Cooking for someone is always an act of love. Once the oil starts to bubble very gently, turn the temperature to its lowest setting and cook, uncovered, for an hour, stirring occasionally, until the mushrooms are tender. Heat the oven to 210C (190C fan)/ 410F/gas 6. ushrooms are little flavour sponges that will soak up just about anything you throw at them. 1 1/2 tsp cumin seeds, roughly crushed in a pestle and mortar. Line a baking sheet with parchment paper. Using damp hands, roll the mixture into 15 balls about 1 inches in diameter. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. 300g frozen strawberries, defrosted1 lime, juiced, to get 1 tsp, and zest finely grated, to get 1 tsp30g caster sugar 1 tsp pomegranate molasses tsp sumac60g creme fraiche60ml double cream1 tsp vanilla bean paste, For the cocoa crumble25g plain flour2 tsp (5g) cocoa powder4 tsp (10g) milk powder 25g dark, soft brown sugarA pinch of salt tsp vanilla bean paste 30g fridge-cold unsalted butter, cut into 1cm cubes. Instructions. Cover tightly with foil, bake for 40 minutes more, then remove the foil and bake for a final five minutes. 400g courgette, coarsely grated (about 2-3 courgettes) Salt and black pepper 105ml olive oil 5 garlic cloves, peeled and crushed 500g plum tomatoes (about 5-6), coarsely grated and skins discarded (400g net weight) Remove and turn down the oven to 220C (200C fan)/425F. 1 tbsp tomato paste It takes time, and eating together is an intimate activity. This sweetened and spicedversion of the Neapolitan puttanesca sauce is quick and super practical becausethe pasta iscooked in the sauce. Cook for seven minutes, stirring occasionally, then add the rehydrated mushroom mix and the roast mushrooms, and cook for seven minutes more, resisting the urge to stir too much: you want them to go slightly crisp and brown on the bottom. Mix well. Form into 5cm x 3cm kebab-like shapes . Eggplant with Buttermilk Sauce. Add bread and parmesan to a food processor and blitz until fine, then add to mince. Mushroom steaks: 4 medium to large portobello mushrooms (the biggest you can find). When youre ready to eat, top the meatballs with the celery mixture and serve directly from the tray. 750g chestnut mushrooms, halved 500g oyster mushrooms 135ml olive oil, plus a little extra for greasingSalt and black pepper 60g dried porcini30g dried wild mushrooms2 dried red chillies, roughly chopped 500ml hot vegetable stock1 onion, peeled and quartered5 garlic cloves, peeled and roughly chopped1 carrot, peeled and quartered 2 plum tomatoes, quartered 75g tomato puree, 130ml double cream60g pecorino romano, finely grated60g parmesan, finely grated5g basil leaves, finely chopped3 tbsp finely chopped parsley leaves, plus 1 tsp extra, to serve240g dried lasagne (ie, about 14 sheets). 1. Whether or not you prepare dinner a meal from scratch each night or solely when there's a big day, I hope the hyperlink between meals and love is one you get to really feel. The sticky rice balls are quick to put together (even quickerif you have leftover sticky rice from the previous day), and turn this delicate broth into a substantial supper. Original reporting and incisive analysis, direct from the Guardian every morning. In a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Carefully transfer the balls to the tomato sauce dish, turn them gently with a spoon to coat, then return the dish to the oven and bake for another 10 minutes, to heat the meatballs through. Arrange on the baking sheet a few inches apart then bake in the oven for 25 minutes. To make the aoli, put the remaining garlic clove in the small bowl of a food processor with the egg yolks, mustard, lemon juice and half a teaspoon of flaked salt. Divide the mix into eight roughly 60g pieces, roll these into balls, making sure theyre tightly compacted. