Put the mince in a large bowl with the breadcrumbs, onion, parsley, dill, anchovies, fennel seeds, currants, half a teaspoon of salt and a generous grind of black pepper. Top with the picked herbs, drizzle with the remaining tablespoon of olive oil and serve straight from the pan. Add to the chickpea mix and combine, then shape into 15 golfball-size balls weighing roughly 50g each. Yotam Ottolenghi’s lamb and aubergine koftas. If not, do as Ottolenghi and Tamini suggest: form them around the skewers well in advance, and leave them chilling until needed. (Serves four)2 small onions1 small bunch of parsley1 small bunch of mint, leaves only750g lamb shoulder, finely minced (or see above)50g toasted pine nuts, roughly chopped1½ tsp ground cinnamon1½ tsp ground allspice½ tsp grated nutmeg1½ tsp black pepper1½ tsp saltOil, to grease. Transfer the aubergine flesh to a board, roughly chop, then put 160g of the chopped aubergine (you’ll 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, two‑thirds of the parsley, three-quarters of a teaspoon of salt and a good grind of pepper, and mix well. Add half the kofta and fry for five minutes, flipping halfway, until deeply golden on both sides. For the koftas: 400g non-lean minced lamb or hogget. He gets influenced and inspired which helps expand his cooking skills. Some ideas are so good that everyone wants a piece. ottolenghi.co.uk. In fact, a mixture of lamb and beef is surprisingly common – indeed, Rebecca Seal includes a recipe in her new book Istanbul using only beef, and Yotam Ottolenghi and Sami Tamimi use an equal amount of both, while Hugh Fearnley-Whittingstall goes for slightly more lamb. Ottolenghi’s spiced lamb kofta are brilliant – a middle-eastern version of a meatball, sweetly scented with cinnamon and all-spice and given a kick with fresh chilli and herbs. 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. These chime perfectly with the natural sweetness of the meat, and, I think, give the koftes a distinctively Middle Eastern flavour. 3 aubergines (750g), cut in half lengthways 90ml olive oil Salt and black pepper 400g lamb … Add 700ml of water and the sugar, cook for 10 minutes, then turn off the heat while you make the koftas. My love of falafel set me on a journey that led me to these chickpea “meatballs”, which are soft, pillowy and vibrant green inside. Fearnley-Whittingstall rolls them in poppy and sesame seeds before cooking, which looks great, but has a tendency to burn if you're aiming to char the meat – more successful are Ottolenghi and Tamimi's chopped pine nuts, lending a sweet crunch to every mouthful. Put in a large bowl with all the other meatball ingredients, three-quarters of a teaspoon of salt and plenty of pepper. Image: Louise Hagger/The Guardian. Put the courgettes into a sieve set over a bowl, sprinkle with half a teaspoon of salt, toss, then leave to drain for at least 30 minutes. Heat the oven to very high – 250C (230C fan)/gas 9½. Meanwhile, make the meatballs. Read the original recipe in The Guardian. Serve with couscous or rice and a spoon of Greek yoghurt. Cook for 25 minutes, or until the sauce has reduced slightly and the balls are cooked through. The lamb should be shoulder and the beef a good non-stewing cut. 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. Preheat the oven to 200C. If you can only buy shoulder whole, rather than minced, I'd recommend dicing it and then using the food processor to finely chop the meat into a mince-like consistency. 2 large cloves of garlic, crushed. Sami Tamimi’s Kofta b’siniyah. His previous book, Ottolenghi Simple, was selected as a best book of the year by NPR and The New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International … Search recipes by ingredient or browse through the chapters. Cut deep crosshatches into each aubergine half, then season with three tablespoons of oil, a quarter-teaspoon of salt and a good grind of pepper. Apr 12, 2016 - Originally from Jerusalem, Yotam Ottolenghi is a London-based restaurateur and food writer. Forget same-old sausages and boring burgers – these are what I'll be sticking on the grill this summer. Transfer to an oven tray lined with greaseproof paper and bake for six minutes, or until cooked through. And to let us still call them meatballs. Roden keeps things very simple with salt and pepper, but, though it's difficult to criticise any variety of grilled lamb, I can't help feeling they could do with a little pepping up (presumably not a problem if, as she suggests, you serve them with a selection of mezze). There are endless varieties of this meaty Middle Eastern delight. 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. Cook the kebabs until golden brown on all sides, and cooked through to your liking. Jul 21, 2019 - The Happy Foodie site, supported by Penguin Random House, will bring you inspiring recipes from renowned cooks and chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and Rick Stein. 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)1½ tsp tomato paste1 tbsp ground cumin1 tbsp ground coriander2 tsp ground cinnamon½ tsp dried chilli flakes1½ tsp caster sugar150g dried chickpeas, soaked overnight in cold water and ½ tsp bicarbonate of soda½ onion, peeled and roughly chopped4 tbsp roughly chopped flat-leaf parsley, plus extra leaves to garnish4 tbsp roughly chopped coriander, plus extra leaves to garnish¾ tsp baking powder2 eggs 50g panko breadcrumbs (or other dry breadcrumbs). “I always wanted to have children,” Ottolenghi said. Fearnley-Whittingstall uses a dazzling array of spices: fennel, cumin, coriander, paprika, cayenne pepper, sumac and harissa paste, which makes his koftes as orange as a Calippo, or indeed the notoriously geyser-like merguez sausage, ruiner of a thousand silky summer outfits. Grate the onions, and squeeze out most of the liquid through a sieve. Form into 12 torpedo-shaped koftas, each weighing about 50g. I find the stronger flavour of the lamb stands up better to the spices than the subtler beef, so there seems little point in buying both. See more ideas about Ottolenghi recipes, Yotam ottolenghi recipes, Ottolenghi. 400g non-lean minced veal or beef (or just add another 400g of lamb) 150g onion, finely chopped. This weeks recipes from the Guardian: Lamb koftas with pomegranate jam and tahini and Fried veal cutlets with apple and pistachio salad. Pulse a few times, scraping the sides of the bowl as you go, until you have a coarse paste (don’t take it as far as a smooth puree). 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