badjak
Guru
'Food is a language everyone understands': Yotam Ottolenghi on how cuisine connects people
Thought you might find it interesting
Thought you might find it interesting
Ottolenghi
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SandwichShortOfAPicnic
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The very first recipe I stumbled across of his had me hunting down his others.
From my first (Black Garlic Lemon chicken) to the last one recently (the Tamarind cheese crumpets) he always delivers the goods. Love his big flavours that he puts together so easily like they were always supposed to be that way.
And he comes across as a genuinely nice guy.
From my first (Black Garlic Lemon chicken) to the last one recently (the Tamarind cheese crumpets) he always delivers the goods. Love his big flavours that he puts together so easily like they were always supposed to be that way.
And he comes across as a genuinely nice guy.
Yes. I have his books. He has a gift for putting flavours together.
He probably is but he comes across as a bit *smug* to me.
SandwichShortOfAPicnic
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Sadly he also uses precisely the ingredients my son is allergic to so I can go through a whole book and pick out 1 (maybe two if I’m lucky) recipes that I can actually use!
Do you mean nuts? Sorry - couldn't remember what his allergies are.
I don't actually possess an Ottolenghi book, but I've seen a few of his recipes - which always seem a little bit too complicated to me. Having said that, he's got some wonderfully creative ideas.
badjak
Guru
I need to check, but I think it's one of his recipes
Finely sliced red onion
Lemon or lime juice
Sumac
Maybe a little salt
Leave for an hour or so, then refrigerate and eat
And it's fantastic, much more complex tasting than it sounds
Finely sliced red onion
Lemon or lime juice
Sumac
Maybe a little salt
Leave for an hour or so, then refrigerate and eat
And it's fantastic, much more complex tasting than it sounds
rascal
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I need to check, but I think it's one of his recipes
Finely sliced red onion
Lemon or lime juice
Sumac
Maybe a little salt
Leave for an hour or so, then refrigerate and eat
And it's fantastic, much more complex tasting than it sounds
From what I gather I'm not interested in looking further into this guy and his cooking??
Russ
badjak
Guru
Why?
It's just a side dish?
karadekoolaid said he found the recipes too complicated, so I remembered the simplest one.
It's actually here https://www.masterclass.com/articles/sumac-onions-a-recipe-by-yotam-ottolenghi
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Likewise. I’m not a fan. He’s popular in the UK, but I find his recipes over complicated.
I agree. He isn't really prone to complicate. In fact, I would say the opposite , since many of his recipes are one pan recipes. The addition of sumac to quick pickled red onions( which is a tried and tested staple many.folk will have been doing for years) is a lovely twist.
Well I suppose many chefs (who are often sticklers for detail) tend to be obsessive/compulsive over their ingredients/instructions. Fair enough. But this kind of thing:
Use a ruler to measure the thickness of the block of feta – if it’s thicker than 1½cm, carefully trim it down to this thickness and crumble any offcuts into the egg mixture. Keep the rest of the feta block whole
is purely impractical.
rascal
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SandwichShortOfAPicnic
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Nuts and exotic fruits. Ottolenghi loves a a bit of fruit in his food, particularly pomegranate.
Oh yes - pomegranate molasses became trendy due to him!