Yotam Ottolenghi’s tray bake recipes | Life and elegance


I’ve been making plenty of tray bakes just lately. I’m not certain I just like the time period – 1970s comfort meals springs to thoughts – however I really like what it stands for: the concept that, after doing the prep, you may sit down with a cuppa or a glass of wine and chill out for an hour or 2 whereas your meal roughly cooks itself. And, in contrast to a stew, which presents the prepare dinner an analogous break, a bake retains a lot of the freshness and integrity of its parts, significantly greens.

Pasta and butternut squash cake (pictured above)

This ‘cake’ was a revelation to me: who would have thought you may prepare dinner pasta for 2 hours and find yourself with one thing recent, super-comforting and filled with texture? Serve scorching for lunch or dinner, or go away to chill, minimize into wedges and have it as a transportable chilly lunch for work, faculty or as a part of a picnic unfold. Bear in thoughts that the chilli warmth actually comes by, so go away it out if you wish to make this extra child-friendly.

Prep 20 min
Cook 2 hr 30 min
Serves 6

250g recent egg lasagne sheets, torn into giant items
½ butternut squash, (400g internet weight) peeled, deseeded and minimize into very skinny, 2-3mm-thick slices (use a mandoline, ideally)
50g parmesan, grated
3 garlic cloves, peeled and crushed
65g pine nuts, toasted
35g basil leaves, roughly torn
1½ tbsp recent thyme leaves
¼ tsp freshly grated nutmeg
¾ tsp dried chilli flakes
1 egg
2 giant plum tomatoes (220g internet weight), coarsely grated and skins discarded
150g child spinach
3 tbsp olive oil
200g ricotta
200g feta, crumbled into 1-2cm items
Salt and black pepper
2 tsp parsley leaves, chopped

Heat the oven to 170C/335F/fuel 3½. Line the bottom and sides of a 22cm cake tin with baking paper.

Put the primary 12 components in a big bowl with 2 tablespoons of olive oil, three-quarters of the ricotta and feta, a teaspoon and 1 / 4 of salt, 50ml chilly water and loads of pepper, and stir to mix.

Tip the pumpkin combine into the cake tin, urgent it down firmly to flatten, then prime with the remaining ricotta and feta, and canopy securely with foil. Bake for an hour and a half of, then discard the foil, drizzle over the remaining tablespoon of oil and bake for an additional half-hour, till the highest is crisp and browned. Leave to chill for 30 minutes, then take away from the cake tin, sprinkle with parsley and serve.

Herby cabbage and potato gratin with gruyère and ricotta

The cheesy roast: Yotam Ottolenghi’s herby cabbage and potato bake with gruyère and ricotta.

The tacky roast: Yotam Ottolenghi’s herby cabbage and potato bake with gruyère and ricotta. Photograph: Louise Hagger for the Guardian

Slow-roasting transforms garlic right into a candy and sticky model of itself, which, when mixed with pungent, uncooked garlic, provides a dish an actual umami kick. I’ve taken to roasting 4 or 5 bulbs at a time, so I all the time have some handy; they preserve for 4 days within the fridge and are nice in pasta sauces and soups.

Prep 15 min
Cook 2 hr 10 min
Serves 4

1 head garlic, prime minimize off to show the bulbs
65ml olive oil
Salt and black pepper
450g desiree potatoes (ie, about 4), minimize into 3mm-thick slices (use a mandoline, ideally)
3 banana shallots, peeled and finely sliced (once more, on a mandoline, ideally)
2½ tsp smoked paprika
1 pointed candy cabbage, trimmed, leaves separated
20g basil leaves, finely chopped
10g tarragon leaves, finely chopped
20g parsley leaves, finely chopped
3-4 spring onions, finely sliced
2 lemons, zested, to get 1½ tbsp, and juiced, to get 1 tbsp
200g ricotta
100g gruyère, grated
250ml vegetable or hen inventory

Heat the oven to 200C/390F/fuel 6. Take out 2 garlic cloves from the pinnacle of garlic, then drizzle the remainder of the bulb with a teaspoon of oil and sprinkle with just a little salt and pepper. Wrap tightly in foil and roast for 40 minutes, till the cloves are tender and golden brown. Remove the foil and, when cool sufficient to deal with, squeeze out the cloves and discard the papery skins.

