From Fish Plots to Pineapple Syrup: Yotam Ottolenghi Herbal Cooking Recipes

It’s not a spoiler to say I love herbs. Large groups of them make me happy and hungry and I can not imagine cooking without them. I like it fresh, as a nice and tasty finish, I like it cooked and dried in both sweet and savory preparations, and I like it dipped in sauce and coated with butter. In fact, I dream of writing a book on herbs, but then I remember being beaten up by Mark Diacono and Kaz Hildebrand, respectively. Using herbs from the plot to the plate is a gift we all have at our fingertips.

Steamed sea buckthorn with fenugreek vegetable butter and coconut sauce (photo above)

Cooking fish in papillote form is an easy way to steam it to perfection: all the flavors are sealed and in addition, it is nice to serve the dish in its packaging. Butter is a great way to use any old herb in the fridge. Here you will do more than you should, so wrap up any excess and refrigerate for up to three months — great for garlic bread or baked chicken.

Preparation 12 minutes – 1 hour 25 minutes – 4

For the herb butter: 1 clove remaining large garlic plus 2 cloves, peeled and mashed 2 teaspoons olive oil Salt and black pepper 20 grams minced parsley 20 grams coarsely chopped cilantro 1 tablespoon ground mint coarsely chopped mint leaves. ground tea. spice grinder 1 teaspoon chili flame 1½ teaspoon lemon peel 120 gr unsalted butter, room temperature, cut into cubes 1 cm

For coconut sauce 25 g coconut flakes (also known as coconut flakes) 1 tablespoon powdered sugar 1 teaspoon lemon juice

For a package of 250 gr cherry tomatoes 1 large lemon stick, finely chopped 20 gr peeled and finely chopped ginger 200 ml whole cream coconut milk 8 finely chopped broccoli stalks (120 gr), thick chopped stalks halve 4 coconut fillets (or other thin white fish), skin on 1 red pepper cut into thin rings 2 tablespoons parsley leaves 1 tablespoon coriander 1 tablespoon mint leaves 1 teaspoon lemon juice

Preheat oven to 240 ° C (220 ° C fan) / 475 ° F / Gas 9. Cut and discard the top of the garlic bulb to expose the cloves. Lay the chopped garlic on a small square of paper, pour oil and sprinkle with a little salt. Wrap the paper tightly around the garlic bulb and fry for 20 minutes, until softened. Remove and allow to cool, then squeeze the pulp from the paper crust; Discard the skin.

Lower the oven to 180 ° C (160 ° C fan) / 350 ° F / Gas 4. To make butter, place the parsley, cilantro, mint, minced garlic and raw garlic in a food processor with 1/4 teaspoon salt and mix. until finely ground. Add fenugreek, chili flakes, lemon peel and butter, let stand for 1 minute until smooth and then grill in a bowl.

To make the sauce, combine the coconut, sugar and lemon juice in a bowl, then distribute evenly in a small pan lined with greaseproof paper. Bake in the oven for six minutes, stirring the mixture once in half, until slightly caramelized, then remove and allow to cool.

Increase the oven temperature to 220 ° C (200 ° C) / 425 ° F / gas 7. While it is heating, place a large skillet over high heat and once it is hot, grease the tomatoes, rolling them occasionally. , for five minutes later. transfer to a plate.

Cut four squares 30 cm from the baking paper. Combine lemon grass, minced ginger and coconut milk in a small bowl, then crumble the squares of baking paper into bowl shapes and divide the lemon mixture between them. Divide the burnt tomatoes and broccoli between the packages, then place the fish fillets upside down. Sprinkle each serving with eight teaspoons of salt, finely chop the pepper and, using a spoon, spread 20 grams of herb butter on each slice. Pull the ends of the package over the fish, then close tightly by tightening the ends together.

Place the parcels in a large oven pan and bake for 12 minutes. Meanwhile, combine the fresh red pepper, remaining herbs, lemon juice and toasted coconut mixture in a small bowl. Divide the parcels into four shallow bowls, cut each one from above with scissors, place the salsa sauce on top and serve hot.

Green goddess of coconut and tahini with sunflower seeds dukka

Yotam Ottolenghi coconut and tahini green goddess with Dukka sunflower seeds.

This is a great way to consume excess herbs, so replace them with what you have on hand. Sunflower seed beans are so hanging that you will want to sprinkle them on everything. If desired, double the amount and store the excess in an airtight jar, where it can be stored for up to two weeks.

