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Ottolenghi

  • Charcuterie

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    We’re really pleased to be championing some seriously good and locally-produced cured meat. No longer reliant on what the continent can offer, the Picco family – who have been making salami in Italy for the past 80 years – have now set up in North London. Picco Finnichiona is a full-bodied salami flavoured with fennel seeds, wild fennel pollen, rosemary, fresh garlic and red wine. Best sliced thick and eaten straight with bread this is weekend-lunch-with-a-glass-of-wine-heaven-on-a-plate. Try Frappato and Nerello Mascalese, Caruso & Minini, a light, spicy and elegant Sicilian red. Made from two local Sicilian grapes, Frappato and Nerello Mascalese, this wine brings elegance and style back to Sicily. The spices and juicy fruit notes will work well the salami's fennel, rosemary and fresh garlic flavours. Punchier still is the Picco sale pepe: flavoured with Tellicherry black pepper, Jamaican pepper and mulled wine this is a salami best sliced thin and eaten by serious meat lovers. Try it with Carema Classico, Produttori del Carema: perfumed, elegant and mineral. Made in northern Italy, from Nebbiolo grapes planted in high altitude at the foothills of Monte Bianco, the Carema Classico is like a Barolo made out of silk and pure joy to Italian wine lovers. Also exciting on the local artisan movement front is the cold-smoked Dorset mutton sourced by ‘The British Charcuterie Boys’ at Cannon and Cannon. Cured with port and juniper, this ethically-produced, sustainable and first-class charcuterie comes highly recommended. The fresh fruit and soft spices in Gran Cerdo, Gonzalo Gonzalo '10 will work well with the juniper notes and the soft smoky flavours of the cured Dorset mouton. Made from younger Tempranillo vines, this vibrant and juicy little natural wine is packed with crushed cherries, strawberries and offers phenomenal value.
  • Freekeh

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    "Palestinians, like many others in the region, used to harvest some of their wheat while the grains were still green and not completely dry. These were then set on fire in order to burn the chaff and straw. The village women would then get together in large groups to beat the wheat and collect the green grains.

    The result of this process is freekeh, or green wheat, a highly popular cereal with a hint of smokiness. It imparts a brilliant aroma when added to soups or stews but can also be cooked like rice or bulgar.
    Today, freekeh is produced and sold commercially, whole or broken; when broken, it looks like bulgar wheat but is green. We use it for making pilaffs, in salads and for serving with lamb or chicken. (see poached chicken with sweet spiced freekeh, page 182). It’s earthy flavour and slightly coarse texture go particularly well with sweet spices."

    (Jerusalem cookbook, p. 148.)

    In our online store you will find two types of freekeh: whole and broken. Both types can be used in any recipe that calls for freekeh, and it can also substitute rice or bulgur. The broken freekeh is often used in soups, pilafs and stuffing vegetables. Whole freekeh is appropriate for stews and salads.

    See recipe here.

  • Honey

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    Bee-puns notwithstanding, we are buzzing with excitement about the honeys we have discovered and are now selling. Produced locally by The London Honey Company, necessity was indeed the mother of invention for Steve Benbow. Keen to keep bees in London, Steve’s living on the 6th floor of an ex-council block near Tower Bridge, without a garden, didn’t put him off. With the only viable space available to him being the tower block’s flat roof, accessed via a fire escape, Steve climbed up and located his first hive behind the lift shaft. It worked like a very sweet dream. The bees started producing incredible honey and the start of a thriving urban business was born. The London Honey Company now produces an extensive range of honey from hives around the capital and the UK, moving the hives around to gather the best varieties of nectar. We are offering something for all palates. If, like Yotam, you like your honey deep, strong and rich, the heather honey is the one to join your morning toast or yogurt but if a lighter and milder honey is preferred then the Salisbury plain should be your choice. For the best of all worlds – a range of flavours and honey in its purest state, cut straight from the hive – choose our honeycomb pack-of-three. When is the last time you ate honey straight from the hive? It’s un-bee-lievably good. As well as upping the ante at breakfast, this makes for a stunning addition to the cheese and nut board and a very lovely gift to take when having supper with friends instead of – or as well as! – a bottle of wine.
  • FRESHLY BAKED = EATEN QUICKLY!

