OTTOLENGHI RECIPES

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

Ingredients

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.

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

Ingredients

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.

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From ottolenghi.co.uk

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From thehappyfoodie.co.uk

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From thehappyfoodie.co.uk

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From books.ottolenghi.co.uk

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Jul 11, 2020 · Yotam Ottolenghi’s really buttery, parmesan-braised chickpeas. This is inspired by cacio e pepe, the Italian pasta dish coated in lavish amounts of butter, spicy black pepper and cheese.The ...
From theguardian.com

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From theguardian.com

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CONFIT TANDOORI CHICKPEAS - OTK SHELF LOVE - OTTOLENGHI.CO.UK

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From ottolenghi.co.uk

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OSTER BREAD MAKING RECIPES

Top 5 Simple Oster Bread Maker Recipes # Making … 6 hours ago Directions Pour the ingredients into the pan. Choose basic settings and press the ON/OFF button. Allow 5 to 6 minutes to mix. Press STOP and using a rubber spatula, rub the sides of the bread pan.
From share-recipes.net

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RECIPES - OTTOLENGHI

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YOTAM OTTOLENGHI'S RECIPES | MY RECIPES - NYT COOKING

Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He writes a weekly column for The Guardian’s Feast Magazine and a monthly column for The New York Times Food section. Mr. Ottolenghi has written multiple cookbooks, …
From cooking.nytimes.com

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LOGIN - OTTOLENGHI BOOKS

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Dec 11, 2021 · Yotam Ottolenghi recipes Food Yotam Ottolenghi’s recipes for alternative Christmas vegetable sides Purple reign: Yotam Ottolenghi's gingery beetroot with peanut dressing, black sesame and chives.
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ROAST BUTTERNUT SQUASH AND RED ONION WITH ... - OTTOLENGHI

Heat the oven to to 220C/425F/gas mark 7. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and …
From ottolenghi.co.uk

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