PRESERVED LEMON RECIPES OTTOLENGHI RECIPES

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NO-BAKE MANGO LIME CHEESECAKE RECIPE - NYT COO…



No-Bake Mango Lime Cheesecake Recipe - NYT Coo… image

This creamy mango cheesecake has the unmistakable scent and taste of fresh limes and cardamom — and, best of all, it doesn’t require you to turn on the oven. Avoid using fresh mango pulp here: An enzyme in raw mango can prevent the gelatin from setting. (Canned mangoes don’t have that enzyme; it’s destroyed when they’re heated to high temperatures to be preserved.) If you must use fresh mangoes, purée the pulp, then bring it to a boil over medium heat, stirring constantly, and cool before using.

Provided by Nik Sharma

Total Time 6 hours 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 16

1/4 cup/55 grams unsalted butter (1/2 stick), melted, plus more at room temperature for greasing the pan
5 ounces/140 grams graham crackers or speculoos
2 tablespoons dark brown sugar
1 (1/4-ounce/7-gram) packet granulated gelatin
1/4 cup/60 milliliters hot water (120 to 140 degrees)
1 cup/240 milliliters heavy cream
1 cup/200 grams granulated sugar
2 (8-ounce/225-gram) packages cream cheese, cubed, at room temperature
1/2 cup/120 milliliters canned unsweetened, puréed mango pulp
1 lime, zested and juiced
1/2 teaspoon ground cardamom
1 (1/4-ounce/7-gram) packet granulated gelatin
1/4 cup/60 milliliters hot water (120 to 140 degrees)
1 cup/240 milliliters canned unsweetened puréed mango pulp
2 tablespoons granulated sugar
1 teaspoon lime juice and 1 teaspoon zest (from 1 lime)

Steps:

  • Generously butter the sides and bottom of an 8- or 9-inch round springform pan. Line the base and the sides with parchment paper and grease again with butter. Chill pan in the refrigerator. (This helps the butter firm up and the cake release more seamlessly.)
  • Start the crust: Pulse the crackers in a food processor until they’re a fine powder. Add the brown sugar and pulse to combine, then add the melted butter and pulse again until fully incorporated. Transfer the mixture to the prepared pan and use your fingers or a measuring cup to press it into an even layer. Freeze the pan for 10 to 15 minutes until completely chilled.
  • Prepare the filling: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour the 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
  • As gelatin hydrates, add the heavy cream and 1/2 cup/100 grams sugar to the bowl of a stand mixer fitted with the whisk attachment, and mix at medium speed until the cream forms stiff peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside.
  • Wipe down the stand mixer bowl and the whisk attachment. Add the cream cheese and remaining 1/2 cup/100 grams sugar, and whisk on medium-high until smooth, light and fluffy, about 5 minutes. Scrape down the bowl. Add the mango pulp and lime juice, and beat on medium-low, gradually increasing the speed to medium-high once the mango is incorporated, about 2 minutes. Stop the mixer and scrape down the bowl.
  • Add the gelatin mixture and whisk over medium-high until completely incorporated. Remove the bowl from the mixer. Add the whipped cream, lime zest and the cardamom. Fold the cream into the mango mixture until there are no flecks of cream. (The mixture will be very light and airy, resembling a mousse.) Pour this mango mixture over the chilled crust, and level the top with an offset spatula. Return pan to the refrigerator and chill for 30 minutes.
  • As cheesecake chills, prepare the glaze: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
  • In a separate medium bowl, whisk the mango pulp with the sugar. Whisk in the gelatin mixture. Add 1 teaspoon lime juice and 1 teaspoon lime zest, and whisk to thoroughly combine. Pour this mixture over the top of the cheesecake, swirl the pan to coat evenly, cover the top of the pan with plastic wrap. Refrigerate the cheesecake until the gelatin layer is completely set and firm, at least 6 hours and up to overnight.
  • When ready to serve, remove the plastic wrap, and carefully release the cheesecake from the springform pan. Slice the cheesecake with a sharp, serrated knife. (For cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.)

DOUBLE LEMON CHICKEN RECIPE - NYT COOKING



Double Lemon Chicken Recipe - NYT Cooking image

The universally loved crispy chicken — from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you’d get at your local Chinese restaurants — is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater’s preserved lemon paste and plenty of fresh lemon to brighten it up. You’ll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.

Provided by Yotam Ottolenghi

Total Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 21

2 medium egg whites (About 2 ounces/60 grams) (save the yolks for another use)
2 tablespoons soy sauce
2 tablespoons cornstarch (cornflour)
Salt and black pepper
4 large boneless, skinless chicken breasts
1/3 cup/80 milliliters neutral oil, such as sunflower oil
1 spring onion, trimmed and finely sliced at an angle
1 tablespoon (about 5 grams) roughly chopped cilantro (coriander) leaves
2 tablespoons lemon juice (from 1 to 2 lemons)
1 large unwaxed (or well-scrubbed) lemon (about 4 ounces/150 grams), ends trimmed and discarded, then cut into 1/4-inch / 1/2-centimeter-thick rounds, seeds (pips) removed
1/4 cup/60 milliliters lemon juice (from 2 lemons)
2 teaspoons flaky sea salt
3 cups/700 milliliters chicken stock
1 1/2 tablespoons/25 grams unsalted butter
2 garlic cloves, peeled and minced
1 tablespoon superfine sugar (caster sugar), or granulated sugar
1/8 teaspoon ground turmeric
1 1/2 teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle
1 1/2 tablespoons cornstarch (cornflour)
2 tablespoons lemon juice (from 1 to 2 lemons)
Salt and black pepper

Steps:

  • Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren’t any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it’s a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you’re getting ahead).
  • Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
  • Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
  • Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
  • Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.

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