17th Sep, 2009
Roasted sweet potato with pecan & maple
From the Ottolenghi cookbook, here's one of our favourite recipes that unfortunately didn't get a picture.
Try it as a side dish at your Christmas table or as an original picnic salad.
28th Apr, 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.
25th Feb, 2009
Sweet and spicy beef and pork pie
Another recipe from our cookbook that didn't get a proper photograph.
This is not your usual meat pie. It is rich, sweet and spicy, and looks impressive yet rustic when served whole at the table. Take it on a picnic or serve warm with a salad of mixed bitter leaves.
2nd Dec, 2008
Couscous and mograbiah with oven-dried tomatoes
Richard Learoyd, the amazing talent that took the pictures in our cookbook, has given us all the images to keep. Here's one that didn't make it to the book, plus the recipe that did.
12th Oct, 2008
Iolanda's apple fritters
Sweet, sour and wonderfully comforting. Sami got this recipe from his friend Gianluca's mother.
17th Mar, 2008
Orange and pistachio marshmallows
Try making these for a posh bonfire. It isn’t that simple, though, as it requires boiling sugar to a certain point. You will need a sugar thermometer and a strong free-standing mixer. Note that we don’t roast the pistachios so that they keep their vibrant green colour.
14th Mar, 2008
Pear and cranberry upside-down cake
You don’t have to use pears here. Granny Smith apples, firm peaches and even bananas could work well. Whatever you choose will turn this into a delicious seasonal dessert when served with cream or ice-cream.
12th Mar, 2008
French beans with Dijon vinaigrette, capers and garden cress
In this recipe green beans are livened up by a bold vinaigrette. Serve with something meaty (if you like) and baby potatoes roasted with chilli and fresh oregano.
12th Mar, 2008
Mushrooms with cinnamon
This is a gutsy dish. You allow the mushrooms to burn slightly and then absorb lots of lemon juice to create sharp, contrasting flavours. You can serve the mushrooms on a plate of mezzes along side different roasted and marinated vegetables.
10th Mar, 2008
Wild rice salad
We make infinite kinds of rice salads at Ottolenghi, mixing different varieties of rice and many combinations of herbs and vegetables. The secret is getting in enough oil and juices so the rice isn’t dry at all.
7th Mar, 2008
Mejadarah
This is an Arab dish, common in Lebanon, Syria and Palestine. It is highly satisfying as its flavours are deep and comforting. Serve it with goat’s yoghurt or tomato and red onion salad and you have a wonderful vegetarian main course.
6th Mar, 2008
Sauté of chickpea, butternut squash and chard, served with mint yoghurt
If you forget soaking the chickpeas over night use tinned chickpeas. Instead of chard, spinach will work.
6th Mar, 2008
Roast chicken with chilli and basil
Choose a good quality free-range chicken and keep it in the marinade for as long as you can.
5th Mar, 2008
Shallot, potato and goat cheese tatin
If you choose to serve this as a starter at a dinner party, alongside a fresh herb salad, you are guaranteed to impress your partner. It looks more complicated to make than it actually is and it is spectacularly delicious.
