13 August 2008
Shooting Star
Ottolenghi: The Cookbook
Move Jamie, Gordon, Marcus and others from your shelf, and make room for this little gem. It captures the zeitgeist for honest, healthy, bold cooking with Yotam Ottolenghi‘s East Mediterranean flair and style.
Using an abundance of fresh produce and an outrageous attitude to cooking, Yotam offers a unique culinary experience: original food and pastries (especially those maddeningly beautiful pistachio meringues), all made daily on site and displayed generously within a beautifully designed setting.
Here’s a contrasting summer salad recipe from his little big shop: Chargrilled Peach and Pastırma (Pastrami)
5 peaches, halved and cored
1 tbs olive oil
salt&pepper
2 red or white endives, leaves separated
100g watercress
100g baby chard leaves
100g pastırma (pastrami), without çemen (cumin paste)
For the dressing
45ml olive oil
3 tbs orange blossom water
1 tbs good quality balsamic vinegar
1 tbs maple syrup
a pinch each of freshly ground salt and freshly ground black pepper
Slice each half peach into 3 wedges and place in a bowl with oil. Season with salt&pepper. Place the wedges on a hot pan and grill for a minute on each side. Allow to cool. Mix the dressing ingredients in a bowl; adjust seasoning if necessary. On a serving platter, arrange the cool peach slices, endive, watercress, baby chard and pastırma in layers, then spoon over enough dressing to coat but not drench.
Ottolenghi: The Cookbook by Yotam Ottolenghi. Published by Ebury Press (May 2008). Available at amazon.co.uk and Ottolenghi, 287 Upper St, N1 2TZ, London. +44.20 7288 1454. ottolenghi.co.uk.
Using an abundance of fresh produce and an outrageous attitude to cooking, Yotam offers a unique culinary experience: original food and pastries (especially those maddeningly beautiful pistachio meringues), all made daily on site and displayed generously within a beautifully designed setting.
Here’s a contrasting summer salad recipe from his little big shop: Chargrilled Peach and Pastırma (Pastrami)
5 peaches, halved and cored
1 tbs olive oil
salt&pepper
2 red or white endives, leaves separated
100g watercress
100g baby chard leaves
100g pastırma (pastrami), without çemen (cumin paste)
For the dressing
45ml olive oil
3 tbs orange blossom water
1 tbs good quality balsamic vinegar
1 tbs maple syrup
a pinch each of freshly ground salt and freshly ground black pepper
Slice each half peach into 3 wedges and place in a bowl with oil. Season with salt&pepper. Place the wedges on a hot pan and grill for a minute on each side. Allow to cool. Mix the dressing ingredients in a bowl; adjust seasoning if necessary. On a serving platter, arrange the cool peach slices, endive, watercress, baby chard and pastırma in layers, then spoon over enough dressing to coat but not drench.
Ottolenghi: The Cookbook by Yotam Ottolenghi. Published by Ebury Press (May 2008). Available at amazon.co.uk and Ottolenghi, 287 Upper St, N1 2TZ, London. +44.20 7288 1454. ottolenghi.co.uk.
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