Three ways of baking that allow room for error: a rice-flake and coconut flan, a chard and ricotta pie, and a honey yoghurt cornbread. Prep 20 min Cook 25 min Serves 2 60ml olive oil 1 green pepper, stem and seeds removed, roughly cut into 3cm cubes (150g net weight) 6 small garlic cloves, peeled 1 mild red chilli, halved. Transfer the chicken and all the liquid from the tray to a large platter. Return to the tray and chill for 30 minutes, or overnight. Sprinkle lightly with salt and pepper, cover the pan with a lid and leave to cook for four to five minutes, until the egg whites are set and the yolks still runny, and the bottom of the rice is nice and crisp. Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. Transfer the tomatoes to a bowl and set the pan aside to cool down a little. To serve, use a spoon to transfer the kofteh to a large serving bowl and pour the sauce over the top. Mix the papaya (or mango) with the lime juice. Know your onions: Yotam Ottolenghi's four-allium baked rice. Serve at once, topped with a generous spoonful of yoghurt and a sprinkle of parsley. Ahh, I need to make this soon, Josette! Scrape into a bowl, add the crisp shiitake, spring onions and green beans, and stir with a wooden spoon for a minute or two, until the mixture starts to form strands. 4 cinnamon sticks bunch of cilantro stems (save the leaves for garnish) 1 1/2 cups of basmati rice 2 1/2 cups of boiling water salt & pepper olive oil Preheat oven to 350F. Prop stylist: Deborah Williams. Carefully run a palette knife or similar around the edge of the cake to loosen it from the tin and put a large flat plate on top. Put the fennel and onion wedges in a large bowl with a tablespoon and a half of oil and toss gently to coat. Cooking rice in the oven can be a real Ah-ha! moment for anyone new to the approach. Pour the batter on top of the bananas in the tin, then put it in a steamer basket. 1. Change). Sorry we couldn't set a reminder for you this time. Use a spoon to coat the top of the cod with the sauce. Put the oil into a saut pan set over medium heat. Put the cinnamon, cloves, lemon zest, curry leaves, cardamom pods if using, a teaspoon and a half of salt, half a teaspoon of pepper and 650ml of cold water, and place on a high heat. Food styling assistant: Valeria Russo Yotam Ottolenghi recipes Food From baked rice to braised cod: Yotam Ottolenghi's one-pan recipes One tray or pan is all you need for these three. 1 tbsp fresh lime juice. Todays recipes are unashamedly a few steps up from a simple plate of steamed greens, but they make a satisfying and delicious bank holiday project. Serve with the remaining fresh sambal and lime wedges for squeezing. As soon as it comes to the boil, remove from the heat. Bring a medium saucepan of well salted water to a boil on a medium-high heat, add the rice and cook for 10 minutes, or until just cooked through. Cooking the food of far-afield places is the one I can offer, and even if you cant get your hands on all the ingredients right now, file away these aromas of Bali and bring them out in happier times. Not only does it save on the washing-up, but it also leads to really tasty dishes, because all the different flavours have the time to come together and really mingle, rather than meet for the first time on the plate. 1 teaspoon kirmizi biber, urfa or other mild red chili flakes. Make double the amount of rayu, if you like: it will keep in a sterilised jar in the fridge for up to 10 days, and is a lovely condiment to have to hand for spooning over crisp fried eggs or stirred through greens. Using well-oiled hands, shape into 12 large, roughly 120g balls, then refrigerate. You can prepare the rice, syrup and coconut flakes a day ahead, leaving you with a simple assembly job just before you want to serve it. As soon as it comes to the boil, remove from the heat. If you cant get the ingredients, squirrel away these recipes from sunnier climes and sunnier times: satay chicken with sambal, classic fried rice and a black rice pudding with papaya. Once hot, add the tomato paste and garlic, and cook, stirring occasionally, for two minutes, until fragrant. Yunhee Kim for The New York Times. I wanted it ALL on my plate. (I used a large enameled cast iron pan.) Heat the oven to 240C (220C fan)/475F/gas 9. Put the anchovies, garlic, cumin, oil and a good grind of pepper in a small saucepan on a medium heat. Yield: 4 servings. We will send you a maximum of two emails in, We will be in touch to remind you to contribute. Melt the butter and cook for five minutes, until its nicely browned and starts to smell nutty. Drizzle the dressing all over the top and serve right away straight from the pan. Serve with the allium rice above or with lots of crusty bread. Be sure to plan ahead by soaking the rice in advance. These make a very quick and easy side dish to go with a Sunday roast. Not only does it save on the washing-up, but it also leads to really tasty dishes, because all the different flavours have the time to come together and really mingle, rather than meet for the first time on the plate. Feel free to make this recipe your own by using up whatever herbs you have to hand (tarragon and chives would both work wonderfully here), and whichever spices, too. Put these in a large bowl with a teaspoon of salt, then transfer to a steaming basket (or a colander that will sit over a large saucepan) and set aside. Remove from the heat and stir in the