Friday, December 3

Yotam Ottolenghi’s Alternative Christmas Dinner – Recipes | Food


Grilled chicken with chilli and curry leaf butter

If you’ve never spit out a chicken, now you can add it to the list of “things I had time for in 2020 that I would never have done otherwise” (or ask the butcher to do it for you). If you want to get ahead, prepare the chicken the day before: refrigerate it all spread out and ready on the tray, but remember to bring it to room temperature before putting it in the oven.

Homework 35 min
Cook 1 hour 25 minutes
It serves 6-8

7 dried mild red chili peppers (or hot, depending on taste), without seeds and marrow if you prefer less heat
200 g unsalted butter, at room temperature
1 teaspoon hot smoked paprika
2 teaspoons of runny honey
20 g curry leaves
, collected from its stems
1 whole garlic bulb, cut in half horizontally, plus 3 extra cloves, peeled and chopped
2 lemons – 1 grated, to get 1 teaspoon, and squeezed, to get 1½ tablespoon, the other cut in half
Salt and black pepper
1 large chicken
(about 2 kg)
2 onions, peeled and cut into 1 cm thick slices (300 g net weight)
2 tablespoons all-purpose flour

Heat oven to 200 ° C (180 ° C fan) / 390 ° F / gas 6. Apply chilies to a fine powder in a spice grinder (or grind in a mortar).

In a large food processor, press the butter, ground chili peppers, paprika, honey, curry leaves, three additional cloves of garlic, lemon juice and zest, and a teaspoon of salt.

Place the chicken breast side down on a board. Use both hands to break the sternum by pressing down firmly until you hear it snap. Using sharp scissors, cut along one side of the spine, starting from the priest’s nose and working up to the neck. Slice the other side to release the thorn, then remove it and set it aside for the next time you make broth. Flip the chicken over so it is breast side up and press firmly once more with both hands to break the joints and flatten the bird. Pat the chicken dry with a kitchen towel, then season with a teaspoon and a half of salt and a good grind of pepper.

With the chicken legs pointing out, use your fingers to loosen the skin on the breasts and legs. Spread half of the butter mixture under the skin, then spread the rest all over the outside of the legs, breasts, and bottom.

Place lemon halves, onion, and halved garlic bulb on a large 10 “x 12” roasting pan, then place chicken skin side up. Roast for 40 minutes, basting twice with the skillet juices, then turn the oven up to 240C (220C fan) / 475F / gas 9, and broil for another 25 minutes, or until the juices run clear.

Transfer cooked chicken to serving plate to rest and leave oven on. With a mixer, mash the garlic cloves and lift them up and discard the papery skins. Mix the flour with the juices in the bottom of the pan until fully incorporated, then return to the hot oven for five minutes. Beat in 500ml of hot water and return to the oven for 15 more minutes.

Remove and discard the lemon halves, and stir the sauce well. Serve the chicken hot with the sauce on the side.

Roast sweet potato with maple, lime and walnuts

Yotam Ottolenghi roasted sweet potato with maple, lime and walnuts.



Yotam Ottolenghi roasted sweet potato with maple, lime and walnuts.

Everything you want from roasted sweet potatoes but, thanks to the pickled chili peppers and walnuts, without any of that overly cloying sweetness they are sometimes prone to. You can have everything ready a few hours before eating and simply assemble before serving.

Homework 20 minutes
Cook 45 min
It serves 6

4 large sweet potatoes, with skin, cut in half widthwise and each half cut lengthwise into 4 wedges
2 tablespoons olive oil
3 tablespoons maple syrup
Salt and black pepper
2 green chilies
, finely angled, seeds and all (20 g net weight)
2 lemons – 1 finely grated, to obtain 1 teaspoon, and both in juice, to obtain 2 tablespoons
100g unsalted butter chilled in the refrigerator, cut into 2cm cubes
1½ tablespoon white miso paste
1 clove garlic
, peeled and crushed
15 g fresh ginger, peeled and finely grated
60g of pecans, well toasted and chopped
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
20g chives
, cut into 1½ cm pieces

Heat the oven to 240C (220C fan) / 475F / gas 9.

In a large bowl, combine the sweet potatoes with the oil, two tablespoons of maple syrup, one and a half teaspoons of salt, and a good grind of pepper, and toss to coat. Spread out onto two large parchment-lined baking sheets and broil for 40 minutes, stirring once halfway through, until golden brown and caramelized.

Meanwhile, put the chiles in a small bowl with a tablespoon of lemon juice and a pinch of salt, and stir to combine.

Put a medium skillet over high heat, add the cold butter, miso paste, the remaining tablespoon of maple syrup, garlic, and ginger, and fry, stirring to melt the butter and combine the ingredients, for two minutes, no let it boil. or the mixture will split. Once melted and combined, reserve.

When ready to serve, return the butter to the skillet over medium heat, add the remaining 1 tablespoon of lime juice, lime zest, cinnamon, nutmeg, and walnuts, and cook just to warm.

