Yotam Ottolenghi displays such sincerity and passion for cooking with fresh ingredients, it is impossible not to be swept up into his world of exotic menus and simply beautiful, beautiful food. Speaking with the owner of a well-known book store about 18 months ago, I asked what his bestsellers were. 'Ottolenghi is hugely popular and we get numerous enquiries about it every day,' he explained. To which, I replied, 'What is Ottolenghi?'. With the innocence of my question, I proved the point that each of us learns something new and exciting every day! For those who are still unaware, in a nutshell Yotam Ottolenghi is a chef and cookbook author who was born in Israel and moved to London in 1997 to train at Le Cordon Bleu. He is a philosopher, journalist and pastry chef. With colleagues, Sami Tamimi and Noam Bar, Ottolenghi opened a deli in Notting Hill in 2002, followed by a string of sister stores and a restaurant. He has published and co-authored several books, including Plenty, Ottolenghi the cookbook and more recently, Jerusalem; and has also appeared on a series of documentaries (see below). To my mind, Yotam Ottolenghi displays such sincerity and passion for cooking with fresh ingredients, it is impossible not to be swept up into his world of exotic menus and simply beautiful, beautiful food! I have to say, I just love his style. I'd like to introduce you to a little Ottolenghi-inspired number that I've been cooking for the past several weeks and I think I just might have fallen in love with this dish, too. The recipe, or how to assemble this dish, if you will...OTTOLENGHI INSPIRED-SALAD OF SWEET POTATO, SPINACH, POMEGRANATE, FETTA & FIGS 1 medium sized sweet potato, skin on a sprinkle of black garlic salt and cracked pepper extra virgin olive oil 6 ripe figs, sliced into quarters or halves* a handful of baby spinach leaves, washed and patted dry 1-2 tablespoons Persian fetta sprigs of lemon thyme, to garnish pomegranate seeds, to garnish Preheat oven to 190-200 degrees C. Wash the sweet potato, pat dry and slice into quarters lengthways. Brush or spray the sweet potato wedges with olive oil and sprinkle with black garlic salt and cracked pepper. Roast until just tender, about 20 minutes. Allow to cool slightly. Scatter the baby spinach leaves onto a serving platter. Place the wedges of warm sweet potato on top of the spinach leaves, then arrange the figs, dollops of Persian fetta, sprigs of lemon thyme and pomegranate seeds. Serve immediately+. *Use dates if figs are not in season. +As there is no 'dressing' per se, the salad is also good the following day. Refrigerate overnight. This quantity serves 1-2. This salad is based on a recipe on page 26-27 of Jerusalem by Yotam Ottolenghi and Sami Tamimi (Ebury Press), but is completely my own interpretation and creation. Figs...This is my beautiful salad...And, this is Yotam Ottolenghi...So, who inspires you and what is the favourite theme or cuisine in your kitchen at present?
Lizzy
11/3/2013 11:20:55 pm
Thanks so much!! 12/3/2013 09:04:19 am
Gorgeous salad, and such a delicious combination of ingredients!
Lizzy
12/3/2013 09:57:28 pm
Thank you Laura.
Lizzy
12/3/2013 09:58:03 pm
Thanks Eileen... how exciting that you have figs. The countdown is on! 12/3/2013 12:08:21 pm
that's a seriously juicy looking dish, lizzy!
Lizzy
12/3/2013 09:58:59 pm
Thank you.... fresh seasonal produce is THE BEST! I share your philosophy. 12/3/2013 03:07:03 pm
What a beautiful salad indeed Lizzie! So many colours, flavours and textures- yummo!
Lizzy
12/3/2013 09:59:28 pm
Thank you, Bec, your SE Asian dinner sounds divine! 12/3/2013 03:28:57 pm
Yummo! I've dropped hundreds of hints that I want one of his books for my birthday. I hope someone is listening! Off to check to see if my pomegranates are ready...
Lizzy
12/3/2013 09:59:53 pm
Woot! You grow pomegranates! Wow!
Eha
12/3/2013 03:42:35 pm
I have collected cookery books for decades, watch every foodie show I can and spend far too much of the opportunity cost of time on food blogs! But this salad surely takes first prize as the most beautiful creation I have noticed on any page! Kudos, Lizzy!! Yes, I very much appreciate Ottolenghi also and am so enjoying the current TV series. The man understands and loves food with all his being and passes his knowledge on with joy but such humility! My kitchen? Oh, I am a gemini and travel: mostly Med, but regularly travel to Szechuan, Burmese and Vietnamese temptations :) !
Lizzy
12/3/2013 10:00:46 pm
Wow, thanks ever so much for your kind words! He does, doesn't he! It's infectious. Love the sound of your cooking!
Eha
13/3/2013 03:34:23 pm
Am thinking of sharing this beautiful send during my weekend posting of various blogs/posts . . . that photo is incomparable! 12/3/2013 05:46:18 pm
This looks seriously colourful and delicious Lizzy, I love the lemon thyme, so pretty!
Lizzy
12/3/2013 10:01:02 pm
Thank you, Jane. 13/3/2013 01:58:26 am
Stunning Lizzy! The colours in the salad make me so happy.
Lizzy
13/3/2013 10:24:43 pm
Thank you Anna, me too! 14/3/2013 04:29:37 am
The Ottolenghi recipes that I've tried are so delicious and versatile too! Love those plump looking figs too Lizzy!
Lizzy
15/3/2013 04:20:52 pm
Thanks Lorraine, they are sooooooooooo yummy! 15/3/2013 09:49:37 am
What an amazing looking salad!! I love the images of the figs, so gorgeous... and the chef isn't too bad either...
Lizzy
15/3/2013 04:21:03 pm
LOL.... mmmmm. ; ) 15/3/2013 09:50:16 am
Oh, I am updating my Foodie Blogroll and have just added you, pop over and say hi :)
Lizzy
15/3/2013 04:21:14 pm
Thank you, that's very kind xo 16/3/2013 10:53:53 am
Oh Liz! My mouth is watering! What a gorgeous combination. Still waiting on the Ottolenghi book...can't wait to see what else it has in store!
Lizzy
16/3/2013 11:15:47 am
Thank you Peter ; ) You are going to LURVE the book! This really looks the part of an Ottolenghi salad, and I bet it tastes the part too! One of the hard things about moving back from London to Sydney was leaving Ottolenghi behind. We just don't have an equivalent place here (despite a lot of great food). At least I have the books (all three!), and was very happy to see Yotam appear on our screens on SBS!
Lizzy
21/3/2013 08:29:49 pm
Thanks Jason! Oh now I am envious that you have eaten at Ottolenghi! He's great on the screen, isn't he!? Thanks for stopping by!
The cafe is amazing -- brilliant food all prepared and on show as you enter. Imagine walking into a cafe, on one side there are a dozen incredible salads, and on the other mountains of sweet treats. The only problem is deciding what to have! You should visit one day :). 21/3/2013 04:31:06 pm
That's one awesome looking salad Lizzy. Could dive right into it. I've heard about the book and seen it mentioned elsewhere and it's right up there on my wish list! Thanks for the prompt. Nice work, lady!
Lizzy
21/3/2013 08:30:22 pm
Oh Rachel, you must treat yourself to the book/s... have you been watching the series?
Andrea
26/1/2014 10:03:37 am
This looks amazing, have always loved Persian feta, love these combinations, going to have to get the book!
Lizzy
26/1/2014 01:31:29 pm
Oh absolutely Andrea xo Comments are closed.
|
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
All
NB: I use Australian standard measuring cups and spoons in my recipes.
|