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Monthly Archives: December 2012

  • Christmas opening times 2012

    Kensington is closing on Saturday, December 22nd at 18:00 and will open again on Monday, January 7th, 2013 at 08:00. Notting Hill & Motcomb Christmas Monday 24th 08.00 – 16.00 Tuesday 25th closed Wednesday 26th closed Thursday 27th 09.00 – 20:00 Friday 28th 08:00 – 20:00 Saturday 29th as usual Sunday 30th as usual New Year Monday December 31st 08.00 – 16.00 Tuesday January 1st 2013 closed Wednesday January 2nd 09:00 – 20:00 Thursday January 3rd 08:00 – 20:00 Islington Christmas Monday 24th 08.00 – 16.00 Tuesday 25th closed Wednesday 26th closed Thursday 27th 09.00 – 22.30 Friday 28th 08:00 – 22.30 Saturday 29th as usual Sunday 30th as usual New Year Monday December 31st 08.00 – 16.00 Tuesday January 1st 2013 closed Wednesday January 2nd 09.00 – 22:30 Thursday January 3rd 08:00 – 22:30 NOPI Christmas Monday 24th 08:00 – 16:00 Tuesday 25th closed Wednesday 26th closed Thursday 27th 10:00 – 22:30 Friday 28th 08:00 – 22:30 Saturday 29th as usual Sunday 30th as usual New Year Monday December 31st 08:00 – 02:00 Tuesday January 1st 2013 closed Wednesday January 2nd dinner only 5.30pm Thursday January 3rd 08:00 – 22:30
  • How to make your Christmas sparkle

    Christmas time is fine wine time and there's nothing quite as festive as a row of elegant long glasses filled with bubbles. It’s time, however, to move on from the often-acidic and underwhelming Champagne offered by many supermarkets and expand our horizons to find something new. Not sure how to distinguish one sparkling wine from another? Let me help you select the right bubbles to see in – and see you through – 2013: Sparkling English wine: only a few years ago, most of our local fizz was quietly patronised by those ‘in the know’.. How fast things have changed! Nowadays, oozing with confidence, accolades pilling up and comparisons to Champagne being made, English sparkling wines are going from strength to strength. Set aside your preconceptions and see out this Jubilee year by filling your glasses with some local pride, bubbles and joy. . . Prosecco: the lighter, softer and less formal option, this is the perfect way to kick off the evening. Light and casual, however, can also mean delicate and delicious. Try to look for the small, independent producers found in specialized wine shops or in our online shop. Coste Piane Prosecco is one of our favourites. Made in the traditional methode Champenoise, this offers a richness and complexity usually associated with Champagne but for a Prosecco price. Cava: not all Cavas are born equal and a lot of the cava we know gives the drink an unfairly bad name. There are, however, a few artisanal producers who still make the real thing: rich and elegant sparkling wines which age gracefully. A far cry from your supermarket Cava, Josep and Antoni Mata Casanovas from Cava Recaredo produce one of our absolute favourites, Brut Nature Gran Reserva. Using organic and natural fertilisers only, with no use of irrigation, their Cava is a real gem: gentle and very sophisticated. More than five years old it is rich and complex in style and will surprise all the Cava sceptics out there.
  • Nopi, Dec 12th, 2012

    New Years Eve menu
    Dinner Menu - 31 December 2012

    £75 per person

    amuse bouche / dishes to share / dessert/ truffle

    Burrata, clementine, coriander seeds

    Roasted aubergine, black garlic, chilli, broad beans, basil

    Butternut squash, tomato ginger jam, lime yoghurt

    French beans, sugar snaps, peas, shiitake mushroom, shallots, miso dressing

    Chargrilled broccolini, skordalia, chilli oil

    Courgette and manouri fritters, cardamom yoghurt

    Valdeón cheesecake, pickled beetroot, hazelnut, thyme honey

    Sea bream, fresh coconut, mint, peanuts

    Poached sea bass, tomato essence

    Seared scallops, apple salad, chilli jam

    Steamed Norwegian halibut, vine leaf, trottolino peppers

    Twice-cooked baby chicken, lemon myrtle salt, chilli sauce

    Roast sirloin, baby fennel, truffle vinaigrette, Belper Knolle

    Slow cooked pig cheek, celeriac, barberry salad

    Five spice lamb sweetbreads, carrot purée, horseradish cream

    Mincemeat strudel, rum ice cream

    Coffee pecan financiers, maple cream

    Caramel and roasted peanut ice cream, chocolate sauce

    Pear poached in white wine and cardamom

    Blackcurrant sorbet, cassis liqueur

  • Nopi, Dec 12th, 2012

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    12/12: Happy New Year? Almost. But we are ready for it. There’s an exciting menu with all sorts: old classics like the slow cooked pig cheeks or new French beans, with shiitake mushroom and miso dressing.

