ottolenghi red rice with feta

It's like feta … 2. … Watermelon and feta salad with marinated olives and preserved lemon Tomato, rhubarb and elderflower salad Figs with young pecorino and honey (Ottolenghi pg 30) Bourbon-glazed spare ribs with smoked … But I have a 6-year mini feelgoodfoodie who loves this shakshuka with feta, so I don’t use red pepper flakes generally. Heat the oven to 240C (220C fan)/465F/gas 9. This is a very popular dish in our house, especially with the kids. It will keep in a sealed container in the fridge for up to a week. As soon as it starts to bubble, turn off the heat, add the lemon juice, leave to cool, then stir in the parsley. Transfer each piece to a lined tray and refrigerate for at least 30 minutes (or for up to eight hours if you want to get ahead). 5 red peppers, quartered lengthways, stem, pith and seeds discarded (600g net weight)2-3 vine tomatoes (300g), halved1 red chilli, stem removed1 red onion, peeled and cut into 6 wedges90ml olive oilSalt and black pepper6 garlic cloves, peeled60g blanched almonds, well toasted and roughly chopped150g Greek feta, roughly crumbled1 tbsp cumin seeds, toasted and roughly crushed in a mortar1 tbsp coriander seeds, toasted and roughly crushed in a mortar1 lemon, segmented50g pitted green olives, roughly chopped (I use nocellara)1½ tbsp coriander leaves, roughly chopped. Now, let the sauce simmer for a good 10 minutes. Add the diced pepper and saute for four minutes, stirring occasionally, until nicely coloured and softened. Transfer everything to a food processor, add the almonds, feta, half the ground toasted spices, two tablespoons more of oil, a quarter-teaspoon of salt and a good grind of pepper, and blitz smooth. Refrigerate to cool completely (and set slightly). Drizzle the dressing all over the top and serve right away straight from the pan. Drizzle with a little extra garlic-infused olive oil. Put a tablespoon of oil in a large frying pan for which you have a lid, and put on a medium-high heat. … Rice is one of my main comforts these days, not least because this special grain transports me wherever I want to go – all from the confines of my own kitchen, of course. S I L E Cooking rice perfectly is one of those things that shouldn’t be complicated but can be surprisingly difficult, for some, to get right. This is a very popular dish in our house, especially with the kids. Return the saute pan to a medium-high heat, add 75ml oil, followed by the peppers, onions, a teaspoon and three-quarters of salt and a good grind of pepper. Return to the oven on the middle rack and grill until the feta and cherry tomatoes have taken on … Once the mix is cold, stir through the feta, then transfer to a bowl or glass jar and leave to marinate, at room temperature if you plan to eat it within the next couple of hours, or refrigerated (and covered) if you’re having it later. Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula. This would be great as a brunch or light lunch. This is a lovely salad for outdoor eating on a warm, sunny summer's day. Prep 10 minCook 15 minMarinate 2 hr-plusServes 4-6, 10 garlic cloves, peeled1-2 lemons – zest finely shaved into 8 strips, and juiced, to get 1½ tbsp4 bay leaves2½ tsp chipotle chilli flakes1½ tsp paprika250ml olive oil1 tsp flaked sea salt2 blocks Greek feta (360g), cut into 2cm cubes. Ottolenghi Follow Ottolenghi 40,874 Followers • 44 … Add the rice, a quarter-teaspoon of salt and a good grind of pepper, and cook for three minutes, stirring to breakup any clumps, until the rice is heated through and starting to take on a little colour. Nov 23, 2020 - This versatile cheese can be marinated and loaded on toast, whizzed into a roast red pepper dip and coated with sesame seeds and burnt honey syrup for brunch Add the tomato paste, sugar and spices, cook, stirring, for 90 seconds, then add the rice and charred tomatoes and stir everything together. Transfer the tomatoes to a bowl and set the pan aside to cool down a little. Put the lemon flesh in the bowl with the juice, then mix in the feta, the remaining oil, coriander and chilli flakes (if using). We make many efforts to diverge and expand, of course, but it’s safe to say that feta has made its mark on many of my past recipes. To serve, use a spoon to transfer the kofteh to a large serving bowl and pour the sauce over the top. Yotam Ottolenghi’s rice kofteh with turmeric tomato sauce. Meanwhile, make the salsa. Feel free to make this recipe your own by using up whatever herbs you have to hand (tarragon and chives would both work wonderfully here), and whichever spices, too. Put the anchovies, garlic, cumin, oil and a good grind of pepper in a small saucepan on a medium heat. It’s delightfully not for the faint-hearted. Release the individual lemon segments by slicing between the membranes, then stir these into the cooled honey mixture. Arrange feta over rice. In a large, wide-based saucepan for which you have a lid, heat the oil on a medium-high flame, then add the onion and cook, stirring occasionally, for about seven minutes, or until nicely golden. Add the garlic, cook for 30 seconds more, until fragrant, then add the tomatoes, tomato paste, cardamom, apricots, the remaining half-teaspoon of chilli, a teaspoon and a half each of cumin and cinnamon, and a teaspoon of turmeric. I’ll definitely have that – but leave rice with a choice of costumes and, well, things soon get really colourful. Arrange feta over rice, using the image for inspiration. I love the combination of sweet and salty in a cheesy context. Your support powers our independent journalism, Available for everyone, funded by readers. 