{"id":4442,"date":"2014-03-14T11:30:05","date_gmt":"2014-03-14T10:30:05","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4442"},"modified":"2014-09-15T16:51:46","modified_gmt":"2014-09-15T14:51:46","slug":"ottoleghisation","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4442","title":{"rendered":"ottolenghisation: chard with yoghurt and tahini & mejadra \/\/ mangold mit joghurt-tahini sauce und mejadra"},"content":{"rendered":"

\"chard<\/a><\/p>\n

\"chard<\/a><\/p>\n

there we go with another great ottolenghi dish with chard accompanied by mejadra which was for me a new combination of lentils, rice and exciting spices. and as almost ever recipes from ottolenghis vegetarian book<\/a>,<\/em> it was a great success and we are looking forward to the upcoming chard season.<\/p>\n

you can prepeare the chard with yoghurt-tahini sauce with frozen chard even though i think with fresh one it would be even better. the vegetable will be topped with some pine nuts, adding a bit of crunchiness.<\/p>\n

i guess that the chard with tahini-yoghurt sauce could also be great as a side dish to some lamb bbq.\u00a0even though the chard was in my kitchen-garden-cooking-focus, the mejadra was the real highlight of this dish. i had already lentil curry with rice, but never a rice and lentil combination like this. hope all of you coming from kochtopf.me<\/a><\/em> will also enjoy. but see yourself …<\/p>\n

\"chard<\/a><\/p>\n

\"chard<\/a><\/p>\n

\"chard<\/a><\/p>\n

\u00a0for 4:<\/p>\n

chard:
\n1,3 kg chard
\n40 g butter
\n2 tbsp olive oil
\n40 g pine nuts
\n2 cloves of garlic
\n60 ml white wine
\nsalt and pepper
\npaprika powder<\/p>\n

tahini-yoghurt sauce:
\n50 g tahini
\n50 g greek yoghurt
\n2 tbsp lemon juice
\n1 clove of garlic<\/p>\n

mejadra:
\n250 g brown or green lentils
\n4 onions
\n3 tbsp flour
\n250 ml sunflower oil
\n2 tsp cumin
\n2 tsp coriander seeds
\n200 g basmati rice
\n2 tbsp olive oil
\n1\/2 tsp curcuma
\n1 1\/2 tsp allspice
\n1 1\/2 tsp cinnamon
\n1 tsp sugar
\nsalt and pepper<\/p>\n

combine all ingredients for the sauce plus a pinch of salt and 2 tbsp water and stir until you have a smooth paste.<\/p>\n

cut the stems of the chard in 2 cm pieces. bring salted water in a large pan to a boil. saut\u00e9 the stems for about 2 minutes and then add the chard leaves for another minute. strain and rinse with cold water. squeeze out any remaining liquid.<\/p>\n

pour the chard back into the pan. crush the garlic and add to the chard. saut\u00e9e for 1 or 2 minutes, add the lemon juice and season to taste.<\/p>\n

roast the pine nuts in a frying pan until they are golden.<\/p>\n

cook the lentils for about 15 minutes until they are firm to a bite. in the meantime, peel the onions and cut into slices. turn them in the flour and add a pinch of salt. deep fry in the sunflower oil until brown and crunchy. place on a kitchen towel to soak the remaining oil. rinse the lentils.<\/p>\n

heat another large pan and roast the cumin and coriander seeds for about 2 minutes. add rice, olive oil, all the spices, sugar, salt and pepper and stir. add the lentils and 350 ml of water. bring to a boil and then, simmer for the next 15 minutes.<\/p>\n

remove from the heat. remove the lid and cover the pan with a kitchen towel. place the lid back on the pan and let the rice and lentils rest for 10 minutes. stir in halve of the onions and serve immediately, topped with the other halve of the onions.<\/p>\n

the mejadra goes perfect together with the chard with yoghurt and tahini sauce. place the chard onto serving plates, pour over some yoghurt and tahini sauce and sprinkle with the roasted pine nuts and some paprika powder.<\/p>\n

