Yotam Ottolenghi’s recipes for gentle and straightforward post-Christmas aid | Life and magnificence


Half the problem right now of 12 months is to plan what you’re going to eat on Christmas Day and to stay to it, so the very last thing you want from me is extra concepts about what to prepare dinner. Sure, yearly there are recipes that declare to be the final word and solely option to prepare dinner a carrot, potato or turkey, however the menu you devised means earlier than 2017’s avalanche of Christmas recommendation even began will in all chance nonetheless be extra scrumptious.

So, no festive recipes this week. Instead I provide meals to supply gentle and straightforward aid from the principle occasion. These are dishes chances are you’ll nicely be capable to put collectively largely from what you’ve already received within the cabinet or fridge; although fast to make, they’re assured sufficient to carry their very own towards the hen and all the remainder. Not solely that, however they’re nearly as good as gentle standalone meals as they’re as help acts for the Christmas leftovers: pair the little gem and anchovy mayonnaise salad with chilly roast turkey or rooster, for instance, and also you may simply want you’d put the 2 collectively for the principle occasion itself. And if that provides you another concept of what you might make on Monday, I’m (type of, however probably not) sorry. Happy Christmas!

Roast aubergine with curried yoghurt, caramelised onions and pomegranate

A breath of recent air for drained, jaded tastebuds. Serves 4, generously.

3 massive (or 4 common) aubergines
100ml groundnut oil
200g Greek-style yoghurt
2 tsp medium curry powder
¼ tsp floor turmeric
1 lime – finely grate the zest to get 1 tsp and juice to get 2 tsp
Salt and black pepper
1 onion, peeled and thinly sliced
30g flaked almonds
½ tsp cumin seeds, toasted and evenly crushed
½ tsp coriander seeds, toasted and evenly crushed
40g pomegranate seeds

Heat the oven to 220C/425F/gasoline mark 7. Use a vegetable peeler to shave strips of pores and skin off the aubergines from prime to backside, so that they find yourself with alternating stripes of darkish purple pores and skin and clear white flesh. Cut the aubergines widthways into 2cm-thick rounds and put in a big bowl. Add 70ml oil, 1/2 a teaspoon of salt and loads of pepper, then unfold out on a big oven tray lined with baking paper. Roast for 40-45 minutes, till darkish golden brown, then take away and go away to chill.

In a small bowl, combine the yoghurt with a teaspoon of curry powder, the turmeric, lime juice, a beneficiant pinch of salt and grind of pepper, then put it within the fridge till later.

Heat the remaining 2 tablespoons of oil in a big frying pan on a medium-high flame. Once scorching, fry the onion for eight minutes, stirring regularly, till mushy and darkish golden brown. Add the remaining teaspoon of curry powder, the almonds and a pinch of salt, and fry for 2 minutes, till the almonds are evenly browned.

To serve, lay the aubergine slices on a platter, overlapping them barely. Spoon the yoghurt sauce excessive, then scatter on the fried onion combine. Sprinkle over the cumin seeds, coriander seeds, pomegranate seeds and lime zest, and serve.

Gem lettuce with anchovy mayonnaise

This tackle the caesar salad was impressed by a meal I had earlier this 12 months at Olympia Provisions in Portland, Oregon. With some good crusty bread, it makes a beautiful gentle lunch in its personal proper, but it surely’s additionally fabulous alongside grilled tuna steak or leftover Christmas turkey. Serves 4 as a light-weight major course or six as a aspect dish.

6 anchovy fillets in oil, drained and finely chopped
4 massive eggs, plus 1 yolk additional
1 small garlic clove, peeled and crushed
¼ tsp dijon mustard
4 tsp lemon juice
75ml sunflower oil
450g little gem lettuce (ie, about 4 massive heads), trimmed and quartered
2½ tbsp olive oil
5g tarragon leaves
50g pitted Kalamata olives, torn in 1/2
¼ pink onion, peeled and really thinly sliced (30g web weight)

Put 1/2 the anchovies within the small bowl of a meals processor, add the egg yolk, garlic, mustard and 2 teaspoons of lemon juice, and blitz to a easy paste. With the motor nonetheless working, very slowly add the sunflower oil in a skinny stream, till the combination emulsifies and comes collectively right into a thick mayonnaise. Thin with a tablespoon or 2 of water and pulse till the mayonnaise is pourable. Stir within the remaining anchovies and put aside.