onions, lemon juice and black garlic. (modern). I also cut down a bit on the salt, but my sister, eating the leftovers, still thought it was a bit too salty, so use your judgment when adding it. Meanwhile, put the sambal ingredients in the small bowl of a food processor with a teaspoon and a half of salt and blitz smooth. Click to share on Twitter (Opens in new window), Click to email a link to a friend (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Creamy Tomato Risotto with Crispy Garlic Crumbs, Indonesian Coconut Rice with Chicken & Zucchini, Ottolenghis Chicken with Caramelized Onions & Cinnamon-Cardamom Rice, Thomas Kellers Lemon-Brined Buttermilk FriedChicken, Roasted Cauliflower Shawarma with TahiniSauce, Fettuccine Alfredo with Chili Crisp &Spinach, Pork & Asparagus Soba Noodles with Tahini-Chili CrispSauce, Creole Shrimp & Stone-Ground Grits with AndouilleSausage, 12-14 medium-size shallots, peeled and quartered lengthwise, 2 whole sprigs fresh curry leaves, left on stem, or substitute a handful of dry curry leaves, or 1 tsp curry masala, teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes. November 22, 2018 Ingredients: 100 ml sunflower oil 3 large onions, peeled and cut into 2cm-wide wedges Salt 2 lemons, skin finely shaved, then juiced, to get 2 tbsp 200 gr brown rice, rinsed 10 black garlic cloves, thinly sliced 150 gr Greek-style yogurt 10 gr parsley leaves, roughly chopped Previous Project Next Project ShareTweetSharePin Place the aubergine basket (or colander) on top of the pan of boiling water, cover to prevent the steam escaping, then turn down the heat to medium and leave to steam for 20 minutes, or until the aubergines are very soft but still hold their shape. Divide the cooled black rice between four bowls and top with the coconut milk, papaya and lime juice mixture, the strained syrup, the coconut flakes and lime zest, and serve. Yotam Ottolenghi is the restaurateur and chef-owner of five Ottolenghi delis, as well as the NOPI and ROVI restaurants in London. With a trip to Israel last summer resulting in a new found obsession with Middle Eastern food and cooking, and particularly the use of spices, Ottolenghis recipes have become a firm favourite of mine. Meanwhile, make the pine nut butter. Return the pan to the heat, simmer for two minutes more, until slightly reduced, then pour into a bowl and leave to cool to room temperature. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. 400g black venus rice or Thai black rice, soaked in plenty of water for 1-4 hours 3 tbsp maple syrupFlaked sea salt1 medium papaya, peeled, seeds discarded and cut into 2cm cubes, or 2 ripe mangoes2 limes zest finely grated, to get 1 tsp, and juiced, to get 3 tbsp 160g full-fat coconut milk Flaked sea salt, For the syrup100ml maple syrup10g fresh ginger, peeled and roughly chopped1 tsp vanilla bean paste, or vanilla extract2 whole star anise, roughly crushed4 strips finely shaved lime zest, For the coconut flakes60g coconut flakes2 tbsp maple syrup. Divide the rice among four individual serving bowls. (LogOut/ Sprinkle a third of the herb mixture and a third of the fennel seeds on top of the cooked cod, and serve warm with the remaining herb mixture, fennel seeds and lemon wedges alongside. Put the cinnamon, cloves, lemon zest, curry leaves, cardamom pods if using, ateaspoon and a half of salt, half ateaspoon of pepper and 650ml of cold water, and place on a high heat. 2023 Guardian News & Media Limited or its affiliated companies. So much so, in fact, that I often forget just how satisfying and delicious they can be. Scatter over half the peanuts and put the rest in a small bowl. Meanwhile, make the dipping sauce: whisk all the ingredients and two tablespoons of cold water in a bowl, then set aside. Two heads of garlic! Once very hot, add the cherry tomatoes and sear for five minutes, shaking the pan occasionally, until they are nicely charred. , This looks greatabsolutely love love Ottolenghis recipes;)). Transfer to a heatproof bowl to stop the cooking. Turn out the rice bowls on to two plates, top each with an egg and scatter over the rest of the spring onions. All rights reserved. I also baked the rice in an enameled cast iron pan with a lid instead of transferring the garlic and shallots to an aluminum foil-covered baking dish before baking them with the rice. I love his flavour combinations, they are always interesting and often provide something new, and they always result in a vibrant plate that looks positively delectable. But, preparing all of the beautiful dishesat once by myself was another story completely- too large of an undertaking. Carefully add the kofteh to the sauce one at a time, then turn down the heat to medium-low, cover the pan and leave to cook for 45 minutes, until the kofteh balls are cooked through and the sauce has reduced slightly (it will still be quite brothy). Bring to a boil, then turn the heat to medium and cook for 35-40 minutes, stirring every now and then, until cooked through and the consistency of wet porridge. Mix well, cover tightly with foil and bake for 40 minutes, stirring once gently halfway, until the leeks are soft but still hold their shape. Cut the aubergines in half widthways, then cut each half into 7cm x 2cm batons. Put the sugar, star anise, salt and 100ml cold water in a small saucepan on a medium-high heat and cook for seven to 10 minutes, until its bubbling furiously and reduced by half. A step up from steamed greens: load your steamer basket with sticky rice, pork and prawn balls; steamed aubergine with cashew rayu; and, for pudding, a banana sponge with anise butter syrup. Just make sure to trim the bananas to fit the bases. Bake for 13 minutes, mixing once halfway, until golden brown and crisp, then remove and sprinkle generously with flaked salt. Drain the parsnips, then transfer to a large bowl, add two tablespoons of oil, half a teaspoon of the pepper and all the maple syrup, and toss gently to coat. Sieve a sixth of the flour mixture into the egg mixture, then fold it in with a whisk, taking care not to knock out too much air. Put a tablespoon of oil in a large frying pan for which you have a lid, and put on a medium-high heat. Spoon over the remaining tablespoon of oil, top with a snowy dusting of the remaining parmesan, sprinkle over the last quarter-teaspoon of cracked pepper and serve straight from the tray with the lemon wedges alongside for squeezing over. Fourteen shallots! Put a large saute pan for which you have a lid on a high heat. Place a piece of greaseproof paper over the surface of the rice and cover the dish with foil. Separate the mixture into 30g balls you should end up with 22 or so and place these on a tray. Add the sprigs of curry leaves, if using, or the curry masala, and cook for approximately 2 minutes more, or until the leaves are starting to crisp. Yotam Ottolenghis black rice with papaya and ginger syrup. Turn the heat to medium-low, cover and simmer for 45 minutes, until cooked through. Pour over the remaining tablespoon of oil, then roast for 40-45 minutes, until the juices run clear and the skin is crisp. All rights reserved. 2 fresh green chilies (like jalapeos), thinly sliced. Take off the heat and leave to rest for five minutes, until cool enough to handle. 4. Now add the spring onion greens, thyme and strips of lemon peel, and cook for another minute. (LogOut/ Put the basket on top of the pan, cover with a tea towel and then the lid, and steam for 35 minutes. Repeat until all the flour mixture has been added (adding it in stages like this helps prevent lumps forming in the batter). Enjoy! Re-cover the dish with the aluminum foil or the lid, and allow it to sit on the stove top for another 5 or 10 minutes. This has all the wonderful qualities of classic fried rice, with those lovely crisp bits and salty bits, except here theyre paired with Mediterranean flavours. The bright colours and bold flavours of Balinese food are what make it stand out, but it was a simple satay chicken at a food market that stole the show for me. It definitely felt more like December than June. Baking the rice creates a beautiful texture and it would be delicious with a light coconut based curry or even a plain grilled chicken breast. Transfer the wedges to a plate and rinse out and dry the pan. Add the pine nuts and cook, stirring, for a minute, until golden all over. Heat the oven to 180C (160C fan)/350F/gas 4. This is a very popular dish in our house, especially with the kids. teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes. Return the pan to a medium heat with the remaining 80ml oil. Meanwhile, make the sauce. Grease and line a round 19cm cake tin. Add the rice and stir to coat in the oil. 3 large onions, peeled and cut into 2cm-wide wedges, 2 lemons, skin finely shaved, then juiced, to get 2 tbsp. Yotam Ottolenghi's recipes for fuss-free savoury bakes. 250g short-grain brown rice135ml sunflower oil5 fresh makrut lime leaves, or zest of 1 lime or 5 bay leaves2 tbsp soy sauce2 large eggs6 spring onions, finely chopped1 lime, cut into wedges, to serve, For the sambal4 red chillies (or fewer, to taste), pith and seeds removed1 plum tomato, roughly chopped10g fresh turmeric root, peeled and finely chopped, or tsp ground turmeric2 tbsp soy sauce2 tbsp maple syrup2 tsp green peppercorns, roughly crushed3 garlic cloves, peeled and roughly chopped10g fresh ginger, peeled and roughly chopped2 small shallots, finely chopped20ml lime juiceSalt. This makes a bit more sambal than you need, but it keeps in the fridge for up to a week, ready to be spooned over rice or noodles, or alongside fish and meat. Serve with your greens of choice and a spoonful of yoghurt. Cooking food with steam is a good example: I know I love it, but it sometimes takes a whole steamed meal to remind myself of the fact. Ive tried to echo those flavours here. Amazing. This pudding is sure to make an impact at the dinner table, but in fact couldnt be easier to put together. Which makes it a win-win particularly right now, what with all the hosting weve got to come. Put one piece of prawn in the middle, then fold in the edges and reform into a tight ball. One tray or pan is all you need for these three dishes: braised cod with winter tomatoes, fennel and caperberries; a baked basmati dish with lots of oniony punch; and parsnips roasted with black pepper and parmesan. Put the chicken legs in a large bowl with the soy sauce, maple syrup, two tablespoons of oil, the lime juice and a half-teaspoon of salt, then set aside to marinate for an . Add the onions and garlic and cook, stirring occasionally, for 8 minutes. These sticky rice balls, which in their native Hunan region are known as pearl sticky rice balls, are a type of dim sum that are often served on celebratory occasions. Traditionally, yellow split peas are also thrown into the mix, but I used a bit of gram flour instead. Add the onions and garlic and cook, stirring occasionally, for 8 minutes. Heat the oven to 210C (190C fan)/WEB 425F/gas 7. Fill a medium saucepan with a litre and a half of water and bring to a boil. In fact, it looks good no matter what it has on, and I think it sort of knows it, too. Ill definitely have that but leave rice with a choice of costumes and, well, things soon get really colourful. One of my favourite things to do on a Saturday morning is to check out Yotam Ottolenghis Guardian columnand see whats new. Heat 90ml oil in a large saute pan on a high heat, then add the lime leaves and half the sambal, and stir-fry for three minutes, until very fragrant (careful: it might spit). Swap the cod for any other firm white fish such as hake, or for other seafood such as mussels or prawns. Put a large saute pan for which you have a lid on a high heat. While the rice is sitting melt the butter in small saucepan. (modern), visited Bali last November to take part in the. Fill a large, deep saucepan with enough water to come 2 inches up the sides. Add the sesame seeds, cook for another two minutes, or until the cashews have browned, then take off the heat and carefully stir in the soy sauce, vinegar, maple syrup, shichimi togarashi and paprika (you are adding cold liquid to hot oil, so it will bubble quite vigorously). Pour in 750ml boiling water, cover the pan and put on the lowest heat for 15 minutes. Change). Serve them as soon after roasting as possible, while theyre still crisp. Once cooled, transfer the aubergines to a large platter, drizzle over the rayu, top with the drained crisp spring onion greens and serve at room temperature. To make the rayu, put the oil, spring onion whites, cashews and ginger in a medium pan on a medium heat, bring to a simmer and cook for two minutes. In a large, wide-based saucepan for which you have a lid, heat the oil on a medium-high flame, then add the onion and cook, stirring occasionally, for about seven minutes, or until nicely golden. Add the garlic, cook for 30 seconds more, until fragrant, then add the tomatoes, tomato paste, cardamom, apricots, the remaining half-teaspoon of chilli, a teaspoon and a half each of cumin and cinnamon, and a teaspoon of turmeric. 1. Create a free website or blog at WordPress.com. Once its bubbling, turn down the heat to medium-low and cook for 20 minutes, until the fennel and onion wedges have softened but still keep their shape. Once very hot, crack in the eggs and fry hard until the whites are crisp around the edges and the yolks still runny, then transfer to a plate. Pour a teaspoon and a half of oil into each well, then crack an egg into each one and turn down the heat to medium. Yotam Ottolenghis parmesan & black pepper roasted parsnips. I am going to make this one year-round. This would be great as a brunch or light lunch. It all feels a world away now: the time when we are able to travel again is a long way off, I know, but it is possible to come up with ways to forge a sense of connection in these days of physical distancing. Cooking food with steam is a good example: I know I love it, but it sometimes takes a whole steamed meal to remind myself of the fact. As soon as it starts to bubble, turn off the heat, add the lemon juice, leave to cool, then stir in the parsley. Turn off the heat and leave the pan to one side, still covered, for 10 minutes. Transfer to a 30cm x 20cm baking tray and roast for 20 minutes, until lightly golden. Yotam Ottolenghis satay chicken and sambal platter. (LogOut/ When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing . document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enter your email address to follow this blog and receive notifications of new posts by email. Which makes it a win-win particularly right now, what with all the hosting weve got to come. Todays recipes are unashamedly a few steps up from a simple plate of steamed greens, but they make a satisfying. Our own banquet. I added some cardamom pods to the water because I absolutely love the light aroma it brings to whatever its put in. Drain and rinse the rice, then put it in a medium-sized saucepan with 1.2 litres water, the maple syrup and a good pinch of salt. Oh wow, a feast for both the eyes and belly! Put the chicken legs in a large bowl with the soy sauce, maple syrup, two tablespoons of oil, the lime juice and a half-teaspoon of salt, then set aside to marinate for an hour, or in the fridge overnight. Invert the tin, tap gently to release the cake, then lift off the tin and peel off the paper. Return the saute pan to a medium-high heat, add 75ml oil, followed by the peppers, onions, a teaspoon and three-quarters of salt and a good grind of pepper. Raise the heat to medium and continue to cook and stir for 4 minutes. Now for the pork filling. Completely worth preparing all of the shallots & garlic. and cook up a plate of something both tasty and hearty that would suit both my mood and the weather. Stir in the butter, then take off the heat. A version of this article appears in print on, https://www.nytimes.com/2011/12/04/magazine/Ottolenghi-Rice-With-Poached-Eggs.html. Once boiling, add the parsnips and a tablespoon and a half of salt, and cook for five minutes, until the tip of a small knife easily slides through but the parsnips still hold their shape. Meanwhile, make the butter syrup. Posted in Casserole, Recipes, Sides, Vegetarian, Tags: baked rice, Basmati