Wednesday, 6 January 2016

Roast Tomato, Red Lentil and Harissa Daal

Happy New Year! Like many others I'm feeling the full effects of a two week daily cheese, wine, meat, pie and chocolate drip feed. So before I go to London tomorrow and intensively eat my way round every place I've had my eye on for the past year I've been trying to eat healthy vegetable based dishes. This has been my favourite go to for a while and is based on a recipe from Diana Henry's 'A Healthy Appetite', which I haven't really explored enough but everything I have made has been delicious.



So far my London itinerary includes Paradise Garage, from the people behind The Dairy, in a railway arch in East London, seasonal, british, tasting menu, all very current! The menu looks right up my street though, lamb heart, cod brandade with seafood crisp, smoked eel, venison tartar with cured egg... Then there's Pidgin, opened by James Ramsden who used to run supperclubs from his flat, but now has a little restaurant with a set weekly menu, the chef Elizabeth Allan is producing delicious sounding menus and has staged in some of the best restaurants including L'Enclume. Then Oldroyd, a little neighbourhood place in Angel with an Italian slant opened by Tom Oldroyd who headed up the kitchen at Polpo for years. I'm also hoping to squeeze in trips to Bao, Som Saa, Brawn, Barrafina, Black Axe Mangal and The Quality Chop House, which won't happen but I'll try hard; as well as some good exhibitions that are on too, and see some friends. I think I should just book tickets to go down again asap as I'm being massively overly ambitious...

Back to eating vaguely healthily... It's quite simple, this will serve two people generously. Half about 8 tomatoes and toss them in a baking tray with a big glug of olive oil, salt, pepper and a couple of tea spoons of harissa, then roast then at 180˚C cut side up, for about 45 minutes until shrunken and sweet.



In a small pan toast 1 teaspoon of coriander seeds and 2 teaspoons of cumin seeds for a few minutes until you can smell them, then grind them up in a pestle and mortar. In a frying pan heat a splash of olive oil and gently fry a chopped onion until soft and golden. Then add 4 cloves of grated garlic, the cumin and coriander, half a teaspoon of tumeric, a pinch of saffron, 2cm of grated fresh ginger, the finely diced stalks of a small bunch of coriander (keep the leaves) and one chopped red chilli. Then continue to cook gently for another five minutes.



Add 250g red lentils and stir to coat then in the spices and oil, add in most of the roast tomatoes with all the oil and harissa scrapings from the baking tray, save a few tomatoes back for the top of each dish, and about 700ml of water, add salt and pepper to taste, then leave to simmer for 15 minutes. Top up with water if needs be, but you want it to be quite a thick, daal/stew consistency. Serve with a dollop of yoghurt, chopped coriander and the reserved tomatoes.

I'll be back on the lentils and vegetables as soon as I've finished aggressively eating my way around the capital... 




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