While the garlic is roasting, put together the remainder of the greens. Combine the potatoes, shallots and paprika in a bowl with 2 tablespoons of oil, half of a teaspoon of salt and loads of pepper. Toss the cabbage leaves in a tablespoon of oil, a quarter-teaspoon of salt and plenty of pepper. Roughly crush the 2 reserved cloves of uncooked garlic and blend with all of the herbs, the spring onions, lemon zest and the cooked garlic. Set apart 1 / 4 of the herb combination – you’ll use it later as a garnish.

Arrange a 3rd of the cabbage leaves over the bottom of a 20cm x 30cm, high-sided baking dish. Cover with half of the potato and shallot combination, prime that with a 3rd of the herb combination, then dot half of the ricotta and gruyère over the herbs. Repeat these 4 layers once more, then prime all the pieces with a ultimate layer of cabbage and the final of the herb combination.

Combine the inventory, lemon juice and a quarter-teaspoon of salt and pour evenly over the bake, lifting up a number of the cabbage leaves so the liquid sinks down. Cover tightly with foil and bake for an hour and 10 minutes, till the cabbage and potatoes are tender and cooked by. Remove the foil, drizzle over the remaining tablespoon of oil and bake, uncovered, for 10 minutes extra, till the cabbage begins to crisp up and switch golden brown. Remove from the oven, go away to chill for 10 minutes, then end with the reserved herbs and serve.

Baked cauliflower with spices, spinach and tomato

The vegan main: Yotam Ottolenghi’s baked cauliflower, with spices, spinach and tomato

The vegan most important: Yotam Ottolenghi’s baked cauliflower, with spices, spinach and tomato Photograph: Louise Hagger for the Guardian

This would go rather well with rice or another grain. If you don’t thoughts it not being dairy-free, serve with Greek yoghurt and even creme fraiche.

Prep 15 min
Cook 75 min
Serves 4

8 giant vine tomatoes (700g internet weight)
½ tsp floor turmeric
1½ tsp floor cumin
1 tbsp floor coriander
1 tsp floor cinnamon
Seeds from 8 cardamom pods, crushed in a mortar
⅛ tsp floor cloves
2 smalls heads cauliflower, trimmed and minimize into medium-sized florets (850g internet weight)
90ml olive oil
3cm piece recent ginger, peeled and roughly chopped
5 garlic cloves, peeled and roughly chopped
1 purple onion, peeled and finely chopped
1 giant inexperienced chilli, deseeded and finely chopped
1 tsp black mustard seeds
1½ tsp tomato paste
30g coriander leaves, roughly chopped, plus a number of further leaves to garnish
200g child spinach
100g cherry tomatoes, minimize in half of

Heat the oven to 180C/350F/fuel 4. Coarsely grate the tomatoes on a field grater, discarding the pores and skin: it is best to find yourself with about 600g grated tomato.

Mix all of the spices in a small bowl, then add a 3rd of this combination to a big bowl. Add the cauliflower, 2 tablespoons of oil and a half-teaspoon of salt to the big bowl, then toss to coat.

Put the ginger, garlic and a quarter-teaspoon of salt in a mortar and crush to a tough paste.

Heat 2 tablespoons of oil in a frying pan on a medium flame and, as soon as scorching, fry the onion till tender and browned – about seven minutes. Add the ginger and garlic paste, inexperienced chilli and mustard seeds, stir-fry for a minute extra, then stir within the tomato paste and remaining spice combination, and prepare dinner for an additional 30 seconds. Add the grated tomato and a teaspoon of salt, go away to simmer for 5 minutes, then stir within the coriander and spinach, and prepare dinner for an additional 3 minutes, till the sauce has lowered just a little.

Transfer the sauce to a 20cm x 30cm baking dish and prime with the cauliflower combine and cherry tomato halves. Cover tightly with foil, bake for 40 minutes, then take away the foil, drizzle with a tablespoon of oil and bake uncovered for 10 minutes extra. Remove from the oven, drizzle with the remaining tablespoon of oil, prime with just a little coriander and serve.

  • Food styling: Emily Kydd. Prop styling: Jennifer Kay

Yotam Ottolenghi from theguardian.com

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