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 bizarre grown middle seemed
Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.
bake junior loads morning muffins operating
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
addition butter
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
adam fig sure
I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.
fried lemon mixed potato served shaped
One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.
christmas foil given home pan rely roll smoker tin
For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.
apple filled great leaf pleasure rice stuffed vegetable vine
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
favourite lamb serve vibrant work
Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.
walk watch
The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun.
life might
If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one.
home
I just don't tend to cook eggplant at home.
easy forgiving worth
What makes maftoul worth celebrating is that it's so easy and forgiving to cook.
cooks cuts excess fries needs next olive serves surface
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
belong broad brown edible nearly ought three
Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae.