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
affinity chopped great herbs jerusalem lemon love olive plenty
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
balances beans broad freshness hearty lemon nature
I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.
fried lemon mixed potato served shaped
One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.
balanced lemon rather
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.
cooking far lemon preserved reaching using
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
incredibly
Recipes can be incredibly vague where chillies are concerned.
type
Long-, medium- and short-grain rices differ in the amount and type of starch they have.
adds lots meat work
Marinating chicken in miso adds lots of character to the meat with little work.
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
angle bit men pasta unusual
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.
italian labelled tend
Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
cuisine depth eastern
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
elite stay
Panko are the elite of the breadcrumb world because they stay so crunchy and light.
When it comes to the battle of the molluscs, cephalopods win tentacles down.