Yotam Ottolenghi
Yotam Ottolenghi
Yotam Ottolenghi Yotam Assaf Ottolenghiis an Israeli-born British chef, recipe writer and restaurant owner...
NationalityIsraeli
ProfessionChef
Date of Birth14 December 1968
CountryIsrael
beans broad popping skins time
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.
extremes sour survive third towards
Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.
adore complex cut loaded recipes
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
leaves likely mostly
Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
appealing clusters firmness mushrooms
Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
dislike
I have an intense dislike of doctrines, because you will always end up eating your words.
sorts
A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.
meals people serve
These days, meals are more open to personal preferences. People like to serve themselves.
fond school shape speaking
Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
cheese italian labelled melts
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.
aside garlic island love smell sweet taste true whenever
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.
becomes certain subtle suddenly sweetness works
Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.
life mean tend
I tend to mean what I say: in life, generally; in recipes, certainly.
avoid based few layers leaves lined pan stick stuffed tend vine
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.