Yotam Ottolenghi
By Yotam Ottolenghi
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Eat, Drink + Think Yotam Ottolenghi’s Sweet Potato Shakshuka
Sweet Potato Shakshuka with Sriracha butter and pickled onions (V) Prep time: 20 minutes Cook time: 1 hour 20 minutes A far cry from a classic shakshuka, yes, but we’ve found that sweet potatoes provide just the right amount of moisture and heft to serve as a base for these eggs. Serve this vibrant dish…
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Eat, Drink + Think Confit garlic hummus with grilled mushrooms
Grilled Mushrooms 5 oz/140g brown button mushrooms, quartered 4¼ oz/120g shiitake mushrooms, roughly torn in half 1 garlic clove, crushed with the side of a knife ¼ cup/60ml olive oil1 lemon: finely shave the peel to get 3 strips, then juice to get 2 tbsp ¼ oz/5g thyme sprigs 1½ tsp maple syrup 1½ tsp…
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Recipes Yotam Ottolenghi’s Pistachio and Pine Nut-Crusted Halibut
This restaurant-quality main dish from Ottolenghi’s new cookbook, ‘NOPI’ is well worth the effort. Related “NOPI” Sumac Martini Serves 6 6 halibut fillets, skinless and boneless (1 pound 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves, and roots left on and sliced in half lengthwise (or 8 round…
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Recipes Ottolenghi’s Brussels Sprout Risotto
Photograph by Jonathan Lovekin © 2014 Serves 4 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped (1 1/3 cup) 2 large cloves garlic, crushed 2 tablespoons thyme leaves 2 lemons, rind shaved in long strips from one, finely grated zest from the other 1½ cups Arborio or another risotto rice…
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Eat, Drink + Think Recipe: Honey-Roasted Carrots with Tahini Yogurt
Photograph by Jonathan Lovekin © 2014 Serves 4 Scant 3 tablespoons honey 2 tablespoons olive oil 1 tablespoon coriander seeds, toasted and lightly crushed 1½ teaspoon cumin seeds, toasted and lightly crushed 3 thyme sprigs 12 large carrots, peeled and each cut crosswise into two 2½-inch batons (3 pounds) 1½ tablespoon cilantro leaves, coarsely chopped…
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Recipes Recipe: Ottolenghi’s Fig Salad With Radicchio and Hazelnuts
Photograph by Jonathan Lovekin © 2014 Serves 4 as a starter 2 small red onions (7 ounces) 3 tablespoons olive oil 1/3 cup hazelnuts, with skin 2 ounces radicchio leaves, roughly torn 1 1/3 cups basil leaves 1 1/3 cups watercress leaves 6 large ripe figs (10½ ounces) 1 tablespoon balsamic vinegar ¼ teaspoon ground…
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Eat, Drink + Think Yotam Ottolenghi’s Seeded Chicken Schnitzel
Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise Adapted from ‘Fried & True’ by Lee Schrager With Adeena Sussman For the parsley and caper mayonnaise 1 large egg yolk 1 tablespoon dijon mustard 3 garlic cloves, crushed 1 1/2 tablespoons lemon juice 3/4 cup sunflower oil 1/2 teaspoon sugar 2 cups loosely packed parsley leaves,…
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