Israeli - Chef | December 14, 1968 -
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
Yotam Ottolenghi
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I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
AnimalCreateMeatComplexRecipes
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
BabySweetRichAsianRiceSausage
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
PinkPerfectShoulderFreshHerbs
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.
RedSweetDarkGoHeatLovely
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
GoodSpringSweetSaladSauceSharp
Brussels sprouts are really quite versatile.
QuiteVersatileBrusselsReally
Amaranth, the world's most nutritious grain, is available from health food stores.
HealthFoodWorldAvailableGrain
Souffles don't deserve their reputation as potential disasters.
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Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
FoodMomentTableInsideAlways
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.
GreatShapeWellSubstituteSpinach
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
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