vegan simple dinner party 3 dishes
September 12th 2008 09:00
G'DAY
we've discovered the joy of the underrated kibbeh/bourghal! combining the humble husky parcooked wheat grain, which we roasted and served with a tart salad and a creamy lentil dip makes for a delaicious meal where the three work in utter harmony!
REALLY GOOD FOR FINER TASTES ON A BUDGET
Intimate serving for two or a light finger food meal for three
INGREDIENTS
KIBBEH BAKE
2.5 cups of kibbeh/bourghal
enough water to cover bourghal by a centimetre or top finger joint
2 onions, sliced
2- 3 cloves of garlic, chopped
2 large chillies or 2 tsp of dried chilli
2 tbs of oil
1 tsp of sea salt
2 tbs of poppy seeds
LENTIL KIDNEY BEAN DIP
2.5 cups of cooked red lentils (overcooked so very soft)
1 regular sized tin of kidney beans, drained and RINSED
tsp dried sage
1.5 tsp of fennel powder
1 tsp dried marjoram
1 flat tbs of sea salt
1 pinch of fresh ground pepper
splash of veggie oil
1 large pickled chilli
TART CABBAGE SALAD
splash of veggie oil
splash of vinegar
1.5 cups finely chopped chinese cabbage
pinch of salt
small handul of chopped parsley
pinch of pepper
1 tbsp of chopped coriander
METHOD
KIBBEH BAKE- Preheat oven to 200 degrees, fan force with top grill bars on (AUS)
pour warm water over kibbeh and microwave for a few minutes- let sit in microwave with door closed (ie just chill out and let it alone) whilst frying off onion mix.
In saucepan, heat oil, add dried chilli, salt and onions, fry till almost soft and then add the garlic (so you dont burn it)
Once softened, you can layer the onion mix on the bottom of a brownie tray..maybe add more oil if you think it might stick.
The kibbeh needs to be blitzed with a whizzer until smooth..as smooth as you can get it.
Pour kibbeh over onion and press down getting a smooth surface.
Sprinkle over poppyseeds.
PLace on the top shelf for around 20 minutes.
The top and edges should be biscuity- cruchy and the centre firm
Cool for 10 minutes , turn out and slice (ITS BEST WARM THOUGH- so dont leave it too long)
LENTIL DIP
boil your red lentils till they break down and are very soft and jelly like.
Meanwhile, with a little (ie a tbsp) water in your large mixing and serving bowl add the dried herbs/spices/seasonings so they reconstitute and or meld.
Add your oil to the bowl and your kidney beans.
Drain and blitz lentils with the chilli -then add to bean and spice mix.
Best served warm too.
TART CABBAGE SALAD
mix your ingredients- this is super quick and a great contrast!!
Best served chilled.
These ideas are meant to be played with- add soya beans instead of kidney or gelaze the fried onions with a good red or white vegan wine (remember to keep kibbeh mix as dry as possible)- just do whatever you have in your heart and cupboard.
would be aswesome for a family meal served like tortillas- all three dishes wrapped up in a lettuce leaf or a delicious bread.
we've discovered the joy of the underrated kibbeh/bourghal! combining the humble husky parcooked wheat grain, which we roasted and served with a tart salad and a creamy lentil dip makes for a delaicious meal where the three work in utter harmony!
REALLY GOOD FOR FINER TASTES ON A BUDGET
Intimate serving for two or a light finger food meal for three
INGREDIENTS
KIBBEH BAKE
2.5 cups of kibbeh/bourghal
enough water to cover bourghal by a centimetre or top finger joint
2 onions, sliced
2- 3 cloves of garlic, chopped
2 large chillies or 2 tsp of dried chilli
2 tbs of oil
1 tsp of sea salt
2 tbs of poppy seeds
LENTIL KIDNEY BEAN DIP
2.5 cups of cooked red lentils (overcooked so very soft)
1 regular sized tin of kidney beans, drained and RINSED
tsp dried sage
1.5 tsp of fennel powder
1 tsp dried marjoram
1 flat tbs of sea salt
1 pinch of fresh ground pepper
splash of veggie oil
1 large pickled chilli
TART CABBAGE SALAD
splash of veggie oil
splash of vinegar
1.5 cups finely chopped chinese cabbage
pinch of salt
small handul of chopped parsley
pinch of pepper
1 tbsp of chopped coriander
METHOD
KIBBEH BAKE- Preheat oven to 200 degrees, fan force with top grill bars on (AUS)
pour warm water over kibbeh and microwave for a few minutes- let sit in microwave with door closed (ie just chill out and let it alone) whilst frying off onion mix.
In saucepan, heat oil, add dried chilli, salt and onions, fry till almost soft and then add the garlic (so you dont burn it)
Once softened, you can layer the onion mix on the bottom of a brownie tray..maybe add more oil if you think it might stick.
The kibbeh needs to be blitzed with a whizzer until smooth..as smooth as you can get it.
Pour kibbeh over onion and press down getting a smooth surface.
Sprinkle over poppyseeds.
PLace on the top shelf for around 20 minutes.
The top and edges should be biscuity- cruchy and the centre firm
Cool for 10 minutes , turn out and slice (ITS BEST WARM THOUGH- so dont leave it too long)
LENTIL DIP
boil your red lentils till they break down and are very soft and jelly like.
Meanwhile, with a little (ie a tbsp) water in your large mixing and serving bowl add the dried herbs/spices/seasonings so they reconstitute and or meld.
Add your oil to the bowl and your kidney beans.
Drain and blitz lentils with the chilli -then add to bean and spice mix.
Best served warm too.
TART CABBAGE SALAD
mix your ingredients- this is super quick and a great contrast!!
Best served chilled.
These ideas are meant to be played with- add soya beans instead of kidney or gelaze the fried onions with a good red or white vegan wine (remember to keep kibbeh mix as dry as possible)- just do whatever you have in your heart and cupboard.
would be aswesome for a family meal served like tortillas- all three dishes wrapped up in a lettuce leaf or a delicious bread.
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Comment by Dylan Lyneham and Frea Kent
on TEDDY'S ASIAN cabbage and my side-dish too