Add fennel; season with salt and pepper. Forget the carbs for one night, and instead try this simply prepared fish with a crisp, sweet and sharp salad for supper. Dry the beans and the sugar snap peas with a tea towel and put in a large salad bowl. Transfer to a roasting tin and place in the oven for 15–20 minutes, or until just cooked. Use a food processor to blitz the orange and syrup into a smooth, runny paste; again, add a little water if needed. The original recipe calls for burrata, blood orange, coriander seeds, and lavender oil but lavender flavored food is not my cup of tea. Yotam Ottolenghi’s Tomato and Pomegranate Salad Sam Sifton, Yotam Ottolenghi. Preparation Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper. Blood orange season, meanwhile, lasts slightly longer, until March, but still make the most of them while you can. Mix the chicken breast with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan. Ottolenghi's Orange & Date Salad | Something New For Dinner This beautiful orange and date Ottolenghi salad is bursting with complimentary sweet, sour & bitter flavors. While 90% of this delicious bitter orange crop is destined for the jar and morning toast following the marmalade-making blitz of January – their bitter skin and pectin-filled flesh make these oranges perfect for marmalade – it's with the remaining 10% that my heart really lies. Lay the fish alongside, spoon over the orange juice reduction, splashing a little over the salad, too, and serve at once. Just before serving, gently fold the chard leaves, if using, in with the beans and peas, and spoon the salad onto plates or into bowls. 400g mangetout. The trick — boiling a whole orange and blitzing it down to a paste — is very effective for many sauces, salsas and cakes. Instructions: 1. It will make you feel super. Bring to a simmer over medium-low heat and remove at once. Cut horizontally, for example, blood orange slices pair brilliantly, both visually and taste-wise, with salty black olives and creamy white cheese. Put the first six ingredients in a large mixing bowl and add 2 1/2 teaspoons salt and 1 1/2 teaspoons black pepper. Juice the remaining oranges – you should have 150ml or so. Stir just a few drops into sweetened Greek yoghurt, for example, then spoon over some roast figs, and you have a dish for the gods (see what I mean about the floweriness? • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill. Roast for 35 to 40 minutes, basting once or twice, until the meat is golden brown and the sauce sticky. Lay in the fish skin side down, fry for four minutes, until the skin is crisp, then turn and cook for another minute, until the fish is cooked through. Our spices are freshly cracked and use ayurvedic wisdom to create a brew overflowing with flavour. Remove any pips. Add … Like Sevilles, these oranges also bring out the romantic in me: is it their bitter-sweet nature, or that maroon hue and delicious hint of raspberry, that makes them so lovely to look at and eat? Trim and discard 1cm off the top and tail of the orange and cut it into 12 wedges, keeping the skin on. 70g unskinned hazelnuts. Photograph: Colin Campbell for the Guardian. Add the orange and fennel wedges, the rosemary and sage, stir gently, then cover with clingfilm and leave in the fridge to marinade for a couple of hours. Two classic British ingredients – Worcestershire sauce and marmalade – are put to good use here, enhanced with chilli, soy and a couple of hard herbs. Red Rice and Quinoa Salad with Orange and Pistachios 524 Ratings In this fluffy salad, Yotam Ottolenghi blends South American quinoa with nutty Camargue red rice from southern France. Ingredients. Put six star anise, the chilli flakes and a teaspoon of sea salt in a spice grinder. We are taking the opportunity after a very busy Christmas period to undertake maintenance on our site. Do this over a bowl, so that none of the juice is wasted. 20g chives, roughly chopped. Lay the fish alongside, spoon over the orange juice reduction, splashing a little over the salad, too, and serve at once. It was created by the chefs at Ottolenghi in Belgravia and is a big hit there. Photograph: Colin Campbell for the Guardian. Bring a large pot of water to a boil. 150g medium-cut dark marmalade4 red chillies, stem removed and sliced in half lengthways2½ tbsp Worcestershire sauce2½ tbsp soy sauce60g wholegrain mustard 2 tbsp olive oilSalt2 guinea fowl, each cut into quarters2-3 Seville oranges, cut into 2cm wedges700g fennel, cut into 2cm wedges20g rosemary, on the stem20g sage, on the stem. Even more than these uses for Seville oranges, however, my main interest in them lies with the orange-based liqueurs such as Cointreau or Grand Marnier (which take a sizable share of that remaining 10% of the crop) – though, to be honest, I'm less enthusiastic about the liqueurs themselves (useful as they are in cooking) than I am about a particular by-product of the distilling process: orange-flower water. To assemble: Mix all salad greens, arugula, radish and red onion slices, dates, and fresh herbs in a … Put the first six ingredients in a large bowl, add a teaspoon of salt, and mix until combined. Bring to a rapid simmer and reduce for six to eight minutes, until quite thick and only about four or five tablespoons'-worth of syrup remains. Blitz to a powder, then rub over the flesh of the fish. Food styling: Claire Ptak. 1 orange. This burrata, blood orange, and fennel salad is inspired by a recipe from Yotam Ottolenghi’s NOPI cookbook. I use them widely, too: orange juice in a carrot or pumpkin soup; orange segments in a sharp salsa for grilled meat or fish; orange zest to infuse a beef stew; caramelised orange pieces in a salad with figs and goat's cheese; grated zest and candied peel in little spice cookies. Once the chicken is cool enough to handle, but still warm, tear it with your hands into rough and quite large pieces. Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Heat 1/4 cup oil in a large skillet over medium heat. Remove from the oven and leave to rest for five minutes before serving. Rich and comforting: Yotam Ottolenghi’s butternut and sage galette with orange caramel. Couscous, Cherry Tomato & Herb Salad: As the couscous steeps in hot water, burst the cherry tomatoes in olive oil and pan-roast the … Set aside the segments, pour the juice into a small pan and add 60ml of lemon juice, the whole dried chillies, the two remaining star anise, the maple syrup and a quarter-teaspoon of sea salt. Serves four. If you live in NY or are visiting go to BAM in Brooklyn as you will see the most innovative, inspiring and creative work to hit the stage. Add the guinea fowl quarters and use your hands thoroughly to massage the marinade into the meat. 400g French beans. JavaScript seems to be disabled in your browser. 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