Charred prawns and nutty pasta: Yotam Ottolenghi’s five-ingredient recipes | Food

The process of cooking a dish that options simply 5 substances is each a problem and a possibility for me. A problem for apparent causes – I’ve been recognized to achieve for the herbs and spices, in spite of everything – and a possibility to give attention to only one or two scrumptious issues. It additionally encourages a kind of mindfulness when cooking, and affords the house actually to note style and texture. It seems like an excellent decision usually for the yr forward, too. And, no: salt, pepper, oil and garlic (and probably a lemon or lime) don’t rely, OK?

Charred prawns with lime coconut dressing and crisp lime leaves (pictured prime)

A piece of bread or some sticky rice to absorb the sauce is all it’s worthwhile to make a meal out of those aromatic prawns. For those who favor, swap the lime leaves for curry leaves or some basil.

Prep 15 min
Cook dinner 25 min
Serves 4

500g prawns, deveined, head and shell left on, or uncooked jumbo prawns
60g coconut oil, melted
Salt and black pepper
5 contemporary makrut lime leaves, stems eliminated, leaves thinly sliced
6 garlic cloves, peeled and finely chopped
150ml coconut cream
1 lime, skinned and pith eliminated, flesh finely chopped


Toss the prawns in a big bowl with a tablespoon of the oil and a quarter-teaspoon of salt. Set a frying pan on a excessive warmth and, as soon as it begins smoking, char the prawns in two or three batches, so that you don’t overcrowd the pan, for 2 minutes on either side. Put aside the prawns and rinse out the pan if there are any charred bits caught to the underside.

Return the pan to a medium-high warmth. Add the remaining coconut oil and, as soon as it’s scorching, add the lime leaves and fry, stirring regularly, for 3 minutes, till crisp. Tip right into a sieve set over a bowl.

Put the pan again on the warmth, add the sieved oil and the garlic and fry for 3 or 4 minutes, till aromatic and flippantly colored. Stir within the prawns, 120ml coconut cream, a quarter-teaspoon of salt and an excellent grind of pepper, and prepare dinner, stirring, for 4 to 5 minutes, till the prawns are cooked via and the cream has thickened barely.

To make the dressing, combine the chopped lime with the remaining 30ml coconut cream and a pinch of salt in a small bowl.

Organize the prawns on a lipped platter, then spoon over the sauce from the pan adopted by the dressing. Scatter over the crisp lime leaves and serve scorching.

Charred cabbage with ras el hanout and pistachio butter

Yotam Ottolenghi’s charred cabbage with ras el hanout and pistachio butter.
Yotam Ottolenghi’s charred cabbage with ras el hanout and pistachio butter.

Charring is one in every of my favorite methods to prepare dinner cabbage as a result of it caramelises the outsides whereas nonetheless retaining this versatile vegetable’s chew. Serve this as a snack or starter, or alongside some fluffy couscous for a full meal.

Prep 10 min
Cook dinner 35 min
Serves 4

1 medium white cabbage (900g), reduce into 8 wedges via the core
Salt and black pepper
110ml olive oil
300g Greek-style yoghurt
100g unsalted butter
2½ tsp ras el hanout
– I just like the Bart model
80g shelled pistachios, roughly chopped
1 lemon, zest finely grated, to get 1½ tsp, then reduce into 4 wedges, to serve

In a big bowl, toss the cabbage wedges in a tablespoon of oil and half a teaspoon of salt, utilizing your fingers gently to work the salt between the leaves.

Put three tablespoons of oil in a big frying pan on a medium-high warmth, lay in 4 cabbage wedges reduce aspect down and go away to prepare dinner for six or seven minutes, till deeply browned. Flip over to the opposite reduce aspect and repeat. Flip down the warmth to medium if the cabbage wedges color too shortly; you need them to melt barely however nonetheless maintain a chew. Switch to a big bowl and repeat with three extra tablespoons of oil and the remaining 4 cabbage wedges. Rinse and wipe out the pan.

In the meantime, in a medium bowl combine the yoghurt, the ultimate teaspoon of oil, a quarter-teaspoon of salt and a beneficiant grind of pepper.

Return the pan to a medium warmth, add the butter and, as soon as it’s melted and foaming, stir within the ras el hanout, pistachios, a quarter-teaspoon of salt and an excellent grind of pepper, and prepare dinner, stirring usually, for a few minute, till aromatic and the pistachios are flippantly toasted. Pour this combine all around the cabbage and toss gently to coat.


Unfold the yoghurt on a big lipped platter. Organize the cabbage wedges on prime of the yoghurt, drizzle over any remaining butter combination from the cabbage bowl, then sprinkle on the lemon zest. Squeeze over one of many lemon wedges and serve with the remainder alongside.

Caramelised onion orecchiette with hazelnuts and sage

Yotam Ottolenghi’s caramelised onion orecchiette with hazelnuts and crispy sage.
Yotam Ottolenghi’s caramelised onion orecchiette with hazelnuts and crispy sage.

It is a nice pasta dish for whenever you don’t have a lot within the pantry. Like cacio e pepe, it’s a kind of dishes that feels a lot greater than the sum of its elements. Different nuts will even work nicely (walnuts or almonds are significantly good), if that’s all you’ve gotten.

Prep 15 min
Cook dinner 50 min
Serves 4

105ml olive oil
sage leaves
2 onions
, peeled and thinly sliced (320g)
250g orecchiette (or casarecce or small conchiglie)
Salt and freshly cracked black pepper
1½ tbsp lemon juice
50g hazelnuts
, coarsely chopped

Put the oil in a big saute pan for which you’ve gotten lid, and place on a medium-high warmth. As soon as scorching, add the sage leaves and fry, stirring usually, for about 4 minutes, till darkish inexperienced and crisp, then tip right into a sieve set over a small bowl. Spoon two tablespoons of the sage oil right into a small frying pan and put aside.

Return the saute pan to a medium-high warmth, pour in the remainder of the sage oil from the bowl and, as soon as scorching, add the onions and sweat, stirring often, for 25 minutes, till golden however not darkish. Tip the pasta into the pan, add 700ml room-temperature water, a teaspoon and 1 / 4 of salt and a quarter-teaspoon of cracked black pepper, and stir to mix. Cowl the pan, flip down the warmth to medium and go away to simmer gently for 20 minutes, till the liquid has been absorbed and the pasta is al dente. Drizzle over the lemon juice and sprinkle on one other quarter-teaspoon of cracked pepper, cowl once more and put aside.

Put the small frying pan with the reserved sage oil on a medium warmth, add the hazelnuts and fry gently till golden. Spoon the nuts and the oil all around the pasta, sprinkle on the crisp fried sage leaves and serve scorching straight from the pan.

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