  • Fig and goat’s cheese tart with lemon icing

    This freeform tart can be served with coffee or tea in the afternoon or made into a fully-fledged dessert by warming it up and serving with ice cream or clotted cream. The yeasted pastry can comfortably be replaced with a commercial all-butter puff pastry sheet of similar dimensions. Serves six 150g light goat’s cheese, skin removed 85g icing sugar ½ tsp grated orange zest 1 tbsp chopped thyme leaves, plus picked leaves for garnish 2 eggs, beaten 100g ground almonds 600g ripe figs, halved 1 tbsp caster sugar 1½ tbsp lemon juice Yeasted pastry 265g plain flour, plus extra for dusting 50g caster sugar 1 tsp fast-action yeast Grated zest of ½ a lemon 2 medium eggs, beaten 60ml water 1/8th tsp salt 75g unsalted butter, at room temperature, cut into 2cm cubes Sunflower oil for greasing First make the pastry. Place the flour, sugar, yeast and zest in a mixer bowl and use the dough hook attachment to stir everything together on low speed for a minute. Add the eggs and water and work for a few seconds on low speed, then increasing to medium and kneading for 3 minutes until the dough comes together. Next, add the salt and start adding the butter, a few cubes at a time, until it all melts into the dough. Continue kneading for about 10 minutes on medium speed until the dough is completely smooth, elastic and shiny. You will need to scrape down the sides of the bowl a few times during the kneading process and throw a small amount of flour on the sides of the bowl so that all dough leaves the sides. Place the dough in a large bowl brushed with sunflower oil, cover with cling film and leave in the fridge for at least half a day, preferably overnight. It will increase in volume but only by 20%-30%. Preheat the oven to 170ºC. Make a goat’s cheese cream by whisking together the cheese, 10g of the icing sugar, the orange zest, thyme and 1½ of the 2 beaten eggs, until smooth. Stir through the almonds and mix until you get a smooth, thick consistency. Set aside. Lightly flour a clean work surface and roll the pastry into a 5mm thick square, about 28 x 28 centimetres. Trim the edges so you have an even square. Roll the pastry around a rolling pin to transfer it onto a parchment-lined baking sheet. Spread over the goat’s cheese mix, leaving a border of about 1½ centimetres. Brush the remaining egg over the border. Stand the figs on top, slightly overlapping, as they will shrink when cooking. Sprinkle the caster sugar over the figs, cover the tart with foil and set aside to prove in a warm place for 20 minutes. Remove the foil and place the tart in the oven. Bake for about 30 minutes, until the figs are caramelised and the base of the pastry is golden brown. While the tart is baking, make a thin icing by whisking together the remaining icing sugar with the lemon juice. You want a thick yet spreadable icing; add a bit of juice or icing sugar to achieve this. Remove the tart from the oven and use a spoon to drizzle the icing over the figs. Sprinkle with some picked thyme leaves and eat warm or at room temperature.
  • Beef shakshuka with smoked aubergine

    This not-so-traditional shakshuka is a whole meal in one frying pan and its mighty popular. All you need is some good, airy bread that can soak up the sauce and you are equipped to feed any group of fussy eaters. Try it with: Gran-Cerdo-Gonzalo-Gonzalo-10. Juicy young and fleshy. This vibrant little natural wine is dangerously drinkable and makes the perfect partner for this style of shakshuka. Serves four 4 aubergines (1.1kg gross) 1 tbsp olive oil, plus extra for drizzling 1 large onion, finely chopped (200g net) 6 garlic cloves, roughly chopped (20g net) ½ tsp flaked chilli ½ tsp ground cinnamon ½ tsp ground cumin 2 tsp tomato paste 300g minced beef 2 medium tomatoes, chopped (100g net) 2 tsp finely chopped preserved lemon (15g) 4 eggs ¾ tsp sumac 1 tbsp chopped parsley Salt and black pepper Tahini sauce 40g tahini paste 2 tbsp lemon juice 1 garlic clove, crushed Pierce the aubergines with a sharp knife in a few places and place each directly over a naked flame on your stovetop. Cook on medium heat for 20 minutes, turning occasionally with metal tongs until the outside is totally burnt and the aubergine starts to collapse on itself. Alternatively, place the pierced aubergines on a tin foil lined tray under a hot grill in the oven for an hour, turning every 20 minutes. Remove from tray and place in a colander. Cut a single slit in each aubergine, from top to bottom and allow the juices to strain. Once cool enough to handle, scoop out all the flesh, avoiding all black skin, and set aside. You should have about 370g aubergine flesh. Prepare the tahini sauce by simply whisking together all the ingredients with ¼ teaspoon of salt and 1 tablespoon of water. It needs to be thick and rich, but you may need to add a splash of water if it is stiff. Next heat up the olive oil in a medium, heavy-based frying pan. Add the onion, garlic, chilli, cinnamon and cumin and sauté on a medium–high heat for 6 minutes to soften and colour a bit. Add the minced beef, 1 teaspoon of salt and some black pepper and brown well, 5–6 minutes, stirring, on high heat. Mix in the tomatoes, preserved lemon and aubergine flesh and cook for a further 5 minutes. Add up to 90ml of water if the sauce is becoming very thick. Make 4 small wells in the mix and break an egg into each. Cook the eggs on low heat for about 10 minutes, until the egg whites are cooked but the yolks are still runny. Covering the pan with a lid will hasten the process but make the yolks look a bit cloudy. Remove from the heat and dot with dollops of tahini sauce, sprinkle with sumac and finish with the parsley and a drizzle of olive oil. Serve at once.
  • Tomato and pomegranate salad with garlic dressing

