tbsp
lemon juice 3 tbsp
sesame seeds 1 tbsp
For the rice
brown or white basmati 150g
bay leaves 3
cardamom pods 6
lemon peel 5cm strip
cucumber 1
parsley 2 tbsp
rice or wine vinegar a few drops
superlekker!!!
uien halveren, niet te veel aan kontje weghalen zodat de helften niet uit elkaar vallen
boter, miso met kokend water overgieten en mengen
Uien met snijvlak naar onder in ovenschaal plaatsen
Misomengsel over uien gieten
220ºC, 35 min; uien omdraaien en nog eens 40 min, elke 15 min met misomengsel bedruiven
Bring a deep pan of water to the boil with the bay leaves and peppercorns. Set the oven at 180C fan/gas mark 6.
Peel the onions, lower them into the boiling water then turn down the heat to a simmer. Leave for 25-30 minutes, until the onions are almost translucent and soft enough to pierce effortlessly with a skewer. Lift the onions out with a draining spoon and place them, just touching one another, in a roasting tin or baking dish.
Peel the ginger and grate to a paste on a very sharp, fine-toothed grater. Scrape the ginger into a small bowl and stir in the sake or dry sherry, chilli flakes, syrup and miso.
Blend in the lemon juice and 4 tbsp of warm water. Pour the resulting dressing over the onions, turning them over so they are glossily coated. Scatter the sesame seeds over the onions. Bake in the preheated oven for 40-45 minutes, occasionally basting with the juices from the baking dish.
Wash the rice in three changes of warm water, swishing the rice around in the water with your fingertips – a strangely pleasing task. Drain the rice, tip into a small saucepan and cover with enough water to come 3cm above the rice. Add the bay and cardamom pods, cracking the pods open as you go, then drop in the piece of lemon peel.
Bring the rice to the boil, lower the heat and cover with a tight lid. Leave to simmer for 10 minutes, then remove from the heat and leave, lid untouched, for a further 10.
Peel and halve the cucumber, remove the central core and seeds, then cut the flesh into matchsticks. Roughly chop the parsley leaves and toss with the cucumber. Shake over a few drops of rice or wine vinegar.
Remove the lid to the rice and run the tines of a fork through the grains to separate them, stir the parsley through the grains, then spoon on to deep plates. Place the onions on top, spooning any sauce over them, then scatter with the cucumber and parsley.