HARISSA RECIPE - EPICURIOUS
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
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
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
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
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 770 calories per serving
- Preheat the oven to 220ºC/425ºF/gas 7.
- 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.
- 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.
- 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.
- 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.
- 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.
- Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.
- 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.
- Drizzle over the honey and fry for 1 more minute, until sticky and caramelised. Scatter the halloumi over the salad and serve immediately.
CELERIAC STEAKS WITH CAFé DE PARIS SAUCE | OTTOLENGHI FLAV…
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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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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