Ottolenghi Test Kitchen: Shelf Love

Product Information

I LOVE the OTK channel on YouTube and they cook many of the dishes in the cookbook there - well worth the watch. This cookbook is heavily vegetarian but not 100% - there are maybe 10-15 meat-based recipes in here although they all give options on how to make them vegetarian. Some are pretty obvious like sub the meat for plant-based meat substitutes but some are less obvious.

Drizzle one-third of the lemon-maple butter over the pudding and serve warm with the extra maple butter and creme fraiche alongside. Transfer the mac’n’cheese to a large platter with a lip or a shallow bowl, dot all over with the pesto, and top with the crispy onions. Add the spring onions and the parsley and two tablespoons of oil to the reserved mushroom mixture. Stir to combine. Spoon it over the rice.This magnificent pudding was made with the purpose of showcasing winter lemons, their bitter flesh a great way to cut through an otherwise decadent eating experience. In a happy accident, this was tested alongside a separate dish that included a maple-butter sauce. A squeeze of lemon and a generous amount of maple butter was spooned over the pudding because, well, why not? And it suddenly dawned on us that lemon‑maple butter had been the missing component all along. Lesson learned: sometimes that which is very, very wrong can turn out to be really quite right. Be sure to remove the butter for the pudding from the fridge well in advance – it needs to be super softened at room temperature before making the base. Put the cauliflower on a large, parchment-lined baking tray and toss with the curry powder, half the oil, 1⁄2 teaspoon of salt and a good grind of pepper. Roast for about 20 minutes, until cooked through and lightly coloured. Set aside, and turn the oven temperature down to 170°C fan. Mesure, Susie (13 September 2014). "Yotam Ottolenghi Interview," The Independent. Retrieved on 19 October 2017.

The focus of the book is cooking with what you have around, similar to Donna Hay's Off The Shelf: Cooking From the Pantry. In contrast to Donna Hay, who rarely exceeds five to seven ingredients in a recipe, the Ottolenghi team indulges in fairly long lists of ingredients. Fortunately, the cooking techniques are straightforward. For the two recipes I tried out, the steps were not challenging, based mostly on timing. I chose to saute the onion and garlic for one dish rather than adding them raw, and skipped the instruction to puree them. The techniques were mainly how fine to chop, what to mix together, and when to add ingredients to the roasting pan. I tried again with Simple. It seemed to be so much more in line with my way of cooking, but with the trademark Ottolenghi flavour profiles. And yet…

One-pan Crispy Chicken and Spaghetti

Ottolenghi, Yotam (7 March 2017). "The Bright Magic of Citrus in the Baking Pan". The New York Times . Retrieved 19 October 2017. Yotam Ottolenghi was born to Jewish parents in Jerusalem and raised in Ramat Denya, Jerusalem, the son of Michael Ottolenghi, a chemistry professor at Hebrew University, and Ruth Ottolenghi, a high school principal. [2] He is of Italian Jewish and German Jewish descent, and often spent his childhood summers in Italy. [3] He has an older sister, Tirza Florentin. His younger brother, Yiftach, was killed by friendly fire in 1992 during his military service. [4] Ottolenghi is an Italian name, an Italianised form of Ettlingen, a town in Baden-Württemberg from which Jews were expelled in the 15th and 16th centuries; many settled in Northern Italy. [5] You can tell a lot about a person from what they keep stashed on ice. This is what we always have to hand.

Sift the flour, baking powder and salt into the bowl of a stand mixer with the whisk attachment in place, and mix on medium speed to combine. Add the softened butter, eggs, egg yolk, vanilla seeds, brown sugar, milk and the remaining three tablespoons of maple syrup, and mix on medium speed for two minutes until combined. It will look as if it’s split a little, with some smaller cubes of butter, but that’s OK. In 2006, Ottolenghi began writing a weekly column for The Guardian titled "The New Vegetarian," though he himself is not a vegetarian and has sometimes noted where a vegetable-centric recipe would pair well with a particular cut of meat. Influenced by the straightforward, culturally-grounded food writing of Nigella Lawson and Claudia Roden, [15] Ottolenghi's recipes rarely fit within traditional dietary or cultural categories. [16] He explained that his mission is to "celebrat[e] vegetables or pulses without making them taste like meat, or as complements to meat, but to be what they are. It does no favour to vegetarians, making vegetables second best." [4] Inamine, Elyse (17 October 2017). "Yotam Ottolenghi Melds Food and Art at the Met". Food & Wine. Archived from the original on 20 October 2017 . Retrieved 19 October 2017. Ottolenghi, Yotam (19 November 2015). "The best cookbooks of all time," Penguin.co.uk. Retrieved on 19 October 2017.

Kale Pesto Strata with Gruyère and Mustard

What I thought: I love a rosti so this was a natural choice for me. The rosti was delicious, but it was the ‘extras’ that made it even more special. A fun centrepiece to pop down at brunch, and very simple. I’ve got lots of the seedy sprinkle left over to spruce up more meals in the future.

It’s the surest, fastest way to get all the juicy pulp and seeds – sans skin. All you need is a box grater and a wide bowl to catch the pulp and juice. You may also need a sieve if you want to drain the pulp of any juice. Place the grater upright in your bowl, gently push your ripe tomatoes against the coarser side of the grater and grate until you are left with just skin. Make sure to only go as far as you can – careful of your fingers! The riper the tomato, the easier it will be to grate. Discard the skin.

Berbere Spiced Chicken, Carrots and Chickpeas

This dish was born out of some leftover tomato pasta sauce, as well as a few aubergines that really needed using up. Scoop this up with warm pitta and eat it alongside other meze, or with soft-boiled eggs for a hearty breakfast. Ottolenghi has hosted three television specials: Jerusalem on a Plate ( BBC4, 2011); Ottolenghi's Mediterranean Feast ( More4, 2012); and Ottolenghi's Mediterranean Island Feast (More4, 2013). He served as a guest judge on the ninth (2017), eleventh (2019) and thirteenth (2021) seasons of the cooking game show Masterchef Australia. He had declined numerous guest-judge offers in the past and agreed to appear on Masterchef Australia "because it's quite humane and positive....It's about the personal development of the contestants more than the competition." [19] Published works [ edit ] p 179 Curried cauliflower cheese filo pie--yummy, had a partial collapse. Delicious but SOOO much cheese. Put the potatoes into a medium saucepan for which you have a lid, and pour over enough water to cover by about 4cm. Season with two teaspoons of salt and bring to a simmer on a medium-high heat. Turn the heat to medium, cover and cook for 25 minutes, or until the potatoes are easily pierced with a fork. Drain and, when cool enough to handle, peel and discard the skins, and roughly crush the flesh in a large bowl to give you a lumpy mash. Ottolenghi was conscripted into the Israel Defence Forces in 1989, serving three years in IDF intelligence headquarters. He then studied at the Adi Lautman Interdisciplinary Programme for Outstanding Students of Tel Aviv University, where in 1997, he completed a combined bachelor's and master's degree in comparative literature; his thesis being on the philosophy of the photographic image. [6] While working on his thesis, Ottolenghi served as a night copy editor for Haaretz. [7] In 1997, Ottolenghi and his then partner Noam Bar moved to Amsterdam, where he edited the Hebrew section of the Dutch-Jewish weekly NIW. He later relocated to London to study French pastry cooking at Le Cordon Bleu.