    A successful pairing of fresh tomatoes and pomegranate seeds is something I have only come across recently, when visiting turkey. This salad is so crunchy and sweet you can eat it with a spoon, and never stop. Try it with: Mano-a-Mano-Domaine-du-Matin-Calme -10. Soft fruity and silky. Medium bodied, good fruit and spice and fresh acidity all work well with the sweet-ish flavours and garlic dressing. Serves four 200g red cherry tomatoes, cut into ½cm dice 200g yellow cherry tomatoes, cut into ½cm dice 200g tiger (or plum) tomatoes, cut into ½cm dice 4 medium vine tomatoes, cut into ½cm dice (500g net) 1 red pepper, cut into ½ cm dice (120g net) 1 small red onion, finely diced (120g net) 2 cloves garlic, crushed ½ tsp ground allspice 2 tsp white wine vinegar 1½ tbsp pomegranate molasses 60ml olive oil, plus a little extra to drizzle at the end 1 pomegranate, seeds removed (170g of seeds) 1 tbsp picked small oregano leaves, to garnish Salt and black pepper In a large bowl, mix together the tomatoes, red pepper and onion and set aside. In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix. Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.
  • Herb and ginger fish cakes with beetroot relish

    The ginger and copious amount of herbs and spices make these fish cakes sing and dance and jump in the air. They really are overflowing with flavour so all you need is a squeeze of lemon juice. However, the beet and horseradish sauce will add sweetness and heat that will complement these really well. Try it with: Verdicchio-Dei-Castelli-Di-Jesi-Gino-Fattoria-San-Lorenzo-10. Mineral, pure and elegant it has enough spice to compliment the ginger and just the right amount of freshness to work with the fish Serves four, 3 fish cakes per person 4 fillets of firm white fish, skinless and boneless (720g) 30g dill, chopped 20g mint leaves, chopped 10g tarragon, chopped 15g ginger, peeled and finely grated Grated zest of 1 lemon 3 small garlic cloves, crushed 1 tsp ground cumin ½ tsp ground turmeric 2 eggs 30g breadcrumbs 8 mild, long green peppers (280g net) 2 tsp sunflower oil Salt and black pepper Beetroot relish 300g cooked beetroot, finely grated 50g soured cream ¼ tsp ground cumin 1 tbsp white wine vinegar ¾ tsp caster sugar 25g freshly grated horseradish 2 tbsp olive oil Start with the relish. Place the beetroot in a colander for half an hour, to allow some of the juice to drain or gently squeeze out some of the liquid with your hands (you probably want to protect them with gloves!). Transfer to a bowl and add all the remaining ingredients along with ½ a teaspoon of salt and some black pepper. Mix well, taste to adjust the seasoning and set aside. Preheat the oven to 200ºC. Cut the fish into tiny dice – 1-2mm. Place in a bowl and add the fresh herbs, ginger, lemon zest, garlic, ground spices, eggs, breadcrumbs, 1½ teaspoon of salt and some black pepper. Mix well and then form into round patties weighing about 55 grams each. Place a heavy ovenproof iron or chargrill pan on a high heat. When red hot, put the peppers inside and grill for 15 minutes, turning once, until the skin is nicely charred and blistered. Remove from the pan and set aside. Wipe the pan clean and add the 2 teaspoons of oil. Sear the fish cakes for 4 minutes, turning once, then transfer the pan to the oven for 8 minutes, until the fish cakes are cooked through. Place 3 fish cakes on each plate along with 2 peppers. Spoon the beetroot relish alongside and serve at once.

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