From roast aubergine to cheesy gratin: Yotam Ottolenghi’s recipes for crisps | Food

We love crisps within the UK – in reality, we bought by way of about 162,900 tons in the 52 weeks ending March 2021, which is loads of lockdown crunching. Crisps make an awesome snack, in fact (I’m a ready-salted man, by the way), however they’re additionally a splendidly helpful ingredient to construct into your cooking. Texture-wise, they’re a quick monitor to crunch, whereas flavour-wise they’re a quick monitor to dialling up the seasoning. Satisfaction-wise, that mixture could be very onerous to resist.

Potato and jerusalem artichoke crisps with chipotle and coriander salt (pictured high)

Why make your individual crisps when there may be already such an enormous vary to select from within the retailers? Effectively, they’re enjoyable, for one, and you may also tailor-make each the automobile (potatoes, beetroot, jerusalem artichoke) and the flavourings (no matter spices you’ve round), to fit your temper. Oh, and the outcomes are irresistibly moreish.

Prep 25 min
Soak 1 hr
Prepare dinner 40 min
Serves 4 as a snack

For the crisps
250g pink potatoes, pores and skin on
3 tbsp apple cider vinegar
1 lemon
, halved
250g jerusalem artichokes, pores and skin on
1 litre sunflower oil
Soured cream, to serve

For the salt
10g chipotle chilli flakes
2 tbsp coriander seeds
, flippantly toasted
1½ tsp flaked sea salt

Fill a big bowl with chilly water, then one after the other minimize the potatoes into 3mm-thick slices, ideally with a mandoline. Put every sliced potatoin the the water bowl right away, earlier than reducing the subsequent.

As soon as all of the potatoes are sliced and within the bowl, drain them in a colander and wash beneath the chilly faucet till the water runs clear. Return the potatoes to the bowl, cowl with 700ml contemporary chilly water, add the vinegar and put aside for an hour (and up to two hours), whilst you get on with the remainder of the dish.

Fill a second massive bowl with chilly water and squeeze within the juice from the lemon halves. Minimize the artichokes lengthways into 3mm-thick slices, once more ideally utilizing a mandoline, then wash them of any particles and drop into the bowl of acidulated water (the lemon juice stops the slices from turning brown, although, in contrast to the potatoes, they don’t want to be left to soak within the water).

To make the salt, put the chipotle chilli flakes, coriander seeds and flaked sea salt within the small bowl of a meals processor or spice grinder, blitz till the salt could be very advantageous and flecked with the chilli, then tip right into a small bowl.

Drain the artichokes, then pat the slices between sheets of kitchen towel to get them as dry as doable.

Have prepared an oven tray lined with extra kitchen towel, prepared to drain the crisps on as soon as they’ve been fried. Put the oil in a medium saucepan on a medium-high warmth, till it hits 170C (in the event you don’t have a temperature probe or thermometer, take a look at by dropping in a single slice of artichoke: it ought to sink to the underside earlier than effervescent again up to the floor inside 10 seconds). Fry the artichoke slices in three batches for 5 minutes a batch, till flippantly golden and beginning to curl, and don’t fear if any of the crisps nonetheless have white patches on them, as a result of they’ll crisp up as they quiet down. Switch to the lined tray and, whereas they’re nonetheless sizzling, sprinkle generously with the salt; repeat with the remaining artichoke slices.

Now for the potato crisps. Drain the sliced potato, then pat between kitchen towels in order that they’re as dry as doable. This may assist guarantee crisper crisps. Fry the potato slices in three batches on the identical temperature and for the identical size of time because the artichoke crisps. Switch to the lined draining tray and once more, whereas they’re nonetheless sizzling, sprinkle generously with the salt and depart to cool and crisp up additional; repeat with the remaining potato slices.

Serve the crisps in a big bowl with the soured cream in a small bowl alongside, for dipping. In the event you’re not serving them right away, as soon as cooled, retailer the crisps in an hermetic container for up to three days.

Roast aubergine with herb salsa and artichoke crisps

Add the potato and jerusalem artichoke crisps above to this moreish roast aubergine with cumin and herb salsa.
Add the potato and jerusalem artichoke crisps above to this moreish roast aubergine with cumin and herb salsa.

