Yotam Ottolenghi Quotes.
Long-, medium- and short-grain rices differ in the amount
of starch they have.
Some heat, some spice and plenty of citrus are the building blocks
of many North African fish dishes.
I always pan-fry sprouts
– it retains texture and enhances flavour.
Just-poached vegetables show off
their natural attributes and taste fresh and light in a way you never get with roasting or frying.
-inspired favourite of mine
is mashed potato mixed
with lemon juice
, breadcrumbs, coriander and chilli, shaped
into patties, fried and served with chutney and yoghurt.
The natural sweetness of leeks, with their soft
, oniony aroma, makes them the perfect winter comfort
Manouri is a Greek
ewes’ milk cheese that’s light in colour
and texture. It’s fresh and milky, and goes
well with other subtle flavours.
Most fish require a short cooking time, but cephalopods are the exception
to this fishy rule
. As with some cuts of larger land beasts
, the longer they’re cooked, the more tender they get.
My father always cooks
more polenta than he needs
for a meal. The excess
he spreads on an oiled surface and chills
. Next day, he cuts out chunks
them in olive
oil and serves with salad.
In vast parts
of the world, people don’t eat meat.
The difference between brown and white rice is that the former
is not milled. With the outer
bran and germ intact
, the rice is therefore
chewier and nuttier.
sprouts are really quite versatile.
Leeks are normally given
of flavouring other things, such as stocks
and soups, but I find their creaminess and sweet, oniony flavour very satisfying
If you can’t taste an ingredient, you have to ask yourself why
it is there.
Mothers and grandmothers: these are the people that I admire
most, not so much chefs
A great fig
should look like it’s just about to burst
. When squeezed
lightly it should give a little and not spring
back. It must be almost unctuously sweet, soft and wet
Pasta with melted cheese is the one thing
eat over and over again.
Salbitxada is a sharp and lightly sweet Catalan sauce
that’s traditionally served with calcots – spring or salad onions
, grilled whole, make a good substitute.
Halva works brilliantly in ice-cream.
The tang of tamarind is a great way
both to flavour and lighten
up slow-cooked savoury dishes.
Kirmizi biber has a sweet aroma and can vary
There’s nothing more marvelously wintery than orange root
veg mash; some butter is all it needs.
As for pineapple, it’s far
more versatile than you might think, and certainly merits wider
use than in Hawaiian
pizzas and pina coladas and on cheesy cocktail
pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas
dried pasta is more at home with the tomato- and olive oil-based ones of the south.
Vegetarian and frugal
it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards
to be used much more liberally.
For my money
, celery hasn’t got a mean bit
of fibre in its body
, and we all need to start
being much nicer
Verjuice may not be the easiest thing
in the world to find, but you should be able to track
some down in good delis and online.
People don’t know
how good cauliflower is, because they always have this image
of cauliflower cheese – awful
, creamy and rich.
Seasonality in winter doesn’t have to mean sleep-inducing, stew-like, starchy casseroles
You can be vegetarian and eat fish. It’s your choice, just say: ‘I am what I am.’ There are no hardcore divisions anymore.
Small okra pods have a much more attractive
texture than large
ones, which, when cooked, can be gloopy, stringy and totally spoil
Believe it or not, I’m as much a fan
of a supper
shortcut as the next person
Tagliatelle comes from the word
‘to cut.’ Tagliolini are simply
thinly cut tagliatelle.
I used to have a very unmediated experience
of food but, because of the recipe testing
, I’ve lost that now. I can’t switch
it off even when I’m on holiday
Chana dal are skinless dried split
chickpeas used in Indian cooking. They have a great texture and delicate
makes food with very few delicate flavours.
Too many books
are full of recipes that aren’t doable at home. They are purely
aspirational. They are quite frightening
, even for me.
If I must choose
between healthy and tasty
, I go for the second: having only one life to waste, it might as well be a pleasurable