Yotam Ottolenghi’s three-course feast | Life and elegance

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All celebrations name for a feast, and that is no completely different: a punchy starter, an excellent prawn salad and a cheesecake with a twist

Find extra recipes and inspiration in our new meals journal, Feast – challenge 1 is in right now’s Guardian.

Grilled leeks and spring onions with whipped dolcelatte and pickled onions- just for starters.

Yotam Ottolenghi’s grilled leeks and spring onions with whipped dolcelatte and pickled onions: an intense first course. Photograph: Louise Hagger for the Guardian

The phrase “feast” means various things to completely different individuals, however there’s something unequivocally celebratory a couple of three-course meal that takes time to buy, put together and serve. It’s the intention that counts, and a correct sit-down meal is the easiest way I do know of manifesting excellent intentions. Here’s to new beginnings.

Grilled leeks and spring onions with dolcelatte and pickled onions (important image)

Prep 5 min
Cooking 25-30 min
Serves 4

This is an intense starter with candy, bitter and oniony tones. A slice of fine bread alongside is sort of obligatory. The 3 important components – the leeks and spring onions, the tacky cream and the pickled onions – can all be made a number of hours forward of time (the cream wants refrigerating, thoughts) and put collectively on the final minute.

½ crimson onion (about 60g), peeled and really finely sliced (use a mandoline when you’ve got 1)
1½ tbsp sherry vinegar
2 tsp caster sugar
½ tsp mustard seeds
½ tsp coriander seeds
⅛ tsp black peppercorns, roughly crushed
¼ tsp pink peppercorns
½ crimson chilli, deseeded and finely sliced
Salt and freshly floor black pepper
3 leeks, trimmed, minimize in half of lengthways after which into 6cm-long items (450g internet weight)
60ml olive oil
1 bunch spring onions, trimmed, minimize in half of lengthways after which into 6cm-long items (75g internet weight)
60g mascarpone
30g dolcelatte
1½ tbsp double cream
5g chives, minimize into 2cm lengths

Put the primary eight components in a small bowl with an 8th of a teaspoon of salt. Thoroughly therapeutic massage the onions within the combination, then depart to pickle for a minimum of an hour.

Heat the oven to 200C/400F/fuel mark 6. Lay the leeks minimize aspect up on a 25cm x 35cm oven tray and season with a quarter-teaspoon of salt and loads of black pepper. Drizzle over 2 and a half of tablespoons every of the oil and of chilly water, and roast for 15 minutes, till the leeks are starting to melt and blacken across the edges. Scatter the spring onions over the leeks, add a pinch of salt and half of a tablespoon of oil, and return to the oven for eight minutes. Turn the oven grill to its highest setting, then grill the greens for 4 minutes till they’re charred and tender, however not burned. Leave to chill.

In a small bowl, whisk the mascarpone, dolcelatte, cream, a pinch of salt and an excellent grind of pepper till mixed and easy.

Once the leeks and spring onions are cool, use a fish slice to slip them on to a serving platter (so retaining the leeks minimize aspect up). Drop dollops of the cheese-and-cream combination haphazardly everywhere in the greens.

Combine the chives with the remaining tablespoon of oil, then dribble everywhere in the high of the greens and cheese. Spoon on the pickled onions (together with their pickling liquid and aromatics), and serve at room temperature.

Giant prawns with grapefruit salad and fenugreek creme fraiche

Don’t be delay this wonderful salad for those who’ve by no means butterflied a prawn: you’ll quickly get the grasp of it and it’s a neat talent to have up your sleeve. Serve with steamed rice and possibly some stir-fried Asian greens.

The main event: giant prawns with grapefruit salad and fenugreek creme fraiche.

The important occasion: big prawns with grapefruit salad and fenugreek creme fraiche. Photograph: Louise Hagger for the Guardian

Prep 25-30 min
Cooking 3 min
Serves 4

12 big prawns, shell-on and patted dry (950g internet weight)
90ml vegetable oil, for frying
Salt

For the marinade
6 garlic cloves, peeled
1½ tbsp fenugreek seeds
1½ tsp cayenne pepper
1 tsp turmeric powder
1½ tsp caster sugar
1½ tbsp lime juice
4 tbsp vegetable oil
120g creme fraiche

For the salad
1 small ruby grapefruit (about 300g)
1 banana shallot, peeled and finely sliced (50g internet weight)
1 crimson chilli, deseeded and finely sliced
10g mint leaves
10g coriander leaves
1 tsp vegetable oil
2 limes – juice ½ of 1 lime, to get 1 tsp, and minimize the remaining into wedges, to serve

Using sturdy kitchen scissors, snip off and discard the legs from every prawn. Next, snip down the centre of the again of their shells, beginning just under the pinnacle and going proper all the way down to the tail. Next, minimize down the centre of the pinnacle, ranging from the bottom of the neck. Do not take away the shell.

