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Recipes

  • Mutton, potato and lime curry

    Fresh curry leaves and black cardamom makes this curry sing. If you prefer lamb to mutton, reduce the cooking time by 1 hour. Serves four to six 1kg mutton meat, cut into 4cm pieces 60ml lime juice 2½ tsp curry powder ½ tsp smoky paprika 1 tsp caster sugar 3 garlic cloves, peeled and sliced thin Salt and black pepper 14 black cardamom pods, lightly broken 12 fresh curry leaves ½ red chilli, thinly sliced 10g ginger, peeled and finely chopped Sunflower oil, for frying 600g charlotte potatoes, peeled and cut into 2cm dice 3 red peppers, deseeded and cut into 2cm pieces 6 spring onions, cut on an angle into 2cm slices 100ml coconut milk (optional) Put the mutton in a large bowl with three tablespoons of lime juice, one and a half teaspoons of curry powder, the paprika, sugar, garlic, half a teaspoon of salt and some pepper. Mix, cover and marinate in the fridge for at least two hours. Place a large, heavy-based pan on high heat and brown the meat all over (if it catches, add a little oil). Reduce the heat to low, cover and leave the meat to simmer gently in its own juices for about three hours, until tender. Check occasionally that there is enough liquid in the pan: you will need to add water a few times, but make sure there is no more than 1cm of liquid. When the meat's been cooking for two hours (1 hour for lamb), add the cardamom, curry leaves, chilli and ginger. While the meat is cooking, pour sunflower oil into a large frying pan so it comes 0.5cm up the sides. Add the potatoes and fry for 10 minutes, stirring occasionally, until golden-brown. Transfer to kitchen towel. When the meat is done, remove from the pan with a slotted spoon, then skim as much fat as you can off the surface of the juices. Add the red peppers, remaining curry powder and a quarter-teaspoon of salt, and cook, stirring, on high heat for three minutes. Add the potato and spring onion, sauté for a minute, then return the meat to the pan. Add the remaining lime juice and the coconut milk, heat up and serve at once.
  • Beetroot and avocado salad

    The ingredients in this recipe marry together with the addition of sherry vinegar and chilli sauce. A healthy, hearty all-in-one meal. First published in the Guardian, Photographed by Colin Campbell for the Guardian Serves four to six 4 medium raw beetroots (around 350g in total) 1 small red onion, thinly sliced 3 tbsp sherry vinegar 4 tbsp olive oil, plus a little extra to finish ½ tsp caster sugar 1-3 tsp savoury chilli sauce or paste (Tabasco or Mexican Cholula hot sauce, for instance) 1 tsp salt Freshly ground black pepper 2 medium avocados, peeled and thinly sliced 10g coriander leaves 10g mint leaves 20g pea shoots (or, failing that, lamb's lettuce) 150g broad beans, blanched, refreshed and skinned (or frozen soya beans, quickly blanched and refreshed) Peel the beetroots and slice them very thinly, around 2-3mm thick – if you have one, use a mandolin. (If your beets are large, halve them after peeling, then cut into slices.) Put the beetroot in a pot with plenty of boiling water and simmer for three to five minutes, until semi-cooked; it should still be crunchy. Drain and put in a large bowl. Add the red onion, vinegar, oil, sugar, chilli sauce, salt and pepper to the beetroot bowl and toss everything together gently – your hands are the best tool for this. Leave to one side for 10-15 minutes, then taste and see if you want to add more sugar, salt or vinegar – it needs to be sharp and sweetish. When you're ready to serve, spread half the beetroot mixture on a large platter or in a shallow bowl. Top with half the avocado, coriander, mint, pea shoots and broad beans. Add the rest of the beetroot and arrange the remaining ingredients on top. Drizzle with a little oil and serve.
  • 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.
  • Grilled peaches, apricots and figs with scented yoghurt

