Yotam Ottolenghi’s avocado recipes | Life and elegance

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My uncle used to have an avocado tree in his backyard, and my hazy childhood recollections are of an ever-fruiting tree, stooped in the midst of the garden, with clusters of hefty fruit completely threatening to convey it down. The bunches lay so low that, at the same time as babies, we might attain them fairly simply. I’m not certain why we bothered, although: avocados don’t actually ripen on the tree, and the fruit was so bitter that any we tasted have been immediately spat out; the sides of my uncle’s backyard have been dotted with broken avocados, hidden from our dad and mom’ watchful eyes.

With age, although, got here a sure diploma of knowledge, and with it an understanding that the avocado is essentially the most marvellous factor, as long as you eat it when it’s prepared. I all the time have not less than a pair in my fruit bowl, ready patiently for that second when a delicate squeeze simply yields to my thumb’s strain. The attraction of a ripe avocado, for me, lies each in its splendidly grassy style and velvety texture, however maybe much more so in the truth that you don’t have to cook dinner avocado to rework it right into a healthful dish. It will be became a salsa, unfold, soup or dressing with hardly any hassle in any respect, so long as you get the timing proper.

Avocado butter on toast with tomato salsa

The butter must be very mushy, so it blends correctly with the avocado. Don’t soften it, although, as a result of that may trigger it to separate; as an alternative, go away it at room temperature for a couple of hours. Serves 2 generously, or 4 as a snack.

2-3 very ripe avocados, flesh scooped out (you want about 250g in complete)
80g unsalted butter, softened and lower into 2cm cubes
3 limes – finely grate the zest, then juice, to get 1½ tbsp of every
Salt and black pepper
10g tarragon leaves, finely chopped
10g dill, finely chopped
200g cherry tomatoes, lower into halves or quarters
2 tsp capers, rinsed and finely chopped
2 tbsp olive oil, plus additional to serve
4 slices sourdough bread
½ small garlic clove, peeled
¼ tsp cumin seeds, toasted and crushed

Put the avocado and butter within the small bowl of a meals processor with half of the lime zest, half of the lime juice and half of a teaspoon of salt (or use a stick blender). Blitz easy, scraping down the perimeters of the bowl if want be, then switch to a small bowl with two-thirds of the herbs. Fold in, then refrigerate for 10 minutes.

In a small bowl, combine the tomatoes, capers, remaining lime zest and juice, oil and a superb grind of pepper, and put aside till wanted.

Grill or toast the bread, then rub 1 facet of every piece with the lower facet of the half of garlic clove. Leave the toast to chill down a bit, then unfold every slice with the avocado butter and prime with salsa. Sprinkle on the cumin and remaining herbs, add a ultimate grind of pepper and a drizzle of oil, and serve.

Avocado soup with garlic oil

This refreshing summer time soup will preserve within the fridge for as much as a day. The garlic oil can be made forward of time, and can preserve for about 2 days in a sealed jar, so make additional for drizzling on toast, salads or noodles. Serves 4 as a primary course.

60ml olive oil
½ tsp cumin seeds, calmly crushed
½ tsp coriander seeds, calmly crushed
2 garlic cloves, peeled and finely chopped
Salt
180g frozen peas, defrosted
2 very ripe avocados, flesh scooped out
½ cucumber, peeled (about 160g web weight): 120g lower into tough chunks, the remainder finely diced
1 lemon, zested and juiced to get 1½ tsp zest and 1½ tbsp juice
1 small inexperienced chilli, deseeded and finely chopped
80g soured cream
1 tbsp chopped dill

Put 2 tablespoons of oil in a small saucepan with the cumin and coriander seeds, the garlic and a superb pinch of salt. Cook gently on a low warmth for eight minutes, stirring usually, till the garlic softens when mashed with the again of a spoon. Take care that the oil doesn’t get too sizzling or the garlic will burn (if it does begin to bubble, simply take off the warmth till it’s cooled down a bit).

Put the peas in a blender with the avocado, cucumber chunks, lemon zest, remaining 2 tablespoons of oil, three-quarters of a teaspoon of salt and 400ml chilly water. Blitz till very easy, then chill.

