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
The differences between a tart, a pie and a quiche are a blur.
divisions eat hardcore
You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore.
Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.
far food fuse fusion quite trying work
Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.
culinary eggs great ideal morning normally sauce warming
Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.
component noticed recipes regular round textures yogurt
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
appetite degree fine love
I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.
cook desserts father main people serve
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.
brown former outer rice therefore
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
good lightly salad sauce served sharp
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
homes quite spends
Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.
flesh guarantees hot moderately panic prepare sauce usual
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
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.