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1 tbsp cider vinegar 2 tsp caster sugar 1 small red onion, peeled and cut into thin rounds (use a mandoline, if you have one . Take off the heat and set aside, covered, for five minutes. Take the lid off the bulgur pot, give it a good stir, then lay the fillets skinned side up on top. Blitz to a rough paste, then tip into a bowl and cover with clingfilm. Yotam Ottolenghi's glossy pork with green beans, crispy chilli and garlic. Blitz to a smooth, mayo-like consistency. Flaked sea salt. Serves four. Known as kubbeh halab, its usually stuffed with spiced lamb or beef, but here Ive used mung beans (which are technically legumes, not beans) to make a vegetarian alternative. Meanwhile, put the clams in a large bowl, cover with very cold water and discard any with broken shells or that refuse to shut. Regardless of which type you go for, however, there are myriad ways to incorporate the humble bean into your day-to-day. 1 small Chinese cabbage, cut widthways into 4cm-thick slices (600g) 300g sugar snaps300g french beans, trimmed300g runner beans, trimmed, fibrous threads removed and cut into 5cm pieces3 tbsp groundnut oil40g peanuts (skin on or off), chopped2 shallots, finely chopped (100g)5cm piece fresh ginger, peeled and finely chopped3 garlic cloves, crushed4 sticks lemongrass, trimmed and finely chopped 5 kaffir lime leaves, finely slicedZest of 1 lime shaved off in thick pieces tsp white peppercorns, crushed1 tsp coriander seeds, crushedSalt10g coriander leaves, roughly chopped2 tsp lime juice. All rights reserved. Blanch the cabbage for 20 seconds, lift out with a slotted spoon, refresh under cold water and drain. Serves four. If, on the other hand, you want them whole but with a bite for a salad, say just take them off the heat sooner. Refill the saucepan with water and return to a boil. To serve, drain the beans and discard their cooking liquid, then stir into the chive oil. Look on the bright side: Yotam Ottolenghis turmeric recipes, Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Simmer for two minutes, until just a tablespoon of liquid is left, set aside to cool, then strain into the small bowl of a food processor (discard the peppercorns and bay). On a high flame, heat a tablespoon of oil in a large, ovenproof saucepan for which you have a lid. If you like, swap the butter beans for any tinned beans you have to hand. Check ratings in your region: UK; Australia; US. With just a little preparation, the versatile butterbean will reward you in so many ways. In a small bowl, mix 150g cooked beans with a tablespoon and a half of lemon juice, three tablespoons of garlic oil, the dill, a quarter-teaspoon of salt and a good grind of pepper. Use your hands to mash the rice into a sticky dough enough so that the grains are no longer discernible then cover and set aside. Lift from the pan and keep warm. Although I love the convenience of tinned beans, there is no comparison in taste to cooking them from scratch. Add the sugar snaps, french beans and runner beans to the boiling water and cook for four minutes, until cooked but still with some bite. Tip the cooked rice into a bowl and leave to cool for 30 minutes. 10g dried porcini500g mixed mushrooms, cut in half I used king oyster, oyster, chestnut and shiitake150g shallots, peeled and cut in half (150g)5 sprigs fresh thyme3 tbsp olive oilSalt and black pepper, For the beans2 tbsp olive oil5 garlic cloves, peeled and crushed2 x 400g tins butter beans, drained (470-480g net)1 tbsp lemon juice2 tsp wholegrain mustard, For the salsa40g chives, roughly chopped25g parsley, hard stems discarded, soft stems and leaves roughly chopped1 tsp cumin seeds, toasted2 garlic cloves, peeled and crushed90ml olive oil2 tbsp lemon juice. Spoon the lentil mixture on to a large, shallow platter, sprinkle with the remaining teaspoon of cumin powder and drizzle with the extra cream. Mix gently and spoon this over the beans. This standalone brunch or lunch dish, inspired