Image: Louise Hagger/The Guardian. 30g flat-leaf parsley, finely chopped, plus extra to serve. Yotam Ottolenghi’s courgette and chickpea meatballs in spicy tomato sauce. When you’re ready to eat, top the meatballs with the celery mixture and serve directly from the tray. Mix to … Grate the onions, and squeeze out most of the liquid through a sieve. Cut deep crosshatches into each aubergine half, then season with three tablespoons of oil, a quarter-teaspoon of salt and a good grind of pepper. Put the courgettes into a sieve set over a bowl, sprinkle with half a teaspoon of salt, toss, then leave to drain for at least 30 minutes. Cut is important here: you need something with enough fat to stick together on the grill, and remain nice and juicy on a high heat. For the koftas: 400g non-lean minced lamb or hogget. 3 aubergines (750g), cut in half lengthways 90ml olive oil Salt and black pepper 400g lamb … Slow-cooked lamb shoulder with mint and cumin. 3 aubergines (750g), cut in half lengthways90ml olive oilSalt and black pepper400g lamb mince (20% fat)½ onion, peeled and coarsely grated 2 garlic cloves, peeled and crushed1 tsp ground cinnamon¾ tsp ground allspice¾ tsp aleppo chilli2½ tbsp mint leaves, roughly chopped, plus extra leaves to serve4 tbsp flat-leaf picked parsley, roughly chopped¾ tbsp lemon juice120g Greek-style yoghurt. I’ve been enthusiastically cooking from Sami Tamimi’s and Tara Wigley's new book Falastin this past couple of weeks and made their recipe for koftas with tahini, potato and onion over the weekend during a Zoom cooking session with a couple of pals in Bristol.. Yotam Ottolenghi's slow-cooked lamb shoulder with mint and cumin. Place the aubergine halves cut side up on an oven tray lined with greaseproof paper, and roast for 40 minutes, until soft and very well browned. Cook the aubergines on an outdoor barbecue, instead of the oven, to lend them a smoky flavour, if you like. Roden keeps things very simple with salt and pepper, but, though it's difficult to criticise any variety of grilled lamb, I can't help feeling they could do with a little pepping up (presumably not a problem if, as she suggests, you serve them with a selection of mezze). The Turkish may have the monopoly on kebab production in my neck of the woods, but the kofte itself refuses to respect any national boundaries.In fact, strictly speaking, as the name comes from the Persian word to grind, they don't have to involve meat at all – you can have potato kofte, prawn kofte, even cheese kofte, if you want, as long as they're minced together finely enough. Drain the porcini, squeezing out as much water as possible, then finely chop. Heat the oven to 220C (200C fan)/425F/gas 7. Tip the courgettes into a clean tea towel and wring over the sink to extract as much liquid as possible. Ottolenghi’s spiced lamb kofta are brilliant – a middle-eastern version of a meatball, sweetly scented with cinnamon and all-spice and given a kick with fresh chilli and herbs. He gets influenced and inspired which helps expand his cooking skills. In fact, a mixture of lamb and beef is surprisingly common – indeed, Rebecca Seal includes a recipe in her new book Istanbul using only beef, and Yotam Ottolenghi and Sami Tamimi use an equal amount of both, while Hugh Fearnley-Whittingstall goes for slightly more lamb. Yotam Ottolenghi’s lamb and aubergine koftas. This weeks recipes from the Guardian: Lamb koftas with pomegranate jam and tahini and Fried veal cutlets with apple and pistachio salad. You can also use a food processor here, as Roden and Helou do, but this tends to chop the onion so fine it's difficult to separate it from the excess liquid, so I'd only take this road if you've got people coming over and you'd prefer not to have mascara halfway down your face when they arrive. I love the emphatically Middle Eastern flavour, and the green colour parsley gives the kebabs – and even better is McEvedy's mix of mint and parsley. “I always wanted to have children,” Ottolenghi said. Bring the sauce back to a simmer on a medium-high heat, gently lower in the balls, cover the pan and turn down the heat to medium-low. Finely chop the parsley and mint, and add. The aubergine makes these koftas rich and moist. Form into 12 torpedo-shaped koftas, each weighing about 50g. Helou also warns against trying to cook the kebabs on long flat skewers, and even Roden acknowledges it's easier to do them in a little flat balls. Drain the chickpeas, then transfer to a food processor with the onion, herbs and remaining teaspoon each of cumin and coriander. Cooking the meatballs and vegetables in stock, as I do here, not only creates an easy meal in a tray, it also means the meatballs soak up the surrounding flavours and become richer and more complex. Koftes, koftas – which country makes the best, and what's your favourite version for the summertime? Not only will this make the koftes less delicate, but it will give the flavours time to develop and infuse, as in Fearnley-Whittingstall's recipe. Heat a frying pan, griddle or barbecue greased with a little oil. Now shape into long, cigar-shaped cylinders, roughly 7cm long (about 50g each). These