Saturday 25 May 2013

Stuffed onion (“Olivier") with parsnips chips

So, my friend came to work the other day, pulls out this massive onion from her bag and say… look! I brought this for you!

I took the onion and It was the most perfect onion I have ever seen; the colour, the shape… I proceeded to make and exposé to my colleagues about the onion for the rest of the week. I displayed it on my desk and everyone passing by asked me why I had this onion on my desk… we had by now named it “Olivier”. Unless you can see beyond the fact that it was an onion, you’d know why “Olivier” was on my desk. I thought about exhibiting it in the London National gallery but the urge to cook something special with it was much stronger! So here it is:
Stuffed “Olivier” with parsnips chips and tahini sauce.

Olive oil
“Olivier” the onion
Fresh parsley

 5 Brazil nuts
1 table spoon of flour
3 garlic cloves
1 carrot
10 soya meat balls
3 parsnips
1 vegetable stock cube.
1 table spoon of Tahini and mustard paste.

Ready to be stuffed!
Start by hollowing the onion leaving at least 3 layers for the shell.  In a hot frying pan with olive oil, brown the extremities of the onion shell and leave aside.

Prepare the stuffing:
Boil some water and pour over the soya meat balls with a pinch of salt. Leave to soften for 10 minutes, then squeeze out the water and cut finely.
The soya meat is a bit like a sponge and need a lot of seasoning. So, after cutting it finely, fry it for 3 minutes in Olive oil and chopped onion. Set aside.
Roast and grate the brazil nuts, peel and grate the carrot, finely chop the parsley, chop onion and garlic.
Now in a hollow dish mix all the above with the flour and 3 table spoons of water, a bit of salt and pepper, half a crushed vegetable stock cube and the fired soya meat.
Olivier halves ready for the oven
Scoop the mélange into the onions halves, put them in an oven dish and drizzle olive oil on the top. Cover the dish with aluminium and put in the oven at 175C for 1hr.
The aluminium will help produce the steam needed in to cook through the mince. Remove the aluminium after 30 minutes and leave the onion to finish cooking and browning for the other 30 minutes.
For the tahini sauce.
In a frying pan, add a table spoon of olive oil, add a hand full of onion and brown. Add the tahini paste and mustard paste with half a glass of water. Leave to cook for about 5 the time for the water to dry and you can no longer smell the mustard on it own or taste the bitterness of the tahini.
For the parsnip:
Peel, cut and fry like regular potatoes chips… (simples!)

All is ready to serve.
Here it is... Stuffed "Olivier with parsnips chips & Tahini sauce". Enjoy!

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