Yotam Ottolenghi’s Last-Minute Recipes for the Holidays | food

a The “last minute” festivity is not so far Same Monday night “last minute”. Agreed?! Last minute celebratory means you’ve just been told a few extra people are coming to tomorrow’s feast. And one happens to be vegan, one is gluten-free and one is going to be very (very) hungry. Festive feasts are all about fending off last-minute benders like this one, so here are three dishes to help keep you covered.

Dofinos Mixed Vegetables (top photo)

This is a raid of the fridge for all the root vegetables you have to turn over. Don’t skimp on the potatoes, though: they’re what make them so convenient. Use whatever sweet spice mix you have at home and substitute another hard cheese for the Parmesan, if you prefer.

to equip 20 minutes
cook 30 minutes
serves 6

1 red pepper (20 g), thinly sliced ​​into circles
90 ml of white wine vinegar
2 teaspoons soft sugar
Sea salt is fine
75 grams of unsalted butter
1 tablespoon of rosemary leaves
1 onionPeeled and thinly sliced ​​(150g)
1½ teaspoon of spice or five spices
1 kg of root vegetables
(including 200g King Edward potatoes or similar), roughly cut at an angle into 4cm x 2cm pieces
175 grams of double cream
25 grams of Parmesan cheese
10 grams parsley leaves;finely chopped

In a small bowl, mix the chilies, vinegar, sugar, and 1 teaspoon of the salt and set aside for the pickle.

Place a shallow, round, 28cm casserole dish that you have a lid on over medium-high heat, add the butter, and once it’s melted, add the rosemary, onion, allspice, and two teaspoons of salt, and cook for five minutes, until the onion is pale and translucent. Add all the root vegetables, and cook, stirring occasionally, for 2 minutes, then pour in 150ml of water, cover and cook for another 15 minutes, stirring once halfway through, until the vegetables are tender.

Turn on the grill to the highest temperature. Stir the double cream into the root vegetable skillet, and cook, uncovered, for five minutes, then turn up the heat and stir in half of the cheese. Sprinkle the remaining cheese on top, then grill for three minutes, until golden and bubbling.

Leave to rest for 10 minutes, then drizzle over the chilies and 1 teaspoon of the pickling liquid. Serve hot with parsley sprinkled on top.

Apricot and walnut filling with green sauce

Yotam Ottolenghi Apricot And Pecan Stuffed With Green Sauce.

This can be assembled from a well-stocked pantry: dried apricots and walnuts We are There is somewhere out there, trust me (and if not, use figs and walnuts instead). Make it a day ahead, if you like, ready to reheat before serving and top with fresh green salsa.

to equip 25 minutes
cook 45 minutes
serves 4-6

½ loaf of sourdough (350g), husks removed, rusk torn into 1cm (300g) pieces
60 ml of olive oil
2 red onions
Peeled and finely chopped 275 grams
2 stalks of celerytrimmed and finely chopped (120 grams)
3 garlic clovesPeeled and powdered
1 tsp Rosemary leavesfinely chopped
1 green applePeeled, de-seeded and grated (100g)
250 grams of chestnut mushroomsthin slices
Sea salt and black pepper
50 grams of pecans
coarsely chopped
50 grams of dried apricotsfinely chopped
1 lemonfinely grated, to get 1½ tsp, and juice, to get 1 tbsp
75 ml brandyor whiskey or rum
1½ tablespoons of white miso paste

To prepare the green sauce
½ red onionPeeled and finely chopped (60 grams)
1 clove of garlicPeeled and powdered
¼ tsp Rosemary leavesfinely chopped
20 grams of parsley leavesfinely chopped
45 ml of olive oil

Preheat oven to 180°C (fan 160°C)/350°F/gas 4. Place the shredded bread on a large roasting pan and bake for 15 minutes, turning a few times, until dry and crunchy. (Alternatively, leave the bread out overnight ahead of time and dry at room temperature, or use stale bread.)

Meanwhile, place a large, shallow skillet over medium heat, add three tablespoons of the oil, the onion, celery, garlic, rosemary, apple, 100g of the mushrooms, 1/4 teaspoon salt, a good grinding of the stew, and cook, stirring frequently, for 15 minutes, until the onion is soft and translucent. .

When the time is up, remove the bread from the oven and increase the temperature to 210°C (Fan 190°C) / 410°F / Gas 6°. Toss the bread into a large bowl, add the remaining mushrooms, oil, pecans, apricots, lemon zest, 1/4 teaspoon salt and a good grind of black pepper, and mix.

Pour the brandy into the onion pan, cook for 30 seconds, then add the miso and 250ml of water and bring to a boil. Cook for another minute, then flip it back into the pot. Using the spatula, mix quickly and vigorously until coated and then flip the mixture back into the skillet. Spread it evenly, with some batter here and there, then bake for 25 minutes, until well charred all over. Remove it and let it rest for at least 10 minutes.

While the filling is baking (or reheating), make the green sauce. Put the onion in a small bowl with the lemon juice and one-eighth of a teaspoon of salt, stir and leave for five to 10 minutes. Just before serving, add the remaining ingredients, season to taste, and spoon over the baked filling.

Roasted pear with fresh vanilla cream

Roasted Yotam Ottolenghi pear with fresh vanilla cream.
Roasted Yotam Ottolenghi pear with fresh vanilla cream.

This is a perfect quick dessert that’s also very versatile; Granny Smith apples would work in place of pears, too. If you prefer, you can serve it with vanilla ice cream or whipped cream instead of fresh cream.

to equip 15 minutes
cook 25 minutes
serves 6-8

100 grams of demerara sugar
70 grams of unsalted butter, refrigerated and cold
Cut into 1 cm cubes
2 tsp thyme leavesplus 3 twigs
1½ teaspoons of five ground spices (or allspice or any other sweet spice blend)
25 grams of fresh gingerPeeled and coarsely grated
Sea salt scrub
3 large (or 4 medium) firm pears
(750 grams)
3 star anise
1 lemon
peeled in strips, and juice, to obtain 1 tbsp
60ml bourbon or whiskey
300 grams of fresh cream
1 tablespoon of vanilla paste

Preheat oven to 240°C (Fan 220°C) / 475°F / Gas 9.

Put the sugar, butter, thyme leaves, five spices, ginger, and one-eighth of a teaspoon of the salt into a shallow 10-inch cast-iron or ovenproof skillet, mix well, and set aside.

Peel the pears, keeping the stems attached if possible, then cut them in the middle vertically. Using a small spoon or watermelon peel, remove and discard seeds, then place pear halves cut side up in skillet. Top with three sprigs of thyme, anise, lemon zest, and pour over the lemon juice and bourbon.

Roast for 10 minutes, until the butter is melted and bubbling, then brush the pears with the liquid in the bottom of the skillet. Roast for another five minutes, then flip the pears over, pull them back out and cook for another 10 minutes (if you’re using medium-sized pears instead of large ones, cook them for just five more minutes), until a knife goes through easily. Heat the pears again, then set them aside for five minutes and stir them again before serving.

Meanwhile, make the fresh vanilla cream. Mix the fresh cream and vanilla paste in a small bowl, then spoon 1 1/2 tablespoons of the mixture over the pears. Sprinkle with 1/4 teaspoon of the grated salt and serve hot with the rest of the fresh cream mixture on the side.

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