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Posts Tagged ‘Yotam Ottolenghi’

A recipe by Yotam Ottolenghi published in the Guardian last October. We were looking for a recipe to use a pork belly joint and this was suitably Autumnal. A rich and complex dish that was full of flavour and umami textures. We put the pork under the grill at the end to crisp the crackling up. Serve with steamed rice.

Wine Suggestion: try a youthful and finely textured Shiraz/Syrah with this dish. Nothing too powerful and rich, avoid burly tannins and look for refinement and persistence on the finish. Two suggestions are the Parker Coonawarra Shiraz from Australia, or the Jerome Coursodon St Joseph Silice. Neither are the top wine from their respective wineries, and both are youthful, but the combination of attention to detail in the vineyard and winery mean that they have the quality of their siblings but aren’t as concentrated and taught … making them so enjoyable in youth. And that is what this dish needs.

Roast pork belly with apple, soy & ginger – serves 4

  • 1 whole boneless pork belly joint (800-900g)
  • 1½ tbsp olive oil
  • 1 large onion, peeled and cut into 6 wedges
  • 12 garlic cloves, peeled
  • 40g fresh ginger, peeled and roughly chopped
  • 4 whole star anise
  • 3 bay leaves
  • 90ml soy sauce
  • 250ml chicken stock
  • 250ml unsweetened apple juice (we used Llewellyn’s Premium Irish Apple Juice)
  • 70ml apple cider vinegar
  • 2 tbsp caster sugar
  • 1 tsp black peppercorns, crushed
  • 3 medium Pink Lady apples, cored and cut into quarters
  • 2 scallions, thinly sliced

Heat the oven to 185C/165 fan/gas 4½.

Use a sharp knife to score the pork skin in a diamond patter, your butcher will happily do this for you. Rub a teaspoon of sea salt flakes into the skin and push it into the slashes.

Heat the oil in a large ovenproof sauté pan over a medium heat, then fry the onion for a few minutes to soften. Add the garlic, ginger, star anise and bay leaves, and cook until lightly coloured, about 3 minutes.

Add the soy sauce, stock, apple juice, vinegar, sugar and black peppercorns and bring to a simmer.

Take the dish off the heat and set the pork on top, making sure not to get the skin wet.

Put the dish into the hot oven and roast for 90 minutes, then remove and arrange the apples around the pork. Stir to coat them in the liquid but careful not to get the skin wet. Return to the oven for 30 minutes or until the pork is crispy and golden (if you need it to crisp up a bit, put it on a tray and flash briefly under the grill).

Lift the pork out onto a board and rest for 15-20 minutes before carving into 1½-thick slices. Spoon the apple mixture into a large serving dish and lay the pork on top. Sprinkle with the scallions to serve.

(Original recipe by Yotam Ottolenghi in the Guardian, 12 October 2019)

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Iranian Pasta

This dish from Yotum Ottolenghi is very different from the Italian pasta dishes that we’re all familiar with. As Yotam points out, Italy totally dominates the pasta scene when in fact there are pasta recipes from all over the place. Try this if you’re up for something way more exotic than spag bol.

Wine Suggestion: We chilled down a Spanish red to go with this, the Jesus Romero Rubus, a vibrant blend of Garnacha, Tempranillo and Syrah from one of the highest vineyards in Spain. Unoaked this wine has a delicious purity and an excellent length with deep plum flavours, hints of pepper and spice.

Iranian-style Pasta – serves 4

  • 3 large aubergines (1.2 kg in total)
  • 140g crème fraîche mixed with 60g of Parmesan
  • 75ml of olive oil, plus a bit extra
  • 1 large onion, finely chopped
  • 2 tsp cumin seeds
  • 3 garlic cloves, crushed
  • 2 tbsp lime juice
  • 150g Greek yogurt
  • 2 tsp dried mint
  • 500g linguine pasta
  • ½ tsp saffron threads diluted with ½ tbsp of lukewarm water
  • 10g fresh mint, shredded

Preheat the oven to 230ºC/210ºC Fan/Gas Mark 8.

Pierce the aubergines a few times with a sharp knife, then place on a baking tray lined with baking parchment and roast in the oven for about 1 hour, or until the flesh is totally soft. Set aside to cool a bit, then cut in half and scoop out the flesh into a colander. Leave to drain for at least 30 minutes and discard the skin.

Put the crème fraîche and Parmesan mixture into a small saucepan with 75ml of water. Bring to a simmer over a medium heat, stir, then set aside.

Heat 2 tbsp of the olive oil in a medium sauté pan and place on a medium-high heat. Add the onion and cumin seeds and cook for 12 minutes or until soft. Add the aubergine flesh and garlic, along with 1 tsp of salt and some black pepper. Cook for another 2 minutes before adding the lime juice. Stir for a final minute, then remove from the heat.

Add the yoghurt to the crème fraîche mixture and heat over a low flame for 5 minutes. Watch the mixture carefully – stir regularly and don’t let the pan heat too much or the yoghurt may split.

Mix the dried mint with a tbsp of the oil and set aside.

Cook the pasta in a large pan of salted water according to the pack instructions or until al dente. Stir 2 tbsp of the oil through the cooked pasta and divide between shallow bowls or plates. Drizzle over the mint oil, followed by the aubergine. Top with the crème fraîche and yoghurt mixture, followed by the saffron water, fresh mint & a final drizzle of oil. Serve straight away.

(Original recipe from Plenty More by Yotam Ottolenghi, Ebury Press, 2014.)

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