Teamed with earthy, rich porcini mushrooms and meaty Portobellos, spiced with cinnamon and cumin and served with lentils, crispy onions and plenty of fresh herbs, this is hearty comfort food at its best. 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. Stir in the squash, a half-teaspoon of salt and a generous grind of pepper, then turn down the heat to medium and fry, stirring occasionally, for 12 minutes, until the squash is soft but still holding its shape. Oyster mushrooms and lentils provide the meaty texture with porcini, white miso, rose harissa, red wine and coconut cream giving depth of flavour. One definition, I suppose, is any kind of minced meat sphere thats been bulked out with starch or vegetables to lighten things up and to add or absorb flavour. The aubergine makes these koftas rich and moist. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. This will take about 6 minutes per batch. Roughly chop the chile and add it, along with its seeds, to the bowl with the mushrooms and set aside to marinate for 1-2 hours. Put two tablespoons of oil in a large frying pan on a high heat. Get the full recipe here. 3. Add the lime juice and 10g caster sugar, toss gently to combine, then refrigerate. Heat 60ml of oil in a large saut pan or pot on a medium-high heat. Put two tablespoons of the oil in a medium saute pan on a medium-high heat, then add the onion and cook, stirring occasionally, for four minutes, until softened but not browned. For a gluten-free option, swap the bread for lettuce cups or anything else scoop-like. onion, peeled and cut into 6 wedges (75g). It takes time, and eating together is an intimate activity. For all that strawberries are associated with love, theyre not in season in February, which is why Ive used frozen here. In a medium bowl, whisk together the tahini paste, lemon juice, 120ml water, garlic and a quarter of a teaspoon of salt. 1. Mix until well combined, then form into eight large, 110g or so, meatballs, squeezing to compact them. To assemble the lasagne, spread a fifth of the sauce in the base of a round, 28cm baking dish, top with a fifth of the cheese, followed by a layer of lasagne sheets, broken to fit as necessary. 4. Serve with couscous or rice and a spoon of Greek yoghurt. Heat the oven to 240C (220C fan)/475F/gas 8. While the zucchini are baking, make the salsa. The flavoured oil you get from the initial cooking of the mushrooms is used later both in the aoli and to give the mushrooms a final sear. Strain into a second bowl, squeezing as much liquid out of the mushrooms as possible; you should get about 340ml liquid in total, so top up with water, if need be. Preheat a large skillet, and when it is hot, add the oil. To make the meatballs, put a tablespoon and a half of the oil in a large frying pan on a medium-high heat. Make the sauce: With the saute setting still on, melt the butter. Mix the cooked couscous together with raisins, almonds, fresh herbs, and lemon juice and zest, and serve with the tomatoes on top. Put the oil in a small frying pan on a medium-high heat and, once hot, add the oregano leaves and fry, stirring constantly, for two minutes, until they start to darken and turn translucent. Remove. 60g Greek yoghurt. Rich, cheesy and light, these aubergine and ricottadumplings are baked in a spicy paprika and basil-spiked tomato sauce. Drizzle the heads of garlic with 1 tbsp of the olive oil and sprinkle with a little salt and pepper. Directions. Preheat the oven to 425. The mixture yields about 20 -25 meatballs. Heat 1 tablespoon of the olive oil in an extra-large frying pan for which you have a lid. Put the mushrooms, potatoes, chilli, five tablespoons of oil and the lemon peel in a 35cm x 25cm roasting tray, season with a quarter teaspoon of salt and a good grind of pepper, and roast for 35 minutes, stirring twice, so the potatoes and mushrooms dont stick to the tray, until soft and golden brown. Whether you cook a meal from scratch every evening or only when there is . Preheat oven to 220 C fan. If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form, says Ottolenghi. For the meatballs, combine the beef, breadcrumbs, ricotta, parmesan and reserved onions in a mixing bowl. Friedcrispy chickpeas are added and served as a garnish for extra texture andprotein. Line a baking sheet with parchment paper. Cook for 25 minutes, or until the sauce has reduced slightly and the balls are cooked through. C ooking for someone is always an act of love. Yotam Ottolenghi's butternut squash with currants, olives and ricotta. Cook, stirring, for seven minutes, until thickened. Drain the chickpeas, then transfer to a food processor with the onion, herbs and remaining teaspoon each of cumin and coriander. Transfer the mushrooms to the prepared baking sheets, spread out as much as possible . Finally, sprinkle over a good spoonful of the crumble, finish with the lime zest, and serve with the remaining crumble to spoon over to taste. Heat oven to 425 degrees. Once the oil is hot, fry the meatballs, turning them gently, for seven to eight minutes, until evenly coloured all over. 