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Make a splash: Yotam Ottolenghi's fish supper recipes. Believe it or not, I'm as much a fan of a supper short cut as the next person.

Make a splash: Yotam Ottolenghi's fish supper recipes

I often round off long days at work with a trip to the Japan Centre in London, to pick up a tray or three of sushi to eat at home. That said, there is still a case to be made for simple, homemade suppers that take no longer to cook than that sushi detour or the time it takes to warm up many ready meals. Grilled courgette and fennel with saffron crumbs recipe, plus yoghurt-marinated lamb cutlets. Grilled courgette and fennel with saffron crumbs (v) The fried saffron crumbs in this started off life as soup croutons before I realised how good they'd look over grilled vegetables or as a salad topping.

Grilled courgette and fennel with saffron crumbs recipe, plus yoghurt-marinated lamb cutlets

The point, in both cases, is to add colour and a luxurious crunch to an otherwise simple looking dish. I tend always to make more than I need, and omit the garlic – they'll keep in an airtight jar for a week or so. Serves four. 80ml boiling water¼ tsp saffron strands 60g (net weight) ciabatta, crust removedSunflower oil, for frying2 cloves garlic, peeled and thinly sliced2 medium courgettes, cut lengthways into 0.5cm slices (300g net weight) 2 medium fennel bulbs, cut lengthways into 0.5cm slices (200g net weight)50ml olive oil1½ tbsp lemon juice 2 tbsp chopped dillSalt and black pepper Heat the oven to 150C/300F/gas mark 2. Pour enough sunflower oil into a medium pan so it comes 1cm up the sides. Put a ridged griddle pan on high heat and leave for a few minutes. Grown-up fish fingers with caraway dipping sauce recipe, plus chilled almond and ginger soup. Grown-up fish fingers with caraway dipping sauce The sauce is a bit unusual – I usually think red, spicy and sweet for fried fish – but it does a great job here with the rich crust.

Grown-up fish fingers with caraway dipping sauce recipe, plus chilled almond and ginger soup

There will be some left over, but it keeps in the fridge for a few days – use as a dip. Serves four. 800g skinless and boneless cod loin (or other white fish)50g plain flourSalt and black pepper65g panko breadcrumbs1½ tsp ground turmeric⅓ tsp cayenne pepper5½ tbsp white sesame seeds2½ tbsp black sesame seeds (if you can't get any, use extra white)25g linseeds55g sunflower seeds, chopped2 tbsp coriander seeds, roughly crushed2 eggs, lightly whisked100ml sunflower oil. Summer salad recipes by Yotam Ottolenghi.

Smoked mackerel and pickled walnut salad This substantial salad makes great use of pickled walnuts, an undervalued British ingredient that I find very handy for all manner of dressings and salsas.

Summer salad recipes by Yotam Ottolenghi

Ferment to be: Yotam Ottolenghi's kashk recipes. One of my current favourite ingredients is really more a group of products that goes under all manner of names.

Ferment to be: Yotam Ottolenghi's kashk recipes

Kashk, kishk, jameed or tarhana (to list just a few of the options) is, essentially, made from fermented yoghurt, milk or whey, and is common in Iranian, Turkish, Balkan and Arab cuisines. Its popularity derives from a depth of umami flavour similar to that you might find in a mature cheese such as parmesan. Yotam Ottolenghi & Sami Tamimi's Basic Hummus.

Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.

Yotam Ottolenghi & Sami Tamimi's Basic Hummus

Today: Perfectly smooth DIY hummus in a fraction of the time -- thanks to a simple, brilliant trick. You will go to picnics and barbecues this summer, and there will be that person who brings the laziest contribution this side of a bag of Doritos: the store-bought tub of hummus. Maybe a sack of wet baby carrots to go with. And you won't judge them, because you're nice. Tubbed hummus has become that friendly convenience food that everyone accepts -- it's the new, improved French onion dip. Aubergine with herbs recipe. Yotam Ottolenghi's semolina recipes: crisp couscous and saffron cakes, plus sweet root vegetable stew with semolina dumplings. My grandmother's semolina gnocchi – round dumplings sprinkled with parmesan and grilled until puffy, golden-brown and just a little crisp – is the only dish deserving of the title "The best thing I've ever eaten".

Yotam Ottolenghi's semolina recipes: crisp couscous and saffron cakes, plus sweet root vegetable stew with semolina dumplings

Apart from Nonna's magic touch, what makes them so great is the semolina. Its glutinous yet slightly gritty nature, the way it carries flavours and fat, its lightness… all contribute to making gnocchi that are super-soothing and delicious. I am, however, well aware that semolina brings to mind very different memories depending on where you are from.