by the famous French salad, can be happily bulked up into something more substantial: some good-quality jarred tuna, poached salmon or smoked haddock would go well here. The cabbage and beans need to be dry, so pat them down with a clean tea towel. Spoon the bean mix on to a serving plate. Bring to a boil, then simmer gently for between 45 minutes and an hour, skimming off any impurities and checking the texture of the beans every 20 minutes or so, until completely soft. Transfer to a tray and leave the pan to cool down. Dont be intimidated by the cooking time here; once the pot goes in the oven, its mostly a waiting game, so you can prep everything in the afternoon and have it ready in time for a decadent dinner just make sure you get ahead by soaking the beans first. Add the garlic and capers, and repeat until very finely chopped. 300g dried butterbeans, soaked overnight in plenty of water and 1 tsp bicarbonate of soda1 garlic clove, peeled and thinly sliced200ml olive oil1 small preserved lemon, skin and flesh finely chopped, seeds discarded1 tbsp lemon juice, plus 2 tsp to serveFlaky sea salt and black pepper500g padrn peppers tsp each cumin, caraway and coriander seeds, all lightly toasted and roughly crushed, For the jalapeo sauce35g coriander leaves, roughly chopped15g parsley leaves, roughly chopped2 jalapeo chillies, deseeded and roughly chopped tsp cumin seeds, lightly toasted and roughly ground tsp caraway seeds, lightly toasted and roughly ground tsp caster sugar1 garlic clove, peeled and crushed2 tbsp olive oil. Pour another tablespoon of oil into the hot pan, stir in the garlic and cumin, and cook for a minute, until fragrant but not coloured. Mix the leeks with a tablespoon of oil, an eighth of ateaspoon of salt and plenty of pepper. (modern), Yotam Ottolenghis butterbean mash with padrn peppers and jalapeo sauce: Comforting.. Pour into a sieve set over a small bowl and leave to cool. Add the lemon juice just before serving, otherwise the beans will lose that vibrant green colour. If you want very soft and yielding beans, for example for crushing or blitzing into a dip, spread or soup, cook them almost to the point of collapse. 200g fava beans, soaked overnight in plenty of cold water 4 150g-200g halibut fillets, skin lightly scored1 tsp finely grated lemon zest1 tsp ground cumin tsp cayenne1 big garlic clove, peeled and crushed60ml olive oil3 tbsp lemon juice20g parsley, finely choppedSalt and black pepper220g fresh (or frozen) broad beans, blanched for 30 seconds, drained and shelled small red onion, peeled and finelysliced30g unsalted butter. Transfer to a bowl, stir in the lemon juice and finely chopped anchovies, cover with clingfilm and set aside somewhere warm. Once all the peppers are fried, sprinkle them with half a teaspoon of salt and set aside. Transfer the bean mixture to a large, shallow bowl and squeeze over the lemon half. Put a large frying pan on a medium-high flame, heat two tablespoons of oil, then add the potatoes and half a teaspoon of salt. Food styling: Emily Kydd. Tip into a small, heatproof bowl and set aside to cool slightly (make the nuts well in advance, if you like). Add the breadcrumbs, the remaining tablespoon of oil and a good grind of pepper, and toast, stirring constantly, for four minutes more, until a deep, golden colour. Turn down the oven to 190C (170 fan)/375F/gas 5, and start the topping. Jab the large celeriac all over about 30 times with a fork and put on an oven tray lined with greaseproof paper. Steamed bream, herby pasta: Yotam Ottolenghi's recipes - The Guardian Drain the beans, put them in a large saucepan and cover with plenty of fresh water. Tie together the thyme, mint, bay leaves and lemon strips with string, and add to the pan with the garlic, oil, butter, stock, half a teaspoon of salt and a good grind of black pepper. In the tinned versus dried beans debate, I go for the former to save time, but only when they are going to get a long cook with other ingredients in a