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From baked rice to braised cod: Yotam Ottolenghi’s one-pan recipes | Food

One-pot or one-pan cooking is nice for all types of causes. Not solely does it save on the washing-up, however it additionally leads to actually tasty dishes, as a result of all of the completely different flavours have the time to come collectively and actually mingle, fairly than meet for the primary time on the plate. Which makes it a win-win notably proper now, what with all of the internet hosting we’ve acquired to come.

4-allium baked rice (pictured above)

Cooking rice within the oven generally is a actual “Ah-ha!” second for anybody new to the strategy. It’s essentially the most foolproof method to essentially the most completely cooked and fluffy of grains. If you need to get forward, do the primary 40 minutes of cooking just a few hours forward of time, leaving simply the second bit (when the garlic, cumin, rice and boiling water are added) to do earlier than you serve up. To make this dish vegan, swap the butter for 3 tablespoons of olive oil.

Prep 25 min
Prepare dinner 1 hr 15 min
Serves 6

500g leeks, trimmed, white and light-weight inexperienced elements reduce into 1½cm-thick rounds
4 shallots, peeled and sliced into 1cm-thick rounds (240g web weight)
6 spring onions, trimmed, white elements reduce into 1½cm lengths, inexperienced elements thinly sliced (60g)
1 cinnamon stick, damaged in half
2 recent bay leaves
2 tbsp olive oil
Salt
3 garlic cloves
, peeled and thinly sliced
2½ tsp cumin seeds, toasted
250g basmati rice, rinsed till the water runs clear

For the pine nut burnt butter
50g unsalted butter
2 recent bay leaves
20g pine nuts

Warmth the oven to its highest setting, or 240C (220C fan)/475F/gasoline 9.

Put the leeks, shallots, spring onion whites, cinnamon, two bay leaves, oil and a teaspoon of salt in a 30cm x 20cm baking dish. Combine effectively, cowl tightly with foil and bake for 40 minutes, stirring as soon as gently midway, till the leeks are delicate however nonetheless maintain their form.

Carry off the foil, stir within the garlic, cumin and rice, then pour in 500ml boiling water. Substitute the foil, safe it tightly and return the dish to the oven for 25 minutes, or till all of the liquid has been absorbed. Take away from the oven, then depart, nonetheless lined within the foil, to steam gently for 10-Quarter-hour.

In the meantime, make the pine nut butter. Put the butter and bay leaves in a small frying pan on a medium-high warmth. Soften the butter and cook dinner for 5 minutes, till it’s properly browned and begins to scent nutty. Add the pine nuts and cook dinner, stirring, for a minute, till golden throughout. Switch to a heatproof bowl to cease the cooking.

Whenever you’re prepared to serve, take away and discard the foil, then gently fluff up the rice with a fork. Pour the burnt butter combination everywhere in the prime and serve heat with the sliced spring onion greens sprinkled on prime.

Braised cod with winter tomatoes, fennel and caperberries

Yotam Ottolenghi’s braised cod with winter tomatoes, fennel and caperberries
Yotam Ottolenghi’s braised cod with winter tomatoes, fennel and caperberries.

Winter tomatoes equivalent to black iberiko are effectively price looking for out for this, however when you can’t discover any, use the identical quantity of crushed tinned tomatoes as a substitute. Swap the cod for every other agency white fish equivalent to hake, or for different seafood equivalent to mussels or prawns. Serve with the allium rice above or with plenty of crusty bread.

