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Sunday, July 10, 2016

Onion, Cabbage and Coconut Tart with Cilantro Chutney

During my bouts of kitchen schizophrenia (yes I talk to my vegetables and yes they talk back to me), I couldn't bring myself to make any sensible clean cut decision.  I was to have some of my favorite French people over for an Appetizer SoirĂ©e and needed several ideas.  Usually, when I do this, I stick to a basic theme.  This time, I wanted it all.
All of it.
It was going to be my united cultures party.
And of course, since the only thing that was missing was the French flag, I put India in a quiche.
Just Brilliant.
I may not have invented the idea, but this recipe is 100% my own.

Serves 6 - 8 as an appetizer
Ingredients
Shortcrust:
100g (3.5 oz) butter
1 Tbsp nutritional yeast
1/2 tsp chile powder
1 tsp amchur (mango powder)
1/2 tsp turmeric
1/4 tsp salt
100g (3.5 oz) buckwheat flour
120g (4.2 oz) whole wheat flour
1 egg yolk
5 cL water
use the method, then pre-cook for 10 minutes at 190°C 375 °F
Filling:
2 Tbsp olive oil
2 tsp mustard seeds
3 dried red chiles
(if I had curry leaves, I would have added them)
1/4 tsp hing (asafoetida)
1/4 tsp turmeric
4 onions, sliced thinly
1/4 head cabbage, shredded
1/2 cup shredded coconut
few pinches salt
3 small eggs or 2 large
10 cL (3.5 oz) coconut cream
1/2 inch grated ginger

 Directions
1.  Heat the oil in a wok or heavy based pan
2.  Add the mustard seeds and wait for them to crackle before adding the chiles and curry leaves.
3.  Add the hing and turmeric.  They should fizz.  I love that part.
3.  Add the onions and cook on medium-high heat for about 10 minutes, stirring.  You want them to slightly color.
4.  Add the shredded cabbage and a few pinches salt.  Cook, stirring, until onions are nice and golden.
5.  Add the shredded coconut and cook, stirring, for another 2-3 minutes.  The dried coconut gets toasty quick, so be careful not to burn it!  Taste, adjust the seasoning, remove the whole chiles so you can add them to your own slice later on, and remove from heat.
6.  While this is happening, whisk together the eggs, coconut cream, and grated ginger.
7.  In your pre-heated shortcrust, lay the onion-cabbage-coconut mixture down and pour the egg mixture evenly over it.
8.  Cook at 180°C 350°F for 35 minutes.. then let it cool down for at least 30 minutes.
Best served warm with some chutney.... the crumbly crust will melt in your mouth and subtly caress your senses.
Who knew this could actually work?
The next day, I had a slice in my thali with some Daal, Urad Pakoras, Papadums, and Cilantro Chutney.
Are you drooling yet?
I am...

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