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Recipes for the weekend: Vegetarian delights to share from wild mushrooms to wild dosa with slow-cooked aubergine

The i logo The i 5 days ago
a plate of food © Provided by Johnston Publishing Ltd

Wild Dosa with slow-cooked aubergine

Serves 2-4

Once you get this savoury brunch dish right – and it is easy – it will bring so much fun, variety and flavour into your kitchen, as with different toppings and fillings, the possibilities are endless.

250g urid dahl 250g white quinoa 25g shallots ½tbsp salt 1tsp baking powder Sunflower oil, to grease

For the slow-cooked aubergine:

2 aubergines, cut in half lengthways Salt, to sprinkle, plus a pinch 120ml sunflower oil 70g shallots, thinly sliced 20g garlic, minced 1tsp paprika ½tsp turmeric powder 1tbsp tamari 5g fresh coriander, chopped

To serve:

Slow-cooked aubergine Hummus Mango and fennel chutney

Start preparing the dosa mix two days in advance. Soak the dahl and quinoa in two litres of water overnight. Drain, wash the grain thoroughly and put it in a high-speed blender. Add the shallots and salt and 180ml of water and blend until a smooth consistency. Add the baking powder and blend again. Transfer to a bowl, cover and let it sit at room temperature overnight.

Sprinkle the aubergine with salt to reduce its bitterness, then place vertically in a colander. Leave to drain for about 15 minutes.

Add the sunflower oil to a deep saucepan and heat over a medium heat. Add the shallots and sauté for three to five minutes, until they are soft and fragrant.

Add the minced garlic and cook for another two to three minutes – be careful not to burn it. Add the paprika and turmeric powder and stir for around 20 seconds.

a white plate topped with meat and vegetables © Provided by Johnston Publishing Ltd

Place the aubergine in the pan with the flesh side touching the pan. Add a pinch of salt, 720ml of water and tamari. Cover the pan with a lid and let it cook for 15 minutes over a low heat.

Flip the aubergine over, cover the pan again and cook for another 15 minutes. Turn the heat off and let it sit for around 15 more minutes. Sprinkle some fresh coriander on top.

Now return to your dosa. Mix the batter well before cooking. Grease a pancake pan with a small amount of sunflower oil over a medium heat. Pour a large spoonful of the dosa mixture into the middle of the pan and slowly spread it in a circular motion. Let it cook for around two minutes, add a bit of oil on top of the dosa and turn it over to cook for another 20 seconds.

a screenshot of a cell phone © Provided by Johnston Publishing Ltd

Serve hot with the slow-cooked aubergine, hummus and chutney.

Read More:

Meat-free food sales soar almost 20% as shoppers cut back on meat

Wild mushrooms on toast

Serves 2

You don’t have to use wild mushrooms if they are not available, but whenever we can, we seek out wild ones and mix them into our regular cultivated mushroom mix (Photo: Wild Food Cafe´ Un Limited 2019)

Wild mushrooms on toast is one of our most-loved staples in the autumn/winter season. The flavour connects us to the time of the year and speaks of the wild forest. We love how simple yet delicious this dish is, making it the perfect addition to your brunch repertoire.

2tbsp sunflower or coconut oil 2 small shallots, finely chopped 3 cloves of garlic, minced 50g shiitake mushrooms, sliced 70g oyster mushrooms, shredded 50g wild chanterelles, shredded 4tbsp white wine 4tbsp water 140g kale, stalks removed 2tbsp sweetcorn 2tbsp cubed red pepper ½tsp salt and pinch of pepper a close up of a bottle © Provided by Johnston Publishing Ltd

To serve:

2-4 slices toasted buckwheat bread Microgreens or fresh coriander

Heat the oil in a frying pan over a medium heat then add the shallots and garlic and sauté until the shallots become translucent. Add the three kinds of mushrooms and cook for two to three minutes until the mushrooms soften. Add the white wine and water. After 30 seconds, add the kale, sweetcorn, red pepper, salt and pepper and toss.

Serve on top of one or two slices of toasted buckwheat bread and garnish with microgreens or fresh, chopped coriander.

Recipes extracted from Wild by Joel and Aiste Gazdar (Vermilion, £20).

Wine of the week

Tesco Finest Pinot Grigio, £6 (was £7), Tesco

Tesco Finest Pinot GrigioImage via kara Colegrave

Dry, delicate flavours of red apple, ripe pears and honey blossom. Couples perfectly with grilled fish.

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