Ottolenghi 1

Ottolenghi 1

  • 12 Recipes
Spiced Rice and Quinoa with Chickpeas and Currants

Spiced Rice and Quinoa with Chickpeas and Currants

 15 min. 1/2 cup red quinoa. 11/2 cups basmati rice. 1 tbsp. 11/2 tsp. 1 tin chickpeas, drained and rinsed. 1/2 cup sunflower oil. 1 onion, thinly sliced into rings. 11/2 tsp. 1 tbsp. Lightly adapted from Ottolenghi's Jerusalem (2012). 15 min. 1/2 cup red quinoa. 11/2 cups basmati rice. 1 tbsp olive oil. 11/2 tsp curry powder. 1 tin chickpeas, drained and rinsed. 1/2 cup sunflower oil. 1 onion, thinly sliced into rings. 11/2 tsp all purpose flour or gluten-free flour. 1 tbsp fresh cilanto, chopped

Yotam Ottolenghi’s meatballs with celeriac

Yotam Ottolenghi’s recipes always look interesting and I am always meaning to cook one of them. 1 medium onion, peeled and finely chopped. 120g breadcrumbs. 20g chopped flat-leaf parsley leaves, plus 1 tbsp extra, to garnish. 1 egg, beaten. 1 small celeriac, cut into 5cm x 1. tsp fennel seeds, lightly crushed. Remove the lid and leave to bubble away for 10 minutes more, until the sauce is quite thick. 1 medium onion, peeled and finely chopped. 120g breadcrumbs. 20g chopped flat-leaf parsley leaves, plus 1 tbsp extra, to garnish. 1 egg, beaten. 1 small celeriac, cut into 5cm x 1. tsp fennel seeds, lightly crushed
Mushroom Ragout

Mushroom Ragout

15 g dried porcini mushrooms. 2 1/2 cups water, divided. 1/2 cup white wine. 1 medium onion, sliced. 1 carrot, peeled and sliced. 1/2 cup sour cream. Add some fresh mushrooms, leaving them to cook for 1-2 minutes without stirring. Add remaining 1 3/4 cups water, thyme and salt and simmer for 20 minutes, creating a vegetable stock that has reduced to about half the liquid. Lightly adapted from Ottolenghi's Plenty (2010). 15 g dried porcini mushrooms. 2 1/2 cups water, divided. 1/2 cup white wine. 1 medium onion, sliced. 1 carrot, peeled and sliced. 1/2 cup sour cream
Red Pepper and Baked Egg Galettes from Jerusulem (the book)

Red Pepper and Baked Egg Galettes from Jerusulem (the book)

  Jerusalem is the combined effort of Yottam Ottolenghi and Sami Tamimi, a Jew and a Muslim brought up on opposite sides of the ancient city who filter its rich cuisine through the perspectives of their different backgrounds
Cooking the Book(s).

Cooking the Book(s).

From Jerusalem by Yotam Ottolenghi & Sami Tamimi. 1 tablespoon olive oil1 large onion, finely chopped6 cloves of garlic, sliced thinly10 oz/300g ground lamb2 teaspoon sumac plus extra to finish1 teaspoon ground cuminscant 1/2 cup/50g toasted unsalted pistachios7 tablespoons toasted pine nuts2 teaspoons harissa paste1 tablespoon finely chopped preserved lemon peel 11/3 cups/200g cherry tomatoes1/2cup/120 ml chicken stock4 large free-range eggs1/4 cup/5 g picked cilantro leaves, or 1 tbsp Zhoug (recipe in cookbook)salt and freshly ground black pepper. Yogurt Saucescant 1/2 cup / 100 g Greek yogurt11/2 tablespoons/ 25g tahini paste2 tablespoons freshly squeezed lemon juice1 tablespoon water (as needed). 1 tablespoon olive oil. 1 large onion. 10 oz. 1 teaspoon ground cumin. 1/2 cup. 1 tablespoon finely chopped preserved lemon. 11/3 cups. 1/2 cup. /120 ml chicken stock. 1/4 cup. 1 tbsp. 1/2 cup. / 100 g Gr. 11/2 tablespoons. 1 tablespoon water
Spicy Kung Pao Style Chinese Noodles and Tofu Stir Fry

Spicy Kung Pao Style Chinese Noodles and Tofu Stir Fry

I recently tried a Black pepper tofu recipe from the wonderful cookbook Plenty by Yotam Ottolenghi. 4 blocks of medium firm tofu (19oz box). 1 fistful spaghetti. 1/4 cup soy sauce. 1 -2 teaspoons Sriracha sauce. 1/4 cup water. 1 cup broccoli florets. 1 red bell pepper. 1 green bell pepper. 1 small red onion. 10 medium garlic cloves finely chopped. 4 blocks of medium firm tofu (19oz box). 1 fistful spaghetti. 1/4 cup soy sauce. 1 -2 teaspoons Sriracha sauce. 1/4 cup water. 1 cup broccoli florets. 1 red bell pepper. 1 green bell pepper. 1 small red onion. 10 medium garlic cloves finely chopped
Roasted Red Pepper Hummus #PepperParty (Giveaway Post!)

Roasted Red Pepper Hummus #PepperParty (Giveaway Post!)

Thanks to some fun tricks from Chefs Yotam Ottolenghi and Sami Tamimi.  The night before, put the 1/2 cup chickpeas in a large bowl and cover them with cold water at least twice their volume. Broil for 5-10 minutes until peppers are well charred. 1 lemon, juiced. 1 clove garlic, minced. Broil for 5-10 minutes until peppers are well charred. Win a Wusthof Classic 8” Chef’s Knife – $190 Value– from Divemex by filling out the Rafflecopter below. 1 lemon, juiced. 1 clove garlic, minced
Roasted Chicken with Clementines

Roasted Chicken with Clementines

Here's another tribute to the new cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. Roasted Chicken with Clementines   ~~~adapted from Jerusalem*serves 4 oven to 475F1/2 cup of arak (substitute Pernod or ouzo, I used Pernod)**1/2 cup olive oil1/4 cup freshly squeezed orange juice1/4 cup freshly squeezed lemon juice4 Tbsp grainy mustard4 Tbsp light brown sugar  Mix these 6 ingredients together in a bowl to make the sauce, and set aside. 2 medium fennel bulbs trimmed, halved lengthwise, and then cut each half into 4 wedges 1 large chicken, cut into eight pieces 4 clementines cut horizontally into 1/4" slices (leave the peel on)several fresh sprigs of thyme, leaves removed 2 1/2 tsp fennel seeds, lightly crushed  (I use a rolling pin)salt & freshly ground pepperflat leaf parsley to garnish In a very large baking dish or baking sheet arrange the chicken, skin side up, fennel and clementines.   Pour this over the chicken about 10 minutes before it is finished cooking.   The Kindle edition is just 18. 1/2 cup of. 1/2 cup olive oil. 1/4 cup freshly squeezed orange juice. 1/4 cup freshly squeezed lemon juice. 1 large chicken. 2 1/2 tsp fennel seeds