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. Yotam Ottolenghis lamb and aubergine koftas. Cooking for somebody is at all times an act of affection. Add the celeriac (with a little more oil if necessary) to the pan, along with the garlic and remaining spices. I like these with toasted sourdough. Put in a large bowl with all the other meatball ingredients, three-quarters of a teaspoon of salt and plenty of pepper. Drain the porcini, squeezing out as much water as possible, then finely chop. I love the balance of sweet and sour here. Once the mushroom mixture is ready . Intensely savoury, salty, and oily anchovies are often overlooked, but chef Ottolenghi uses them to add a punch of flavour to many dishes. 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) as they do individually on any day of the week or year. 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. If you dont have a round, 28cm baking dish, use a 30cm x 20cm rectangular one. Spray a Suvie pan with non-stick spray or rub with olive oil. For the meatballs 30g dried porcini mushrooms, soaked in 250ml boiling water for 10 minutes 250g beef mince 250g pork mince 3 tbsp olive oil 1 large plum tomato, coarsely grated, skin discarded. You'll get about 18 per batch. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. Roast for 30 minutes in the top of the oven, stirring three times throughout, until the mushrooms are golden brown. by Yotam Ottolenghi. Cook, stirring, for seven minutes, until thickened. Mix the cheeses and the basil and parsley in a bowl. Preheat the oven to 375 F. Heat the olive oil in a large skillet over medium heat. And to let us still call them meatballs. Cook the garlic until lightly browned about 90 seconds then add the tomatoes, tomato paste, two teaspoons each of the cumin and coriander, the cinnamon, the chilli flakes, a teaspoon and a quarter of salt and a good grind of pepper. Once the mushroom mix is cool, stir in the pine nuts, rice, the second teaspoon of aleppo chilli, 25g parmesan, the egg, breadcrumbs and parsley, and mix well to combine. Add the onions and cook over high heat with a pinch of salt. Set aside to rest for 15 minutes, sprinkle the basil on top and serve. The most romantic scene in (Disney) film history has to go to Lady and the Tramp, right? Start by placing the mince in a large mixing bowl. 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. Blend to a smooth paste and, with the motor running, add the sunflower oil in a slow, steady stream, followed by the cooled mushroom cooking oil, until the mix emulsifies into a thick mayonnaise. Strain off 100ml of the oil and set aside to cool, so it can be used in the aoli. Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta - (Falastin, pg 96) READ MORE Heat the oven to very high 250C (230C fan)/gas 9. Preheat the oven to 200C/400F/gas mark 6. Nutty, robust pot barley is the grain of choice in this twist on a lentil mejadra. Top the cream with the blitzed strawberries, and swirl them in slightly. 400g courgette, coarsely grated (about 2-3 courgettes)Salt and black pepper105ml olive oil5 garlic cloves, peeled and crushed500g plum tomatoes (about 5-6), coarsely grated and skins discarded (400g net weight)1 tsp tomato paste1 tbsp ground cumin1 tbsp ground coriander2 tsp ground cinnamon tsp dried chilli flakes1 tsp caster sugar150g dried chickpeas, soaked overnight in cold water and tsp bicarbonate of soda onion, peeled and roughly chopped4 tbsp roughly chopped flat-leaf parsley, plus extra leaves to garnish4 tbsp roughly chopped coriander, plus extra leaves to garnish tsp baking powder2 eggs 50g panko breadcrumbs (or other dry breadcrumbs). The base ingredients are eggplants, pomegranate seeds, buttermilk, and Greek yogurt. Fry the koftas in two batches, turning often, until browned all over about four minutes. Skip to Content. 