60ml olive oil1 green pepper, stem and seeds removed, roughly cut into 3cm cubes (150g net weight)6 small garlic cloves, peeled1 mild red chilli, halved lengthways4 spring onions, white and green parts separated, and both cut into 3cm lengths6 tbsp thyme leaves – don’t worry about the odd soft sprig1 lemon, juiced, to get 1½ tbsp, and zested, to get 6 finely shaved strips350g cooked basmati rice, or other cooked white rice2 eggs, For the dressing15g anchovy fillets in oil, drained and finely chopped (about 5)2 garlic cloves, peeled and crushed½ tsp cumin seeds, roughly crushed in a mortar2 tbsp olive oilSalt and black pepper1½ tbsp lemon juice (see above)1 tbsp parsley leaves, roughly chopped. Add the lemon and bay leaves, cook for 90 seconds more, then add the chipotle and cook, stirring continuously, for about 30 seconds, until well toasted and fragrant. … Heat the oven to 240C (220C fan)/465F/gas 9. Today, it gets star billing. Rice looks just as good dressed in the flavours of the Mediterranean as it does dolled up in Persian cardamom and lime. ice is one of my main comforts these days, not least because this special grain transports me wherever I want to go – all from the confines of my own kitchen, of course. The addition of feta makes it creamy and more complex, and I amplify this even further with chopped fresh lemon and olive salsa. Line a shallow, 30cm x 20cm baking dish (or baking tray with a slight lip) with greaseproof paper. Pull the leaves off the mint sprigs – the stalks can be discarded – then place these back on the rice and sprinkle with the feta. Seeing a … 400g basmati rice, soaked in plenty of water for 2 hours 1kg sustainably sourced* unshelled tiger/king prawns 1 tsp garam masala ¾ tsp turmeric 6 garlic cloves, peeled and crushed 75ml olive oil … Remove from oven; pluck out mint. You want to make sure … Put a large saute pan for which you have a lid on a high heat. Fluff rice with a fork. Meanwhile, use a small, sharp knife to trim the tops and tails off the remaining two lemons. Yes, it’s small and unassuming, and it does subtlety really well –plain and buttered? Ottolenghi's Baked Mint Rice With Pomegranate And Olive Salsa Tuesday, November 27, 2018 I didn't realize how long it had been since I'd written a new blog post until I logged into Blogger … Takes a little time to make bit so worth the effort. If you do refrigerate it, take the feta out of the fridge about an hour or so before you want to serve it, for the oil to come back up to room temperature. Turn off the heat and leave the pan to one side, still covered, for 10 minutes. 2 blocks Greek feta (360g), each cut into four triangles (ie, 8 triangles in all)35g rice flour (you could use plain flour instead, if you’re not gluten free)1 large egg, well beaten100g mixed black and white sesame seeds, lightly toasted2 tbsp olive oil½ tbsp picked lemon thyme, or regular thyme, For the syrup120g runny honey1 tsp ground black lime (optional) 3 lemons; 1 juiced, to get 1 tbsp, the others left whole. So it's injecting feta with tons of flavors. He writes a weekly food column for The Guardian’s Feast Magazine and a monthly food column for … Top and tail the lemon, then use a small knife to remove the skin and white pith. Don’t be tempted to stir the rice too much – you want it to build a crisp, tahdig-like layer at the bottom of the pan. Once very hot, add the garlic and cook for about three to four minutes, turning halfway, until charred on the outside. Leave to cool, then peel the peppers and tomatoes, and discard the skins. Pour the lemon syrup directly over the feta in the baking dish, scatter over the thyme and serve at once straight from the dish. Yotam Ottolenghi’s red rice with feta and coriander. Put these in a bowl with the olives, coriander, the remaining two tablespoons of oil and the remaining ground toasted spices, and mix to combine. It’s a welcome assault on the tastebuds, and truly wakes you up. Take the rice out of the oven, and remove and discard the foil. Now add the spring onion greens, thyme and strips of lemon peel, and cook for another minute. First put the rice in the frying pan with a level … Scatter over the extra picked herbs and serve warm. This is loosely based on the Middle Eastern red pepper dip muhamarra. Heat the oven to 240C (220C fan)/465F/gas 9. I’ve recently been keeping a jar of this in my fridge, and find myself returning to it for breakfast (on toast with sliced avocado), supper (over baked potato with egg and chopped salad) or for a sneaky, pre-bed snack (with a glass of wine). Use a spoon to make two wells in the rice mixture, exposing the bottom of the pan. Once very hot, add the cherry tomatoes and sear for five minutes, shaking the pan occasionally, until