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.
YOTAM OTTOLENGHI’S JERUSALEM LAMB SHAWARMA - NYT COOKING
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables.
Provided by Sam Sifton
Total Time 5 hours
Yield Serves 8
Number Of Ingredients 19
Steps:
- Put the peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon in a cast-iron pan set over medium-high heat and dry-roast them for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ground ginger and paprika, and toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices into powder. Transfer to a medium bowl, and stir in the sumac, salt, fresh ginger, garlic, cilantro, lemon juice and oil, and stir to combine.
- Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Turn the lamb fat-side up, cover the pan with aluminum foil and place it aside on a countertop for at least a couple of hours, or preferably, rest it overnight in the refrigerator.
- Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.
Nutrition Facts : @context http//schema.org, Calories 971, UnsaturatedFatContent 41 grams, CarbohydrateContent 4 grams, FatContent 72 grams, FiberContent 1 gram, ProteinContent 74 grams, SaturatedFatContent 26 grams, SodiumContent 759 milligrams, SugarContent 0 grams, TransFatContent 0 grams
More about "vegan recipes ottolenghi recipes"
ULTIMATE TRAYBAKE RAGù | OTTOLENGHI VEGAN RECIPE
From thehappyfoodie.co.uk
Total Time 1 hours 25 minutes
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.
YOTAM OTTOLENGHI’S JERUSALEM LAMB SHAWARMA - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 5 hours
Cuisine middle eastern
Calories 971 per serving
- Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.
7 OF THE BEST VEGAN RECIPES FROM OTTOLENGHI FLAVOUR COO…
From thehappyfoodie.co.uk
PLENTY: VIBRANT VEGETABLE RECIPES FROM LONDON'S OTTOLE…
From amazon.com
OTTOLENGHI
From ottolenghi.co.uk
OTTOLENGHI TEST KITCHEN: SHELF LOVE: RECIPES TO UNLOCK THE ...
From amazon.com
BEET SALAD RECIPES | ALLRECIPES
From allrecipes.com
YOTAM OTTOLENGHI’S RECIPES FOR A VEGETARIAN CHRISTMAS ...
From theguardian.com
CONFIT TANDOORI CHICKPEAS - OTK SHELF LOVE - OTTOLENGHI.CO.UK
From ottolenghi.co.uk
FROM GöZLEME TO PEKMEZ: YOTAM OTTOLENGHI’S TURKISH ...
From theguardian.com
BEST SELLERS COOKBOOKS RECIPES
From foodrecipesglobal.com
CONFIT TANDOORI CHICKPEAS - OTK SHELF LOVE - OTTOLENGHI.CO.UK
From ottolenghi.co.uk
BEST SELLERS COOKBOOKS RECIPES
From foodrecipesglobal.com
21 BEST VEGETARIAN, VEGAN COOKBOOKS, ACCORDING TO CHEF…
From nymag.com
100+ VEGETARIAN RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
VEGETARIAN CHRISTMAS RECIPES - BBC FOOD
From bbc.co.uk
ROCKET (ARUGULA), BEETROOT, WALNUTS AND FETA W/BALSAMIC ...
From recipetineats.com
MIDWEEK MEAL RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
7 OF THE BEST VEGAN RECIPES FROM OTTOLENGHI FLAVOUR COO…
From thehappyfoodie.co.uk
YOTAM OTTOLENGHI'S RECIPES | MY RECIPES - NYT COOKING
From cooking.nytimes.com
PLENTY: VIBRANT VEGETABLE RECIPES FROM LONDON'S OTTOLE…
From amazon.com
OTTOLENGHI
From ottolenghi.co.uk
YOTAM OTTOLENGHI’S MUSHROOM RECIPES | FOOD | THE GUARDIAN
From theguardian.com
OTTOLENGHI TEST KITCHEN: SHELF LOVE: RECIPES TO UNLOCK THE ...
From amazon.com
BEET SALAD RECIPES | ALLRECIPES
From allrecipes.com
YOTAM OTTOLENGHI’S RECIPES FOR A VEGETARIAN CHRISTMAS ...
From theguardian.com
CONFIT TANDOORI CHICKPEAS - OTK SHELF LOVE - OTTOLENGHI.CO.UK
From ottolenghi.co.uk
BEST SELLERS COOKBOOKS RECIPES
From foodrecipesglobal.com
21 BEST VEGETARIAN, VEGAN COOKBOOKS, ACCORDING TO CHEF…
From nymag.com
100+ VEGETARIAN RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk