Sunday, 1 April 2012

An Ottolenghi Feast

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If you didn't know already (I do go on about it quite a lot) I'm a huge fan of Yotam Ottolenghi. Every since we got Plenty as a wedding gift I have been cooking lots of his recipes. For Christmas I finally got The Cookbook, Ottolenghi's first book and ever since I have been eager to make some of the savoury treats in there. As you have seen on here, I have already baked quite a lot of the sweet treats like the macarons, blueberry crumble & plum, marzipan & cinnamon muffins and pistachio & ginger biscotti. Also, his Quesadilla & Potato Tart Tartin are serious favourites in our house. I have been planning on making some more of his salads and sharing plates for a long while now and finally the opportunity arose for my mother in law's birthday. I have to apologies for the poor photos, I was a little too busy planning and cooking and completely forgot to bring my camera along. To go along with the dishes my brother in law Dan, slow roasted a delicious shoulder of lamb which literally fell of the bone and was so unbelievably tender.
A bit of a hybrid of 2 recipes, quinoa & arborio rice with spices, currents, pinenuts & fresh mint and parsley
Roasted new potatoes with cherry tomatoes, olives, lemon, sage & parsley. (the original recipe called for Jerusalem artichokes which I didn't have)
Chargrilled courgette, asparagus & halloumi with roasted tomatoes, rocket and basil oil
The star of the show, burnt aubergine dip with cucumber, garlic, pomegranate & parsley
 I made the dip, basil oil and rice dish a day ahead along with the cake which I forgot to photograph (a gluten free rhubarb & lemon cake) and then with Tim's help, cracked out the other two dishes after work this afternoon. Looking at these photos is making me want seconds. Luckily I have enough for my lunch tomorrow. The aubergine dip recipe is from Plenty and the rest are in The Cookbook, the rice dish being a mix of the Camargue red rice and quinoa on page 76 and filling from the stuffed vine leaves on page 86 (which was inspired by my friend Steph's creation)

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