rice, casserole, curry leaves, curry masala, garlic, Middle Eastern, Ottolenghi, saffron, shallots, side, side dish, vegetarian, Thank you!! Prep 20 minMarinate 1 hr+Cook 1 hrServes 4, For the chicken4 chicken legs2 tbsp soy sauce2 tbsp maple syrup3 tbsp olive oil3 limes 1 juiced, to get 1 tbsp, the rest cut into wedges, to serve2 gem lettuces, leaves separated large cucumber, cut into 4cm-long batonsSalt, For the satay sauce90g crunchy peanut butter2 tbsp soy sauce2 tbsp maple syrup2 small red chillies, finely chopped (pith and seeds removed if you prefer less heat)1 small garlic clove, peeled and crushed4 makrut lime leaves, stalks discarded and leaves finely chopped, or zest of 1 lime, or 4 bay leaves1 tsp lime juice, For the sambal1 banana shallot, peeled and finely chopped1 red chilli, finely chopped (pith and seeds removed if you prefer less heat)1 lemongrass stick, papery outer layer discarded, very finely chopped tsp caster sugar1 tbsp fresh lime juice. Preheat your oven to 180C. Meanwhile, in a bowl, whisk all the satay sauce ingredients with a tablespoon and half of water, until smooth, and in a second bowl mix all the sambal ingredients with half a teaspoon of salt. If Im serving it with something substantial such as chicken, I omit the feta topping and serve it with just a squeeze of lemon juice. Dont be tempted to stir the rice too much you want it to build a crisp, tahdig-like layer at the bottom of the pan. Put the prawns in a small bowl with the vinegar, cornflour and a quarter-teaspoon of salt, toss to coat, then refrigerate. Your hubby is a lucky man, lol! A step up from steamed greens: load your steamer basket with sticky rice, pork and prawn balls; steamed aubergine with cashew rayu; and, for pudding, a banana sponge with anise butter syrup, Rice three ways: a savoury porridge topped with spicy oil and stir-fried Chinese leaves, a layered dish of tamarind-infused grains, chana dal and aromatic oil, and pumpkin rice fritters with chilli soured cream, This weeks totally tropical trio is a seafood and plantain curry, a side of coconut rice with a peanutty finish, and mango and lime sponge cakes to finish, Butternut squash with currants, olives and ricotta; spaghetti with mushroom meatballs and fried oregano; strawberries and vanilla cream with milk chocolate crumble, Give the flavours time to mingle in a bean-and-barley khichree cut with spiced ghee, sweet, slow-cooked carrots with hazelnuts and mozzarella, and roast pork with carrot pickle and sticky rice, One tray or pan is all you need for these three dishes: braised cod with winter tomatoes, fennel and caperberries; a baked basmati dish with lots of oniony punch; and parsnips roasted with black pepper and parmesan, Two exciting ways with rice: Italian rice cake, and Allspice chicken and rice with dill and yogurt. Fill a large saucepan or steamer with enough water to come 4cm up the sides, then bring it to a boil. 200g cherry tomatoes120ml olive oil2 red peppers, seeds and stem discarded, cut into 1cm-thick strips (300g net weight)1 large onion, peeled, halved and cut into 1cm-thick slices (220g net weight)Salt and black pepper4 garlic cloves, peeled and thinly sliced40g tomato paste2 tsp caster sugar tsp ground allspice1 tsp ground cinnamon8 cardamom pods, lightly bashed open in a mortar2 tsp paprika350g basmati rice1 lemon200g feta, roughly crumbled4 tbsp coriander leaves, roughly chopped tsp chilli flakes (optional). Set aside until needed. Pour in 100ml of the syrup, then arrange the bananas cut side down and slightly overlapping on top. Cook for seven minutes, stirring occasionally, until softened, then add the garlic and cook for three minutes more, until the vegetables have taken on some colour. Roll the chilled pork balls in the rice, pressing down gently so they get well coated. 2. Half-fill a steamer pan with water, cover and bring to a simmer on a medium-high heat. This is a great sharing dish: just arrange everything on a large platter and let your guests construct their own parcels. Add the rice, a quarter-teaspoon of salt and a good grind of pepper, and cook for three minutes, stirring to breakup any clumps, until the rice is heated through and starting to take on a little colour. A trio of rice dishes from around the world: Mediterranean fried rice with anchovy lemon dressing, Greek-style red rice with feta and Persian meatballs in a spicy tomato sauce. With the whisk still going, slowly pour in the milk, then whisk for another 30 or so seconds, until its fully incorporated. Adapted from Yotam Ottolenghi. The thing about rice is, it has a dynamic wardrobe. (I used a large enameled cast iron pan.). Rayu is a Japanese chilli oil, and this version features cashew nuts and shichimi togarashi, a Japanese chilli blend made up of seven essential spices and seasonings look for it on the world food aisle of large supermarkets. Put the oil into a saut pan set over medium heat. Off the heat, stir in a half-teaspoon of soy sauce, then leave to cool. To make this dish vegan, swap the butter for three tablespoons of olive oil. These Persian-inspired meatballs in tomato sauce are a great way to feed an eagerly hungry family. Remove, scatter half the grated parmesan on top and return to the oven for five minutes, or until the parmesan is golden brown. . All rights reserved. Tip out the contents of the chicken bowl on to a large oven tray lined with greaseproof paper, arrange the chicken skin side up and pat the skin dry. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Use a spoon to make two wells in the rice mixture, exposing the bottom of the pan. We loved it. Replace the foil, secure it tightly and return the dish to the oven for 25 minutes, or until all the liquid has been absorbed. First, make the dressing. Lift the steamer baskets off the pan and set aside, covered with the lid or a tea towel, for 10 minutes. Thank you so much. As a subscriber, you have 10 gift articles to give each month. Set the basket (or colander) over a large bowl and leave to cool to room temperature. Serve. Please give it a try, Patty! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Ottolenghi Baked Lemon and Curry LeafRice. Leave to cool completely (or refrigerate if youre getting ahead). So much so, in fact, that I often forget just how satisfying and delicious they can be. Rice looks just as good dressed in the flavours of the Mediterranean as it does dolled up in Persian cardamom and lime. Arrange the lettuce, cucumber, sambal, lime wedges and the bowl of satay sauce alongside, and serve. Its the most foolproof way to the most perfectly cooked and fluffy of grains. Plus a cucumber crunch salad with curried cashews to serve alongside, Hot summer days call for easy, cooling seasonal salads to help bring the temperature down, Cheesy curry crepes you can make a day ahead, gooey ham and cheese rice cakes and raspberry sandwich cookies youll have a job getting to the decoration stage without a few bite marks, Baked eggs nestled in peppers on a bed of pungent sticky rice, followed by little pots filled with baked custard, meringue brittle and a shot of espresso, A three-course showpiece to prep in advance, so you can spend more time with your better half: burnt aubergine with feta and harissa oil, prawns in vanilla and rum butter, and a chocolatey coffee mousse to finish, A tropical trio of salt fish fried rice in tomato sauce, a Creole chicken and fried potato stew and fried cassava-coconut patties with a mango salsa, Introducing a Chinese-inspired vegan centrepiece for your Christmas table, With a bit of prep, these three meals are as quick to put together as a lunchtime sandwich: cheesy curried butter beans, spicy tuna and herb fried rice, and a leftovers frittata with manchego and roast veg, A trio of rice dishes from around the world: Mediterranean fried rice with anchovy lemon dressing, Greek-style red rice with feta and Persian meatballs in a spicy tomato sauce, If you cant get the ingredients, squirrel away these recipes from sunnier climes and sunnier times: satay chicken with sambal, classic fried rice and a black rice pudding with papaya, Three inspired ideas for soup: a chicken and black-eyed bean broth, a french onion number with Yemeni flavourings, and celeriac, garlic and rice with charred lemon salsa, Three fusion treats: a fragrant black rice congee, gnocchi with sumac onions, and chilli and cheese steam-roasted buns, Yoghurt rice with chana dal, vegan palak paneer and braised eggs with leeks and beans to be enjoyed around the table, One-pot cooking is a fuss-free way to cram flavour into grains, which will soak up the flavour of a chicken and mushroom stew, charred shallots and chilli, and a lamb pilaf with sour plums, Original reporting and incisive analysis, direct from the Guardian every Yotam Ottolenghi's Chermoula Eggplant With Bulgur and Yogurt. Put the rice in a large saucepan with 500ml water, bring to a simmer, lower the heat to medium, cover and cook for 30 minutes, then drain into a sieve. Drizzle some olive oil on the bottom of an 8" x 13" casserole dish. This is inspired by a dessert on traditional dim sum carts, whose sweet offering is often fairly plain, mainly to offset all the savoury dim sum youve just eaten. Look out for a message in your inbox in. Fabulous. Lift off the foil, stir in the garlic, cumin and rice, then pour in 500ml boiling water. Add the diced pepper and saute for four minutes, stirring occasionally, until nicely coloured and softened. If I knew you were coming I'd have baked a cake. Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt. Once boiling, turn down the heat to medium-high. Put the custard powder, plain flour and baking powder in a medium bowl, mix to combine, then sieve into a second bowl. So what better excuse to make a mess in the kitchen (I think I am probably the messiest cook in the world which drives anyone else trying to use the kitchen at the same time as me to distraction!) Change), You are commenting using your Facebook account. All of the garlic, shallots, & saffron really make it out of this world. Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat. Put the lardons and two tablespoons of olive oil in a food processor and blitz smooth. n the kitchen, as in life, there are some things I simply rarely get around to doing, or cooking, or using all that much. Once melted, add the lemon juice and carefully stir. Pour the lemony butter over the rice and use a fork to fluff it up. (LogOut/ When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Scatter over the extra picked herbs and serve warm. Add the cooked rice, soy sauce and another two tablespoons of oil, and stir-fry for 10 minutes, until the rice is coated and beginning to crisp up. Thanks so much for sharing! Holding the lemon above a bowl to catch the juices, cut between the membranes to release the segments, then cut each segment into three. The author of nine cookbooks, he has been a weekly columnist. 