Using a serrated knife, minimize by way of the road you’ve made with the scissors, splitting the flesh of the pinnacle and physique lengthways; don’t minimize right through to the underside: you need the prawns to remain intact. Remove and discard the central “vein” (the intestinal tract; it’s fit for human consumption, however the prawns look extra engaging with out it), then clear the pinnacle cavity with kitchen paper. Lay the prawns shell aspect up on a board and press down on every one with the flat of your hand, so it butterflies open. Turn over the prawns so that they’re now flesh aspect up, and put aside.

For the marinade, blitz all of the components, besides the creme fraiche, with a 3rd of a teaspoon of salt. Put 2 teaspoons of the marinade in a small bowl with the creme fraiche, stir collectively and put aside – you’ll use this whenever you serve. Season the flesh aspect of the prawns with a 3rd of a teaspoon of salt in complete, then smother the uncovered flesh with the remaining marinade. Leave to marinate for a minimum of an hour (or in a single day, if you wish to get forward; for those who achieve this, take the prawns out of the fridge an hour earlier than you prepare dinner them).

For the salad, peel the grapefruit and minimize away any white pith, then launch the person segments by slicing in between the white membrane. Cut every phase lengthways into 5mm-thin slices – it’s best to find yourself with about 80g of ready grapefruit items.

Gently toss the shallot, chilli and herbs with the oil, lime juice and a beneficiant pinch of salt, then toss within the grapefruit slices.

When you’re able to serve, put a big, nonstick frying pan for which you’ve gotten a lid on a medium-high warmth. Add a 3rd of the oil and, as soon as it’s very popular, lay in a 3rd of the prawns flesh aspect down. Cook for 90 seconds to 2 minutes, urgent them down with a spatula so that they don’t curl up, till crisp and golden brown, then flip over the prawns, cowl and prepare dinner for a minute extra.

Move the prawns to a plate and maintain heat, wipe clear the pan, then repeat with the remaining prawns.

Once all of the prawns are cooked, drizzle the pan oil from the ultimate batch over them, then organize on 4 particular person plates and serve with the salad, a spoonful of the creme fraiche combine and a wedge of lime.

Sweet and salty deconstructed cheesecake

The 3 elements can all be made upfront: maintain the cheesecake combine (which lasts for 3 days) and compote (which lasts for 5) within the fridge, and the crumble (which lasts for 3) in an hermetic container at room temperature.

To finish: sweet and salty deconstructed cheesecake

To end: candy and salty deconstructed cheesecake. Photograph: Louise Hagger for the Guardian

Prep 5 min
Cooking 30 min
Serves 4-6

100g feta
300g cream cheese
40g caster sugar
1 tsp finely grated lemon zest (ie, from 1 small lemon)
130ml double cream
2 tbsp olive oil, to serve

For the crumble
100g blanched hazelnuts, roughly chopped
30g unsalted butter, fridge-cold and minimize into 2cm cube
80g floor almonds
25g caster sugar
1 tbsp black sesame seeds (or white sesame seeds, for those who don’t have black)
⅛ tsp salt

For the compote
600g frozen pitted cherries, defrosted
90g caster sugar
4 star anise
4 strips finely shaved orange peel

Using a spatula, break down the feta in a bowl and whip till it’s as easy as attainable. Add the cream cheese, sugar and lemon zest, then whisk to mix. Pour within the cream, whisk gently till the combination has thickened sufficient to carry its form however continues to be gentle, then put within the fridge to set for a minimum of 2 hours, and ideally in a single day.

Heat the oven to 180C/350F/fuel mark 4. To make the crumble base, put the hazelnuts, butter, floor almonds and sugar in a big bowl, then rub within the butter utilizing your fingertips till the combination is the consistency of breadcrumbs. Stir within the sesame seeds and salt, unfold out on a baking tray and prepare dinner for 12 minutes, till golden brown.

For the compote, put the cherries, sugar, star anise and orange peel in a saucepan on a medium-high warmth. Bring to a boil, then decrease the warmth and simmer for 10-15 minutes, till the sauce thickens (it can thicken extra because it cools). Take off the warmth and depart to chill to room temperature. Once cooled, discard the star anise and orange peel.

To serve, spoon a big scoop of the cheesecake combine into particular person glass bowls or on to plates, then divide half of the crumble combine between all of the parts. Spoon the compote on high, scatter over the remaining crumble, drizzle with olive oil and serve.

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

Yotam Ottolenghi from theguardian.com

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