The identical artichoke crisps from the earlier recipe add a improbable textural distinction to roast aubergine: crunchy (crisps) meets gentle and melting (aubergines). The aubergines and salsa will each sit nicely for a couple of hours, prepared to be assembled when wanted. Omit the urfa in the event you use the chipotle salt from the primary recipe.

Prep 20 min
Prepare dinner 25 min
Serves 4 as a facet

900g aubergines (ie, about 3 or 4), minimize widthways into 2cm-thick slices
120ml olive oil
Salt and black pepper
artichoke crisps (see earlier recipe; or shop-bought crispy shallots)
¾ tsp urfa chilli flakes (non-obligatory)

For the salsa
20g parsley leaves, finely chopped
20g chives
, finely chopped
1 massive pink chilli, finely chopped (pith and seeds eliminated and discarded in the event you desire much less warmth)
2 garlic cloves, peeled and crushed
1½ tsp cumin seeds, toasted and flippantly crushed
1 lemon, zested, to get 1 tsp, and juiced, to get 2 tsp

Warmth the oven to 240C (220C fan)/475F/gasoline 9. Put the aubergine slices on one (or two) massive oven tray(s) lined with greaseproof paper, add three tablespoons of the oil, three-quarters of a teaspoon of salt and a very good grind of pepper, and toss to coat. Prepare the aubergine slices in a single layer, then roast for 25-Half-hour, rotating the tray as soon as midway, till deeply golden. Take away and depart till the aubergine slices are cool sufficient to deal with.

In the meantime, combine all of the salsa substances in a medium bowl with the remaining 75ml oil and a half-teaspoon of salt.

Prepare the roast aubergine slices on a big platter, so they’re barely overlapping, then drizzle over the salsa and high with half the artichoke crisps (or onions). Sprinkle over the urfa chilli flakes, if utilizing, and serve heat or chilly, with the remaining crisps on the facet.

Gruyere and rosemary gratin with crisp topping

Yotam Ottolenghi’s rosemary gratin potatoes with cheesy salt and vinegar crisp topping – or use the artichoke crisps you made above.
Yotam Ottolenghi’s gruyere and rosemary gratin with a salt-and-vinegar crisp topping.

Use shop-bought crisps for this, as we do, or make the potato crisps from at present’s first recipe.

Prep 25 min
Prepare dinner 1 hr 30 min
Serves 6 as a facet

400ml double cream
200ml entire milk
50g unsalted butter
, plus 15g further for greasing
2 banana shallots, peeled and thinly sliced (100g)
10g rosemary, leaves picked and finely chopped (6g)
7 garlic cloves, peeled and thinly sliced
¾ tbsp black mustard seeds
Salt and black pepper
800g king edward potatoes
, peeled and minimize into 1mm-thick slices (on a mandoline, ideally)
150g salt-and-vinegar crisps (store-bought)
100g gruyere, finely grated
10g chives, chopped finely

Warmth the oven to 190C (170C fan)/375F/gasoline 5. Put the primary seven substances in a medium saucepan with a teaspoon and a half of salt and half a teaspoon of cracked black pepper. Placed on a medium warmth, deliver to a simmer and cook dinner gently for quarter-hour, till the shallots and garlic have softened. Carry on a low warmth whilst you get on with the potatoes.

Grease a 24cm x 14cm rectangular baking dish with the additional butter and organize a barely overlapping single layer of sliced potato on high. Ladle over a few of the heat cream combination, then repeat the layers till the potatoes and cream combine are all used up. Cowl tightly with foil and bake for an hour and 1 / 4, till the potatoes are tender.

Whereas the potatoes are baking, put the crisps in a medium bowl and crush them roughly. Add half the grated gruyere and a very good grind of black pepper, combine to mix and put aside.

As soon as the gratin’s time is up, raise off the foil and switch up the oven to 200C (180C fan)/390F/gasoline 6. Sprinkle the remaining 50g gruyere on high of the gratin, then scatter over the crisp and cheese combination and return to the oven, uncovered, for one other quarter-hour, till the cheese is effervescent and golden. Take away from the oven, depart to settle for quarter-hour, then sprinkle over the chives and serve heat.

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