In a small bowl, combine the diced cucumber with the lemon juice, chilli and a pinch of salt.

Divide the chilled soup between 4 bowls, prime with a spoonful every of soured cream and salsa. Drizzle generously with garlic oil and scatter over the dill, and serve.

Gem lettuce with fridge-raid dressing

This dressing happened after I had a load of herbs within the fridge that wanted utilizing up. Don’t be too treasured in regards to the weight of particular person herbs: as long as the full web weight is about the identical, you’ll be high quality. It’s price making additional, as a result of it retains for a day within the fridge and is beautiful spooned over all types of issues, from rooster salad and tuna niçoise to roast root greens and tomato and feta salad. Serves 4 as a facet dish.

½ very ripe avocado, flesh scooped out (90g web weight)
3cm piece ginger, peeled and roughly chopped (20g web weight)
1 small garlic clove, peeled and crushed
2 lemons: finely grate the zest of 1 to get 1 tsp, then juice each to get 3 tbsp
1 inexperienced chilli, roughly chopped (deseeded when you don’t like a lot warmth)
1 tbsp tahini
85ml olive oil
Salt
10g basil leaves
10g tarragon leaves
10g dill
10g parsley
10g coriander
4 gem lettuces, trimmed and lower lengthways into eighths
2 tsp black sesame seeds, calmly toasted

Put the avocado, ginger, garlic, lemon zest and juice, chilli, tahini and 5 tablespoons of oil within the small bowl of a meals processor. Add a 3rd of a teaspoon of salt, blitz to a easy paste, then add the herbs. Blitz once more and, with the motor operating, slowly add 60ml water till easy.

Mix the lettuce with 2 teaspoons of oil and an 8th of a teaspoon of salt, then switch to a platter. Spoon over the dressing, scatter on the sesame seeds and serve directly.

Avocado with curried prawns and lime

Yotam Ottolenghi’s avocado with curried prawns and lime

Yotam Ottolenghi’s avocado with curried prawns and lime. Photography: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

Retro, sure, however no much less scrumptious for that. Serve with toasted sourdough to make a starter or a snack. Serves 4.

100ml groundnut oil
1 banana shallot, peeled and halved lengthways, then every half of lower lengthways into quarters
1 pink chilli, deseeded and thinly sliced
20 contemporary curry leaves
2 tsp coriander seeds
1 tsp black mustard seeds
2 limes, 1 finely shaved and juiced, the opposite lower into 4 wedges, to serve
Salt
300g sustainably sourced uncooked king prawns, peeled and deveined (cooked peeled prawns are a superbly acceptable shortcut)
20g mayonnaise
80g Greek-style yoghurt
1½ tsp delicate curry powder
1 tsp honey
2 ripe avocados, lower in half of lengthways and stoned

Heat 85ml of oil in a small saute pan on a medium-high warmth, then fry the shallot and chilli for 10 minutes, stirring often, till the shallot is golden and aromatic. Add the curry leaves, fry for 20 seconds, till crisp, then take off the warmth and stir within the coriander and black mustard seeds, lime pores and skin and a pinch of salt. Set apart for 20 minutes, to chill and infuse, then discard the lime pores and skin.

Put the remaining tablespoon of oil in a medium sauté pan on a excessive warmth, then fry the prawns and an 8th of a teaspoon of salt for a minute or 2, stirring, till the prawns are cooked via and aromatic. Transfer to a plate to chill.

Mix the mayonnaise, yoghurt, curry powder, honey, 2 teaspoons of lime juice and an 8th of a teaspoon of salt in a small bowl. Finely chop half of the prawns and stir into the sauce; toss the remaining prawns within the infused oil.

To serve, put an avocado half of on every of 4 small plates and sprinkle with a small pinch of salt. Spoon within the creamy sauce, then prime with the entire prawns, permitting some to fall off across the avocado. Drizzle every portion with a tablespoon of infused oil and sprinkle with the crisp aromatics. Serve with a lime wedge.

Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.

theguardian.com

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