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From Yotam

Monthly Archives: April 2009

  • Crushed new potatoes with horseradish and sorrel

    Another gem from the Ottolenghi cookbook that didn't get a picture in the final version. Would be great made with Jersey royals; they are now in season! The recipe is on page 63. Somewhere between a mash and potato-mayonnaise salad, this dish is satisfying both warm and ambient. Adjust the seasoning and the amount of horseradish to suit your sensitivity (re-check once it has cooled down). Sorrel is not always available. Instead use rocket, or actually any soft herb, and a bit of lemon juice. Horseradish sauce or wasabi paste (beware, it’s strong) make good alternatives to fresh horseradish. Again, taste and judge how much you need. Serves 6 1kg new potatoes 300g Greek yoghurt 100ml olive oil, plus some for drizzling 2 garlic cloves, crushed 25g fresh horseradish root, grated 4 tbsp roughly chopped sorrel leaves 25g garden cress (or another small sprouting leaf) 2 spring onions, sliced Coarse sea salt and black pepper 1. Wash the potatoes well but don’t peel. Put them in a pan with plenty of salted water, bring to the boil and leave to simmer for 25-30 minutes or until tender. Drain well, transfer to a large mixing bowl and, while they are still hot, crush them well with a fork or a potato masher. Make sure most of the hard lumps are crushed. 2. In another bowl, mix together the yoghurt, olive oil, garlic, horseradish and salt and pepper to taste. Pour this dressing over the hot potatoes, add the sorrel and mix well. Taste and adjust the seasoning. 3. Just before serving, garnish with the cress, spring onions and a drizzle of oil.
  • Sami on film

    Watch Sami make our sweet and spicy beef and pork pie for channel4 online.
  • Food awards etc.

    Have a look at the recent visit of Chicago based ABC journalist Steve Dolinsky at Ottolenghi Upper st and other London attractions, including the world's best 50 restaurants awards.
  • Love of food

    I am normally good with criticism. I actually like it. I welcome any comment about Ottolenghi’s food, my style, the level of execution, clarity of recipes… the more the merrier. There is only one kind of comment that really gets to me, and it is part of a growing trend that I find both annoying and silly; these are comments about the health attributes of certain dishes. I particularly refer to a letter to the Guardian’s weekend magazine by a reader from Cardiff complaining about the amount of fat that went into a broccoli pie recipe I published a couple of weeks earlier. This reader, as many others self-appointed guards of the nation’s welfare, don’t trust that people are smart enough to make the right decisions about their diet. He can’t imagine that someone would be responsible enough to have a small slice of the rich pie, along with a green salad, to create a perfectly healthy and delicious lunch. I actually suspect that delicious doesn’t come into the equation at all here, that this type of criticism comes from people that don’t really like food. I wish all this energy would instead go to the enjoyment of great food, whatever it may be.

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