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    All our sweet products are freshly made in our bakery next door to where your hampers are packed and webstore shopping bags are filled. Our cakes and biscuits are, as you’d expect, delightfully preservative free. The very nature of ‘preservative free’ goodies means, of course, that you can rely on us to provide you with the freshest cookies and biscuits possible. Your side of the deal is simply to eat them as quickly as you’d devour your own freshly baked goods! Do keep this ‘freshly baked, preservative-free’ shelf life in mind when ordering: with a shelf life of 8 and 10 days respectively, our cookies and biscuits are to be opened, shared and devoured within days of their arrival. The shelf life of each product can be found alongside the list of ingredients on our website.
  • Hampers

    Bringing together a few of the webstore’s finest products, our stunning hampers make for a hugely original and desirable ready-to-go gift. Whether visiting friends for the weekend, seeking the perfect birthday present for a foodie friend or simply surprising a loved one with a just-because-I-love-you treat, we have a range of hampers to suit all occasions:

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    For the picnic season ahead (and for the less weather dependent stay-at-home-picnic-style-meals in the meantime!) our deli hamper is full-to-bursting with classic Ottolenghi goodies. Nutty nibbles – have you tried our new spicy nuts, now with garam masala and rosemary and a hint of cayenne? – are perfectly paired with a tipple of our favourite red; these sit alongside melt-in-the-mouth cured meats and creamy cheese, along with our flat-bread, lavosh, and chilli and coriander chutney to seal the deal. It’s a meal in itself, a ready-made feast, a picnic so perfect that, really, sitting at our kitchen tables with the windows battened down, polishing everything off with the last drop of wine, questions of whether spring will ever really arrive will melt down the stream of insignificance.

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    Just when you thought Easter season sugar-level limits had been reached, we’re here to tell you that the party just got sweeter. Our sweet hamper is pure smile-inducing delight. From our coffee-time nirvana chocolate and hazelnut brownies and coconut fudge sticks to the family favourite yo-yo and Anzac cookies, this is the closest you’ll come to being able to box up the Ottolenghi window display and take it home with you. The white chocolate & dried raspberry brittle, along with the salt and caramel version, are both stunning to the eye and dangerously moreish to nibble and our little raspberry lollipops are heaven-on-a-stick whether you are six and going home from a party or sixty six and in need of a smile.

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    The perfect hamper for all occasions, foodie friends and family or just a lovely gift to your very own pantry shelves, our basic ingredients hamper brings together some of the second-to-none products we are most proud to stock. Whether you are drizzling the extra virgin olive oil on a simple salad, sprinkling the pure salt crystals or za’atar over vegetables, spooning a tablespoon of the finest red wine vinegar into a dressing or throwing a pinch of Aleppo chilli flakes over Sunday morning’s scrambled eggs, this box of delights will energise, elevate and refine all of your day-to-day cooking to something seriously special.

    Whatever the occasion, our hampers are here to answer the ‘can we really just take another bottle of wine’ question once and for all. These are boxes of delights which we know you will love.

  • Moon Valley

    We at Ottolenghi are proud to work with Moon Valley Enterprises, a young British company that sources beautiful and hard to find foods from across the Levant, with a particular focus on helping Palestinian farmers in the West Bank. We work very closely with them and thanks to our relationship have been able to source terrific products such as maftoul, freekeh and grape molasses. They are continuously searching and expanding their offerings and their staff in the West Bank have access to the best and most interesting foods that the region has to offer. While they are a commercial business, Moon Valley has a strong social conscience, in line with our own. They are striving to upgrade agricultural standards and help develop the region, to bring prosperity to the farmers. They are helping the local growers and producers to develop successful, sustainable agricultural businesses in a region that is strangled economically. All of their products are made from the finest quality authentic local raw materials. They source only from producers who adhere to ethical trading practices and who meet very high quality standards. Their food is stunning, unique and delicious and it's great to support such an important venture. Read more about Moon Valley here.
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  • Wine against mafia

    For the foodies amongst us, Sicily is a food haven. Thanks to its warm, Mediterranean climate some of the world's best tomatoes, artichokes, olives, citrus fruits, apricots and aubergines are grown here. The island's surrounding coastlines are abundant and famous for their local tuna, sea bream, sea bass, cuttlefish, swordfish and sardines. Being Italy's third largest wine producer, Sicilian wines are also some of world's favourites. For most local farmers, however, these fertile lands carry a dark history. During the many decades of the Cosa Nostra rule, the Mafia bosses took control over a lot of Sicily's best and most fertile plots of lands. For many years, locals have been reluctant to to put their feet on what was considered ‘sacred territory’.

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  • A few weeks in Boston, at the beginning of the year.

    There were enough exciting food shops, restaurants, bakeries, cafes, pop-ups, street kitchens, trucks and diners to make us wonder quite why we’d bought return tickets home. Experimental, exciting, foodie heaven! Every day presented us with another marvel-in-the-mouthful: pastries to get up early and queue for, tempura lemon skin with salt cod croquettes to remember forever, scotch eggs to defy all sense of just-how-good-can-a-scotch-really-be (answer: VERY), magical kale salad with poached egg and garlic crumbs. A few highlights, below, from an incredibly happy, snowy, blessed, fun and fruitful American adventure. . .

