Yotam Ottolenghi’s recipes for Christmas snacks and nibbles | Food

Tright here’s just one month to go now, till a number of us get round a number of tables to share a number of meals. My plan this Christmas is to make up for how little journey has been doable with a feast of flavours from across the globe: Italian parmesan, Japanese sake, African cassava, Greek feta, Center Jap date syrup, French brie and a Creole turkey, all bringing into query the entire notion of there being only one “conventional” means of doing issues. The chairs across the desk shall be equally numerous and many, and the toasts shall be to the entire huge, large, fantastic – and related – world.

Caraway, parmesan and aleppo chilli grissini (pictured above)

These crunchy, tacky and barely salty grissini are very moreish. They’re a terrific accompaniment to dips, or simply to snack on with a cocktail; a bundle would additionally make a terrific current. As soon as formed, the grissini could be frozen and baked straight from the freezer.

Prep 15 min
Show 1 hr+
Cook dinner 1 hr 15 min
Makes 54

2 tsp (7g) fast-action yeast
½ tsp caster sugar
250g ‘00’ pasta flour
100g spelt flour
1½ tbsp caraway seeds, toasted and calmly floor, plus ¾ tbsp additional entire seeds for the topping
100g parmesan, finely grated
Flaked sea salt
90ml olive oil

¾ tsp aleppo chilli


Combine the yeast and sugar with 220ml heat water in a small bowl and put aside for 5 minutes, till the combo is frothy on prime. Put each flours, the crushed caraway, half the parmesan and a teaspoon and three-quarters of flaked salt in a stand mixer with the dough hook in place, and combine on low pace for a minute, to mix. Add the yeast combine and two tablespoons of olive oil, flip the pace to medium-high and knead for seven minutes, till the dough is clean, elastic and a bit sticky.

Cowl the mixer bowl with a moist tea towel and go away the dough in a heat place for one to 2 hours, or till risen and doubled in dimension. Alternatively, cowl it tightly (ideally with reusable kitchen wrap), refrigerate and go away to show in a single day (in case you do that, be sure you give the dough time to come back again to room temperature earlier than shaping into grissini).

Warmth the oven to 170C (150C fan)/325F/gasoline 3. Line a big oven tray with greaseproof paper and brush it throughout with a tablespoon of olive oil.

Put the risen dough on a piece floor, knead it right into a clean ball, then divide into three equal items. Calmly flour a piece floor and roll out one piece of dough right into a 3-4mm-thick rectangle. Brush with a tablespoon of olive oil, then sprinkle over a 3rd every of the chilli, entire caraway seeds and remaining parmesan. Press down gently on the toppings, in order that they persist with the dough, then, utilizing a pointy knife, minimize the dough into 1cm-wide strips. With a finger on every finish of 1 strip, flip it in reverse instructions so the pastry strip turns right into a twist, then placed on the lined tray. Do the identical with the remaining strips, conserving the twists ½cm aside on the tray, then repeat with the remaining dough and toppings.

Bake for 35 minutes, turning the tray round as soon as midway, till crisp and calmly golden, then take away, gently switch the grissini to a rack and go away to chill when you repeat with the opposite two balls of dough and the remaining oil, chilli caraway and parmesan. (Should you like, by all means bake them two trays at a time) As soon as cool, retailer in an hermetic container or a tall spaghetti jar for as much as per week.

Fiona Beckett’s drinks match Something crisp and tacky goes properly with glowing wine, whether or not it’s cava, crémant or champagne. Lidl’s trendy Crémant de Loire (£8.49, 12%) is an effective all-rounder.

Three-cheese dip with spiced date syrup and pine nuts

Yotam Ottolenghi’s three-cheese dip with spiced date syrup and pine nuts.
Yotam Ottolenghi’s three-cheese dip with spiced date syrup and pine nuts.

That is the right accompaniment to the grissini above, or to crudites similar to radicchio and radishes. If you wish to get forward, make the cheese combine, date syrup and the pine nuts the day earlier than.And take the dip out of the fridge about an hour earlier than you need to serve, as a result of it tastes greatest at room temperature.

Prep 20 min
Cook dinner 5 min
Serves 6 as a starter

200g feta
50g full-fat cream cheese
150g brie
(sturdy or gentle, to style), rind eliminated
1½ tsp finely grated lemon zest
15g chives, finely chopped, plus 1 tsp additional to complete
2 tbsp olive oil
2 tbsp (20g) pine nuts

⅛ tsp cracked black pepper

For the spiced date syrup
45ml date syrup
¾ tsp chilli flakes

Put all of the cheeses within the bowl of a big meals processor and pulse three or 4 occasions, scraping down the bowl as you go, till damaged down into a rough paste. Scrape the cheese combination right into a bowl, stir within the lemon zest and chives, and put aside.