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Make this a day ahead, if you like: the flavours only improve with time. Ricotta squash, mushroom 'meatball' cake, strawberry cream: Yotam Ottolenghi's Valentine's Day recipes for two | food. Skip to Content. As the couscous steeps in hot water, burst the cherry tomatoes in olive oil and pan-roast the spices. Yotam Ottolenghis ultimate tray-bake ragu. Cook the aubergines on an outdoor barbecue, instead of the oven, to lend them a smoky flavour, if you like. Add the butter to the remaining oils in the pan and heat until bubbling. Tear, shred or mince them before subjecting them to searing heat and lots of oil both to stop them from going sloppy-squidgy and to ensure you get that full-on, delicious, mushroomy umami delight. For all that strawberries are associated with love, theyre not in season in February, which is why Ive used frozen here. Add the egg mixture and parsley and mix together by hand. Put in a large bowl with all the other meatball ingredients, three-quarters of a teaspoon of salt and plenty of pepper. Recipe: Turkey and sweetcorn meatballs with roasted pepper sauce. as they do individually on any day of the week or year. Fry the koftas in two batches, turning often, until browned all over about four minutes. Prep 15 minCook 1 hr 45 minServes 4 as a starter, 600g oyster mushrooms, roughly torn in half if large200g baby king oyster mushrooms10 sprigs fresh thyme3 large sprigs fresh rosemary2 bay leaves1 tsp dried pink peppercorns, lightly crushed, plus tsp extra, to serve2 lemons zest of 1 finely shaved, to get 8 strips, and juiced, to get 1 tsp, the other cut into 4 wedges, to serve6 garlic cloves, peeled and bashed with the flat of a knifeFlaked sea salt600ml olive oil2 egg yolks1 tsp dijon mustard1 tbsp sunflower oil1 tbsp finely chopped parsley. Oyster mushrooms and lentils provide the meaty texture with porcini, white miso, rose harissa, red wine and coconut cream giving depth of flavour. Instructions. Add the onions and cook over high heat with a pinch of salt. 1995 - 2021 Penguin Books Ltd. Put the onion, garlic and carrot in a food processor and pulse until finely chopped. Yotam Ottolenghi's butternut squash with currants, olives and ricotta. Drizzle a tablespoon of cream and a tablespoon of oil over the top, cover with foil and bake for 15 minutes. 3 aubergines (750g), cut in half lengthways90ml olive oilSalt and black pepper400g lamb mince (20% fat) onion, peeled and coarsely grated 2 garlic cloves, peeled and crushed1 tsp ground cinnamon tsp ground allspice tsp aleppo chilli2 tbsp mint leaves, roughly chopped, plus extra leaves to serve4 tbsp flat-leaf picked parsley, roughly chopped tbsp lemon juice120g Greek-style yoghurt. The most romantic scene in (Disney) film history has to go to Lady and the Tramp, right? Follow this tip: Make a point to season the meat well before mixing all the ingredients together. Cooking for somebody is at all times an act of affection. Shape mixture into balls, about 2 tablespoons each (about 20 total). Stir through the flour and cook for 2 minutes. Gently brush the fresh mushrooms, then cut the larger ones so you have a good selection of whole or large chunks. Make your own gnocchi dough, then use a piping bag to squeeze them directly into simmering water to cook. Get the full recipe here. Put 1 tablespoon of the oil into a large nonstick frying pan and place over medium heat. Spread out on a large sheet pan, lined with parchment paper. Drizzle over the final tablespoon of oil and serve warm or at room temperature, with the focaccia to tear, scoop and eat alongside. Three super-savoury recipes that celebrate the unique flavour and texture of mushrooms: a traybake ragu, a spicy lasagne and a toast-topping confit of oyster mushrooms with a tangy aoli. Yotam Ottolenghis courgette and chickpea meatballs in spicy tomato sauce. Place the ancho chillies in a bowl and cover with boiling water. Heat the oil in a large frying pan with a lid. Remove the foil, turn up the oven to 240C (220C fan)/465F/gas 9, and bake for 10 minutes more, turning the dish halfway, until the edges are brown and crisp. Set aside to rest for 15 minutes, sprinkle the basil on top and serve. The solution would be to permit the word to cover instances where the ratio shifts away from meat, making balls that are almost dumpling-like: fresh, full of flavour and impossibly fluffy. Add breadcrumbs, cheese, parsley, eggs, salt and red pepper (or paprika) to mushroom mixture. 3 tbsp of fresh herbs such as mint, coriander, dill, parsley torn roughly. Mix the first 12 ingredients in a large, 36cm x 28cm nonstick baking tin and roast for 40 minutes, stirring once halfway, until golden brown and bubbling. Yotam Ottolenghi is an Israeli-born chef and food writer based in London. And to let us still call them meatballs. Leave a Comment / Recipes / By midcitycuisine. Couscous, Cherry Tomato & Herb Salad. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, Oyster Mushroom Tacos with All (or some of) the Trimmings, Yotam Ottolenghis Ultimate Traybake Rag, Yotam Ottolenghis One-pot Orecchiette Puttanesca, Love The Roasting Tin? Put in a large bowl with all the other meatball ingredients, three-quarters of a teaspoon of salt and plenty of pepper. Add the garlic, mushrooms and soy sauce, cook, stirring occasionally, for another 10 minutes, until nicely browned, then take off the heat and leave to cool. Drain and roughly chop. Yotam Ottolenghi. Our Best Yotam Ottolenghi Recipes. salt and pepper to season. Tip the courgettes into a clean tea towel and wring over the sink to extract as much liquid as possible. Divide the ricotta mix between two plates, then top with the warm squash mixture. Saffron Tagliatelle by Yotam Ottolenghi and Ixta Belfrage 2/3 C sweetcorn kernels (fresh or frozen) 3 slices of stale white bread, crusts removed 1 pound minced free-range or organic turkey breast 1 free-range egg 4 spring onions, finely chopped (or two like I did) 2 tbsp finely chopped parsley 2 tsp ground cumin 1 tsp salt tsp . Bring the sauce back to a simmer on a medium-high heat, gently lower in the balls, cover the pan and turn down the heat to medium-low. Add in the diced onion and saut for about 3-4 minutes, until the onions become translucent. Whether you cook a meal from scratch every evening or only when there is a special occasion, I hope the link between food and love is one you get to feel. Roasted oyster mushrooms are the hero of this Mexican-inspired dish. Drain the chickpeas, then transfer to a food processor with the onion, herbs and remaining teaspoon each of cumin and coriander. Yotam Ottolenghis mushroom meatballs with spaghetti and crisp oregano. Divide the yoghurt between four plates, top first with the aubergine salsa then the kofta, and sprinkle with the last quarter-teaspoon of chilli and a few mint leaves. Working in two batches, brown meatballs, turning periodically to brown all sides. Make the sauce: With the saute setting still on, melt the butter. Arrange the mushrooms so they are domed side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients. Mix the ingredients well with your hands and roll into balls about the size of a golf ball. Cooking the meatballs and vegetables in stock, as I do here, not only creates an easy meal in a tray, it also means the meatballs soak up the surrounding flavours and become richer and more complex. To make the meatballs, put a tablespoon and a half of the oil in a large frying pan on a medium-high heat. Here theyre ground into a powder and used to make a thick, rich sauce with onion, ginger, tomato paste and cumin, served with crispy tofu and pickled red onion. Add the tomato paste, garlic and a teaspoon and a half of the maple syrup, and cook, stirring, for another 30 seconds, until fragrant. Add the lime juice and 10g caster sugar, toss gently to combine, then refrigerate. Add the onion, carrot, thyme and oregano, and cook, stirring occasionally, for 10 minutes, until the onion has softened and lightly coloured. Blitz the cumin seeds, chiles and allspice to a powder in a spice grinder or a mortar and pestle. We use cookies to help improve our services, make personal offers, and enhance your experience.