Ottolenghi Flavour
by Ixta Belfrage, Yotam Ottolenghi
103 recipes
Contents
View Keyword IndexProcess - Charring
Process - Browning
- Hasselback beetroot with lime leaf butter p. 50
- Whole roasted celeriac three ways p. 54
- Roasted and pickled celeriac with sweet chilli dressing p. 55
- Cabbage 'tacos' with celeriac and date barbecue sauce p. 59
- Celeriac steaks with Café de Paris sauce p. 60
- Spiced plantain with coconut, apple and ginger salad p. 62
- Curry-crusted swede steaks p. 63
- Curried carrot mash with brown butter p. 67
- Barley. tomato and watercress stew p. 68
- Lime and coconut potato gratin p. 72
- Bkeila, potato and butter bean stew p. 75
Process - Infusing
- White bean mash with garlic aioli p. 76
- Hummus with lemon, fried garlic and chilli p. 79
- Melon and buffalo mozzarella salad with kasha and curry leaves p. 80
- Chilled avocado soup with crunchy garlic oil p. 82
- Pappa al pomodoro with lime and mustard seeds p. 85
- Black beans with coconut, chilli and lime p. 86
- Oven chips with curry leaf mayonnaise p. 89
- Chickpea pancakes with mango pickle yoghurt p. 91
Process - Ageing
- Sweet and sour sprouts with chestnuts and grapes p. 93
- Swede gnocchi with miso butter p. 94
- Potato and gochujang braised eggs p. 99
- The ultimate traybake ragù p. 101
- Asparagus and gochujang pancakes p. 102
- Za'atar cacio e pepe p. 104
- Spring vegetables in parmesan broth with charred lemon salsa p. 109
- Grilled figs with Shaoxing dressing p. 110
- Cucumber salad à la Xian impression p. 113
Pairing - Sweetness
- Sweet potato in tomato, lime and cardamom sauce p. 131
- Butternut, orange and sage galette p. 132
- Fusion caponata with silken tofu p. 135
- Esme's rough squash mash p. 136
- Giant couscous and pumpkin with tomato and star anise sauce p. 137
- One-pan orecchiette puttanesca p. 139
- Charred peppers and fresh corn polenta with soy-cured yolk p. 140
- Coconut and turmeric omelette feast with grapefruit dipping sauce p. 145
- Romano pepper schnitzels p. 146
Pairing - Fat
- Mafalda and roasted butternut in warm yoghurt sauce p. 151
- Stuffed aubergine in curry and coconut dal p. 152
- Aubergine dumplings alla parmigiana p. 156
- Cheese tamales with all (or some of) the trimmings p. 158
- Chilli oil,Salsa roja,Avocado salad p. 159
- Polenta with fresh corn and braised eggs p. 163
- Tomato salad with lime and cardamom yoghurt p. 164
- Kimchi and Gruyère rice fritters p. 166
Pairing - Acidity
- Asparagus salad with tamarind and lime p. 171
- Cardamom tofu with lime greens p. 172
- Braised greens with yoghurt p. 175
- Noor’s black lime tofu p. 176
- Sticky rice balls in tamarind rasam broth p. 180
- Rainbow chard with tomatoes and green olives p. 183
- Tempura stems, leaves and herbs with tangerine dipping sauce p. 184
- Broccoli two ways with chilli and cumin p. 186
- Roasted carrot salad with chamoy p. 187
- Cucumber, za'atar and chopped lemon salad p. 191
- Mashed sweet potatoes with yoghurt and lime p. 192
- Chaat masala potatoes with yoghurt and tamarind p. 193
Pairing - Chilli heat
- Cabbage with ginger cream and numbing oil p. 196
- Saffron tagliatelle p. 198
- Saffron tagliatelle with ricotta and crispy chipotle shallots p. 199
- Udon noodles with fried tofu and blood orange nam jim p. 202
- Super-soft courgettes with harissa and lemon p. 204
- Cauliflower roasted in chilli butter p. 205
- Spicy berbere ratatouille with coconut salsa p. 209
- Portobello steaks and butter bean mash p. 210
Produce - Mushrooms
Produce - Alliums
- Neil's grilled onions with green gazpacho p. 242
- Sweet and sour onion petals p. 245
- Olive oil flatbreads with three-garlic butter p. 246
- Aubergine with herbs and crispy garlic p. 251
- Dirty rice p. 252
- Fried onion rings with buttermilk and turmeric p. 255
- Leeks with miso and chive salsa p. 257
- Miso butter onions p. 258
Produce - Nuts and seeds
- Kohlrabi 'noodle' salad p. 260
- Radish and cucumber salad with Chipotle peanuts p. 263
- Corn ribs with black lime and pumpkin seed butter p. 264
- Tomato and plum salad with nori and sesame p. 267
- Tofu meatball korma p. 268
- Turnip cake with soy maple nuts p. 270
- Potato salad with Thai basil salsa p. 275
- Spicy roast potatoes with tahini and soy dressing p. 276
Produce - Sugar, fruit and booze
- Tangerine and ancho chilli flan p. 278
- Tapioca fritters with orange syrup and star anise p. 280
- Poached apricots with pistachio and amaretti mascarpone p. 282
- Watermelon and strawberry sorbet p. 283
- Coconut ice cream with lychee and passion fruit p. 286
- Max and flynn's lemon sorbet p. 289
- Crêpes with roasted bananas and Barbados cream p. 290
- Coffee and pandan puddings p. 291
- Berry platter with sheep’s labneh and orange oil p. 295