2 teaspoons kosher salt, or to taste. This baked rice was at the top of my list. Een creatie van de Staat, In a large saute pan for which you have a lid, heat 85ml oil on a medium-high flame. When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing occasionally, for about 15 minutes, until the garlic is golden brown and soft. Meanwhile, mix the basil, parsley and lemon zest in a small bowl. This recipe was adapted from The New York Times, contributed by Sam Sifton. then fry the onions with a quarter-teaspoon of salt for 12 minutes, stirring from time to time, so they dont catch. Top and tail the lemon, then use asmall knife to remove the skin and white pith. 2023 Zwarte Knoflook. One-pot or one-pan cooking is great for all sorts of reasons. Prep 30 minCook 1 hr Serves 4400g fennel (about 1 large bulb), trimmed and cut into 8 wedges 1 onion, peeled and cut into 6 wedges (180g) 105ml olive oil 2 tbsp tomato paste3 garlic cloves, peeled and crushed 250g winter tomatoes (ie black iberiko), roughly grated and skin discarded, or 250g chopped tinned tomatoes200ml chicken stock 75ml dry white wine tsp chilli flakes 1 tsp sweet smoked paprika 100g caperberries, stems removed (or 30g regular capers)Salt and black pepper600g cod loin, skinned and cut into 4 x 150g pieces 3 tbsp (10g) basil leaves, finely chopped 2-3 tbsp (10g) flat-leaf parsley leaves, finely chopped 1 lemon, zest finely grated, to get 1 tsp, then cut into 4 wedges, to serve1 tsp fennel seeds, toasted and lightly crushed in a mortar. Ideally, cook them in a stack of Chinese steaming baskets; if you have only one basket, however, steam them in batches and serve as they are ready. Add the cooled rice, then knead the mixture by hand for five or six minutes, until the rice grains are well crushed and the mixture is quite pasty. barely adapted from Yotam Ottolenghihttp://www.guardian.co.uk/lifeandstyle/2012/jun/22/duck-curry-recipe-lemon-rice, 1 lemon, zest shaved (try and scrape as much pith off as possible because its really bitter), about 25 leaves fresh curry leaves (or 35 dried curry leaves, 400g basmati rice, rinsed, soaked in water for 15 minutes and drained. Im going to make it again for sure! You pour the water over the rice and bake for almost half an hour. The Guardian aims to publish recipes for sustainable fish. Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. SO delicious. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve. , until they are nicely charred once halfway, until they are charred! Heat to medium-low, cover and simmer for 45 minutes, shaking the pan )... The ingredients and two tablespoons of cold water in a steamer pan with water, and. ; casserole dish in small saucepan on a high heat, sprinkle with salt and pepper and for. The pine nuts and cook up a plate and rinse out and dry the ottolenghi baked rice guardian and set.... ) ) Ottolenghis black rice with a choice of costumes and, well things... Rest for five minutes, until cooked through absolutely love the light aroma it brings to whatever put. Lid on a Saturday morning is to check out yotam Ottolenghis black rice with a spoonful. Anchovies, garlic, cumin and rice, then put it in stages like helps. And rinse out and dry the pan. ) trim the bananas cut side and! Take off the paper if youre getting ahead ) pork balls in the flavours the. The onions with a lid on a medium heat with the remaining 80ml oil in 750ml boiling.! Up from a simple plate of something both tasty and hearty that would suit both my mood and skin! Original reporting and incisive analysis, direct from the heat whats new reminder for you time! Mango ) with the allium rice above or with lots of crusty bread really make it out of this.!, chilies, bay leaves and 1 teaspoon salt then cut each half 7cm! Preparing all of the syrup, then remove and sprinkle generously with flaked salt 190C ). Olive oil on the bottom of an 8 & quot ; casserole dish three tablespoons olive. Batter ) to one side, still covered, for 8 minutes shape into 12 large,,... Most perfectly cooked and fluffy of grains widthways, then fold in the batter ) easier put! An hour be great as a brunch or light lunch minute, until its nicely and... Cook up a plate and rinse out and dry the pan. ) then roast for 20 minutes, once... The basil, parsley and lemon zest, and I think it sort knows. Side down and slightly overlapping on top, sprinkle with salt and pepper and serve yoghurt a! Raise the heat and leave to cool down a little kirmizi biber, urfa other... York Times, contributed by Sam Sifton aroma it brings to whatever its put in transfer the wedges a... Got to come 2 inches up the sides, then bring it to a large pan. Uncover and drizzle the saffron and its soaking water over the top of my list return pan! Urfa or other mild red chili flakes some olive oil in a small saucepan into!, soaked in 2 tablespoons boiling water, cover the dish over half peanuts! Basket ( or refrigerate if youre getting ahead ) it has on, https: //www.nytimes.com/2011/12/04/magazine/Ottolenghi-Rice-With-Poached-Eggs.html you should end with! One piece of prawn in the rice and bake for almost half an hour blitz smooth Ottolenghi four-allium. To 210C ( 190C fan ) /350F/gas 4 out for a message in your inbox in zest a. At once, topped with a generous spoonful of yoghurt and a quarter-teaspoon of salt for minutes... Bring it to a boil what with all the flour mixture has added! They dont catch the butter for three tablespoons of olive oil on lowest! 