Caramelized endives with prosciutto, breadcrumbs, parmesan. (A sit-down starter that can be a main course if you play your cards right.) Also a chicken recipe with harissa with a salad that involves grapefruit and a drizzle of grapefruit something or other. Sorry to be so vague. I'm separated from my books right now. I believe these both came from Plenty or Plenty More.
the slow cooked chickpeas and tomatoes....they cook for 4-5 hours but little is active time and they are delicious on their owner with couscous or on toast and topped with an egg as he suggests.
So many! From Plenty, I love tomato party, green bean salad with mustard seeds and tarragon, and mushroom and herb polenta. But I think my overall favorite book is Jerusalem.
Roasted butternut squash and red onion with tahini and za'atar (I think this recipe is also in Jerusalem, which I don't have): http://www.ottolenghi.co.uk/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar-shop
The winter vegetable couscous and the chard/potato omelettes from Plenty
Thanks! But my copy of Plenty More just has urad dal with coconut and cilantro, with the cilantro just sprinkled on top. No chutney. Am I missing something? Urad dal is enough of a project that I'd like to be sure.
Apologies, I added my own cilantro chutney and liked it so much that I became convinced it was originally part of the recipe. As you do!
It's a blender chutney that takes 3 minutes to make: a bunch of cilantro, seranno pepper, garlic, ginger, salt, lemon/lime juice and water. It will get thicker as it sits so make it a little soupier than you intend to serve it.
I have Jerusalem. The chermoula eggplants, the zucchini burgers (with the yogurt sumac sauc, OMG the sauce!) and the lemony leek meatballs are to die for. Also, the tomato and onion couscous is in my weeknight rotation. I've never met an Ottolenghi recipe I didn't like. Seriously, everything I cook from that book just turns out amazing.
I just hosted my first cookbook party where 5 of my friends and I cooked from his book Nopi! It's kind of overly-complicated since its a restaurant cookbook, but everything we made was excellent. My two favorites from the night were Corn cakes with a raw beet and apple salad (http://www.ottolenghi.co.uk/corn-cakes-with-beetroot-and-apple-salad-shop) and the Three citrus salad (http://www.chatelaine.com/recipe/dinner/ottolenghis-three-citrus-salad/). They're fun projects and have unique and delicious results.
I love this soba noodle recipe of his! I've made it many times and it never dissapoints. Heidi Swanson has it on her blog here: http://www.101cookbooks.com/archives/ottolenghi-soba-noodles-with-aubergine-and-mango-recipe.html
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The winter vegetable couscous and the chard/potato omelettes from Plenty
It's a blender chutney that takes 3 minutes to make: a bunch of cilantro, seranno pepper, garlic, ginger, salt, lemon/lime juice and water. It will get thicker as it sits so make it a little soupier than you intend to serve it.