Ottolenghi Flavour by Ottolenghi, Yotam -- Read -- Imperial Library of Trantor

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Index

Title Page About the Authors INTRODUCTION FLAVOUR’S 20 INGREDIENTS PROCESS

Charring

CALVIN’S GRILLED PEACHES AND RUNNER BEANS ICEBERG WEDGES WITH SMOKY AUBERGINE CREAM BUTTER BEANS IN SMOKED CASCABEL OIL HERB AND BURNT AUBERGINE SOUP HISPI CABBAGE WITH NAM PRIK STEAMED AUBERGINES WITH CHARRED CHILLI SALSA SLOW-COOKED CHARRED GREEN BEANS

Browning

HASSELBACK BEETROOT WITH LIME LEAF BUTTER WHOLE ROASTED CELERIAC THREE WAYS

1. ROASTED AND PICKLED CELERIAC WITH SWEET CHILLI DRESSING 2. CABBAGE ‘TACOS’ WITH CELERIAC AND DATE BARBECUE SAUCE 3. CELERIAC STEAKS WITH CAFÉ DE PARIS SAUCE

SPICED PLANTAIN WITH COCONUT, APPLE AND GINGER SALAD CURRY-CRUSTED SWEDE STEAKS CURRIED CARROT MASH WITH BROWN BUTTER BARLEY, TOMATO AND WATERCRESS STEW LIME AND COCONUT POTATO GRATIN BKEILA, POTATO AND BUTTER BEAN STEW

Infusing

WHITE BEAN MASH WITH GARLIC AÏOLI BASIC COOKED CHICKPEAS HUMMUS WITH LEMON, FRIED GARLIC AND CHILLI MELON AND BUFFALO MOZZARELLA SALAD WITH KASHA AND CURRY LEAVES CHILLED AVOCADO SOUP WITH CRUNCHY GARLIC OIL PAPPA AL POMODORO WITH LIME AND MUSTARD SEEDS BLACK BEANS WITH COCONUT, CHILLI AND LIME OVEN CHIPS WITH CURRY LEAF MAYONNAISE CHICKPEA PANCAKES WITH MANGO PICKLE YOGHURT

Ageing

SWEET AND SOUR SPROUTS WITH CHESTNUTS AND GRAPES SWEDE GNOCCHI WITH MISO BUTTER POTATO AND GOCHUJANG BRAISED EGGS THE ULTIMATE TRAYBAKE RAGÙ ASPARAGUS AND GOCHUJANG PANCAKES ZA’ATAR CACIO E PEPE SPRING VEGETABLES IN PARMESAN BROTH WITH CHARRED LEMON SALSA GRILLED FIGS WITH SHAOXING DRESSING CUCUMBER SALAD À LA XI’AN IMPRESSION

PAIRING

Sweetness

SWEET POTATO IN TOMATO, LIME AND CARDAMOM SAUCE BUTTERNUT, ORANGE AND SAGE GALETTE FUSION CAPONATA WITH SILKEN TOFU ESME’S ROUGH SQUASH MASH GIANT COUSCOUS AND PUMPKIN WITH TOMATO AND STAR ANISE SAUCE ONE-PAN ORECCHIETTE PUTTANESCA CHARRED PEPPERS AND FRESH CORN POLENTA WITH SOY-CURED YOLK COCONUT AND TURMERIC OMELETTE FEAST ROMANO PEPPER SCHNITZELS

Fat

MAFALDA AND ROASTED BUTTERNUT IN WARM YOGHURT SAUCE STUFFED AUBERGINE IN CURRY AND COCONUT DAL AUBERGINE DUMPLINGS ALLA PARMIGIANA CHEESE TAMALES WITH ALL (OR SOME OF) THE TRIMMINGS POLENTA WITH FRESH CORN AND BRAISED EGGS TOMATO SALAD WITH LIME AND CARDAMOM YOGHURT KIMCHI AND GRUYÈRE RICE FRITTERS

Acidity

ASPARAGUS SALAD WITH TAMARIND AND LIME CARDAMOM TOFU WITH LIME GREENS BRAISED GREENS WITH YOGHURT NOOR’S BLACK LIME TOFU STICKY RICE BALLS IN TAMARIND RASAM BROTH RAINBOW CHARD WITH TOMATOES AND GREEN OLIVES TEMPURA STEMS, LEAVES AND HERBS BROCCOLI TWO WAYS WITH CHILLI AND CUMIN ROASTED CARROT SALAD WITH CHAMOY CUCUMBER, ZA’ATAR AND CHOPPED LEMON SALAD MASHED SWEET POTATOES WITH YOGHURT AND LIME CHAAT MASALA POTATOES WITH YOGHURT AND TAMARIND

Chilli heat

CABBAGE WITH GINGER CREAM AND NUMBING OIL SAFFRON TAGLIATELLE SAFFRON TAGLIATELLE WITH RICOTTA AND CRISPY CHIPOTLE SHALLOTS UDON NOODLES WITH FRIED TOFU AND ORANGE NAM JIM SUPER-SOFT COURGETTES WITH HARISSA AND LEMON CAULIFLOWER ROASTED IN CHILLI BUTTER SPICY BERBERE RATATOUILLE WITH COCONUT SALSA PORTOBELLO STEAKS AND BUTTER BEAN MASH

PRODUCE

Mushrooms

BROCCOLI WITH MUSHROOM KETCHUP AND NORI SPICY MUSHROOM LASAGNE NOODLE SALAD WITH MUSHROOM AND PEANUT LAAB CONFIT GARLIC HUMMUS WITH GRILLED MUSHROOMS BROWN RICE AND SHIITAKE CONGEE OYSTER MUSHROOM TACOS WITH ALL (OR SOME OF) THE TRIMMINGS

Alliums

NEIL’S GRILLED ONIONS WITH GREEN GAZPACHO SWEET AND SOUR ONION PETALS OLIVE OIL FLATBREADS WITH THREE-GARLIC BUTTER AUBERGINE WITH HERBS AND CRISPY GARLIC DIRTY RICE FRIED ONION RINGS WITH BUTTERMILK AND TURMERIC LEEKS WITH MISO AND CHIVE SALSA MISO BUTTER ONIONS

Nuts and seeds

KOHLRABI ‘NOODLE’ SALAD RADISH AND CUCUMBER SALAD WITH CHIPOTLE PEANUTS CORN RIBS TOMATO AND PLUM SALAD WITH NORI AND SESAME TOFU MEATBALL KORMA TURNIP CAKE POTATO SALAD WITH THAI BASIL SALSA SPICY ROAST POTATOES WITH TAHINI AND SOY

Sugar: fruit and booze

TANGERINE AND ANCHO CHILLI FLAN TAPIOCA FRITTERS WITH ORANGE SYRUP AND STAR ANISE POACHED APRICOTS WITH PISTACHIO AND AMARETTI MASCARPONE WATERMELON AND STRAWBERRY SORBET COCONUT ICE CREAM WITH LYCHEE AND PASSION FRUIT MAX AND FLYNN’S LEMON SORBET CRÊPES WITH ROASTED BANANAS AND BARBADOS CREAM COFFEE AND PANDAN PUDDINGS BERRY PLATTER WITH SHEEP’S LABNEH AND ORANGE OIL

FLAVOUR BOMBS MEAL SUGGESTIONS AND FEASTS ACKNOWLEDGEMENTS INDEX COPYRIGHT

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