Adapted from Jerusalem, a cookbook by Yotam Ottolenghi and Sami Tamimi. This is a fantastic, innovative and inspiring book – and fun! The recipes are just delicious and beautiful. Ingredients: 1 orange 2½ teaspoons honey ½ teaspoon saffron threads 1 tablespoon white wine vinegar 1¼ cups water 2¼ pounds boneless chicken breast 4 tablespoons olive [...]
Ingredients: 1½ cups soaked red kidney beans (soaked for 4 hours or overnight) 2 bay leaves ½ teaspoon thyme leaves sea salt 1 white onion, finely diced 1 large bunch kale 2 tablespoons olive oil, plus more to finish ¾ cup chopped cilantro 3 ounces feta Directions: 1. Drain the beans, cover them with plenty [...]
Ingredients: The Noodle Nests: 2 eggs, separated 1¾ cups fine egg noodles, such as fideo or capellini, uncooked 1/3 cup grated Monterey Jack cheese 2 tablespoons chopped cilantro sea salt peanut oil for frying The Soup: 1 tablespoon olive oil 2 bunches scallions, including an inch or two of the green, finely chopped 1 celery [...]
Ingredients: 2 tablespoons olive oil or sunflower oil 1 teaspoon black mustard seeds 2 teaspoons whole cumin seeds 1 tablespoon fresh grated ginger 1 tablespoon curry powder 1 plum tomato, chopped 2 cup romanesco florets 1 cup diced potato with skin on ½ small red chili 1 cup water or stock 3 tablespoons plain yogurt [...]
Ingredients: 3 medium beets 2 medium carrots ½ celeriac 4 tablespoons lemon juice 4 tablespoons olive oil 3 tablespoons sherry vinegar 2 teaspoons superfine sugar or sweetener of choice ¾ cup cilantro, coarsely chopped ¾ cup mint leaves, shredded 2/3 cup flat-leaf parsley, coarsely chopped ½ tablespoon lemon zest scant 1 cup labneh or plain [...]
Ingredients: 4 medium beets 4 medium leeks, cut into 4-inch pieces ¼ cup coarsely chopped cilantro 1¼ cups lettuce, in small bites 1/3 cup pomegranate seeds (optional) Dressing: 1 cup coarsely chopped walnuts 4 cloves garlic, finely chopped ¼ teaspoon chili flakes ¼ cup apple cider vinegar 2 tablespoons tamarind water (optional) ½ teaspoon walnut [...]
Ingredients: 1 large parsnip, diced 1 tablespoon olive oil ¼ cup chopped red onion 1/3 cup frozen peas, defrosted 6 whole eggs plus 4 egg whites, beaten ¼ cup grated gruyere cheese 2 tablespoons cilantro Directions: 1. Steam parsnips over simmering water until just tender, about 10 minutes. 2. Heat oil in a large skillet. [...]
Ingredients: 1 cup chopped cilantro 1 date, pitted 2 teaspoons grated fresh ginger 2-3 tablespoons olive oil juice of 1 lemon 2 tablespoons plain yogurt 1 teaspoon maple syrup sea salt freshly ground black pepper Directions: 1. Put all ingredients except salt and pepper in a blender. Blend until smooth. 2. Adjust the seasoning to [...]
Ingredients: 1 bunch cilantro, chopped 2 apples 3 medium beet, peeled 2 inch ginger root 2 -3 Japanese turnips 2 large carrots Directions: *The dressing (below) makes enough to use for the slaw and more – so use carefully when dressing the Ruby Slaw and save the rest. 1. In a food processor or hand [...]
Ingredients: 3 cups mizuna 3 cups arugula 6 radishes, sliced thinly ¼ cup toasted pumpkin seeds 2 tablespoons dried cranberries ¼ cup chopped fresh herbs; such as cilantro, flat-leafed parsley, mint, and basil Dressing: 4 tablespoons olive oil juice of ½ lemon 1 clove garlic, crushed sea salt and pepper to taste Directions: 1. Wash [...]