Ottolenghi

  • Mushrooms with cinnamon

    This is a gutsy dish. You allow the mushrooms to burn slightly and then absorb lots of lemon juice to create sharp, contrasting flavours. You can serve the mushrooms on a plate of mezzes along side different roasted and marinated vegetables. Serves 2 500g mixed button and chestnut mushrooms 50g...
  • French beans with Dijon vinaigrette, capers and garden cress

    In this recipe green beans are livened up by a bold vinaigrette. Serve with something meaty (if you like) and baby potatoes roasted with chilli and fresh oregano. Serves 2 French beans 200g trimmed French beans 1 small red onion, chopped 1 tablespoon capers 1 tablespoon tarragon leaves, chopped 3...
  • Wild rice salad

    We make infinite kinds of rice salads at Ottolenghi, mixing different varieties of rice and many combinations of herbs and vegetables. The secret is getting in enough oil and juices so the rice isn’t dry at all. Serves 4 250g wild rice 60g peeled pistachio 150g soft dried apricot, soaked...
  • Roast chicken with chilli and basil

    Choose a good quality free-range chicken and keep it in the marinade for as long as you can. Serves 2-4 1 tbsp sunflower oil 2 tbsp sesame oil 1 tbsp Dijon mustard 2 tbsp soy sauce 1 tbsp rice vinegar tsp dried chilli flakes 3 spring onions 2 chicken legs...
  • Sauté of chickpea, butternut squash and chard, served with mint yoghurt

    If you forget soaking the chickpeas over night use tinned chickpeas. Instead of chard, spinach will work. Serves Chickpeas 70g dried chickpeas 1 tsp bicarbonate of soda 2 tbsp olive oil 1 medium onion, peeled and finely chopped 1 tsp caraway seeds ½ tsp castor sugar 1½ tsp ground cumin...
  • Shallot, potato and goat cheese tatin

    If you choose to serve this as a starter at a dinner party, alongside a fresh herb salad, you are guaranteed to impress your partner. It looks more complicated to make than it actually is and it is spectacularly delicious. Serves 2 4 baby potatoes (140g) 4 small shallots (100g...
  • The festive time

    This is the period that we all dread. The “festive” time has sucked out every little bit of festive energy, many of our customers are still away on their festive holidays and there is this cold gloom in the air, the lethargic calm after the storm. So what better to...
  • Oak

    Last night I tried to get into the new Rowley Leigh restaurant in Bayswater Le Café des Anglais. Cornelia and I didn’t book a table but tested our luck anyhow. Tough luck. The swanky new venue in Whitley’s shopping centre was fully booked and even Cornelia’s strong sense of persuasion...
  • Thanksgiving

    It is Thanksgiving today and we are all sharing a small sense of panic. Nothing major, since everybody was working very late last night to get every possible bit of preparation done (Ged and his team in Kensington have the most orders; he was drowning in gravy when I saw...

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