BLACK GARLIC RECIPES OTTOLENGHI RECIPES

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HARISSA RECIPE - EPICURIOUS



Harissa Recipe - Epicurious image

Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. We particularly like it with couscous or rice. Adjust the amount of heat by increasing or reducing the number of chiles. Just remember, it is meant to be hot!

Provided by Yotam Ottolenghi

Yield Makes about 1 small jar
About a generous 3/4 cup / 200 ml)

Number Of Ingredients 11

1 red pepper
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1 1/2 tbsp olive oil
1 small red onion, coarsely chopped (scant 2/3 cup / 90 g in total)
3 cloves garlic, coarsely chopped
3 hot red chiles, seeded and coarsely chopped
1 1/2 tsp tomato paste
2 tbsp freshly squeezed lemon juice
1/2 tsp salt

Steps:

  • Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
  • Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
  • Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.
  • Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.
  • Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

ULTIMATE TRAYBAKE RAGù | OTTOLENGHI VEGAN RECIPE



Ultimate Traybake Ragù | Ottolenghi Vegan Recipe image

The plant-based ragù to end all others: this recipe delivers an incredible punch of umami flavour that will satisfy vegans and meat-eaters alike. It also happens to be extremely easy to throw together, and can be served with pasta or used as the base for a lasagne or shepherd's pie.

Provided by Yotam Ottolenghi

Total Time 1 hours 25 minutes

Cook Time 1 hours 25 minutes

Yield Serves 6-8

Number Of Ingredients 1

Lentil, Mushroom

Steps:

  • 1. Preheat the oven to 190°C fan.

    2. Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).

    3. Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.

    4. Reduce the heat to 180°C fan.

    5. Add all the remaining ingredients to the tray, along with 150ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.

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ROASTED BROCCOLI & CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 770 calories per serving
    1. Preheat the oven to 220ºC/425ºF/gas 7.
    2. Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with baharat and season with sea salt and black pepper.
    3. Toss in the unpeeled cloves of garlic, then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes, or until the veg is cooked through and charred on the outside.
    4. Pop the lentils in a medium-sized pan, pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside.
    5. Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.
    6. Toast the walnuts in a dry frying pan over a medium heat. Pick and chop the herb leaves, then toss with the walnuts and set aside.
    7. Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.
    8. Pour a lug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.
    9. Drizzle over the honey and fry for 1 more minute, until sticky and caramelised. Scatter the halloumi over the salad and serve immediately.
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CELERIAC STEAKS WITH CAFé DE PARIS SAUCE | OTTOLENGHI FLAV…
In Ottolenghi's modern twist on a French classic, meaty celeriac steaks are drizzled with a luxurious Café de Paris sauce. If you're looking to get creative with your Sunday roast, this is the recipe for you.
From thehappyfoodie.co.uk
Cuisine French
  • For the whole roasted celeriac:

    1. Preheat the oven to 170°C fan.

    2. Pierce the celeriac with a fork all over about 40 times and place on a parchment-lined baking tray. Mix the oil and 3 teaspoons of flaked salt, then rub the celeriac generously with the oil mixture. Roast for a minimum of 2¼ hours, or up to 2¾ hours, depending on the size of your celeriac, basting every 20 minutes or so, until the celeriac is deeply browned, soft all the way through and oozes a celeriac caramel.

    3. Leave to rest for 15 minutes, then cut widthways into 2½cm-thick steaks, brushing each cut side with the oil and caramel left on the tray (you may need to add a little more oil if there isn’t enough to coat the cut sides).

    For the Café de Paris Sauce

    1. Put the first seven ingredients for the sauce and ¼ teaspoon of flaked salt into a small saucepan on a medium heat. Cook for about 6 minutes, swirling the pan until the shallots have softened and the butter has melted and become golden and caramelised. Add the capers, herbs and a very generous grind of pepper and continue to cook for 1 minute, then remove from the heat.

