This is a rich, chunky soup with lots of flavour and it uses lots of ingredients that I can get locally. It is another Ottolenghi recipe.
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 170g celeriac, in bits about the size of a cannellini bean
- 2 heads of garlic, peeled
- 1 tsp ground cumin
- 500g lamb, in 2cm cubes
- 1.75 litres of water
- 1 can of cannellini beans OR 100g dried beans, soaked overnight and drained.
- 7 cardamom pods, lightly squashed
- (you could add a stick of cinnamon as well)
- 1/2 tsp turmeric powder
- 2 tbsp tomato puree
- 1 tsp caster sugar or date syrup
- 4 firm potatoes such as Charlotte or Jersey Royal, 2cm cubes
- salt and black pepper
- Juice of half a lemon
- Chopped coriander and green chillies (depending on your taste)
- Heat the oil in a large frying pan, and fry the onion and celeriac over a medium heat until starting to brown. This takes around 5 minutes
- Add the garlic cloves and cumin and cook for another two minutes before turning off the heat.
- Put the meat and water in a large pan and bring to the boil. Simmer for around 10 minutes, and skim the surface to get a clear broth.
- Add the onion and celeriac, the soaked cannellini beans, (if using tinned beans, wait until later) along with the turmeric, cardamom, sugar and tomato puree. Bring to the boil and simmer for 1 hour so that the lamb and beans are tender.
- Add the potatoes, 1 level tsp salt, pepper, canned beans, and bring back to the simmer. Cook for a further 20 minutes, with the lid off the pan, to thicken the soup.
- When the soup is cooked, add the lemon juice and check the seasoning. Serve garnished with chopped coriander. You could add chopped parsley and hot green chillies. Ottolenghi gives a recipe for Zhoug which can be used as a garnish.
Serve with bread.
This recipe is based on one in Ottlenghi’s book, ‘Jerusalem’, but there are many versions, in my soup book, in my two books of Turkish recipes, and in a book by Madhur Jaffrey. The key ingredients are yoghurt, eggs, dried mint, and some sort of grain. Some of the recipes use bulghur wheat, others use rice. One recipe has a handful of green lentils, another has some chickpeas. This recipe has herbs and spring onions stirred in.
- 1.8 litres dilute lamb stock or vegetable stock
- 200g pearl barley
- 2 medium onions, halved and sliced
- 1 1/2 tsp dried mint
- 60g butter
- 2 eggs, beaten
- 450g Greek yoghurt
- salt and pepper
- chopped herbs, try mint, parsley, spring onion, to garnish
- In a large pan, bring the stock to a simmer, and add the barley and 1 level tsp salt. Cover and simmer for around 20 minutes, until the barley is cooked.
- In the meantime, melt the butter in a medium pan, low heat, and fry the onion and dried mint until the onion is soft, around 10 to 15 minutes. Add this to the barley pan.
- Whisk the eggs and the yoghurt together in a large bowl. Add a scoop of the hot stock from the barley pan, and keep whisking, and adding scoops of hot stock, until the mixture is warm.
- Add the warmed yoghurt mixture to the barley pan, and season with salt and pepper. Heat gently until the soup is almost at a simmer.
- Season with salt and pepper to taste, and garnish with chopped herbs.
I made this for a large weekend meal, and it was delicious. It takes a bit of prep the day before, and is a long time cooking. It is not a weeknight event. It was delicious and I would make it again. It helped that I had the main ingredients in the garden, or in the freezer. The recipe comes from Ottolenghi ‘Simple’.
- 1 lemon – grated rind and juice
- 3 cloves of garlic for the marinade
- 1 tbsp paprika
- 1/4 tsp fenugreek
- 1 tsp ground cumin
- 15g mint leaves
- 15g coriander leaves
- 3 tbsp olive oil
- 1 boned shoulder of lamb weighing around 1kg
- 1 celeriac (about 400g) cut into 2cm chunks
- 3 carrots (about 300g) cut into 2cm chunks
- 1 head of garlic, separated into unpeeled cloves.
- Salt and pepper
- Put the lemon zest, lemon juice, olive oil, 3 cloves of garlic, 2/4 tsp salt, black pepper spices and herbs in a small spice grinder or small blender, and blitz into a paste.
- Put the lamb into a large bowl and stab it at least 20 times. Rub in the spice mixture, wrap in a plastic bag or similar, and refrigerate overnight.
- Start cooking after lunch. Heat the oven to 170C. Put the marinaded lamb into a casserole dish, cover and put it in the oven for an hour.
