Manitaria stifado with bulgur wheat pilafi recipe
To make the stifado, bring a large pan of water to the boil. Remove from the heat and add the onions to the pan. Leave for 2 minutes, then remove. This will make them easier to peel, which you want to do carefully, leaving them whole if possible.Preheat the oven to 200C/180C Fan/Gas 6.Place a large casserole dish on a medium-low heat and add the olive oil and peeled onions. Fry for 5 minutes then add the sliced garlic and allspice. Fry slowly for another 5 minutes, just so that everything is lightly golden.Add the wild mushrooms to the pan, season well with salt and black pepper, pick in the thyme leaves and fry for 5–10 more minutes, until the mushrooms have released their moisture and start to become golden. Don't stir them too often – allow them to get some colour from the pan.Add the bay leaves, cinnamon stick and red wine to the pan and turn up the heat. Bring to the boil and let it all bubble for a couple of minutes to reduce the wine a little. Add the passata and red wine vinegar and bring to the boil again, then cover the casserole with a lid. Transfer to the oven and cook for 35 minutes, removing the lid for the last 15 minutes, until the onions are soft and the sauce is rich and reduced.Meanwhile, to make the bulgur wheat pilafi, place a large saucepan on a medium-low heat and add the olive oil and sliced onions. Season them well with salt and black pepper and fry for 5 minutes.Break in the vermicelli noodles and turn up the heat. Let the pasta brown for a few minutes, then add the stock to the pan. Add the cinnamon stick and bring to the boil.Stir in the bulgur wheat, season again with salt and pepper and, as soon as it’s bubbling, cover with a lid and reduce the heat. Cook for 8 minutes then remove from the heat.Remove the lid, cover with a tea towel, then place the lid on top again (make sure this isn’t near any open flames) – the tea towel will absorb any excess moisture to help make the pilafi fluffy. Leave to rest for 5 minutes, then use a fork to fluff it up.Serve the bulgur wheat pilafi alongside the stifado. To make the stifado, bring a large pan of water to the boil. Remove from the heat and add the onions to the pan. Leave for 2 minutes, then remove. This will make them easier to peel, which you want to do carefully, leaving them whole if possible. To make the stifado, bring a large pan of water to the boil. Remove from the heat and add the onions to the pan. Leave for 2 minutes, then remove. This will make them easier to peel, which you want to do carefully, leaving them whole if possible. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place a large casserole dish on a medium-low heat and add the olive oil and peeled onions. Fry for 5 minutes then add the sliced garlic and allspice. Fry slowly for another 5 minutes, just so that everything is lightly golden. Place a large casserole dish on a medium-low heat and add the olive oil and peeled onions. Fry for 5 minutes then add the sliced garlic and allspice. Fry slowly for another 5 minutes, just so that everything is lightly golden. Add the wild mushrooms to the pan, season well with salt and black pepper, pick in the thyme leaves and fry for 5–10 more minutes, until the mushrooms have released their moisture and start to become golden. Don't stir them too often – allow them to get some colour from the pan. Add the wild mushrooms to the pan, season well with salt and black pepper, pick in the thyme leaves and fry for 5–10 more minutes, until the mushrooms have released their moisture and start to become golden. Don't stir them too often – allow them to get some colour from the pan. Add the bay leaves, cinnamon stick and red wine to the pan and turn up the heat. Bring to the boil and let it all bubble for a couple of minutes to reduce the wine a little. Add the bay leaves, cinnamon stick and red wine to the pan and turn up the heat. Bring to the boil and let it all bubble for a couple of minutes to reduce the wine a little. Add the passata and red wine vinegar and bring to the boil again, then cover the casserole with a lid. Transfer to the oven and cook for 35 minutes, removing the lid for the last 15 minutes, until the onions are soft and the sauce is rich and reduced. Add the passata and red wine vinegar and bring to the boil again, then cover the casserole with a lid. Transfer to the oven and cook for 35 minutes, removing the lid for the last 15 minutes, until the onions are soft and the sauce is rich and reduced. Meanwhile, to make the bulgur wheat pilafi, place a large saucepan on a medium-low heat and add the olive oil and sliced onions. Season them well with salt and black pepper and fry for 5 minutes. Meanwhile, to make the bulgur wheat pilafi, place a large saucepan on a medium-low heat and add the olive oil and sliced onions. Season them well with salt and black pepper and fry for 5 minutes. Break in the vermicelli noodles and turn up the heat. Let the pasta brown for a few minutes, then add the stock to the pan. Add the cinnamon stick and bring to the boil. Break in the vermicelli noodles and turn up the heat. Let the pasta brown for a few minutes, then add the stock to the pan. Add the cinnamon stick and bring to the boil. Stir in the bulgur wheat, season again with salt and pepper and, as soon as it’s bubbling, cover with a lid and reduce the heat. Cook for 8 minutes then remove from the heat. Stir in the bulgur wheat, season again with salt and pepper and, as soon as it’s bubbling, cover with a lid and reduce the heat. Cook for 8 minutes then remove from the heat. Remove the lid, cover with a tea towel, then place the lid on top again (make sure this isn’t near any open flames) – the tea towel will absorb any excess moisture to help make the pilafi fluffy. Leave to rest for 5 minutes, then use a fork to fluff it up. Remove the lid, cover with a tea towel, then place the lid on top again (make sure this isn’t near any open flames) – the tea towel will absorb any excess moisture to help make the pilafi fluffy. Leave to rest for 5 minutes, then use a fork to fluff it up. Serve the bulgur wheat pilafi alongside the stifado. Serve the bulgur wheat pilafi alongside the stifado.