    2. Turn the oven to its highest grill setting. Arrange the celeriac steaks, spaced apart, on a large, parchment-lined baking tray big enough to fit the slices in a single layer. The steaks should have been brushed with their cooking oil and celeriac caramel by this point, but if not, brush with some olive oil and a little maple syrup or honey (see p. 54). Make sure there is no overhanging parchment that could burn. Grill the steaks on the top shelf of the oven, until they are golden-brown on top, 6–8 minutes. Turn the oven off, keeping the tray warm in the oven until you’re ready to serve.

    3. Return the sauce to a medium heat and gently cook for a minute, then add the cream and lemon juice. Swirl for another 2 minutes or until warm, but don’t mix it too much – you want the sauce to be split, not emulsified.

    4. Pour the sauce on to a large platter with a lip and arrange the celeriac steaks on top (or plate individually with some sauce poured on top and the rest served alongside). Sprinkle the steaks with a little flaked salt and black pepper, and serve.

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PINEAPPLE-MARINATED CHICKEN BREASTS RECIPE - NYT COOKING
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that’s akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
  • Serve the chicken over rice and top with the reserved pineapple salsa.
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10 BEST OTTOLENGHI RECIPES - YUMMLY
Feb 10, 2022 · Ottolenghi-inspired Labneh With Fried Chickpeas In Garlic Butter Delicious. plain flour, chickpeas, flatbread, olive oil, black mustard seeds and 4 more Chicken Marbella Ottolenghi …
From yummly.com
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THE ORIGINAL BLACK GARLIC | THE UK'S BEST BLACK GARLIC
Black Garlic is a genuine superfood and culinary gamechanger rolled into one. With it’s sweet yet savoury umami flavour it adds a bomb of next day richness and depth to any dish it meets. Our aged garlic is produced with no additives or preservatives, just 100% Black Garlic …
From blackgarlic.co.uk
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THE 10 BEST RECIPES FROM YOTAM OTTOLENGHI'S "PLENTY" | KITCHN
Jan 29, 2020 · This month we kicked off the year (and decade) with a classic cookbook I imagine many Kitchn readers might have on their shelves: Yotam Ottolenghi’s Plenty.For the last 30 days, people have been sharing their photos on Instagram using the #kitchncookbook tag and reviewing recipes …
From thekitchn.com
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PLENTY: VIBRANT VEGETABLE RECIPES FROM LONDON'S OTTOLE…
The cookbook that launched Yotam Ottolenghi as an international food celebrity. If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you’ll love this Ottolenghi cookbook. A vegetarian cookbook from the author of Jerusalem A Cookbook and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi …
From amazon.com
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RECIPES - OTTOLENGHI
Vegetarian Aubergine Pasta, Rice & Grains Salad Soups Meat Chicken Fish & Seafood Flavour bombs Cakes & desserts OTK Winter recipes Ottolenghi Classics. Pappardelle with rose harissa, black …
From ottolenghi.co.uk
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30 BEST YOTAM OTTOLENGHI RECIPES FROM SHAKSHUKA TO SW…
Jan 31, 2022 · His recipes are bright, fresh, seasonal, and full of flavor—with complex and multilayered combinations of herbs, spices, and umami-filled game-changers (black garlic and pomegranate molasses, you're our new best friends). But we also love Ottolenghi…
From food52.com
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CHRISTMAS ROAST TURKEY AND TRIMMINGS, WITH AN OTTOLENGHI ...
Nov 27, 2021 · Yotam Ottolenghi’s roast cassava with roast garlic and coriander salsa. The ridges on cassava provide a high ratio of crisp shell to fluffy interior, so there’s no need for any wizardry here.
From theguardian.com
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30 YOTAM OTTOLENGHI RECIPES BIG ON FLAVOR, LOW ON EFFORT
Jan 31, 2022 · His recipes are bright, fresh, seasonal, and full of flavor—with complex and multilayered combinations of herbs, spices, and umami-filled game-changers (black garlic and …
From msn.com
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YOTAM OTTOLENGHI’S RECIPES FOR A VEGETARIAN CHRISTMAS ...
Jan 25, 2016 · Salt and freshly ground black pepper 2 aubergines, cut into 1.5cm-thick rounds 60ml olive oil, plus 2 tsp for brushing 1 large onion, peeled and finely chopped 1 large garlic clove, …
