Here comes a new recipe by Yotam Ottolenghi published in the GUARDIAN almost 2 weeks ago. The recipe got my attention, as it contains only 3 ingredients + water. Have we EVER seen an Ottolenghi recipe with 3 ingredients??!! haha
Anyway quite tasty, cheap and easy to make side dish. Serve it with roasted chicken or pork or with rice as a veggie dish.
As I have some leftover I will add some Thai chili as a counterpunch to the very sweet onions and serve it tonight with Gyoza filled with pork and kimchi.
Last but not least when you cook for 4-6 people the side dish makes you often trouble. But this side dish feeds 4-6 people and the oven makes the whole work.
And it is a good thing to show people that you can make a dish or side dish with very little money. Especially important during a pandemic and in times with uncertain economic future.
Nice! I use miso butter with asparagus all the time (thanks Christine!) so I expect to like the flavor profile. And who doesn’t like long cooked onions?
Even better on Day 2. I added some fresh red Thai chilli to the leftover onions and re-heated it with a touch of water and heavy cream. The Thai chilli was a perfect counterpunch to the sweetness of the onions.
Also put the leftover rice in a non-stick pan and sauté until crisp.
Finally I made some Gyoza with pork&kimchi stuffing and added finally a touch of Teriyaki sauce.
Mmmmmh, perfect with a 2019 Keller „limestone“ Kabinett. Ein Maul voll Wein.