Yotam Ottolenghi
Yotam Ottolenghi
Yotam Ottolenghi Yotam Assaf Ottolenghiis an Israeli-born British chef, recipe writer and restaurant owner...
NationalityIsraeli
ProfessionChef
Date of Birth14 December 1968
CountryIsrael
against prejudiced taste
On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.
placed
Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.
almost brand deli favourite home lives local people stuff
Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.
brown longer nutty outer rice takes
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
act bed black great rice
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.
experience food recipe switch
I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.
barley collapse grain longer overnight pot robust soak takes
Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.
belong broad brown edible nearly ought three
Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae.
cooks cuts excess fries needs next olive serves surface
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
given job normally
Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.
alter change food ingredient people replace themselves troubles
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
articles cook dad food likes mum thinks three uses wonderful
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
cream dried fresh home italy meat north olive pasta served whereas
Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
easy forgiving worth
What makes maftoul worth celebrating is that it's so easy and forgiving to cook.