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Posts Tagged ‘Ottolgenghi’

Avocado & Broad Bean Mash

This makes a nice light starter to share with some crusty bread, crackers or breadsticks.

Wine Suggestion: Rosé because it matches the mood and season, and also because a good, dry, rosé is both refreshing and a good match for food. Today it was the Ch de la Negly “les Terrasses” from the Languedoc.

Avocado & broad bean mash – serves 4

  • 250g podded broad beans, fresh or frozen
  • a large avocado, peeled and roughly chopped
  • a lemon, finely shave with a peeler to get one long strip of zest, then juice to give 1 ½ tbsp
  • 4 tbsp of olive oil
  • 2 scallions, finely sliced

Bring a pan of salty water to the boil and blanch the beans for 2 minutes, then drain, run under cold water and drain again. Remove the skin from the beans and discard, they should pop off easily. Set 50g of beans aside and put the rest into a food processor with the avocado, lemon juice, 2 tbsp of oil and ¼ tsp salt, then whizz until almost smooth.

Heat the remaining 2 tbsp of oil in a small frying pan, then gently fry the scallions and lemon skin for a minute. Remove from the heat and stir in the reserved broad beans and a pinch of salt.

Check the the avocado and broad bean mixture for seasoning then spread over a plate, making a rim around the edge. Spoon the spring onion mix into the middle just before serving.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Spinach & Gorgonzola-stuffed Jacket Potatoes

These would make a great side for a barbecue or you can have them on their own with some salad. Seriously good spuds.

Wine Suggestion: the Sartarelli Verdicchio dei Castelli di Jesi Classico Superiore Tralivio was our choice and it combines freshness, texture and a great balance between full-body and an easy vibrancy.

Spinach and Gorgonzola-stuffed jacket potatoes – serves 2 as a main or 4 as a side

  • 2 large baking potatoes (about 700g)
  • 25g unsalted butter
  • 3 tbsp double cream
  • 60g Gorgonzola
  • 200g baby spinach leaves
  • 20g walnut halves, lightly toasted and broken into 1cm pieces

Preheat the oven to 220°C fan.

Prick the potatoes with a fork and put onto a parchment-lined baking tray. Bake for an hour (or until completely soft). Slice the cooked potatoes in half, lengthways, and scoop the flesh out into a bowl. Set the skins back onto the tray. Roughly mash the potatoes with 20g of the butter, the cream, Gorgonzola, ½ tsp of salt and plenty of black pepper.

Divide the remaining 5g of butter between the potato skins. Sprinkle generously with salt and put back in the oven for 8 minutes, until crispy.

Bring a medium pot of salted water to the boil, then add the spinach and wilt for just 10 to 15 seconds before draining. Squeeze as much water as possible out of the spinach, then stir into the potato mixture. Check the seasoning then pile the mixture into the potato skins. Bake for 15 minutes until crisp and browned. Sprinkle with the walnuts and serve.

(Original recipe from Ottolenghi Simple, Ebury Press, 2018.)

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Marinated turkey breast with coriander, cumin & white wine

Not entirely the wrong season as turkey is available and cheap – we’re never sure why it isn’t more popular. If you’re not convinced try this tasty marinade from the original Ottolenghi Cookbook. This is very straightforward but you need to start a day ahead.

We used 1/2 turkey breast, but wrapped it in the whole skin and tied this to keep it together. If you find an amiable butcher we recommend getting them to do this too.

Wine Suggestion: We’d suggest opening a Chardonnay with texture and fresh acidity alongside ripe, deep fruit. We’ve recently tried some great Californian Chardonnays that reach this goal;  the Cline Sonoma Coast Chardonnay is a good, value option, or a new discovery, and a treat, the range of wines made by Tyler in Santa Barbara. Quite a bit more expensive but a real thrill.

 Marinated turkey breast with cumin, coriander and white wine – serves 4 to 6

  • 4 tbsp mint leaves
  • 4 tbsp parsley leaves
  • 4 tbsp coriander leaves
  • 1 garlic clove, peeled
  • 60ml lemon juice
  • 60ml olive oil
  • 125ml white wine
  • ½ tsp ground cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ small turkey breast, skin on (about 1kg)

Put everything (except the turkey) in a food processor and blend for a couple of minutes until smooth. Put the turkey in a non-metallic container and pour over the marinade. Massage the marinade into the meat, then cover and leave in the fridge for 24 hours. The turkey should be immersed in the sauce.

Preheat the oven to 220C/Gas mark 7.

Take the turkey out of the marinade (but don’t throw the marinade away) and put it on a roasting tray. Put into the oven for 15 minutes, then reduce the heat to 200C/Gas mark 6. Continue to cook for another 15 minutes then reduce the temperature again to 180C/Gas mark 4. Cook for another 30-45 minutes or until cooked through. If you stick a knife into the centre of the meat it should come out hot. Cover with foil near the end of the cooking time if it is browning too much.

To make the sauce, heat up the reserved marinade in a small saucepan and simmer for 15 minutes or until reduced by about half. Taste and season.

Take the turkey out of the oven and let it rest for 10 minutes, then slice thinly and serve with the warm sauce.

(Original recipe from Ottolenghi: the Cookbook by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2006.)

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