1. Fresh, full of flavour and impossibly fluffy, these meatballs switch the ratio away from meat to vegetables. From the book. Drain and roughly chop. When the squash is ready, stir in the vinegar and currant mixture, the olives, remaining teaspoon of maple syrup and an eighth of a teaspoon of salt, and cook gently for three minutes more. Drizzle over the final tablespoon of oil and serve warm or at room temperature, with the focaccia to tear, scoop and eat alongside. This sauce is super flexible and works just as well with roasted cauliflower or sweet potato instead of the meatballs. From easy traybakes to speedy curries, discover 10 of our favourite recipes from Rukmini Iyers brand new cookbook India Express. Toggle Nav. ThisSouth Indian-inspired brothis sharp, complex and rich from itsspices,charredtomatoes and lemons,with a sweet and sourkick from the addition of tamarind pulp. 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. Cooking for someone is always an act of love. Original reporting and incisive analysis, direct from the Guardian every morning, Yotam Ottolenghis meatball and mushroom traybake with celery salsa. Method. Add to the chickpea mix and combine, then shape into 15 golfball-size balls weighing roughly 50g each. Mix until well combined, then form into eight large, 110g or so, meatballs, squeezing to compact them. Meanwhile, make the sauce. Ricotta squash, mushroom 'meatball' pasta, strawberry cream: Yotam Ottolenghi's Valentine's Day recipes for two | Food; VS ooking for someone is always an act of love. Meanwhile, put the dried mushrooms, chillies and hot stock in a large bowl and leave to soak for half an hour. Cook the aubergines on an outdoor barbecue, instead of the oven, to lend them a smoky flavour, if you like. Eggplant with Buttermilk Sauce. For the meatballs, combine the beef, breadcrumbs, ricotta, parmesan and reserved onions in a mixing bowl. Get the full recipe here. 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. Put the onion, garlic and carrot in a food processor and pulse until finely chopped. Add the onion, carrot, thyme and oregano, and cook, stirring occasionally, for 10 minutes, until the onion has softened and lightly coloured. Pour the stock over the potatoes and mushrooms, arrange the meatballs evenly around the tray and return to the oven for 35 minutes, turning the tray around once halfway through the roasting, until the meatballs are cooked through and golden-brown. Fresh, full of flavour and impossibly fluffy, these meatballs switch the ratio away from meat to vegetables. In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, parsley, sea salt, garlic, onion, baking soda, bread crumbs and egg. Put four tablespoons of oil in a large frying pan on a medium-high heat, then fry the balls in two batches, turning them occasionally, until browned all over about four minutes a batch. Tofu and mushroom meatballs are served here in a beautifully spiced, creamy sauce. Mix until well combined, then form into eight large, 110g or so, meatballs, squeezing to compact them. Meanwhile, make the sauce. Fry the meatballs until nicely browned on all sides. Once the mix starts to bubble, turn down the heat to medium, cook gently, stirring occasionally, for five to six minutes, until glossy and slightly thickened, then set aside to cool completely. It takes time, and eating together is an intimate activity. Remove and turn down the oven to 220C (200C fan)/425F. Place the lamb, onions, parsley, garlic, allspice, cinnamon, barberries, egg, 1 teaspoon of salt and 1/2 teaspoon of black pepper into a large bowl. Theres no denying the list of ingredients is long, but these are all there to give the ragu its fantastic umaminess. Make The Meatballs Preheat oven to 425F. It's not a surprise that so many people decided to cook the cover this month. Sprinkle with the extra parmesan, and serve. Step 1 Soak the porcini in water for 30 minutes. I hate frying meatballs, so I used Ina's roasting technique, forming the meatballs with an ice cream . Transfer the aubergine flesh to a board, roughly chop, then put 160g of the chopped aubergine (youll use the rest in the salsa) into a large bowl with the lamb, onion, garlic, cinnamon, allspice, half a teaspoon of the chilli, the mint, twothirds of the parsley, three-quarters of a teaspoon of salt and a good grind of pepper, and mix well. What makes a meatball a meatball? Heat the oven to 220C (200C fan)/425F/gas 7. Set aside on a paper towel-lined plate. Fry the meatballs: Heat the oil over your pressure cooker's saute setting. Measure out 200g strawberries, halve them (or quarter them if theyre on the large side) and put in a bowl. Drizzle a tablespoon of cream and a tablespoon of oil over the top, cover with foil and bake for 15 minutes. I struggle with the term because English, unlike some other languages, doesnt have a satisfactory word for a veggie meatball. Set aside or refrigerate for up to 3 days, until needed. It takes time, and eating together is an intimate activity. 