5th Feb, 2013
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.
31st Jan, 2013
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
3rd Dec, 2012
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.
3rd Dec, 2012
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.
3rd Dec, 2012
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.
3rd Dec, 2012
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.
26th Nov, 2012
Chicken meatballs with preserved lemon and harissa relish
The relish will make more than needed but it is completely delicious and will last in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. 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: Garda-Groppello-San-Biagio-Selva-Capuzza-11. Its soft
fruit, vibrant and fleshy notes balance the meatballs' dominant
flavours.
26th Nov, 2012
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.
26th Nov, 2012
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
26th Nov, 2012
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.
26th Nov, 2012
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
19th Nov, 2012
Lahmacun – Turkish pizza with spicy minced beef and salad topping
My version on this classic, seen throughout the Middle East, is salty and sour and pretty rich. It’s quick to make and easily turns into both adults’ and children’s food of choice.
19th Nov, 2012
Braised artichokes with freekeh grains and herbs
This artichoke concoction – very green and very fresh – makes springtime seem well worth waiting for, even from the thick of a gloomy and wintery distance. I you can’t get freekeh use bulgar wheat but cook it for only 5 minutes, before draining and refreshing.
19th Nov, 2012
Turkish style vegetables with yoghurt and green chilli oil
Ok, the vegetables are fried here, which isn’t everyone’s idea of a light, salady supper, but trust me, this will taste as fresh and refreshing as can be. And if you make sure the oil is hot enough, the veg don’t necessarily soak so much oil. When served with bread, it makes a whole, substantial meal.
19th Nov, 2012
Baked seafood with tomatoes and Turkish cheese
This casserole is a serious eruption of flavours, the cheese and raki giving it a proper Turkish bent. You can prepare it in advance and, just before serving, dip the seafood in the sauce and pop in the oven. Serve with bread to mop up all the juices.
19th Nov, 2012
Cinnamon rice pudding with cherry compote and pistachios
Make this dessert any time of the year using cooked or fresh fruit. Roasted plums would work, as will poached pears, caramelised apples or fresh macerated strawberries. If you can’t get the two cherry varieties one is absolutely fine. It is better to infuse the milk and cream a day in advance and keep in the fridge.
12th Nov, 2012
Grilled sea bass with herb and raisin salsa and chermoula marinade
You will go back to this salsa over and over again; it has just the right balance of sharp and sweet and works well with most fish. The chermoula marinade will also work well with aubergines and even chicken. Try it with Verdicchio dei Castelli di Jesi Gino. Made from a selection of old Verdicchio clones from ancient vineyards, the wine's intensity and purity will cut through the spicy chermoula flavours.
12th Nov, 2012
Sweet pastry cigars with almond and cinnamon filling
Delicious served with Moroccan mint tea. Instead of saffron, you can finish them with grated lemon zest. They are also good without any kind of icing or garnish, just dipped in a creamy yoghurt sauce made by whisking together Greek yoghurt, double cream, vanilla and a bit of icing sugar. Makes 16 cigars.
12th Nov, 2012
Couscous with grilled cherry tomatoes and fresh herbs
Ottolenghi meets Morocco – this couscous salad is a perfect fusion of the remarkable Berber food culture and Ottolenghi-style salad platter. Serve it alongside the Barbecued leg of lamb or on its own with some Greek yoghurt, stirred with some olive oil.
Try it with this surprising Rioja - Pharos Bodega Classica. Crisp, creamy and complex, the freshness will compliment the couscous' lively flavours while its complexity makes it the perfect food wine.
12th Nov, 2012
Barbecued leg of lamb with almonds and orange blossom
This looks fantastic when served on a large platter over a bed of fresh parsley – leaves and stalks. You can sear the meat, grill the peppers and make the sauce (without the herbs) – all in advance, then finish the meat and add the herbs to the sauce at the very last minute. Try it with Rosso Piceno Bacchus. Authentic, ripe and spicy, the wine's soft fruit notes and touch of oak spice make it the perfect partner for this fragrant lamb dish.
18th Sep, 2012
Warm Vietnamese beef salad
A meal of a salad, with tons of Asian flavours, created by Helen Goh and published in the Guardian in 2011.
14th Aug, 2011
Ottolenghi recipes
Hundreds of recipes by Yotam Ottolenghi are now available in both our cookbooks (Plenty and Ottolenghi), and there is a constant stream of fresh ones available in the Guardian website (you can scroll back years to find an untold treasure!) and many other publications. Happy cooking!
28th Jul, 2010
Kisir
This is one of the most delicious, yet simple, recipes in Plenty, with a picture by Jonathan Lovekin that didn't make it to print.
7th Apr, 2010
Carrot cake
One of our fans lost her recipe for our carrot cake. So here it is again. Note, it is the same recipes as in the Ottolenghi Cookbook
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.
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.