Put the oil in a small frying pan on a medium warmth. As soon as it’s sizzling, add the pine nuts and fry, stirring recurrently, for two to 3 minutes, till golden throughout, then put aside to chill.


Put the date syrup in a small saucepan with the chilli flakes and one and a half tablespoons of chilly water, carry as much as a simmer, stirring sometimes, then take off the warmth and go away to chill.

To assemble the dip, unfold the cheese combination over the bottom of a shallow bowl, then use the spoon to make a groove within the center. Pour the date syrup into the hole, then spoon the pine nuts and their oil throughout the sides. Sprinkle over the remaining teaspoon of chives and the black pepper, and serve at room temperature with loads of crackers and/or crudites.

Fiona Beckett’s drinks match A perfumed, peachy viognier may deal with the creamy cheese and candy the date syrup: strive Chilean vineyard Emiliana’s well-priced Elemental Natural Gran Reserva Viognier 2020 (£8.99 on mix-six at Majestic, 14%).

Sake-cured salmon with sesame sprinkles and pickles

Yotam Ottolenghi’s sake-cured salmon with sesame sprinkles and pickles.
Yotam Ottolenghi’s sake-cured salmon with sesame sprinkles and pickles.

Each aspect of this dish could be ready upfront, so it’s a terrific one to kick off a celebration. Ask the fishmonger for a good-quality fillet, ideally from the thickest a part of the fish. As soon as cured, the unsliced fish retains properly in a sealed container within the fridge for as much as 5 days.

Prep 15 min
Remedy 6 hr+
Cook dinner 5 min
Serves 6-8 as a starter

500g piece salmon fillet, skinned and boned
100ml good-quality sake
150g rock salt
150g demerara sugar
1 tbsp finely grated lime zest
(ie, from 3-4 limes)
30g dill, roughly chopped

For the sesame sprinkle
2 tbsp white sesame seeds, toasted
1 tbsp black sesame seeds, toasted
1 tsp coriander seeds, toasted
1½ tsp aleppo chilli
¼ tsp sugar
Flaked sea salt

For the glaze
30ml runny honey
tbsp ood-sake
1 tbsp lime juice (from the zested limes above)

For the pickles
100ml rice vinegar
30ml honey
50g ginger
, peeled and thinly sliced
100g child or Lebanese cucumbers, minimize into 2mm-thick slices

Put the salmon and 100ml sake in a big bowl and go away to soak for quarter-hour on one facet. Flip over the fillet, soak for one other quarter-hour, then drain (discard the sake), pat the fish dry and lay on a tray.

In the meantime, make the treatment. Put the salt, sugar, lime zest and dill in a big meals processor and blitz till the dill is totally utterly damaged down and the salt is inexperienced and in very small crystals. Pat the treatment all around the salmon, then cowl with reusable kitchen wrap or a chunk of greaseproof paper. Overwhelm the salmon by inserting a second tray full of a few tins on prime, then refrigerate for six hours (or in a single day, although in case you choose for the longer treatment, you gained’t must overwhelm the second tray with tins).

Put all of the substances for the sesame sprinkle and a half-teaspoon of flaked salt in a mortar, grind till the seeds are barely damaged down, then switch to a small bowl and put aside.

Put all of the glaze substances in a small saucepan on a medium-high warmth, prepare dinner, stirring a few times, for 5 minutes, till thick and syrupy, then take off the warmth and go away to chill.

Put the vinegar and honey for the pickle in a small saucepan with a quarter-teaspoon of salt and carry as much as a simmer. As soon as simmering, take off the warmth, add the ginger and go away to steep whereas the liquid cools.

5 minutes earlier than serving, elevate the ginger out of its pickling liquid and pile on to a big serving board. Add the cucumber slices to the pickling liquor, and go away to fast pickle for simply 5 minutes. Drain the cucumbers (discard the liquid), and pile alongside the ginger.

Scrape the treatment off the fish, then run it below the chilly faucet to clean off any final bits. Pat dry and lay it neatest facet up on the board. Utilizing a pastry brush, generously brush the higher facet of the salmon with the glaze, then sprinkle over half the sesame combine. Thinly slice the fish as you want it, and serve at room temperature, maybe with some buttered rye bread alongside.

Fiona Beckett’s drinks match A difficult dish to match, however given there’s a contact of sweetness, I’m plumping for an off-dry riesling within the type of Gunderloch Red Stone Riesling 2020 (£8 Co-op, 11.5%), a contemporary German take with a zesty streak of lime.

Show More

Related Articles

Leave a Reply

Your email address will not be published.

Back to top button