- Reduce the temperature to 160C, add all of the vegetables including all of the unpeeled garlic cloves. Return to the oven. I found that I needed to add small amounts of water to keep everything moist during cooking, checking every hour or so. I cooked this way for four hours.
- Add another small splash of water, remove the lid and return to the oven for another hour. Prepare anything else you need, such as mashed potatoes, greens, etcetera.
I had a boned shoulder of lamb, but you could use bone-in lamb, and keep the joint in the oven until the meat is falling off the bone.
I made this a while back and forgot to post it here – I used apples from Dr Johnson’s garden.
- 130g butter, cubed
- 150g caster sugar
- 3 eggs. lightly beaten
- 2 tsp vanilla
- 300g self-raising flour
- a good pinch of salt
- 200g sour cream
- 2 large cooking apples (Bramley) peeled cored and cut into wedges
- 1 crisp eating apple (Granny Smith) peeled cored and cut into wedges
- 130g demerara sugar
- 1 tbsp mixed spice
- Preheat the oven to 160C, and grease and line a 23cm round tin
- Beat the butter into the caster sugar until light and fluffy
- Slowly add the eggs and vanilla, beating in as you go
- Add the flour and salt in batches, alternating with the soured cream. Beat just enough to mix all the ingredients, and then spoon the batter into the cake tin.
- Put all of the apple slices into a bowl and coat with demerara sugar and mixed spice. Spoon them onto the top of the cake mixture.
- Bake for 60 to 65 minutes until the cake mixture is cooked through.
- Cool in the tin for around 30 minutes before removing it. This cake is best served still warm, or at room temperature. It is not that easy to cut, so use a serrated knife.
This is a delicious Ottolenghi recipe from SIMPLE. It is so rich and full of flavour, you don’t need to add anything much. It is great sliced and spread with butter, or with a thin slice of smoked salmon. I made it as part of a mega cooking session so that I had lots of food that was good with salad, as this certainly is. I had to adapt a bit to fit with locally available ingredients.
- 50g rolled oats
- 2 tsp dried thyme leaves
- 50g pumpkin seeds
- 2 tsp caraway seeds
- 2 tsp nigella seeds
- 100g plain flour
- 100g wholemeal flour
- 2 tsp baking powder
- 1 tsp baking soda
- 200g grated raw beetroot
- 2 large eggs
- 80ml sunflower oil
- 80g soured cream
- 1 tbsp honey
- 20g grated parmesan
- 120g goat’s cheese
- Preheat the oven to 180C fan. Grease and line a loaf tin.
- Mix the oats, thyme, pumpkin, caraway, and nigella seeds in a small bowl.
- In a medium bowl, mix the flours and the baking powder and baking soda, along with 1/2 tsp salt. Whisk together to aerate, then add the grated beetroot and all but one tbsp of the oat mixture
- In another bowl, lightly whisk the eggs together and beat in the oil, soured cream, honey and parmesan.
- Mix the egg mixture into the dry ingredients, and fold in the crumbled goat’s cheese.
- Pour the mixture into the tin, and add the remaining oat mixture to the top.
- Bake for 40 minutes, then cover with foil and bake for another 40 minutes.
- Remove from the oven, and set to cool for around 5 minutes before removing from the tin and cooling on a rack. It needs to be cooled for at least 20 minutes before slicing.
From SIMPLE. The book says it serves 2, but it fed two of us for two nights.
- 150g bulgar wheat
- 250ml boiling water or light stock
- olive oil
- 1 large onion, sliced
- 1 tsp cumin seeds
- 2 punnets of mushrooms, preferably mixed, around 500g – sliced to about 5mm thick.
- 2 tsp dried thyme, or 2 tbsp fresh thyme leaves
- 2 tbsp balsamic vinegar
- 1 tsp dill seeds
- around 100g feta (half a block)
- 1 tsp mild chilli flakes
- salt and pepper
- Rinse the bulgar wheat, add a pinch of salt and a good grind of black pepper, and add the boiling water or stock. Cover the bowl and set aside while everything else is sorted out.
- Put 2 tbsp oil in a large frying or saute pan, heat to medium, and add the onion. Cook for 7 minutes, until the onion is soft and beginning to brown. Add 1/2 tsp cumin seeds and 1/2 tsp dill seeds, and continue to fry for another couple of minutes. Keep stirring to ensure that nothing sticks or burns. Remove the onions from the pan and set aside.
- Add another 2 tbsp of oil to the pan. raise the heat, and then add the mushrooms, 1/2 tsp salt, and fry for 7 minutes, stirring until the mushrooms are browned and soft.
- Add the rest of the cumin seeds, and the thyme and continue to cook for another minute
- Add the balsamic vinegar, and cook until the liquid has almost disappeared.