    Sofra, One Belmont Street, Cambridge MA, 021338 t. 617.661.3161
    Ana Sortun is a gem, her cookery book, SPICE, is a treasure and her bakery, Sofra, is the biggest box of delights of them all. Trusting that flavour can come primarily from the artful use of spices and herbs (rather than the fat others often rely on through cream and butter), Ana’s Middle Eastern-inspired cakes and pastries are delicate, delicious and very special. A breakfast here of olive oil granola with orange labne and local honey, semolina pancakes with seasonal jam and a cheeky tahini donut to round off the belly. An inspiration to all of us who think we know how to shake things up at the breakfast table.

    Flour bakery and cafe, 190 Mass. Avenue, Cambridge MA, 02139 t. 617.225.2525
    ‘Make life sweeter. . . eat dessert first!’ is the bakery’s motto and so said both of us as we walked into what felt like the inner santum of Willy Wonka’s Chocolate factory. Move along Mister Wonka as we crown Joanne Chang, chef and owner of FLOUR, the queen of all sweet treats. Homemade oreos and pop-tarts, donuts sparkling with sugar, cookies the size of your hand, chocolate-stuffed croissants, sticky buns, lemon cake, chocolate chip and coconut macaroons, this place was a seriously dangerous discovery.

    The Butcher Shop, 552 Tremont Street, Boston Mass. 02118 t. 617.423.4800
    A tribute to the old world European boucheries, inspired by chef Barbara Lynch’s travels around France and Italy, far too many hours can be whittled away in this this neighbourhood wine bar and full service butchers shop. With homemade sausages on display, along with slabs of foie gras and exquisite marbled cuts of local beef, this is not one for the strictly vegetarian. I lost a fair few brownie points tweeting out my foie gras-induced delight but, between you, me and the fattened duck, I’d order it all over again and struggle hard not to proclaim. I don’t spread it on my morning toast but, honestly, once in a while?!: divine. . . For a more politically correct menu choice, my beet salad with blue cheese, almonds and citrus vinaigrette was also worth quacking loudly about.

    The Gallows, 1395 Washington Street, Boston, MA 02118 t. 617.425.0200
    This is a restaurant which knows how to have fun, be confident, surprise, entertain, delight and wow. Gin cured salmon, Guiness fish and chips, scrambled eggs with fries, gravy, cheese curds and bacon, the menu is as loud and decadent as the restaurant’s atmosphere is vibrant. Karl’s absolute-dish-of-the-trip was his gallows’ scotch egg: soft cooked egg wrapped in crispy pork sausage.

    Belly Bar, One Kendall Square, Cambridge MA 02139 t. 617.494.0968
    Good wine, strong cheese and cured meats: apparently simple ingredients executed to perfection in a very chilled environment. Following the rules of the classic wine bar – small sharing plates of food to accompany your tipple of choice – the comforting formula is shaken up with some real surprises and delights from the homemade charcuterie which arrives on a weathered wooden chopping board. I can’t remember eating better Jamon Iberico and the veal terrine with hints of anise was also very special.

    Toro, 1704 Washington Street Boston MA t. 617.536.4300
    I adore tapas and I’m addicted to croquettes so thought I’d arrived in heaven here with Toro’s tempura meyer lemon skin with salt cod croquettes. We could have sat there all day, ordering plate after plate. . .

    Neptune, 63 Salem Street, Boston MA 02113 t. 617.742.3474
    For the freshest local seafood and an impeccable raw bar, Neptune is where it’s at. It’s a tiny joint so the atmosphere is always lively. First class oysters, lobster sandwiches or our favourite dish – the buttermilk ‘johnny cake’ with honey butter, smoked trout tartare and Californian sturgeon caviar all find their perfect companion in an equally focussed and impeccable wine list. These guys know what they are doing and are doing it very well.

    Mei Mei
    If I could have brought one Boston kitchen back to London it would be this on-the-move food truck. Run by the Li siblings – Andy, Margaret and Irene – they serve up a constantly-changing menu of what they describe as ‘locally sourced Chinese-American food made with love’. With confident riffs on Chinese staples and in-your-face flavour combinations – pork liver paté cone topped with mustard whipped cream, pickle brine sprinkles and a pickled cranberry – this is some of the most creatively delicious food being served in Boston at the moment. My ‘magical kale salad’ with poached egg, feta and garlic did indeed have something magical about it. Street food shouldn’t taste quite this good. . .

     

  • Nopi, Mar 18th, 2013

    On busy evening services, it’s become something of a dedicated habit of mine to stop & observe Donata at work for a few seconds- a kind of express meditation. The muted speed of her knife, her effortless cool, spot-on balance of flavours and textures are inspiring, calming and downright fun to watch. At the risk of gushing, she injects such delicate precision into her work. Be sure to stay hello to her next time you’re in.

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