From theguardian.com
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VEGETARIAN - OTTOLENGHI
Vegetarian Aubergine Pasta, Rice & Grains Salad Soups Meat Chicken Fish & Seafood Flavour bombs Cakes & desserts OTK Winter recipes Ottolenghi Classics Stuffed aubergine in curry and …
From ottolenghi.co.uk
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VEGETARIAN - OTTOLENGHI
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YOTAM OTTOLENGHI RECIPES - BBC FOOD
Yotam Ottolenghi is an Israeli-born chef and food writer based in London. He is widely acknowledged as one of the most influential chefs of recent times, often cited as the driving force behind ...
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LOGIN - OTTOLENGHI BOOKS
Welcome to Ottolenghi cookbooks online. The perfect interactive companion to your book. BROWSE. Access all the recipes online from anywhere. SEARCH. Search recipes by ingredient or browse through the chapters. FAVOURITES. Create your own list of go-to recipes …
From books.ottolenghi.co.uk
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OTTOLENGHI FLAVOR: A COOKBOOK: OTTOLENGHI, YOTAM, BELFRAGE ...
NEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes…
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MAGIC GARLICKY TOFU - GIMME SOME OVEN
Sep 24, 2018 · Garlic Powder / Salt / Black Pepper: Just a few simple seasonings. For the garlicky black pepper sauce: Red onion: Or Ottolenghi used shallots; either will work. Garlic: Yes, this recipe calls for loads of garlic…
From gimmesomeoven.com
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OTTOLENGHI'S ROAST CHICKEN WITH ZA'ATAR AND SUMAC
Dec 11, 2017 · Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and …
From panningtheglobe.com
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SAUTéED GREEN BEANS WITH GARLIC | RECIPETIN EATS
Oct 06, 2021 · What you need to make Sautéed Green Beans with Garlic. Here’s what you need to make Sautéed Green Beans with Garlic: Green beans – Look for fresh perky ones, not sad and floppy ones speckled with black dots. Garlic – Two smallish cloves or one large one. Finely mince the garlic using a knife. Do not use a garlic …
From recipetineats.com
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VEGETARIAN RECIPES - NYT COOKING
About Us. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes…
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THE BEST VEGETARIAN COOKBOOKS 2021 - BBC GOOD FOOD
Discover 100 recipes sure to please the whole family, like black bean chilli with lime salsa. If you prefer something sweet, try their recipes for lemon pavlova or cherry and almond cake. About half of the recipes …
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51 HEALTHY WINTER RECIPES THAT TASTE DELICIOUS - PUREWOW
Dec 10, 2021 · It’s dreary and chilly, which means we want to hunker down with a bubbling tray of mac and cheese every single night. But since that’s not the most sustainable diet from December to April, we’re seeking balance with these 51 healthy winter recipes …
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SAUTéED GREEN BEANS WITH GARLIC | RECIPETIN EATS
Oct 06, 2021 · What you need to make Sautéed Green Beans with Garlic. Here’s what you need to make Sautéed Green Beans with Garlic: Green beans – Look for fresh perky ones, not sad and floppy ones speckled with black dots. Garlic – Two smallish cloves or one large one. Finely mince the garlic using a knife. Do not use a garlic …
From recipetineats.com
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VEGETARIAN RECIPES - NYT COOKING
About Us. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes…
From cooking.nytimes.com
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THE BEST VEGETARIAN COOKBOOKS 2021 - BBC GOOD FOOD
Discover 100 recipes sure to please the whole family, like black bean chilli with lime salsa. If you prefer something sweet, try their recipes for lemon pavlova or cherry and almond cake. About half of the recipes …
From bbcgoodfood.com
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51 HEALTHY WINTER RECIPES THAT TASTE DELICIOUS - PUREWOW
Dec 10, 2021 · It’s dreary and chilly, which means we want to hunker down with a bubbling tray of mac and cheese every single night. But since that’s not the most sustainable diet from December to April, we’re seeking balance with these 51 healthy winter recipes …
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