- Mix in the bulgar wheat, onions, feta cheese and chilli flakes and heat through.
Serve garnished with fresh herbs and a drizzle of olive oil.
I’m just getting to the end of the curly kale from last year. What a great vegetable to grow, it survives cabbage root fly, is edible through the winter and early spring, and Alex’s chickens will get a good feed off the old plants when I root them up.
We’ve had a lot of stir-fried kale this winter, often with garlic and chilli flakes. If you haven’t enough kale, you can bulk it out with broccoli. This recipe comes from SIMPLE by Ottolenghi. He also sells a range of the ingredients from the book – cunning marketing.
- 500g – 600g prepared kale tops or a mix of kale and broccoli
- 3 tbsp olive oil
- 3 cloves of garlic, thinly sliced
- 1/2 tsp cumin seeds
- 1 to 2 tsp chilli flakes
- 10g mint leaves
- 1 tbsp lime juice
- Put a large pan of salted water on to boil. When it boils, add the kale and cook for 90 seconds before draining and rinsing in cold water. You may need to do this in batches. Do the same for any broccoli
- In a large wok or sauté pan, heat the oil and fry the garlic and cumin for a minute or two, until the garlic is browning. Fish the garlic out and set it aside.
- Add the kale and fry for around 3 minutes. Add half the chilli flakes, and a good pinch of salt, broccoli and keep cooking for another minute.
- Mix through the remaining chilli flakes, lime juice and mint, and garnish with the fried garlic slices.
This is a delicious recipe, you can use it with just about any seafood you like. We made it with some fish that Hector gave us, and some squat lobsters. Any mixture of fillets of white fish, mussels, prawns, etcetera could be used. I started with a recipe in ‘Jerusalem’ by Yotam Ottolenghi and Sami Tamimi. A few adaptations were made – I want to use local fresh seafood, and good cooking tomatoes are not always available.
- 2 tbsp olive oil
- 4 cloves of garlic, sliced
- 2 fennel bulbs, cut into thin segmental wedges
- 1 large firm-fleshed potato such as Maris Piper, or 200g of any waxy potatoes, cut into 1.5cm cubes.
- 700 ml fish, vegetable or chicken stock
- 1/2 a medium preserved lemon, finely chopped
- 1 red chilli
- 1 tin of chopped tomatoes
- 1 tbsp sweet paprika
- a pinch of saffron
- chopped fresh parsley
- mixed prepared seafood – enough for four people, around 600g
- 3 tbsp raki or similar spirit
- 1 tsp dried tarragon
- salt and pepper
- Put a wide casserole dish over a low heat, and add the olive oil, and gently fry the garlic for a couple of minutes
- Add the fennel and potato, and cook for a further three to four minutes
- Add stock, preserved lemon, a pinch of salt and black pepper, and bring to a simmer. Cook for around 12 minutes, until the potatoes are done.
- Add the chilli, tomatoes, paprika, saffron, half the parsley, tarragon, and cook through for another few minutes. Add the raki and bring to the boil.
- Add the seafood, and enough boiling water to cover, bring back to the boil and cover, cooking fast for three to five minutes, until the fish is just done.
- Serve over couscous, garnished with chopped parsley.
The original recipe suggests taking out the seafood once it is cooked , and then adding the raki, reducing the sauce then adding the fish back in. I didn’t have the patience.
We live on a small island, and although our local shops generally do very well for range and price of stock, some ingredients are hard to come by. I have some rather exotic recipe books, and so I have become better at substituting and messing around with recipes to make them fit.
Pomegranate molasses adds a fruity sharpness to the dish, and helps the dressing to stick to the carrots. The harissa is hot and fragrant at the same time.
This time, I had some random carrots, so I turned to Ottolenghi’s book, Simple, and adapted one of his ideas, and I made this. I served it with bread, cheese, and an aubergine dish.
- 1 tsp ground cumin
- 1 tsp honey
- 1 tbsp rose harissa (or ordinary harissa)
- 1 tbsp olive oil (or 50/50 melted butter and oil)
- 1 tbsp pomegranate molasses
- 400g carrot batons
- Coriander leaves to garnish
- Heat the oven to 220C
- In a small bowl, mix the cumin, honey, harissa, oil and molasses with a good pinch of salt. It should be the consistency of mayonnaise.
- Add the carrot batons, and stir to coat in the mixture
- Line a baking sheet with tin foil, and spread out the carrots. Roast them for 15 minutes or so, until they are beginning to brown but still have some ‘bite’ to them.
Transfer to a serving dish and garnish with coriander leaves.