chime perfectly with the natural sweetness of the meat, and, I think, give the koftes a distinctively Middle Eastern flavour. The lamb should be shoulder and the beef a good non-stewing cut. There are endless varieties of this meaty Middle Eastern delight. The solution would be to permit the word to cover instances where the ratio shifts away from meat, making balls that are almost dumpling-like: fresh, full of flavour and impossibly fluffy. Fearnley-Whittingstall uses a dazzling array of spices: fennel, cumin, coriander, paprika, cayenne pepper, sumac and harissa paste, which makes his koftes as orange as a Calippo, or indeed the notoriously geyser-like merguez sausage, ruiner of a thousand silky summer outfits. Cook for 25 minutes, or until the sauce has reduced slightly and the balls are cooked through. Grating them, as Helou, Roden and Allegra McEvedy suggest, though certainly more of a pain than Ottolenghi and Tamimi's fine chopping, gives the kebabs a more assertively oniony flavour, though it's important to squeeze them out a little, as McEvedy suggests, or they'll make the mix too sloppy to hold together in the pan. Some ideas are so good that everyone wants a piece. I'd always assumed that meat in the kofte context meant lamb: that's certainly what always seems to be cooking when I cycle round Turkish London with my mouth hanging open. McEvedy adds breadcrumbs to her kofte mix, which gives them a real juiciness, but which feel wrong here: I'll defend the rusky British sausage to the death, but I do think these should be all meat. ottolenghi.co.uk. Onions seem to be a must in koftes: only Fearnley-Whittingstall dumps them in favour of garlic. And does anyone have any tips for keeping them on the skewer? Transfer to an oven tray lined with greaseproof paper and bake for six minutes, or until cooked through. Ottolenghi’s food has a specific taste, feel, and look. A quick perusal of the index led us to "kofta," little lamb and beef logs mixed with pine nuts, parsley, onion and garlic and seared to dark, crusty perfection before they are nestled in and drizzled with a tahini dressing and browned butter. If you get the meat from a supermarket or another grocer, cook it through, just to be on the safe side. Mar 19, 2020 - Explore Ian Hunt's board "Ottolenghi" on Pinterest. Take the kofte, a minced meat creation enjoyed, in various forms, from Baghdad to Bursa, Casablanca to Calcutta. Fearnley-Whittingstall rolls them in poppy and sesame seeds before cooking, which looks great, but has a tendency to burn if you're aiming to char the meat – more successful are Ottolenghi and Tamimi's chopped pine nuts, lending a sweet crunch to every mouthful. (Alternatively, do as Helou suggests, and use a food processor to finely chop pieces of shoulder.). Preheat the oven to 200C. Mix in the meat, pine nuts, spices and salt until thoroughly combined. See more ideas about ottolenghi, ottolenghi recipes, yotam ottolenghi recipes. I struggle with the term because English, unlike some other languages, doesn’t have a satisfactory word for a veggie ‘meatball’. The solution would be to permit the word to cover instances where the ratio shifts away from meat, making balls that are almost dumpling-like: fresh, full of flavour and impossibly fluffy. This is a brilliant way to use up any leftover Christmas roast vegetables – you’ll need just under 500g in total. Add to the chickpea mix and combine, then shape into 15 golfball-size balls weighing roughly 50g each. Yotam Ottolenghi’s meatball and mushroom traybake with celery salsa. Ottolenghi and Tamini say that, at home, they "can be made in any shape: flat patties, thin fingers or torpedoes", and I'd suggest, unless you're barbecuing, opting for one of those instead. Put the mushrooms, potatoes, chilli, five tablespoons of oil and the lemon peel in a 35cm x 25cm roasting tray, season with a quarter teaspoon of salt and a good grind of pepper, and roast for 35 minutes, stirring twice, so the potatoes and mushrooms don’t stick to the tray, until soft and golden brown. Oct 18, 2020 - Explore Maria Kurtzman's board "Ottolenghi", followed by 393 people on Pinterest. Press the mix to compress it and ensure the kofta … Put in a large bowl. Yotam Ottolenghi is the MasterChef Australia 2017 guest chef for the sixth week of the award-winning show. Apr 12, 2016 - Originally from Jerusalem, Yotam Ottolenghi is a London-based restaurateur and food writer. Read the original recipe in The Guardian. From lamb and aubergine koftas to mushroom bakes: Yotam Ottolenghi’s meatball recipes Fresh, full of flavour and impossibly fluffy, meatballs don’t have to contain meat Published: 6 Apr 2019 And to let us still call them meatballs. Once the aubergines are cool enough to handle, scoop out the flesh into a bowl and discard the skins, stalks and any liquid. Add one and a half-tablespoons of oil to a large frying pan on a medium-high heat. In a large saute pan with a lid, heat two tablespoons of oil on a medium-high flame. I'd always assumed that meat in the kofte context meant lamb: that's certainly what always seems to be cooking when I cycle round Turkish London with my mouth hanging open. But, it being barbecue season, I'm sticking to the version I eat most often – cigars of lightly spiced meat, chargrilled and served up with warm flatbreads, crunchy salad and a tangy yoghurt sauce. Cook the garlic until lightly browned – about 90 seconds – then add the tomatoes, tomato paste, two teaspoons each of the cumin and coriander, the cinnamon, the chilli flakes, a teaspoon and a quarter of salt and a good grind of pepper. Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Cooking section and has a weekly column in The Guardian. Felicity Cloake's perfect lamb kofte Photograph: Felicity Cloake, Rebecca Seal includes a recipe in her new book Istanbul, Hugh Fearnley-Whittingstall goes for slightly more lamb, defend the rusky British sausage to the death. Transfer to a bowl and add the baking powder, eggs, panko, three-quarters of a teaspoon of salt and a good grind of pepper. One definition, I suppose, is any kind of minced meat sphere that’s been bulked out with starch or vegetables to lighten things up and to add or absorb flavour. Shape into fingers, patties, meatballs or around flat skewers, cover and chill for at least an hour, or up to 12. He writes a weekly food column for The Guardian’s Feast Magazine and a monthly food column for The New York Times. Cook, stirring, for seven minutes, until thickened. Sep 21, 2020 - Explore Karen Schremmer's board "Yotam Ottolenghi Recipes", followed by 193 people on Pinterest. Search. Undoubtedly delicious, but a little more North African than I'm after here. One definition, I suppose, is any kind of minced meat sphere that’s been bulked out with starch or vegetables to lighten things up and to add or absorb flavour. Jul 21, 2019 - The Happy Foodie site, supported by Penguin Random House, will bring you inspiring recipes from renowned cooks and chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and Rick Stein. If you can only buy shoulder whole, rather than minced, I'd recommend dicing it and then using the food processor to finely chop the meat into a mince-like consistency. See more ideas about Ottolenghi, Ottolenghi recipes, Yotam ottolenghi recipes. We’ll be serving up the choicest dishes from stars of … Put four tablespoons of oil in a large frying pan on a medium-high heat, then fry the balls in two batches, turning them occasionally, until browned all over – about four minutes a batch. Otherwise, you can use your hands to squidge everything together: they're much easier to wash up. Put all the kofta ingredients (exept for the sunflower oil) in a bowl and use your hands to mix everything together well. Forget same-old sausages and boring burgers – these are what I'll be sticking on the grill this summer. 2 large cloves of garlic, crushed. Meanwhile, make the meatballs. See more ideas about ottolenghi, yotam ottolenghi, ottolenghi recipes. I'm going with the sweet spices used by Ottolenghi and Tamimi, and Helou: cinnamon, allspice and nutmeg. Roden and Helou both recommend a food processor. Mix until well combined, then form into eight large, 110g or so, meatballs, squeezing to compact them. Add 700ml of water and the sugar, cook for 10 minutes, then turn off the heat while you make the koftas. Eat immediately with flatbreads and yoghurt. Pulse a few times, scraping the sides of the bowl as you go, until you have a coarse paste (don’t take it as far as a smooth puree). Prep 10 min Cook 1 hr 15 min Serves 4. Leg, as recommended by Anissa Helou in Lebanese Cuisine, has a tendency to be a bit dry: the shoulder used by Ottolenghi and Tamimi, Fearnley-Whittingstall and Claudia Roden in Arabesque gives a far better result. Dec 5, 2020 - Explore Rosa DeSensi's board "Yotam Ottolenghi", followed by 918 people on Pinterest. Favourites. Welcome to Ottolenghi cookbooks online The perfect interactive companion to your book Browse. I struggle with the term because English, unlike some other languages, doesn’t have a satisfactory word for a veggie ‘meatball’. Fry the koftas in two batches, turning often, until browned all over – about four minutes. McEvedy goes for Turkish pepper, which lends an attractive red speckle, and Ottolenghi and Tamimi for a fresh red pepper, but I'd prefer to save any heat for a chilli garnish. Jul 4, 2018 - Whether you’re in the kitchen, in the garden or in the park with a picnic, the secret to summer cooking is to keep things simple Heat the oven to very high – 250C (230C fan)/gas 9½. And to let us still call them meatballs. Transfer the aubergine flesh to a board, roughly chop, then put 160g of the chopped aubergine (you’ll use the rest in the salsa) into a large bowl with the lamb, onion, garlic, cinnamon, allspice, half a teaspoon of the chilli, the mint, two‑thirds of the parsley, three-quarters of a teaspoon of salt and a good grind of pepper, and mix well. hat makes a meatball a meatball? His previous book, Ottolenghi Simple, was selected as a best book of the year by NPR and The New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International … See more ideas about ottolenghi recipes, yotam ottolenghi recipes, yotam ottolenghi. 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