From Yotam

  • Nopi, Mar 18th, 2013

    On busy evening services, it’s become something of a dedicated habit of mine to stop & observe Donata at work for a few seconds- a kind of express meditation. The muted speed of her knife, her effortless cool, spot-on balance of flavours and textures are inspiring, calming and downright fun...
  • Hello world!

    Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!
  • Nopi, Feb 18th, 2013

    18/02: The beauty of what we do working in a restaurant is meeting new people all the time and the familiarity that grows with our guests as they dine with us again and again. The same can be said for the wines on our menu. We are currently trying some...
  • Mutton, potato and lime curry

    Fresh curry leaves and black cardamom makes this curry sing. If you prefer lamb to mutton, reduce the cooking time by 1 hour. Serves four to six 1kg mutton meat, cut into 4cm pieces 60ml lime juice 2½ tsp curry powder ½ tsp smoky paprika 1 tsp caster sugar 3...
  • Nopi, Feb 1st, 2013

    Valentine’s day menu - 14 February 2013 £55 per person amuse bouche / dishes to share / dessert/ truffle Meat Twice-cooked baby chicken, lemon myrtle salt, chilli sauce Roast sirloin, spinach, samphire, Belper Knolle Venison, caramelised yoghurt, blackberries, peanut crumble Five spice lamb sweetbreads, carrot purée, horseradish cream Fish Seared...
  • Nopi, Jan 31st, 2013

    31/1: The NOPI meringue is much like a little sister to the Ottolenghi meringue. However, unlike the latter - perched at the shop window as it idly watches the world go by- ours is dainty, rosy, and well on its way to possibly the happiest place on earth: the strawberry...
  • Beetroot and avocado salad

    The ingredients in this recipe marry together with the addition of sherry vinegar and chilli sauce. A healthy, hearty all-in-one meal. First published in the Guardian, Photographed by Colin Campbell for the Guardian Serves four to six 4 medium raw beetroots (around 350g in total) 1 small red onion, thinly...
  • An ode to the ottolenghi croissant

    The Ottolenghi croissant is something rather rare: how can so much flour and butter taste like fresh spring air? Leaf-light layers with a crust light and crisper “what is the secret?” we often hear our lovely customers whisper the butter, the kneading, the hand which bakes, what is the magic...
  • Nopi, Jan 16th, 2013

    16/1: Matteo’s first run in with a dragon fruit: a moment of wonderment and a meditation of the physical being. Quite heavy stuff!
  • Nopi, Jan 10th, 2013

    10/1: Since our first paper table cloth was laid at NOPI two years ago, we’ve seen everything doodled upon then, from love hearts to Christmas trees to apparently-homicidal crocodiles. This little gem particularly made us smile during an otherwise-energetic Saturday lunch service. So we thought we’d share it with the...

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