Ottolenghi's hot carrot salad and stuffed onions
Seeing as we're on an eating-out hiatus, I thought I'd do more home cooking blog posts. Last night we made a couple of recipes from my new favorite chef, Yotam Ottolenghi. This was inspired by eating at Nopi while we were in London last weekend - we'll do a blog post on that amazing experience soon!
Hot Carrot Salad
2 onions, finely chopped
70ml olive oil, plus extra to finish
1 tsp sugar
2 tsp ground coriander
Small tub of cold Greek yogurt
For the zhug
4 garlic cloves, roughly chopped
2 medium-hot green chillies, roughly chopped
2 spring onions, roughly chopped
½ tsp ground cloves
½ tsp ground cardamom
½ tsp salt
1-2 tbsp water
40g chopped fresh coriander leaves, plus extra to garnish
- Peel the carrots and, depending on their thickness, cut them into cylinders, semi-circles or squares about 1.5cm thick. Place in a pot, cover with water, bring up to a boil, then simmer for eight to 10 minutes, until tender. Drain and leave to dry.
- Over medium heat, sauté the onion in the oil for 12 minutes, until soft and translucent. Add the carrot, sugar, ground coriander and a little salt. Increase the heat and cook, stirring, for three minutes more, then remove from the heat.
- To make the zhug, put the garlic, chilli, spring onion, spices and salt into a small food processor bowl. Pulse a few times, adding just enough water to help turn the ingredients into a coarse paste; don't process too much – you want it to have a fairly rough, rustic texture. Stir in the fresh coriander, then stir into the carrots, adding salt to taste.
- To serve, warm the crumpets and place two on each plate. Reheat the carrots and spoon generously on top. Finish with yogurt, a trickle of oil and a little fresh coriander.
350ml white wine
3 small tomatoes
120g white breadcrumbs
90g feta, crumbled
80g parsley leaves, finely chopped
3 tablespoons olive oil
3 spring onions, finely chopped
3/4 teaspoon salt
Butter, for greasing the dish
- Preheat the oven to 180C and grease a baking dish with butter
- Combine the wine and stock in a saucepan and bring to the boil.
- While this is happening, trim the top and bottom from the onions, cut them lengthways in half and remove the skin. If you're using smaller onions, as I was, it might be easier to cut a sliver from the centre outwards, and then peel off the outer layers (so they are about 3/4s of the onion, instead of halves). Carefully remove most of the insides to leave 3 or 4 outer layers of onion. Carefully separate these. Turn the stock to a simmer and put the onion layers in it, a few at a time. Cook them for 3-4 minutes or until just tender then set aside. Keep the stock.
- To make the stuffing, grate the tomatoes into a bowl using a coarse cheese grater. Most of the skin will be left behind in your hands and you can discard it. Add the feta, breadcrumbs, parsley, olive oil, spring onions, salt and some pepper. Mix well.
- Fill each onion layer generously and roll into a ‘fat cigar shape’. Place fold side down in the dish. Pour over about 75ml of the stock. Bake for 45-50 minutes or until they are brown and charred in places and bubbling underneath. I found they probably only needed 40 minutes in a fan forced oven, and I needed to add more stock about 20 minutes in, as they'd dried out already.
These two dishes were super easy to make and went together really well for a filling, but not heavy dinner for two. We even had enough left overs for lunch the next day!
What other Ottolenghi recipes would you recommend?