So, my friend came to work the other day, pulls out this massive onion from here 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 I created the Stuffed “Olivier” with parsnips chips & 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
- 1 table spoon of mustard paste
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.
Preparing 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.
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.
The stuffed oinion on its own can be used as a starter. The outer layers can be really sweet.