I love brussel sprouts but when they’re not being served with a turkey (i.e. when they’re being served in my house, as I leave the turkey cooking to the experts) and I’ve already sautÃ©d them up with chestnuts and bacon a few times, I’m looking for something else to do with them. Enter (yet another) Yotam Ottolenghi recipe.
This recipe demonstrates why Ottolenghi is such a king of Fusion cuisine. A spicy chinese stir-fry with brussel sprouts. And it has maple syrup in it too. Brilliant. The tofu is marianted in the maple syrup along with chilli sauce (I used chilli bean sauce as that’s all I had, seemed to do the trick), soy sauce, sesame oil and rice vinegar. If you can get the firm tofu from a chinese supermarket which comes in water (like I did), you need to drain and press this first so that it will suck up the marinade.
I even treated myself to including the fresh shitake’s as suggested in the recipe. A treat because I had to go to Fresh and Wild Wholefoods to find them (and so it goes without saying: paidÂ silly money for them). I think you can find them in Sainsbury’s sometimes but that was not an option for me this time.
I used little over half the amount of brussel sprouts recommended as that was all I got in my veg bag (once I’d peeled off the outside leaves which were looking a little worse for wear after waiting a week to be eaten!). I think these proportions were just fine.
Looks alright doesn’t it? Â Tasted absolutely fabulous. We had it with plain white rice.
Blanched jerusalem artichoke and celeriac with toasted sour dough bread and pomegranate seeds, in a tahini and lemon juice dressing. So GOOD! Antother one of Yotam Ottonlenghi’s fantastic recipes in his The New Vegetarian column for the Guardian, which you can read following this link below.
I’ve been cooking big field mushrooms like this for a long time now, since finding the recipe in Robert Carrier’s Great Dishes of the World cookbook. Its really easy: just saute the mushroom in a little olive oil with some chopped garlic and a sprinkling of marigold powder (veg stock). Then add a good glug of red wine and let that simmer down to a syrupy jus. To serve, add a squeeze of lemon juice, chopped chives and some freshly ground pepper.
I’ve just made this brilliant cauliflower dish for the second time, and decided its really worth spreading the word about Yotam Ottolenghi’s recipe published in the Guardian Weekend earlier this year.
One of my favourite things to do with cauliflower, before I discovered this recipe, (and now that I don’t eat dairy, so the obvious and rather delicious Cauliflower Cheese isn’t an option) was to saute it along with onions and green chilli, cumin seeds, freshly ground coriander and cayenne, and a squeeze of lemon juice to finish (Madhur Jaffrey provided the initial inspiration for this dish).
Ottonlenghi’s saffron cauliflower bake, which includes red onion, green olives, cumin seeds and sultanas, is a nice variation on the onion, cumin, cauliflower combination. In both cases the cauliflower is cooked just enough to be tender but firm.
And putting it together is such a pleasure—not just because its so easy—but the raw ingredients look stunning together.
[Edited 4.03.2010 to finally add photos I took of it the next time I made it!]