Preparation 20 minutes Cooking 15 minutes 6

For the sauce 140 ml coconut milk with full fat 75 ml olive oil 10 g mint leaves 35 g finely chopped chickpeas 20 g parsley leaves 1 clove garlic, peeled and minced 2 tablespoons tahini 3 tablespoons juice of one lemon (from 1 -2 tablespoons lemon)

For dukkah, 50 g sunflower seeds, 1½ teaspoon chili flame Urfa, 1½ teaspoon cayenne pepper flakes, 1 teaspoon ground turmeric 1 teaspoon chili cashmere powder, or 1 teaspoon sweet paprika

For salad 1 small white dandelion, separated leaves (60 g) 1 small red dandelion, separated leaves (60 g) 1 small lettuce, separated leaves 1 small Lebanese cucumber, cut into sticks 6 cm (or c ordinary cucumber, sown with seeds and watered, Meat cut into sticks 6 cm long) 100 grams of rainbow radish (or ordinary), leaves in leaves, cut in half lengthwise

Place the coconut milk in a small saucepan over medium heat and heat gently for two to three minutes, until it evaporates (this will prevent it from separating when it is fresh). Remove the heat from the heat, mix it with a tablespoon of water and let it cool.

Once the coconut milk has cooled, place in blender with 60 ml each olive oil, herb and garlic and mix for two to three minutes, until smooth. Pour into a bowl and mix the tahini, lemon juice, maple syrup and three-quarters of a teaspoon of minced salt.

For drowning, chop the sunflower seeds partially into mortar, giving it two or three turns with the pole, then turn them into a small bowl. Put all the remaining duke ingredients in a mortar, press well, then toss in a bowl of sunflower seeds and mix.

To collect them, skillfully arrange the leaves, cucumber and radish on a plate. Pour over the remaining tablespoon of oil and sprinkle with 1/4 of a teaspoon of minced salt and a handful of glass. Serve the goddess’s green sauce and the rest of the duke in bowls near the sink.

Pineapple and herbal syrup with candied fennel seeds

Yotam Ottolenghi pineapple and herbal syrup with sweetened fennel seeds.

The secret to keeping this green syrup alive is to first freeze the half-frozen pineapple and mix it until it is palatable and fresh. Sugared fennel seeds are optional and here you will do more than you should; Save any extra for a snack or a small amount of sweets. For this you need an ice cream machine.

Prepare 10 minutes Bake 3 hours 30 minutes + Cook 30 minutes Serve 6

1 large roasted pineapple (or 2 small pieces) 15 gr basil leaves 15 gr mint leaves 5 gr parsley leaves 150 gr glucose syrup 50 gr fine sugar 3 lemons – 1 squeezed for 1 tablespoon, the rest is cut into 6 pieces each, To serve 3 tablespoons high quality extra virgin olive oil, to serve

For candied fennel seeds (optional) 30 grams of powdered sugar 20 grams of fennel seeds

Peel a squash, grate it and squeeze the juice. Remove the skin and eyes. Cut the core (use a pineapple peel if you have one) and discard the core, then cut the core into 3 cm pieces. Weigh 600 g (feed anything you have more than that), spread on a small frost-resistant tray and freeze for 1 1/2 to 2 hours (until then, the pieces will not be completely frozen all the time beyond).

Get ready for the ice cream machine. Add the herbs, glucose, sugar, 2 tablespoons water, lemon juice and frozen pineapple to a blender, stirring occasionally to stir, if necessary, until very smooth and no portions. small. This should take about five minutes in total (or less if you have a very powerful blender).

When the ice cream machine is ready, pour in the cooled pineapple mixture, mix to a smooth serving mass, then transfer to an airtight container and refrigerate for at least 2 hours.

Meanwhile, make candied fennel, if using. Put 25 ml of water and sugar in a small saucepan over medium heat. Stir until dissolved, then bring to a boil and cook, stirring frequently, for exactly 2 minutes – the syrup should boil very vigorously and make large bubbles, but not start to color at all. At the point of two minutes, reduce the heat to medium-low, add the dill seeds and stir for 90 seconds to three minutes, until they begin to dry, bleach and coat with a white sandy mixture. Do not take the mixture more than this point, otherwise the sugar darkens and caramelizes, which you do not want. Remove the pan from the heat, stir to separate as many seeds as possible, then transfer to a pan or small plate and let cool.

To serve, divide the syrup into six bowls, squeeze over a slice of lemon, coat each portion with half a tablespoon of fine olive oil and sprinkle with dill seeds.

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