PURE AND SIM­PLE

IN HIS NEW BOOK YOTAM OT­TOLENGHI WORKS AN EASY MAGIC ON HIS KNOCK­OUT COOK­ING. @ot­tolenghi @ot­tolenghi

Sunday Herald Sun - Stellar - - On Sunday -

SERVES 4- 6

1 medium cau­li­flower (500g), bro­ken into 3cm-4cm flo­rets, in­clud­ing ten­der leaves 1 onion (180g), cut into 1cm-thick wedges 2 tbsp olive oil 3 tsp mild curry pow­der 9 large eggs 100g Greek-style yo­ghurt 50g may­on­naise 1 tsp Aleppo chilli flakes (or ½ tsp reg­u­lar) 1 tsp cumin seeds, toasted and crushed 2 le­mons, 1 squeezed to get 3 tsp juice (or to taste), the sec­ond cut into 4-6 wedges 10g tar­ragon, roughly chopped Pre­heat the oven to 220°C. Mix the

800g blue-eye cod (or other firm white fish), ei­ther 4 steaks on the bone, or 4 fil­lets ¼ cup ( 60ml) olive oil 1-2 red chill­ies, chopped cross­ways into 2cm-long chunks, most seeds re­moved 3 gar­lic cloves, thinly sliced 1 tsp car­away seeds, plus ¼ tsp to serve 1 dried an­cho chilli, seeded, torn into 5cm pieces (or 1 tsp sweet smoked pa­prika) 1kg plum toma­toes, cut into 1cm dice 2 tbs tomato paste ½ tsp caster su­gar 50g tahini 1 tbs lemon juice 5g co­rian­der leaves, roughly chopped 1/ 3

1/ 8

200g feta, bro­ken into 1cm-2cm pieces ½ tsp chilli flakes 4 tsp fennel seeds, toasted, lightly crushed 75ml olive oil 250g orzo 3 gar­lic cloves, crushed 3 strips of finely shaved or­ange peel 1 x 400g can chopped toma­toes 500ml veg­etable stock 400g un­cooked shelled prawns 30g basil leaves, roughly sliced In a bowl, mix the feta with ¼ tsp chilli

PORK WITH GIN­GER, SPRING ONION

3 egg­plant (950g), cut into 3cm dice ¼ cup ( 60ml) sun­flower oil 2-3 bunches spring onions (250g), chopped 1 on an an­gle into 3cm slices 7cm piece gin­ger (60g), peeled, juli­enned 4 gar­lic cloves, thinly sliced 1 green chilli, finely sliced, seeds in 500g pork mince 45ml mirin 30ml dark soy sauce (avoid ‘pre­mium’ dark soy sauce, which is too dom­i­nant for this dish) 2 tbsp keçap ma­nis 1 tsp se­same oil 15g co­rian­der, roughly chopped 60g roasted and salted peanuts 1 tbsp se­same seeds, toasted Place the egg­plant in a bowl with 1½ tsp salt. Mix well, then trans­fer to a steamer (or a colan­der). Fill a large saucepan with wa­ter to a depth of 3cm. Bring to the boil, then place the steamer (or colan­der) on the pan and cover with the lid or seal well with tin­foil to pre­vent the steam es­cap­ing. Re­duce the tem­per­a­ture to medium-high and steam for 12 min­utes. Set aside. Mean­while, pour half the oil into a large sauté pan on high heat. Add spring onion, gin­ger, gar­lic and chilli and fry for 5 min­utes, stir­ring of­ten, un­til the gar­lic starts to colour. Trans­fer to a bowl. Add the re­main­ing oil to the pan, add the mince and fry, break­ing up lumps, for 3 min­utes. Add the mirin, soy sauce, keçap ma­nis, se­same oil, vine­gar and ½ tsp salt. Cook for 2 min­utes, then re­turn the spring onion mix­ture to the pan. Cook for 1 minute, then re­move from the heat – there should be plenty of liq­uid – and stir in 10g of the co­rian­der and the peanuts. Serve with the egg­plant, se­same seeds and re­main­ing co­rian­der. 8 chicken Mary­lands (2kg), skin on and scored 3- 4 times to the bone 5 gar­lic cloves, crushed 15g fresh oregano, plus ex­tra to serve 45ml red wine vine­gar 45ml olive oil 100g pit­ted green olives 60g ca­pers, plus 2 tbsp of their juices 120g Med­jool dates, pit­ted and quar­tered length­ways 2 bay leaves 120ml dry white wine 3 tsp date mo­lasses (or trea­cle) Place chicken in a large, non-re­ac­tive bowl and add all re­main­ing in­gre­di­ents ex­cept the wine and mo­lasses, along with 1 tsp salt and a good grind of pep­per. Gen­tly mix to­gether, cover the bowl and re­frig­er­ate to mar­i­nate for 1-2 days, stir­ring oc­ca­sion­ally. Pre­heat the oven to 200°C. Spread the chicken in a high-sided bak­ing tray along with all the mari­nade in­gre­di­ents. Whisk to­gether the wine and mo­lasses and pour mix­ture over the meat. Bake for 50 min­utes, bast­ing oc­ca­sion­ally, un­til chicken is golden-brown and cooked through. Trans­fer ev­ery­thing to a large plat­ter, sprin­kle with ex­tra oregano and serve.

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