enjoy!<\/p>\n

************************<\/p>\n

f\u00fcr 4:<\/p>\n

mangold:
\n1,3 kg mangold
\n40 g butter
\n2 el oliven\u00f6l
\n40 g pinienkerne
\n2 knoblauchzehen
\n60 ml wei\u00dfwein
\nsalz und pfeffer
\npaprikapulver<\/p>\n

tahini joghurt sauce:
\n50 g tahini
\n50 griechischen joghurt
\n2 el zitronensaft
\n1 knoblauchzehe<\/p>\n

mejadra:
\n250 g braune oder gr\u00fcne linsen
\n4 zwiebeln
\n3 el mehl
\n250 ml sonnenblumen\u00f6l
\n2 tl kreuzk\u00fcmmelsamen
\n2 tl koriandersamen
\n200 g basmatireis
\n2 el oliven\u00f6l
\n1\/2 tl kurkuma
\n1 1\/2 tl piment
\n1 1\/2 tl zimt
\n1 tl zucker
\nsalz und pfeffer<\/p>\n

alle zutaten f\u00fcr die sauce, plus etwas salz und 2 el wasser in eine sch\u00fcssel geben und verr\u00fchren bis eine geschmeidige sauce entsteht.<\/p>\n

die stiele vom mangold abtrennen und in 2 cm gro\u00dfe st\u00fccke schneiden. salzwasser in einem gro\u00dfen topf zum kochen bringen und die stiele etwa 2 minuten blanchieren, dann die bl\u00e4tter hinzuf\u00fcgen und eine weitere minute blanchieren. abgie\u00dfen und die verbliebene kochfl\u00fcssigkeit auspressen.<\/p>\n

den mangold zur\u00fcck in den topf geben. den knoblauch und pressen. zum mangold geben und 1-2 minuten anschwitzen. mit zitronensaft abl\u00f6schen und mit salz und pfeffer abschmecken.<\/p>\n

die pinienkerne in einer pfanne anr\u00f6sten bis sie golden werden.<\/p>\n

die linsen etwa 15 minuten kochen bis sie bissfest sind. in der zwischenzeit die zwieblen sch\u00e4len und in d\u00fcnne ringe schneiden. die zwiebelringe in den 3 el mehl und einer prise salz wenden und im sonnenblumen\u00f6l frittieren bis sie golden und knusprig sind. auf einem k\u00fcchentuch das \u00fcbersch\u00fcssig \u00f6l abtropfen lassen. die linsen abgie\u00dfen.<\/p>\n

einen weiteren gro\u00dfen topf erhitzen und f\u00fcr etwa 2 minuten den kreuzk\u00fcmmel und den koriander anr\u00f6sten. reis, oliven\u00f6l, alle gew\u00fcrze, zucker, salz und pfeffer hinzuf\u00fcgen und gut umr\u00fchren. die linsen und 350 ml wasser hinzuf\u00fcgen, aufkochen, hitze reduzieren und 15 minuten leise k\u00f6cheln lassen.<\/p>\n

nach den 15 minuten von der flamme nehmen, den deckel abnehmen und sofort mit einem geschirrtuch abdecken. den deckel wieder auflegen und 10 minuten ziehen lassen. dann die h\u00e4lfte der frittierten zwiebeln unterziehen und mit der anderen h\u00e4lfte der zwiebeln garniert servieren.<\/p>\n

das mejadra passt perfekt zu mangold mit joghurt tahini sauce. den mangold auf teller verteilen, etwas sauce dar\u00fcber geben und mit ger\u00f6steten pinienkernen und paprikapulver bestreuen.<\/p>\n

guten appetit!<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

there we go with another great ottolenghi dish with chard accompanied by mejadra which was for me a new combination of lentils, rice and exciting spices. and as almost ever recipes from ottolenghis vegetarian book, it was a great success … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7,11,13],"tags":[15,137,103],"class_list":["post-4442","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","category-summer","category-winter","tag-chard","tag-onions","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4442"}],"version-history":[{"count":29,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4442\/revisions"}],"predecessor-version":[{"id":5065,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4442\/revisions\/5065"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4442"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}