they are nicely charred. Just before serving, stir in the lemon juice. Sprinkle lightly with salt and pepper, cover the pan with a lid and leave to cook for four to five minutes, until the egg whites are set and the yolks still runny, and the bottom of the rice is nice and crisp. This is a very popular dish in our house, especially with the kids. Cut down around their curves, removing the skin and white pith. My colleague Tara Wigley is feta’s all-time number one fan, and whenever possible adds it to every food group going. ‘Everything’s better with feta’ is often said in jest (and with an East End twang to make it rhyme nicely) but, in retrospect, feta really does seem to be our go-to cheese at the test kitchen, and for good reason: the tangy, creamy, salty elements that make it unique are often just what are required when finishing a salad or folding a scone mix. If I’m serving it with something substantial such as chicken, I omit the feta … The thing about rice is, it has a dynamic wardrobe. Broil until feta … © 2021 Guardian News & Media Limited or its affiliated companies. Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice … 250g raw basmati rice500g beef or lamb mince (15% fat), or a mixture of both½ onion, roughly grated (60g net weight)40g parsley leaves, finely chopped, plus a few extra picked leaves to serve40g coriander leaves, finely chopped40g dill leaves, finely chopped, plus a few extra picked leaves to serve1 large egg30g gram flour, or rice flour1 tsp chilli flakes1 tbsp ground cumin1 tbsp ground cinnamon1¼ tsp ground turmericSalt and black pepperOlive oil, for rolling, For the tomato sauce3 tbsp olive oil1 large onion, peeled and finely chopped6 garlic cloves, peeled and crushed350g tomatoes (ie, about 3 medium ones), finely chopped70g tomato paste10 cardamom pods, roughly bashed open in a mortar60g soft dried apricots, quartered (or 1½ tsp caster sugar). Drain, then set aside in the sieve to cool (you should be left with about 630g cooked rice). Yotam Ottolenghi | Browse our favourites of the moment, plus recipes, products from our online store, and samples from each of our shops and NOPI. To serve, spread the dip on to a wide, shallow plate and spoon the salsa into the centre. Holding the lemon above a bowl to catch the juices, cut between the membranes to release the segments, then cut each segment into three. If I’m serving it with something substantial such as chicken, I omit the feta topping and serve it with just a squeeze of lemon juice. Ottolenghi Red Rice and Quinoa 101 Cookbooks garlic clove, red rice, dried apricots, black pepper, rocket and 8 more Marinated eggplants à la Ottolenghi delicious days water, olive oil, olive oil, … Drizzle the oil over the feta and bake from cold for 18 minutes, very gently flipping the pieces once halfway, or until golden and warmed through. Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. It’s super rich, so one piece is more than enough, if you have it as part of a brunch spread. In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil. 200g cherry tomatoes120ml olive oil2 red peppers, seeds and stem discarded, cut into 1cm-thick strips (300g net weight)1 large onion, peeled, halved and cut into 1cm-thick slices (220g net weight)Salt and black pepper4 garlic cloves, peeled and thinly sliced40g tomato paste2 tsp caster sugar½ tsp ground allspice1 tsp ground cinnamon8 cardamom pods, lightly bashed open in a mortar2 tsp paprika350g basmati rice1 lemon200g feta, roughly crumbled4 tbsp coriander leaves, roughly chopped½ tsp chilli flakes (optional). This has all the wonderful qualities of classic fried rice, with those lovely crisp bits and salty bits, except here they’re paired with Mediterranean flavours. Pour a teaspoon and a half of oil into each well, then crack an egg into each one and turn down the heat to medium. Place a large sauté pan, for … A great lunch dish. Heat broiler. This versatile cheese can be marinated and loaded on toast, whizzed into a roast red pepper dip and coated with sesame seeds and burnt honey syrup for brunch. Heat broiler. Carefully add the kofteh to the sauce one at a time, then turn down the heat to medium-low, cover the pan and leave to cook for 45 minutes, until the kofteh balls are cooked through and the sauce has reduced slightly (it will still be quite brothy). Roast for 20 minutes, give everything a stir, then add the garlic cloves and roast for 15-20 minutes more, or until everything is softened and coloured. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8–10 minutes. Eggs are simmered in a tomato … Reduce the oven temperature to 160 C/Gas Mark 3 and bake … Using well-oiled hands, shape into 12 large, roughly 120g balls, then refrigerate. The thing about rice is, it has a dynamic wardrobe. This is why this dish in particular is good served for a late breakfast or brunch, with eggs, bacon if you like, and a green salad alongside. Cook, stirring occasionally, for about four minutes, until the tomatoes have started to break down, then add 850ml water, a teaspoon and a quarter of salt and a good grind of pepper, and bring to a gentle simmer.

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