Tag: yotem ottolenghi

Yotam Ottolenghi’s Stuffed Eggplants with Lamb and Pine Nuts

.Reading time 3 minutes.

Serves: 4 – generously

Nat absolutely loves eggplant and she gravitates that way always.

Thus, this classicly Isreali dinner and one that was as generous as it was hearty. Another great Yotem Ottolenghi recipe.

Spiced lamb mince and pine nuts are a combination for the ages. Read through the ingredient list and you’ll see why is just so classicly works. Predictable and great.

Yum.

Great weeknight cooking.

Ingredients

4 medium eggplants (about 1.2kg), halved lengthways
6 tbsp olive oil
1 1/2 tsp ground cumin
1 1/2 tsp sweet paprika
1 tbsp ground cinnamon
2 medium onions, finely chopped
500gm lamb mince
50gm pine nuts
20gm flat-leaf parsley, chopped
2 tsp tomato paste
3 tsp caster sugar
150ml water
1 1/2 tbsp lemon juice
1 tsp tamarind paste
4 cinnamon sticks
Salt and black pepper

Method

  1. Preheat the oven to 200c.
  2. Place the eggplant halves, skin-side down, in a roasting tin large enough to accommodate them snugly. Brush the flesh with 4 tbsp of the olive oil and season with 1 tsp of salt and plenty of black pepper. Roast for about 20 minutes, until golden brown. Remove from the oven and allow to cool slightly.
  3. While the eggplants are coking, start the stuffing by heating up the remaining olive oil in a large frying pan. Mix together the cumin, paprika and ground cinnamon and add half of this spice mix to the pan along with the onion. Cook on a medium-high heat for about 8 minutes, stirring often, before adding the lamb, pine nuts, tomato paste, 1 tsp of the sugar, 1 tsp salt and some black pepper. Continue to cook and stir for another 8 minutes, until the meat is cooked.
  4. Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind, remaining sugar, cinnamon stivks and 1/2 tsp of salt: mix well.
  5. Reduce the oven temperature to 195c. Pour the spice mix into the bottom of the eggplant roasting tin. Spoon the eggplant mixture on top of each eggplant. Cover the tin tightly with foil, return to the oven and roast 1 hour and 30 minutes, by which point the eggplents should be completely soft and the sauce thick; twice through the cooking, remove the foil and baste the eggplants with sauce, adding some water if the sauce dries up.

Yotem Ottolenghi’s Kale and Herb Dumplings in Broth

.Reading time 4 minutes.

Serves: 4

A read through the ingredients and then method of this dish and you can almost taste it.

The wonderful kale and herb dumplings, with the ricotta, feta and soudough breadcrumbs. And the broth, elevated with theinitial addition of vegetables.

And anything with dill has me listening!

Such a warm, hearty and really fun dish: especially elevated through the herbs and the addition of the lemon.

Bookmark to cook this one. Classic Ottolenghi!

Ingredients

1 1/2 ltr vegetable stock
Salt and freshly ground black pepper
300gm kale, thick stems discarded, leaces and thinner stems roughly chopped (150gm net weight)
1 eschalot, peeled and quartered lengthways
2 spring onions, quartered
1/2 garlic clove, peeled and crushed
1 lemon – zest finely grated to get 1/2 tsp and juiced to get 1 tsp
10gm dill, finely chopped
5gm chives, finely chopped
5gm tarragon leaves, finely chopped
80gm ricotta
60gm feta, roughly broken into 2cm pieces
1/2 tsp ground nutmeg
1 egg, beaten
60gm fresh sourdough breadcrumbs (about 2 slices, crusts removed)*
30gm plain flour
2 tbsp olive oil, to serve

Method

  1. In a large saucepan for which you have a lid, bring the stock and 3/4 of a tsp of salt to a boil. Lower the heat to medium-high, then blanch the kale for four minutes, until soft. Drain the kale well and when cool enough to handle, squeeze the kale with your hands to get rid of any remaining liquid. Return the liquid to the stock pot.
  2. While the kale is cooling, add the shallot, spring onions and garlic to the stock, simmer on a medium-high heat for 15 minutes, then discard the shallot and spring onions; turn off the heat.
  3. Process the kale in a food process until finely chopped and put in a bowl with the lemon zest and juice, herbs, both cheeses, the nutmeg, egg, breadcrumbs, 1/3 tsp of salt and a good grind of pepper; stir to combine.
  4. Line an oven tray with baking paper. Spread te floir on a large plate. Roll the kale mixture into 12 balls, dipping your hands in water from time-to-time to prevent sticking. The balls should be quite compact, so roll them tightly and put them on the tray as you go. Next, roll each ball in the flour a couple of times, applying pressure so they’re very well coated.
  5. Return the stock to a medium-high heat and bring to a simmer. Turn the heat to medium, gently lower in the dumplings, cover and cook for four to five minutes, until theyr swell and float to the top.
  6. Divide the broth and dumplings between four bowls, sprinkle with a pinch of salt, drizzle over the oil and serve piping hot.

* When we have some leftover baguette or sourdough, I blitz it – crusts and all – in the food processor and add it to a bag of fresh breadcrumbs in the freezer. Means having fresh breadcrumbs always at hand.

I hope I’m not telling you how to suck eggs!