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 . Put the mushrooms, potatoes, chilli, five tablespoons of oil and the lemon peel in a 35cm x 25cm roasting tray, season with a quarter teaspoon of salt and a good grind of pepper, and roast for 35 minutes, stirring twice, so the potatoes and mushrooms dont stick to the tray, until soft and golden brown. Place the aubergine halves cut side up on an oven tray lined with greaseproof paper, and roast for 40 minutes, until soft and very well browned. 1 tbsp flat-leaf parsley leaves, roughly chopped Heat the oven to 200C (180C fan)/gas 6. Pulse the tomatoes in the food processor until finely chopped, then add to the pan with the tomato puree and a teaspoon and a half each of salt and finely cracked black pepper. Fry the koftas in two batches, turning often, until browned all over about four minutes. This sweetened and spicedversion of the Neapolitan puttanesca sauce is quick and super practical becausethe pasta iscooked in the sauce. Pour over the oil the mushrooms wont be completely submerged initially and put on a medium-high heat. And to let us still call them meatballs. First, make the sauce. Whether you cook a meal from scratch every evening or only when . 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. Whisk in the flour and cook for 1 minute. Stir through the flour and cook for 2 minutes. Silky aubergine and sweet-tarttomatoes are combinedwith ginger, spring onion, sesame seeds,soy sauce and Shaoxing rice wine, and served alongside slices of Silken tofu. Repeat these layers three more times, then finish with a final layer of sauce and top with the last of the cheese. 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. Spray baking pan with cooking spray. Place dried porcini mushrooms, vegetable stock, 350ml water, 1 1/4 teaspoons salt and a generous grinding of black pepper into a saucepan. Step 2 Remove the crust from the sourdough, and cut the bread into roughly 1-inch cubes. Heat the oven to 220C (200C fan)/425F/gas 7. Using damp hands, roll the mixture into 15 balls about 1 inches in diameter. Pour oil into a skillet and heat on medium high. This dish, from the SIMPLE cookbook . This warming recipe will see us through the winter. Add bread and parmesan to a food processor and blitz until fine, then add to mince. Registered number: 861590 England. 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. 3 tbsp olive oil1 small red onion, peeled and finely chopped (120g)1 tsp tomato paste4 garlic cloves, peeled and crushed2 tsp maple syrup350g butternut squash (ie about a third of a medium one), peeled and cut into 1-1cm cubes (300g)Salt and black pepper2 tbsp sherry vinegar25g dried currants70g nocellara olives, pitted and halved (40g)25g pine nuts, well toasted1 tbsp oregano leaves2 tbsp basil leaves, cut into chiffonade strips120g ricottaFocaccia (store-bought), to serve. Add teaspoon of salt and plenty of black pepper and mix well with your hands. Heat the oven to its highest setting (or 230C fan). In a large bowl, place the remaining onion, garlic and oregano, add the beef, breadcrumbs, ricotta, parmesan, egg, parsley salt and black pepper. Theres a fair amount of heat here, so to make it child-friendly, reduce the amount of pepper and omit the chilli altogether. 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. If you want to know more, please read the Cookie Policy. Yotam Ottolenghis ultimate tray-bake ragu. Transfer to a bowl and add the baking powder, eggs, panko, three-quarters of a teaspoon of salt and a good grind of pepper. Make the Yogurt Sauce Combine all ingredients. Meanwhile, make the crisp oregano. portobello mushrooms; ground cinnamon; basil; chilli flakes; brioche bread; eggs; soured cream; flaked sea . 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 the turkey, zucchini, scallions, mint, cilantro, garlic, cumin, cayenne, 2 tsp salt, and 1 tsp ground black pepper, stirring to fully incorporate. 2 Tbsp chipotle in adobo sauce (1 x chopped chilli and 1 Tbsp sauce). Meanwhile, make the meatballs. 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. Spread 1/5 of the ragu on the bottom. When youre ready to eat, top the meatballs with the celery mixture and serve directly from the tray. Drain the macerated strawberries of their liquid, then divide them between the two bowls. Cover with the lid, then transfer to the oven for 1 hour. 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