Place the sweet potatoes in a large bowl, add the butter mixture, scallions, and pickled peppers, and toss to combine. Transfer to a plate and serve warm or at room temperature.

Grufalo stuffed cake

Yotam Ottolenghi's Gruffalo Stuffing Cake.



Yotam Ottolenghi’s Gruffalo Stuffing Cake.

Do you want your children to try something new? Name it after a favorite fictional character and you have a chance. The fact that this cake, sprinkled with chestnuts, black garlic and fried onions, soft and pudding-like on the inside and brown and crisp on the outside, really make Bearing a resemblance to the Gruffalo will help his endless cause. Serve with roast beef or as part of a veggie feast.

Homework 12 min
Cook 1 hour 5 min
It serves 4-6

50 g unsalted butter, smoothed
3 tablespoons olive oil
2 onions, peeled, cut in half lengthwise and very thinly sliced ​​(ideally use a mandolin)
3 teaspoons caraway seeds, roughly crushed
Salt and black pepper
2 teaspoons sherry vinegar
300 g sourdough bread (about 4 thick slices), crusted, cut into 3-4 cm pieces
3 large eggs, smoothie
130ml double cream
300 ml of chicken broth (or vegetables)
200g of cooked and peeled chestnuts
, chopped
50 g black garlic, chopped
4 tablespoons (15 g) parsley leaves, finely chopped
30g chives, finely chopped
1 tablespoon maple syrup
1 teaspoon lemon zest

Heat the oven rack to its highest setting.

Put the butter and two tablespoons of oil in a large skillet over medium-high heat, add the onions, caraway seeds and three-quarters of a teaspoon of salt and fry, stirring frequently, for 15 minutes, until the onions are cooked . very golden brown – you don’t want them to burn, so if they get too dark, turn the heat down a bit. Add the sherry vinegar, cook for one more minute, then set aside.

Meanwhile, place the bread chunks on a large baking sheet, grill for three minutes, until well toasted, then set aside.

Heat the oven to 200C (180C fan) / 390F / gas 6 and line a 20cm x 7cm loaf pan with parchment paper. In a large bowl, whisk together the eggs, cream, and chicken broth, then add the chestnuts, fried onions, black garlic, parsley, 25g chives, a teaspoon of salt, and lots of black pepper. Fold in pieces of toast and mix until completely soaked in liquid.

Transfer to the lined tin, do not level the top – any protruding pieces of bread will become crisp and add texture, then drizzle over the maple syrup and remaining tablespoon of oil. Bake for 35 minutes, until golden brown and crisp on top.

Let stand and rest for 15 minutes, then remove from the can and place in a source. Finish with the lemon zest, remaining chives, and some flaked sea salt, and serve.

Brussels sprout and pomegranate salad

Can’t face the Christmas clamor of cooked sprouts? Serve them raw and thinly sliced. Pomegranate seeds are thrown too much this time of year, I know, but this festive salad is worth enjoying. It makes a delicious side dish or first course, if you’re having one.

Yotam Ottolenghi's Brussels Sprout and Pomegranate Salad.



Yotam Ottolenghi’s Brussels Sprout and Pomegranate Salad.

Homework 15 minutes
Cook 40 min
It serves 6

400 ml of 100% pomegranate juice
60 ml olive oil
3 banana shallots, peeled and finely chopped (90 g net weight)
3 garlic cloves, peeled and crushed
½ tablespoon mustard seeds
1½ teaspoon
Dijon mustard
1½ teaspoon maple syrup
60 ml lime juice
Salt
500g
Brussels sprouts, sliced ​​very thinly (ideally use a mandolin)
20 g dill, chopped
20g chives, chopped
100g of roasted and salted almonds, chopped
100 g of pomegranate seeds

In a small saucepan, boil the pomegranate juice over medium-high heat for 35 minutes, until it reduces and thickens, then let it cool.

Meanwhile, heat the oil in a small skillet over medium-high heat, then fry the shallots for five minutes, stirring frequently. Add the garlic, fry for another two minutes, then turn off the heat and add the mustard seeds.

In a large bowl, mix the mustard, maple syrup, lime juice, and shallot oil mixture with a teaspoon of salt, add the sliced ​​sprouts, dill, and scallions and toss.

Transfer to a platter, sprinkle over the almonds and pomegranate seeds, pour over the pomegranate syrup, and serve at room temperature.

Fiona Beckett’s Drinks Party There is a lot going on in Yotam’s dazzling chicken dish, making it difficult to pair it with wine. You could go for a bright, fruity red like a beaujolais, but I prefer a lush white in the form of Vasse Felix Margaret River Sauvignon Semillon 2020 (£ 12 Tesco, 13%). As for the Gruffalo stuffed cake, I think the kids will love the cherry cola with that, although you may prefer Vina Buyante Navarra Roble 2018 (£ 8.50 Booths, 13.5%), a ripe, fruity red cherry from Navarra or a young Rioja.


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