Ottolenghi Test Kitchen: Shelf Love

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Ottolenghi Test Kitchen: Shelf Love

Ottolenghi Test Kitchen: Shelf Love

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Put the reserved 100g of beans into a food processor with the herbs, cumin, garlic, lemon juice, remaining three tablespoons of oil, one eight of a teaspoon of salt and a good grind of pepper. Blitz until smooth, then transfer to a large bowl. Make the topping: heat the oil in a small frying pan on a medium-high heat, add the sliced garlic and the pine nuts, and cook for 60–90 seconds or until lightly golden. Add the spices and a tiny pinch of salt, and remove from the heat immediately. Set aside. Towards the last 10 minutes of cooking, make the lemon-maple butter. Put the lemon juice and maple syrup into a small saucepan and bring to a simmer on a medium-high heat. Cook for about two minutes, then turn the heat down to low and, when no longer simmering, gradually add the butter cubes a little at time, whisking in each addition until incorporated. Don’t let the mixture boil at all – you should be left with an emulsified sauce. Remove from the heat. Next I tried za’atar salmon and tahini and since all three of these ingredients make a regular appearance on my weekly menu, I knew it was my sort of dish. The fish was cooked beautifully, perfectly timed, but whether you like the taste of the sauce will depend on your attitude towards tahini. I love it but, much as it pains me to say, I know not everyone does like the slightly bitter taste of this sesame paste. If you do, then give this recipe a try, it is a one-pot dish with spinach – or other greens if you prefer – cooked underneath the fish. I simply served it with a bowl of baby potatoes. From the New York Timesbestselling author and his superteam of chefs, this is Ottolenghi, unplugged:85+ irresistible recipes for relaxed, flexible home cookingthat will bring the love to every shelf in your pantry, fridge, and freezer.

This warming spiced rice is a definite show-stopper, the kind of meal you would make for a special occasion. We toyed over including this recipe in the book, laborious as it is, but rice deserves to be prized and treasured – taking centre stage at many a family table – so make this one as a weekend project, a feast of feasts, a real cause for celebration. Yes, it takes time, but it is oh so worth it. From the mega-bestselling author of The Lincoln Highway, A Gentleman in Moscow, and Rules of Civility, a richly detailed and sharply drawn collection of stories set in New York and Los Angeles Jazz up this veggie version with lemon, herbs and toasted seeds. Photograph: Louise Hagger/The Guardian The OTK team was founded by Yotam Ottolenghi and is headed by Noor Murad. Noor is the co-author of two Ottolenghi Test Kitchen books OTK: Shelf Love and OTK: Extra Good Things. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes.

Very Giant Giant Couscous Cake

With both grilling and roasting, there is a lot of heat involved. My top tip for you is not to make this on a boiling hot day, like I did, unless you enjoy sweltering over the stove. That minor gripe is the worst thing I can say about the whole experience though; the process was pretty simple and the end result irrefutably delicious. The blitzed, char-grilled vegetables were faintly reminiscent of romesco and made an unexpectedly creamy pasta sauce that felt hearty enough for autumn, yet light enough for an unseasonably hot day. The roasted aubergine added some nice texture, and the tahini dressing, with lemon juice and garlic, added some zing and set the whole thing off nicely. Needless to say, I will definitely make this one again. It’s the surest, fastest way to get all the juicy pulp and seeds – sans skin. All you need is a box grater and a wide bowl to catch the pulp and juice. You may also need a sieve if you want to drain the pulp of any juice. Place the grater upright in your bowl, gently push your ripe tomatoes against the coarser side of the grater and grate until you are left with just skin. Make sure to only go as far as you can – careful of your fingers! The riper the tomato, the easier it will be to grate. Discard the skin. No one -- except for myself -- seems to like Brussels sprouts in my house but when I serve the Brussels Sprout and Parmesan Salad w/ Lemon Dressing no one complains! This recipe has the home cook prepare the Brussels sprouts in two ways: raw and roasted. The raw sprouts get thinly shaved, while the others are roasted whole until well-browned. Then the Brussels sprouts are mixed with thinly sliced kale leaves, sliced red onion, basil leaves, and toasted hazelnuts. It's the dressing, made from lemon juice, garlic, mustard, and Parmesan cheese that really makes the salad (my mouth waters at the thought of it!). In a small bowl, whisk the tahini with two and a half tablespoons of water and a pinch of salt until smooth.

I LOVE the OTK channel on YouTube and they cook many of the dishes in the cookbook there - well worth the watch. This cookbook is heavily vegetarian but not 100% - there are maybe 10-15 meat-based recipes in here although they all give options on how to make them vegetarian. Some are pretty obvious like sub the meat for plant-based meat substitutes but some are less obvious.A friend gave me Ottolenghi Test Kitchen: Shelf Love for Christmas (2021). I've been thumbing through it for two months, reading through the lists of ingredients and contemplating how interesting they all seemed. This past week, I dug in and made two of the main course dishes. Both were delicious.

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