Abundance, bounty, freshness and surprise
I have always been excited for his recipes so this was just a perfect present. I have looked through the recipe book and picked out a number of recipes that I’m really interested in trying at some point before the end of the year.
Braised eggs with leek and za’atar
Scrambled harissa tofu
Avocado and cucumber salad
Tomatoes with sumac onions and pine nuts
Spring onion and herb salad
Curried lentil, tomato and coconut soup
Carrot salad with yoghurt and cinnamon
Roasted butternut squash with lentils and dolcelatte
Aromatic olive oil mash
Sweet potato mash with lime salsa
New potatoes with peas and coriander
Couscous, cherry tomato and herb salad
Puy lentil and aubergine stew
Bulgar with tomato, aubergine and lemon yoghurt
Bulgar with mushrooms and feta
Puy lentils with aubergine, tomatoes and yoghurt
Rice noodle salad with cucumber and poppy seeds
Soba noodles with lime, cardamon and avocado
Pappardella with rose harissa, black olives and capers
Gigli with chickpeas and za’tar
Pasta with pecorino and pistachio
Rose harissa chickpeas with flaked cod
Blueberry, almond and lemon cake
Fig and thyme clafoutis
Brunsli chocolate cookies
It has also introduced me to a number of new spices and flavours, that I might not otherwise have encountered. I have spent quite a few pleasant afternoon roaming around my local international supermarket buying up these ‘Ottolenghi’ ingredients. I have taken a few notes from his book about these 10 ingredients that he states are worth having a supply off.
Sumac
Deep red ground spice made from the dried and crushed berries of the sumac shrub. The flavour is astringent and citrusy and the spice can be sprinkled over all sorts of dishes. Eggs are a classic pairing but it works just as well with grilled meat, fish and vegetables. It can either be sprinkled over a dish as it is mixed with some oil as the face for addressing all marinade.
Za’atar
The green powder made from dried and ground za’atar leaves, sesame seeds, sumac and salt. The leaves have a distinctive, savoury aroma and flavour is complex.
Urfa chilli flakes
Smoky and almost chocolate like rather than heat.
Ground cardamom
Aromatic and distinctive sweetness.
Pomegranate molasses
Syrupy, sweet and sharp.
Rose harissa
Heavily spiced North African chilli paste.
Tahini
Oily paste made up of ground sesame seeds.
Barberries
These have an acidic tag which sweeter currents do not. They work well with all sorts of fritters, frittata, omelettes and rice-based salads. If you don’t have them, just soak an equal quantity of currents in a little bit of lemon juice about 2 tablespoons of lemon juice for 3 tablespoons of barberries for half an hour.
Black garlic
Concentrated flavour licorice allsorts meats balsamic-wine-gum. Black cloves have a mellow sweet umami-rich taste.
Preserved lemon
Offers a real pop of citrus flavour.
I just can’t wait to get started!
