Umami-rich black garlic is the darling of this savoury fall dish. If it’s your first time cooking with black garlic, you won’t be disappointed. Sweet yet earthy, the sticky properties of fermented garlic add depth and datelike sweetness to the lightly seasoned lentils.
In medium-sized saucepan, melt 1 Tbsp (15 mL) ghee or butter. Add onion, carrot, and celery, and sauteu0301 over medium heat until onion is soft and clear. Do not brown.
Add lentils, bay leaves, thyme sprig, and 4 cups (1 L) cold water. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until lentils are tender, about 20 to 25 minutes. Add halved black garlic cloves to lentils 5 minutes before the end of cooking to slightly soften.
About 5 minutes before lentils are finished cooking, prepare fish. Lightly sprinkle both sides of fish with 1/2 tsp (2 mL) curry powder and pinches of turmeric, salt, and pepper. In large skillet over medium-high, heat oil until shimmering. Sear fish in skillet, skin side down, for 3 minutes, or until it starts to crisp and turn golden. Add remaining 1 Tbsp (15 mL) ghee or butter to pan to melt and turn fish carefully to coat. Turn off heat and let rest, uncovered, to finish cooking.
When lentils are tender but not mushy, thoroughly drain excess water and remove bay leaves and thyme sprig. Stir in remaining 1/2 tsp (2 mL) curry powder and generous pinches of turmeric, salt, and pepper. Add diced tomato and fold into lentils. Divide lentils among 4 serving dishes. Place a piece of fish on top of lentils, skin side down. Drizzle with lemon-infused olive oil, if using, and garnish with lime wedges.
This recipe is part of the For the Love of Garlic collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.