Prep 30 min
Prepare dinner 1 hr
Serves 4

400g fennel (about 1 giant bulb), trimmed and reduce into 8 wedges
1 onion, peeled and reduce into 6 wedges (180g)
105ml olive oil
2 tbsp tomato paste
3 garlic cloves
, peeled and crushed
250g winter tomatoes (ie black iberiko), roughly grated and pores and skin discarded, or 250g chopped tinned tomatoes
200ml hen inventory
75ml dry white wine
½ tsp chilli flakes
1 tsp candy smoked paprika
100g caperberries
, stems eliminated (or 30g common capers)
Salt and black pepper
600g cod loin
, skinned and reduce into 4 x 150g items
3 tbsp (10g) basil leaves, finely chopped
2½-3 tbsp (10g) flat-leaf parsley leaves, finely chopped
1 lemon, zest finely grated, to get 1 tsp, then reduce into 4 wedges, to serve
1½ tsp fennel seeds, toasted and evenly crushed in a mortar

Put the fennel and onion wedges in a big bowl with a tablespoon and a half of oil and toss gently to coat. Put a big saute pan for which you might have a lid on a excessive warmth. As soon as sizzling, lay within the fennel and onion wedges and brown on every reduce facet for 3 minutes; do that in two batches, if want be. Switch the wedges to a plate and rinse out and dry the pan.

Return the pan to a medium warmth with the remaining 80ml oil. As soon as sizzling, add the tomato paste and garlic, and cook dinner, stirring often, for 2 minutes, till aromatic. Add the fennel and onions, together with the grated (or tinned) tomatoes, inventory, wine, chilli flakes, paprika, caperberries, a teaspoon of salt and a superb grind of pepper, then cowl the pan and produce to a mild simmer. As soon as it’s effervescent, flip down the warmth to medium-low and cook dinner for 20 minutes, till the fennel and onion wedges have softened however nonetheless maintain their form.

Sprinkle the cod items throughout with a quarter-teaspoon of salt, then gently push them into the sauce, so that they’re submerged. Substitute the lid and cook dinner for an additional 10 to 12 minutes, till the fish is simply cooked by. Use a spoon to coat the highest of the cod with the sauce.

In the meantime, combine the basil, parsley and lemon zest in a small bowl.

Sprinkle a 3rd of the herb combination and a 3rd of the fennel seeds on prime of the cooked cod, and serve heat with the remaining herb combination, fennel seeds and lemon wedges alongside.

Parmesan and black pepper roast parsnips

Yotam Ottolenghi’s parmesan & black pepper roasted parsnips.
Yotam Ottolenghi’s parmesan & black pepper roasted parsnips. {Photograph}: Rita Platts/The Guardian. Food styling: Kitty Coles. Prop styling: Hannah Wilkinson. Food assistant: Clare Coles.

These make a really fast and simple facet dish to go along with a Sunday roast. Serve them as quickly after roasting as doable, whereas they’re nonetheless crisp.

Prep 10 min
Prepare dinner 35 min
Serves 4 as a facet

600g parsnips, trimmed however unpeeled, and reduce in half lengthways
Salt
3 tbsp olive oil
¾ tsp freshly cracked black pepper
(not too coarsely)
2 tsp maple syrup
20g grated parmesan
1 lemon
, reduce into 4 wedges

Warmth the oven to 240C (220C fan)/475F/gasoline 9. Fill a medium saucepan with a litre and a half of water and produce to a boil. As soon as boiling, add the parsnips and a tablespoon and a half of salt, and cook dinner for 5 minutes, till the tip of a small knife simply slides by however the parsnips nonetheless maintain their form.

Drain the parsnips, then switch to a big bowl, add two tablespoons of oil, half a teaspoon of the pepper and all of the maple syrup, and toss gently to coat. Switch to a 30cm x 20cm baking tray and roast for 20 minutes, till evenly golden. Take away, scatter half the grated parmesan on prime and return to the oven for 5 minutes, or till the parmesan is golden brown.

Spoon over the remaining tablespoon of oil, prime with a snowy dusting of the remaining parmesan, sprinkle during the last quarter-teaspoon of cracked pepper and serve straight from the tray with the lemon wedges alongside for squeezing over.

The Guardian goals to publish recipes for sustainable fish. Verify scores in your area: UK; Australia; US.

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