OTTOLENGHI LATEST BOOK RECIPES

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OTTOLENGHI SPICY MUSHROOM LASAGNE RECIPE | ITV SATURDAY ...



Ottolenghi Spicy Mushroom Lasagne Recipe | ITV Saturday ... image

If you're looking for the ultimate veg-centric lasagne, look no further than Ottolenghi's spicy mushroom version, as seen on ITV's Saturday Kitchen. It's made using four different kinds of mushroom for a rich umami flavour.

Provided by Yotam Ottolenghi

Yield Serves 6 as a main

Number Of Ingredients 1

Mushroom, Pasta

Steps:

  • 1. Preheat the oven to 230°C fan.

    2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt and spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan.

    3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.

    4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.

    5. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta.

    6. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.

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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OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON LOAF CAKE RECIPE
Ottolenghi's simple yet irresistible Blueberry, Almond and Lemon Cake is an easy bake that won't fail to impress. With fresh fruity flavours, this classic loaf cake is the perfect accompaniment to your afternoon tea.
From thehappyfoodie.co.uk
  • 1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside.

    2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.

    3. Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

    4. Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry: this will add to the look.

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OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON LOAF CAKE RECIPE
Ottolenghi's simple yet irresistible Blueberry, Almond and Lemon Cake is an easy bake that won't fail to impress. With fresh fruity flavours, this classic loaf cake is the perfect accompaniment to your afternoon tea.
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  • 1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside.

    2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.

    3. Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

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  • Preheat the oven to 200°C fan/220°C/gas 7. Put the butter into the roasting tin and pop the tin into the oven for the butter to melt.

    Beat the ricotta or cottage cheese, eggs, milk and sugar together, then pour in the melted butter from the tin. Stir through the flour and baking powder until smooth, then pour the batter into the hot buttery roasting tin.

    Scatter over the berries, then return to the oven to bake for 25–30 minutes, until golden brown and well risen.

    Meanwhile, beat the softened butter, icing sugar, lemon zest and juice together.

    Dust the pancake with the icing sugar, then cut into slices and serve hot with the lemon butter alongside.

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