Half-fill a small saucepan with water and convey to a boil. Turn down the warmth to medium-high, gently decrease within the eggs, boil for six minutes, then drain. Put the eggs beneath chilly working water for a couple of minutes, to cease them cooking any extra, then peel.

In a big bowl, combine the lettuce quarters with the olive oil, the remaining 2 teaspoons of lemon juice, 1/2 the tarragon and a quarter-teaspoon of salt. Arrange the lettuce lower aspect up on a big plate, then spoon the mayo on prime. Sprinkle on first the remaining tarragon, then the olives and pink onion slices. Tear open the eggs, put them on prime of the lettuce, sprinkle with a pinch of salt and serve.

Rice, yoghurt and cheese fritters

If you’ve made extra rice than you want, as I so typically do, it is a smart way to make use of it up. That mentioned, these fritters are so good, they’re price making from scratch, too. If you accomplish that, you’ll want to start out by cooking 150g raw rice. Serve with a easy salad as a snack or first course. Makes 12 fritters, to serve 4 to 6.

400g cooked basmati rice, at room temperature
100g Greek-style yoghurt
2 eggs, evenly whisked
2 tbsp rice flour (corresponding to Doves, not the glutinous Asian selection)
80g mozzarella, roughly grated
60g gruyere, roughly grated
15g parsley leaves, roughly chopped
10g tarragon leaves, roughly chopped
1 lemon – zest finely grated, then lower into wedges to serve
Salt and black pepper
3 tbsp olive oil

Put the rice in a big bowl with the yoghurt, eggs, rice flour, cheeses, herbs, lemon zest, three-quarters of a teaspoon of salt and loads of pepper, then combine till you have got a thick, well-combined batter.

Heat a tablespoon of the oil in a big frying pan on a medium-high flame. Once scorching, add 4 65g dollops of the batter combination (ie, about 3 heaped tablespoons every), urgent the fritters down barely with a spatula till they’re about 8cm extensive and 2cm thick. Fry for 4 to 5 minutes in whole, fastidiously turning them midway, till golden brown and crisp on each side. Repeat with the remaining batter and serve scorching – you need the mozzarella to be stringy once you lower open the fritters – with a squeeze of lemon to complete.

Roast cabbage with tarragon and pecorino

Yotam Ottolenghi’s roast cabbage with tarragon and pecorino.

Yotam Ottolenghi’s roast cabbage with tarragon and pecorino: an excellent aspect to go along with rooster or pork. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

Serve this at room temperature, so the pecorino retains its texture and flavour. It’s beautiful as a aspect for roast rooster or sausages, or with a collection of cooked veg. Serves 4.

120ml olive oil
2 lemons – finely grate the zest, to get 2 tbsp, then juice, to get 2 tbsp
2 garlic cloves, peeled and crushed
Salt and black pepper
2 sweetheart cabbages (aka pointed cabbage), outer leaves discarded, then lower lengthways into eight wedges every
10g tarragon leaves, roughly chopped
30g pecorino shavings (use a vegetable peeler)

Heat the oven to 220C/425F/gasoline mark 7. In a small bowl, whisk the oil, lemon zest, garlic, a quarter-teaspoon of salt and grind of pepper, then switch 2 tablespoons to a 2nd bowl.

Put the cabbage wedges in a big bowl and season with an 8th of a teaspoon of salt. Pour the bigger portion of oil combination over the cabbage and toss to coat. Arrange the cabbage on 2 oven trays lined with baking paper, and roast for 20-25 minutes, till the perimeters are crisp and golden brown (swap the trays round midway by way of, so each get time close to the upper warmth on the prime of the oven). Transfer the cabbage to a platter, then go away to relaxation and funky for 5 to 10 minutes.

Mix the lemon juice into the remaining oil combination, then drizzle evenly over the cabbage wedges. Scatter the tarragon and pecorino on prime, end with grind of black pepper and serve.

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

Yotam Ottolenghi from theguardian.com

Leave a Reply