    For this salad choose a selection of seasonal stone fruit. Grill the fruit that are relatively hard but leave the soft and juicy ones as they are. Try it with: Grecanico-Terre-di-Guimara-Caruso-&-Minini. Its soft aromatics and striking acidity compliment the salads fruitiness and creamy texture Serves four 4 peaches and/or nectarines, each pitted and cut into 6 wedges (500g net) 6 apricots, halved and pitted (200g net) 1 tbsp olive oil 3 large ripe figs, torn into 2 or 3 pieces (180g net) 2 tsp aniseed or fennel seeds, toasted and finely crushed 10g small basil leaves Scented yoghurt 150g full fat yoghurt 1½ tbsp good quality floral honey 1 tbsp geranium water or orange blossom water 1½ tsp lemon juice (optional) Put a large ridged griddle pan on high heat and leave until it is very hot. In a bowl mix the peaches, nectarines and apricots that you are grilling with the oil. Place them on the griddle pan and cook for 1-2 minutes on each side, or until they are charred and slightly softened. Remove and set aside to cool. Mix the yoghurt with the honey and geranium water or orange blossom water. Stir in the lemon juice, if using, and refrigerate until needed. Before serving, arrange the peaches and apricots on a large platter and dot the torn figs on top. Spoon the yoghurt sauce over the fruit, leaving parts of the fruit exposed. Sprinkle over the ground seeds and finally scatter with the fresh basil leaves. Serve at once.
  • Mackerel and green bean salad with harissa dressing

    Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Try it with: Pinot-Blanc-Stopham-Estate-11. Its sharpness and concentration will cut through the mackarel's oily texture and spicy dressing. Serves four 1 medium baguette, crusts removed, torn into 2cm chunks (110g net) 1 tsp ground turmeric, mixed with 2 tablespoons of water 230ml olive oil, plus extra to finish 6 mackerel fillets, cut widthways into 2cm slices (350g net) 1 gem lettuce, leaves torn into large pieces 1 small red onion, peeled and very thinly sliced (90g net) 3 Romano peppers, roasted, cooled, deseeded and cut into 2cm slices, or use commercial roasted peppers from a tin or a jar 50g dried black olives, pitted and torn in half 200g French beans, trimmed, blanched for 4 minutes, refreshed and drained well 50g harissa paste 3 tbsp lemon juice 1 tbsp parsley leaves, roughly chopped 4 semi-hard-boiled eggs, peeled and quartered Salt and black pepper Place the baguette pieces in a medium mixing bowl and toss with your hand as you slowly pour in the turmeric water, trying to get all the bread pieces lightly stained with turmeric. Set aside. Put 200 millilitres of the olive oil in a large sauté pan and put it on a medium heat. Fry the mackerel pieces in 2 batches, for 1-2 minutes, until they are slightly curled and cooked through. Lift out of the oil with a slotted spoon onto kitchen paper, lightly season with salt and black pepper and set aside. Next add the baguette pieces to the hot oil, frying them as you stir for 3-4 minutes, until crunchy and golden-brown. Remove from the oil with the slotted spoon and place next to the fish to cool down. Don’t discard the remaining oil. In a large mixing bowl put together the lettuce, red onion, peppers, olives and beans. Add the fish, croutons, 2 tablespoons of olive oil and a healthy grind of black pepper. Toss gently and then transfer into a large and shallow serving bowl. Whisk the harissa in a small bowl with 1 tablespoon of the cooking oil and the lemon juice. Spoon this over the salad, sprinkle over the parsley and finally dot with the egg. Finish the salad with a sprinkle of salt and pepper and another drizzle of olive oil.
  • Fettuccine with fresh seafood and a green harissa dressing

    Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley with coriander leaves and stems. Try it with: Nerello-Mascalese-Caruso-&-Minini-10. The silky and floral notes blend into the Fettuccine's fresh and spicy flavours Serves four to six 6 pale green pointy peppers, or 2 normal green peppers (210g gross) 500g dry fettuccine pasta About 3 tbsp olive oil 25g unsalted butter 1 red chilli, finely diced 4 garlic cloves, crushed 4 squid tubes, cut into ½cm rings (300g net) 500g mussels, beards removed 360g king prawns, peeled, de-veined but with the head and tail left on 4 tomatoes, quartered, seeds discarded and diced into 1cm pieces (180g net) 10g parsley, roughly chopped 4 to 6 lemon wedges Salt and black pepper Green harissa 2 green chilies, roughly chopped 65g parsley, roughly chopped 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground cardamom Zest of 1 lemon ¼ tsp caster sugar 150ml olive oil Place a heavy based griddle pan on high heat and allow to heat up well. Put the peppers in the pan and cook for about 12 minutes (16 minutes for the normal peppers), turning regularly until the skin is charred and blistering. Remove from the heat, place in a bowl and cover with cling film. Once cool enough to handle, peel the peppers, remove the seeds and cut into 1 centimetre dice. Set aside. Make the green harissa by placing all the ingredients in a food processor. Add ¼ teaspoon of salt and a generous grind of black pepper and work to a smooth, runny pesto consistency. Set aside. Cook the pasta in plenty of boiling salted water until al dente, about 9 minutes or as stated on the packet, minus a minute. If the pasta is ready before the seafood, drain, stir in a little olive oil and keep warm. In a large heavy based saucepan for which you have a lid, heat 2 tablespoons of the olive oil and the butter. Add the chilli and garlic and cook for 2 minutes, until the garlic is nicely caramelised. Pour 3 tablespoons of water into the pan to stop the cooking. Add the mussels, squid and prawns, cover with a lid and cook for 2-3 minutes or until the mussels have opened; discard any that have not. Stir through the peppers, tomatoes, 1 tablespoon of oil, 2 teaspoons of salt and 1 teaspoon of pepper. Warm through, mix in the pasta and transfer to a large serving dish. Drizzle over the harissa and its oil. Sprinkle the parsley over the top and serve with a wedge of lemon.
  • Grilled red mullet with lemon and celery salad

    The method below involves oven-grilling – simpler and more realistic in the British winter months – but you can easily choose to barbecue your fish instead, as I do in the programme. Red mullets available in the UK are normally larger than those I cooked in Tunisia, so I have adapted the recipe accordingly. If you manage to find small red mullets or choose to use sardines instead (which are also great!), allow 2-3 per portion and reduce the cooking time substantially. Try it with: Nagy-Somloi-Furmint-Tornai-Pinceszet-08. Its lemony edge and herbaceous character spices up this red mullet. Serves four 4 red mullets, gutted and descaled, each weighing about 340g after cleaning 12g in total of fresh bay leaves, rosemary and thyme 2 tsp cumin seeds, crushed in a mortar and pestle 2 tbsp olive oil Salt Lemon and celery salad 4 pale green pointy peppers, or 1 normal green pepper (140g gross) 3½ tbsp olive oil 1 lemon, peeled, de-seeded and cut into 1cm dice (35g net) 3 light and tender celery stalks, cut into 1cm dice (120g net) 10g tender celery leaves, finely chopped 15g parsley leaves, finely chopped 1 clove garlic, crushed 30g black wrinkly olives, pitted ½ tsp dried red chilli flakes 1 tsp sumac Pre-heat the oven to 200C. Start with the salad. Put the green peppers in an ovenproof tray, drizzle with ½ a tablespoon of the oil and smear all over, roast in the oven for 10 minutes or until the skin has blistered and the flesh is soft (or 30-40 minutes if using a normal pepper). Remove from the oven and place the peppers in a bowl covered with cling film. Once cool enough to handle, peel, cut into 1 centimeter dice and place in a large bowl. Add the remaining olive oil, the lemon, celery and leaves, parsley, garlic, olives, chilli flakes and ¼ teaspoon salt. Stir well and set aside. Score the red mullet 2-3 times on each side in parallel lines at a 45 degree angle to the fish. Slice the bay leaves into fine strips and stuff into the incisions, followed by each of the other herbs. Place the fish on a baking tray lined with greaseproof paper. In a small bowl mix together the cumin, olive oil and 1½ teaspoons of salt. Drizzle or brush this over the fish. Turn the grill onto high. Once hot, place the fish underneath and cook for about 6 minutes on each side. Check that the flesh is firm and cooked through, then remove from the oven. Serve the fish with the salad alongside it, sprinkling the salad with sumac as you serve.

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