FOOD&DRINK EX­TRA Sim­ple plea­sures

Huddersfield Daily Examiner - - FRONT PAGE -

Yo­tam Ot­tolenghi is go­ing back to ba­sics with his new cook book. The chef and restau­ra­teur dis­cusses his foodie highs and lows with grow­ing up. things have gone wrong for me over

“One of my most won­der­ful and the years. ear­li­est mem­o­ries is a dish she used “A few years ago, I had a woman to cook some­times which is called come over to Lon­don from New gnoc­chi alla ro­mana, which is re­ally York to write a long fea­ture on me not gnoc­chi as peo­ple know it made for the New Yorker mag­a­zine, and from potato, but made from she spent a long time with me, quite semolina. a few days, day-in-day-out. On the

“Es­sen­tially it’s very few last day, on the ul­ti­mate end­ing to in­gre­di­ents; only semolina, milk, her time here, I in­vited her for some but­ter, some cheese and eggs din­ner in my house and I made a – you make it as you would a dish from Jerusalem. semolina por­ridge, but then you set “It’s a casse­role with chicken, it in a tray and cut it into cir­cles or cooked with rice in one pot, and squares, layer them over­lap­ping, put half­way through the af­ter­noon, a some cheese on top and put them friend called and said he’s go­ing to un­der the grill. show up with his part­ner. I ad­justed

“You get this cheesy crust, it’s the the recipe quickly and added more ul­ti­mate com­fort food, es­pe­cially for rice and more wa­ter. kids. It’s re­ally good and it is “But when we all sat down to have some­thing that re­ally re­minds me of that very elab­o­rate meal, some of my child­hood, but it’s still some­thing the chicken pieces were quite raw in I’m very happy to eat any day.” the mid­dle, haha, and couldn’t re­ally be eaten. We all laughed about it – but she did men­tion it in her ar­ti­cle!” “FOR me, ev­ery time a book comes out and I get re­ally healthy sales fig­ures, th­ese are my high mo­ments. It’s nice – ob­vi­ously – to sell lots of books, but it’s par­tic­u­larly nice for me, be­cause th­ese books are re­ally meant to be cooked from more than any­thing else.

“When peo­ple buy the books, I as­sume they cook from them – those are the mo­ments I’m very proud and very happy.” “I HAVE to say it was a good cake! The recipe is from [my bak­ing book] Sweet.

“It’s a straw­berry and vanilla cake, and is very good for birth­day cakes, be­cause it’s both de­li­cious and very easy to work with. I wasn’t 100% happy with my Peppa Pig cake though, be­cause I was rush­ing it!”

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