Yotam Ottolenghi's vegetarian mezze recipes. We all, at some point, want to do things differently – break the rules a little, throw off our parents' habits – so what better a target for the home cook than the dreary old three-course meal?

Yotam Ottolenghi's vegetarian mezze recipes

Isn't it much more thrilling to eat like a Spaniard or a Lebanese? This sense of nonconformity is definitely part of the attraction of small plates right now, but it also has something to do with the way we eat out these days. Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. Thanksgiving From Jerusalem. Jonathan LovekinRoasted Cauliflower, Hazelnut and Pomegranate Seed Salad View the interactive gallery featuring this year’s Vegetarian Thanksgiving recipes Jonathan LovekinSami Tamimi and Yotam Ottolenghi If you are looking to add some international flair to your Thanksgiving table, Jerusalem is a good place to start.

Thanksgiving From Jerusalem

Yotam Ottolenghi recipes: straccetti with red mullet, harissa and black olives. Straccetti with red mullet, harissa and black olives It's well worth making your own harissa, but there are some very good commercial varieties.

Yotam Ottolenghi recipes: straccetti with red mullet, harissa and black olives

My favourite at the moment is Belazu's rose harissa,. Wochenmarkt: Blumenkohl, lange unterschätzt. In Yotam Ottolenghis neuem Kochbuch "Jerusalem" erfährt man alles über die Küche Israels. Und wie man aus einem langweiligen Gemüse wie Blumenkohl ein aufregendes Gericht macht. Speichern Drucken Twitter Facebook. Yotam Ottolenghi's buckwheat recipes. Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables.

(When I say most, I obviously exclude all those millions of Russians, Poles, Ukrainians and other eastern Europeans who can hardly let a meal go by without a bowl of the stuff featuring somewhere.) The new vegetarian. Chermoula aubergine with bulgar and yoghurt recipe. Served separately, both the aubergine and the bulgar salad from this dish are delicious with the accompanying Greek yoghurt, but all three together are a match made in food heaven. Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. Serves four as a main course. 2 garlic cloves, peeled and crushed2 tsp ground cumin2 tsp ground coriander1 tsp chilli flakes1 tsp sweet paprika2 tbsp finely chopped preserved lemon skin140ml olive oil, plus extra to finishSalt2 medium aubergines150g fine bulgar50g sultanas10g fresh coriander, chopped, plus extra to finish10g fresh mint, chopped50g green olives, halved30g flaked almonds, toasted3 spring onions, chopped1½ tbsp lemon juice120g Greek yoghurt Preheat the oven to 180C/350F/gas mark 4.

Yotam Ottolenghi recipes: pilav and klimmy mandoreh. There is a history behind so many dishes, a reason for their being, that we rarely consider these days. The new vegetarian: Yotam Ottolenghi prepares lentils with grilled aubergines. I am willing to bet this will turn into one of your favourites. Serve warm or at room temperature - and taste before serving, because lentils tend to "swallow" flavours. Serves four. 2 medium auberginesSalt and black pepper2 tbsp top-quality red-wine vinegar200g small dark lentils, such as puy or castelluccio, washed and drained3 small carrots, peeled2 celery sticks1 bay leaf3 thyme sprigs½ white onion3½ tbsp olive oil12 cherry tomatoes, halved1/3 tsp brown sugar1 tbsp each roughly chopped parsley, coriander and dill2 tbsp crème fraîche (or yogurt)

Recipes with verjuice and caraway. A few weeks ago, I made a point here about the excitement inherent in seeking out new ingredients to bring a sense of occasion to our everyday cooking routine. This isn't about stepping out of your comfort zone or challenging your abilities; it's about making use of all the fantastic produce that's out there just waiting to be put to good use. Aubergine with herbs recipe. Yotam Ottolenghi: Aubergine tricolore. Aubergine tricolore. Yotam Ottolenghi recipes: saffron and chilli lamb skewers, plus walnut and halva cake. 'Why do you insist on using all these odd ingredients that no one has ever heard of? Can't you cook with normal stuff that we can get in any supermarket? " These accusations have been thrown at me since I began writing for the Guardian six years ago. Cauliflower, grape and cheddar salad recipe, plus buckwheat and chicken pot with apple and thyme.

Thanksgiving From Jerusalem.