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
across both coconut cooked milk popular pudding rice works
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
both great
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
both far food quite
If I am honest, my food is actually quite far removed from both the food of my mother and my father.
cereal resemble side similar though
Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.
TV chefs are not responsible for people's consumption of fibre; this is not our job.
busiest home
Even in the busiest kitchen, there's always a point at the end of the day when you go home.
considered list
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.
full home purely quite
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
asked british home knew love might pinpoint realised reasons shared
There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters.
good hooked terms
I have had to come to terms with the fact that I am hooked on Twitter. Not good.
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
beans broad popping skins time
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.
add lots offset
My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
leaves likely mostly
Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.