Here are the Ottolenghi recipes as promised last week.
Butternut squash and tahini spread (V)
1 very large butternut squash, peeled and cut into chunks (net weight 970g)
3 tbsp olive oil
1 tsp ground cinnamon
½ tsp salt
70g tahini paste
120g Greek yoghurt
2 small garlic cloves, peeled and crushed
1 tsp mixed black and white sesame seeds (or just white, if you don’t have black)
1½ tsp date syrup
2 tbsp chopped coriander
Heat the oven to 180C/350F/gas mark 4. Spread the squash out on a medium-sized
baking tray, pour over the olive oil and sprinkle on the cinnamon and salt. Mix well,
cover the tray tightly with tinfoil and roast for 70 minutes, stirring once during the
cooking. Remove from the oven and leave to cool.
Transfer the cooled squash to the bowl of a food processor, along with the tahini,
yoghurt and garlic. Roughly pulse so that everything is combined into a coarse paste.
You don’t want it too smooth (you can also do this by hand using a fork or masher).
To serve, spread the butternut in a wavy pattern over a flat plate and sprinkle with
sesame seeds, a drizzle of syrup and finish with chopped coriander.
Turkey cakes with wasabi guacamole recipe,
plus yoghurt and kaffir lime leaf spread
2 courgettes, coarsely grated (net weight 250g)
Salt and black pepper
600g minced turkey, or chicken
2 medium free-range eggs
1½ tsp ground cumin
3 tbsp chopped coriander
3 tbsp chopped mint
2 garlic cloves, peeled and crushed
60g chopped spring onion
Sunflower oil, for frying
2 tbsp sweet chilli sauce
1 tsp mirin
½ tsp toasted sesame seeds
For the wasabi guacamole
2 ripe avocados, peeled (net weight 300g)
2 tbsp lime juice
2 tsp wasabi paste
20g chopped spring onion
Heat the oven to 180C/350F/gas mark 4. Put the grated courgette in a sieve, mixed with
a quarter-teaspoon of salt, and leave to drain for about 15 minutes. Squeeze out as much
liquid as possible with your hands, then put the courgette in a large mixing bowl along
with the turkey, eggs, cumin, coriander, mint, garlic, three-quarters of the spring onion,
a teaspoon of salt and some black pepper. Mix together well, then shape into 12 patties weighing about 80g each.
Heat two tablespoons of sunflower oil in a large frying pan and fry the patties for four
minutes, turning once, until nice and brown on both sides. Transfer to a baking tray
and finish off in the oven for a further 10 minutes.
While the turkey cakes are in the oven, make the guacamole: mash the avocado with
a fork and mix together with the lime juice, wasabi, chopped spring onion and half
a teaspoon of salt.
Mix the sweet chilli and mirin in a separate bowl, and brush this over the turkey cakes
as soon as they come out of the oven. Sprinkle the sesame seeds on top and serve
with the guacamole on the side.
Yoghurt and kaffir lime leaf spread (V)
Dips and spreads, despite the dodgy connotations of previous decades, are definitely
in vogue again. In my restaurant, Nopi, we begin our evening meals with a few slices
of our sourdough accompanied by a Sardinian extra-virgin olive oil and a potent spread
made from fresh vegetables or legumes. The key is to pack your dips with flavour, using
spices, herbs, citrus or anything else that will give the spread a clear potency. I can’t think
of a better way to open a meal. Serves four.
1 medium courgette, grated (net weight 150g)
½ large cucumber, grated (net weight 150g)
Coarse sea salt and black pepper
8 dried kaffir lime leaves
250g Greek yogurt
20g unsalted butter
1½ tsp lime juice
1 tbsp shredded mint leaves
1 clove garlic, peeled and crushed
Mix the courgette and cucumber in a colander with a teaspoon of salt. Leave to drain
for about 20 minutes, then with your hands squeeze out as much liquid as you can
and put the grated vegetables in a large bowl.
Process the lime leaves in a spice grinder to a fine powder (or chop them finely with
a knife) and add to the courgette and cucumber, along with the yoghurt. Melt the butter
in a small saucepan and cook until it goes a light brown colour and smells a little nutty.
Add the butter to the dip, along with all the remaining ingredients, mix well, season to
taste and serve.