Dandelion Boats and Fancy Pigs in Blankets: Yotam Ottolenghi’s Party Food Recipes food

IParty season, which, ironically, is when everyone shares their “rules”! Contradiction or otherwise, here’s my take: 1. When it comes to party foods, embrace the classics. 2. Serve food that can be eaten with hands or put in a utensil that itself can be eaten – wash, done! 3. If in doubt, make your food jeweled: this is the season when pomegranate seeds were made for. 4. Take shortcuts where you can (these pomegranate seed extract isn’t for everyone, after all). 5. Ask for the savory ingredients—your wine-drinking guests will thank you. 6. Finally, and most importantly, never, Ever Underestimating the lasting power of sausage wrapped in bacon.

Dandelion Boats with Feta Cheese, Walnuts and Pomegranate (top image)

The filling can be done two or three hours before assembly, if you’d like to go a step further. Another option is to serve the filling on its own, as a dip, or spoon it into pre-baked pastry tins (whisper it: vol-au-vents).

to equip 20 minutes
cook 15 minutes
crowd 10 minutes
serves 15th

165 grams of walnuts
1 tablespoon of maple syrup
Half a teaspoon of olive oil
Sea salt and black pepper
15 grams
coriander leaves
15 grams
dill leaves
15 grams
Mint leaves
6 green onions
trimmed and finely chopped (125 grams)
100 grams of feta cheesecollapsed
165 grams of cream cheese
100 grams of cucumber
grated and liquid
130 grams of pomegranate seeds (anything from about 1 pomegranate)
4 heads of red and white dandelionsSeparated leaves

Preheat oven to 190°C (Fan 170°C) / 375°F / Gas 5. Mix 65g of walnuts in a small bowl with maple syrup, olive oil and 1 teaspoon of sea salt, then arrange in a single layer on a lined oven tray and bake for 15 minutes. minutes, stirring every five minutes, until golden and sticky. Remove from heat, allow to cool for 10 minutes, then chop roughly.

Put the remaining 100g of walnuts in a blender along with all the herbs and green onions, and blend until coarsely chopped. Place in a large bowl, add feta cheese, cream cheese, cucumber, 3/4 teaspoon flaked sea salt and a good grind of pepper, mixing well. Add 120g of pomegranate seeds.

To assemble, divide the filling among the dandelion leaves—you’ll need a teaspoon or two of the mixture per leaf—then arrange the filling on a platter. Sprinkle chopped walnuts and the rest of the pomegranate seeds on top and feet.

Sticky pomegranate and pistachio in blankets

Yotam Ottolenghi sticky pomegranate and pistachio pigs in blankets.

For a quick shortcut, use premade chipolatas wrapped in bacon.

to equip 10 minutes
cook 45 minutes
serves 12-15

24 chipolata hameach one rolled in the middle, then cut in half, to make two small sausages
24 Rusher Smoked Baconcut in half crosswise
20 grams of pistachio
1 tbsp
parsley leaves;finely chopped
1 tbsp dill leavesfinely chopped
80 ml maple syrup
70 ml of pomegranate molasses
¼ teaspoon ground cinnamon
½ teaspoon Urfa chili flakes
Or a teaspoon of regular chili flakes

Preheat oven to 195°C (fan 175°C) / 385°F / gas 5°. Wrap a piece of bacon around each chipolata half and place on a baking sheet lined with greaseproof paper. Place the pistachios on a second, smaller tray, and place both trays in the oven. After 10 minutes, when the pistachios are lightly toasted, remove and set aside to cool, but leave the chipolata in the oven for another 20 minutes, until golden. Once the nuts have cooled, chop them finely and mix with the herbs and set aside.

Meanwhile, place maple syrup, pomegranate molasses, and cinnamon in a small saucepan. Bring to a boil and cook for a minute or two, then pour into a large bowl and allow to cool and thicken, about 10 minutes.

Once the chipolata is cooked, place it in the molasses bowl, leaving any fat in the pan. Gently mix the sausages to coat with the molasses mixture, then arrange them in a mound on a serving plate. Drizzle over any remaining molasses, spread the pistachio herb mixture on top and serve, sprinkled with chili flakes.

Mackerel pate with curried onion and lemon

Mackerel pate yotam ottolenghi with curried onion and lemon.
Mackerel pate yotam ottolenghi with curried onion and lemon.

If you want to go a step further, make onion butter and leave it the day before; Bring them to room temperature before serving.

to equip 25 minutes
cook 35 minutes
serves 10

Curry onion butter
2 large onions (400 gm), peeled and finely chopped
2 tablespoons of olive oil
200 grams of unsalted butter
4 teaspoons hot madras curry powder

Salt and black pepper

for the patty
4 smoked chili mackerel fillets (340 g), skin removed
120 grams of fresh cream
2½ tsp
Greased radish (good store bought)
1¼ teaspoon crushed black pepper
4 green onions
(80g), thinly sliced; Keep 15g of chopped vegetables separate
1 large lemongrated, to get 1½ tsp, and juice to get 1½ tsp
10 x 2 cm slices of sourdoughtoasted and cut in half at an angle

to top the sour
1 red pepper (20 g), cut into thin rings
1 large lemonThe flesh, peeled, pulp, seeds and membranes removed and discarded, finely chopped
1½ teaspoon olive oil

First, make the curry onion butter. Put the onion, oil, butter, curry powder and 1/2 teaspoon salt in a small frying pan and stir constantly for 12-15 minutes until soft and translucent. Leave to cool for five minutes, then place in a bowl and refrigerate for 10-15 minutes, until the onion mixture has solidified.

Meanwhile, toss the mackerel in a medium bowl with the fresh cream, horseradish, pepper, scallions, lemon zest, juice, and 1/4 teaspoon salt. Mix until just combined—you want some fish in chunky pieces—and then cover with a plate (or refrigerate, if serving the next day).

Now for the garnish: Combine the chilies, chopped lemon zest, olive oil, and 1/4 teaspoon salt in a small bowl.

To assemble, divide onion butter among toast and spread into thin slices. Heaps mounds of pâté on top, spread over reserved green onions, spoon over chili-lime mixture, and serve.

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