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