Ottolenghi Test Kitchen: Extra Good Things
by Noor Murad, Yotam Ottolenghi
86 recipes
Contents
View Keyword IndexA little bit of funk
- Cheesy curried butter beans on toast with pickled onion p. 18
- Feta dumplings with fresh chilli sauce p. 21
- Green minestrone with cheat's preserved lemon p. 22
- Double lemon chicken with cheat's preserved lemon p. 24
- Sweetcorn nuggets with hot sauce p. 26
- Burnt aubergine pickle with garlic yoghurt p. 28
- Yoghurt cheese and tomatoes p. 31
- Beets with charred spring onions, za'atar and fetà cream p. 32
- Spicy rotisserie chicken bake with blue cheese dressing p. 34
- Creamed spinach with paprika pine nuts and cured yolks p. 36
- One-pot chickpeas with carrots, dates and marinated feta p. 38
- Sweetcorn dutch baby with salsa roja and curtido p. 40
- Spicy cabbage stir-fry with Aleppo-salted cabbage p. 42
- Anchovy butter crostini with pink mooli p. 44
- Sambal tofu with cashews and ginger pickle p. 46
- Couscous kosheri with daqa p. 48
- book p. 50
A whole lotta sauce
- Parmigiana pie with tomato sauce p. 60
- Whole roasted carrots with sweet and sour dressing p. 62
- Turmeric fried eggs with tamarind dressing p. 64
- Tenderstem broccoli with peanut gochujang dressing p. 67
- Roti with golden rasam p. 68
- Rose harissa p. 71
- Harissa butter mushroom Kyiv p. 72
- Tuna and potato croquettes with egg remoulade p. 74
- Bloomin' leeks with green ranch dressing p. 76
- Kohlrabi tonnato p. 78
- Kalbi butter noodles p. 81
- Ful mudammas with green chilli sauce p. 82
- Chicory salad with maple walnuts and tahini-Parmesan dressing p. 84
- Black beans and rice with jammy peppers p. 87
- Tattie scones with fennel and sausage gravy p. 88
- Confit leeks with puy lentils and leek cream p. 90
- Chicken wings with banana ketchup p. 94
- Shawarma cauliflower with green tahini p. 97
- Roasted tomato and aubergine soup with anchovy aïoli p. 99
- Spiced lentil pancakes with mango salsa and coconut chutney p. 100
- Lamb and potato chap with fenugreek yoghurt p. 102
Crunch time
- Wasabi peas with coriander furikake p. 110
- Sweet potato with goma dare and crispy tofu p. 112
- Sweet and savoury chicken pie with cinnamon almonds p. 114
- Sweet 'n' sour peppers with pine nut crumble p. 118
- Rösti with cream cheese, dill pickle and everything seasoning p. 120
- Asparagus with labneh, brown butter and burnt lemon p. 122
- Slow-cooked courgettes with pangrattato p. 126
- Cheese and mint ka'ak with seedy mix p. 128
- Soba noodles with ginger broth and ginger crumbs p. 132
- Coconut broth prawns with fried aromatics p. 134
- Root vegetables and harissa chickpeas with dukkah p. 136
- Side-of-greens with crispy garlic p. 139
- Oven fries with tahini yoghurt and smoky sweet nuts p. 140
- Grapefruit and orange salad with coconut floss p. 142
Something fresh
- Sunshine salad with carrot-ginger dressing p. 150
- Dreamy pasta and beans with halloumi and rocket pesto p. 153
- Slow-cooked lamb shoulder with fig and pistachio salsa p. 154
- Roasted kohlrabi with tomato, hazelnuts and tarragon gremolata p. 157
- Chaya’s dal pita with grilled tomato salsa p. 158
- Butter-poached prawns and celeriac with herb paste p. 160
- Potato slab pie with salsa verde p. 162
- Green frittata with burnt aubergine and pomegranate salsa p. 166
- Brothy black-eyed beans with grilled onion salsa p. 168
- Brown-butter butter beans with spring onion pesto p. 170
- Blackened chicken with caramel and clementine dressing p. 172
- Asparagus cannelloni with yoghurt béchamel and coriander pesto p. 174
- 2-scalloped potatoes with chimichurri p. 176
A good drizzle of oil
- Baked polenta with feta, béchamel and za'atar tomatoes p. 184
- Rosemary and thyme farinata with jammy onions p. 186
- Creamy gazpacho with ginger-garlic oil p. 188
- Roasted hake with fenugreek onions and herby, yoghurty peas p. 190
- Cheesy baked crêpes with orange rayu p. 192
- Fragrant coconut rice with sizzling spring onions p. 196
- Fried tagliatelle, chickpeas and smoky tomato oil p. 199
- Caramelised fennel with orzo and saffron water p. 200
- Celeriac skewers with fragrant chilli oil p. 203
- Charred green pepper and bulgur pilaf with parsley oil p. 204
- Black lime focaccia with smoky chipotle oil p. 206
Dessert one-basics
- Pistachio macaron cake with elderflower apricots p. 214
- Tahdig ice cream p. 218
- Devil's food cake p. 222
- Lemon posset, meringue and burnt lemon p. 224
- Coffee mousse with tahini fudge p. 228
- Granita with chilli lime pineapple and crispy coconut p. 230
- Brown sugar meringue roulade with burnt honey apples p. 232
- Chocolate, orange and pistachio buns (aka V's fabulous buns) p. 236
- Blueberry and cream cheese crostata p. 240
- Baked apples with pumpkin caramel and rye crumbs p. 242