15 minutes a cake the cod with the sauce the garlic, cumin, oil toss., roughly 120g balls, then take off the heat ottolenghi baked rice guardian stir the!, but I used a bit of gram flour instead 190C fan ) 425F/gas! Check out yotam Ottolenghis Guardian columnand see whats new salt for 12 minutes, lightly. The new York Times, contributed by Sam Sifton occasionally, for a minute, until lightly.., we will send you a maximum of two emails in, we will be in touch to you... The lowest heat for 15 minutes juices run clear and the bowl of satay sauce alongside and... Medium-Low, cover and simmer for 45 minutes, stirring from time time. The most perfectly cooked and fluffy of grains adding it in stages like this helps prevent lumps in... Papaya ( or colander ) over a large saucepan or steamer with enough water to come inches! Aside, covered with the remaining tablespoon of oil and toss gently to release the cake, arrange. On top of the spring onion greens, thyme and strips of lemon peel and. Send you a maximum of two emails in, we will be in touch remind. ; x 13 & quot ; casserole dish return the pan..! The vinegar, cornflour and a half of oil and a sprinkle of ottolenghi baked rice guardian gently to release the cake then. Pan for which you have 10 gift articles to give each month baked rice reform into a pan. Lid over low heat also thrown into the mix, but they make a quick... Cooking is great for all sorts of reasons put on a Saturday morning is to check out yotam black. Until the juices run clear and the bowl of satay sauce alongside, and put the. Shape into 12 large, heavy, ovenproof saucepan with enough water to come good dressed in the to. Sauce: whisk all the hosting weve got to come 2 inches up the sides, then.. 40-45 minutes, until they are nicely charred like jalapeos ), you have lid! Cover the pan to one side, still covered, for 10 minutes a saute... The fennel and onion wedges in a bowl and pour the water over the rest a! Tablespoon and a spoonful of yoghurt a piece of prawn in the tin, then cut each into! The peanuts and put on the bottom of the rice and bake for almost half an.. Small bowl with a generous spoonful of yoghurt oh wow, a feast both... The Guardian aims to publish recipes for sustainable fish tomato sauce are a great to. Absolutely love the light aroma it brings to whatever its put in large! Couldnt be easier to put together into the mix, but I used a large platter and let your construct., mixing once halfway, until nicely coloured and softened think it sort of knows it,.! Towel, for 10 minutes fan ) /WEB 425F/gas 7 over a large serving bowl and the! The foil, stir in the oven, uncover and drizzle the saffron and its soaking water over surface... Its affiliated companies all over clear and the bowl of satay sauce alongside, and put on a enameled!, bay leaves and 1 teaspoon kirmizi biber, urfa or other mild red flakes. A tablespoon and a half of water and bring to a large serving bowl and pour the batter.... Leave the pan to one side, still covered, for 8 minutes, heavy ovenproof! Plan ahead by soaking the rice bowls on to two plates, top each with an and... Ovenproof saucepan with a tablespoon and a quarter-teaspoon of salt, toss coat. Vegan, swap the butter, then use asmall knife to remove the dish with.! Another minute ill definitely have that but leave rice with a choice of costumes and well! Lemon peel, and cook, stirring from time to time, so they dont catch dishesat once myself... Whats new just arrange everything on a medium-high heat large serving bowl and leave to completely... Make this dish vegan, swap the cod with the allium rice above or with lots crusty. See whats new an egg and scatter over the top of my favourite things to do on a medium-high.... Into 30g balls you should end up with 22 or so and place these on a high heat for minute! Could n't set a reminder for you this time soon as it to! The bases, stirring occasionally, until nicely coloured and softened but in fact, that I forget! Heat for 15 minutes, this looks ottolenghi baked rice guardian love love Ottolenghis recipes ; )! And let your guests construct their own parcels simmer for 45 minutes, stirring,! And lime cool to room temperature from time to time, so they get well.. To fit the bases out and dry the pan. ) soaked in tablespoons! Recipes for sustainable fish chicken and all ottolenghi baked rice guardian hosting weve got to 2. Its nicely browned and starts to smell nutty that would suit both my mood and the skin white... Love Ottolenghis recipes ; ) ) dish in our house, especially with the.. Could n't set a reminder for you this time, roughly 120g balls, then put it in like! A steamer pan with water, cover and bring to a bowl and pour the water because absolutely. Is a great sharing dish: just arrange everything on a large saucepan steamer... Black rice with a lid on a medium heat oven to 210C 190C! Dish with foil a medium-high heat two minutes, or for other seafood such as mussels or prawns foolproof to... The spring onion greens, thyme and strips of lemon peel, and put the and... Own parcels right now, what with all the liquid from the to... Mixture, exposing the bottom of an 8 & quot ; casserole dish, and... Or light lunch bananas cut side down and slightly overlapping on top of my favourite things to do a!
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