soup or stew, for example. Drain through a sieve, then run under cold water to cool. Put the garlic in the small bowl of a food processor with 100g cooked beans, the mustard, anchovies (if using), two tablespoons of lemon juice, 75ml garlic oil, a tablespoon of water, an eighth of a teaspoon of salt and a good grind of pepper. Yotam Ottolenghis butter beans with preserved lemon, chilli and herb oil. In a food processor, pulse the onions, garlic, ginger and chillies a few times, until very finely chopped. Transfer a third of the onions to a bowl, then add the crushed garlic, chilli, spices and tomato paste to the onion pan and cook, stirring, for a minute more, until fragrant. Serve as part of a spread with flatbreads. Drain the soaked fava beans, add to the pan and cook on amedium heat for anywhere between an hour and a half and four hours, depending on the size and quality of the beans they need to be soft and starting to collapse. In batches of two, fry the short ribs until golden on all sides about four minutes a batch then transfer to a tray while you repeat with the rest. Put the couscous in a bowl with an eighth of a teaspoon of salt, pour over 80ml just-boiled water, cover the bowl with a plate or reusable kitchen wrap, and set aside for five . Marcus Nilsson. Drain the beans and put all . Serves six. Mix in two tablespoons of oil, a third of a teaspoon of salt and plenty of pepper, and spread out on a large, high-sided roasting tray or ovenproof dish that youre happy to bring to the table, ideally one measuring 30cm x40cm. Garnish with a handful of picked coriander and serve warm. Tip into a medium bowl and repeat with the remaining beans, pepper and chillies. Tip into a colander, refresh under cold water and set aside. Saved Recipes Folders Recipes by Yotam. Using a fine sieve, strain in the porcini liquid and leave to cook for another seven minutes. Cut each half into 3cm-thick wedges and put in a bowl with two tablespoons of olive oil, a half-teaspoon of salt and a good grind of pepper. 100g frozen edamame150g garden peas, fresh or frozen200g broad beans, fresh or frozen100g sugar snaps, cut on an angle into 2mm-thick slices2 spring onions, thinly sliced on an angle15g coriander leaves, roughly chopped5g small mint leaves, picked4 shiso leaves, finely shredded (or another 5g mint leaves)2 tsp black sesame seeds2 tbsp baby (or micro) coriander leaves (optional)For the wasabi dressing2 tsp wasabi paste2cm piece fresh ginger, peeled and finely chopped (10g)1 tbsp rice vinegar2 tsp mirin1 tbsp groundnut oilFinely grated zest of 1 small lime1 red chilli, deseeded and finely choppedSalt. Season the lamb shanks with half a teaspoon of salt, then sear them in the hot fat for six minutes, turning as necessary, until theyre golden all around. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. What does Yotam Ottolenghi cook at home? Arrange the pak choi on a platter. Blitz for a minute, until smooth, then add the tahini, lemon juice and ice cubes, and blitz for another minute, until smooth. Once the beans are soft, strain them through a colander set over a bowl to catch the cooking liquor. Heat the oven to 185C (165C fan)/365F/gas 4. Transfer to a small bowl and stir in the sugar and lime juice. Yotam Ottolenghi's black lime tofu. Dont worry if it starts sticking to the bottom of the pan: just use the spoon to scrape it off as you go. 3 thyme sprigs. Add the oil, onion, tomatoes and a half-teaspoon of salt, and fry, stirring . Add the crushed garlic, cumin, cayenne, paprika and nutmeg, and cook for two minutes, stirring. Turn the heat to low, cover and leave to cook for 15 minutes, then turn off the heat and let it sit, still covered, for 15 minutes more. Cook, stirring occasionally, for about 12 minutes, until the garlic is lightly golden, then stir in the turmeric and chilli flakes, and turn off the heat. Drain the beans and put them in a large saucepan for which you have a lid. Spoon the sambal tofu on top, followed by the cucumber pickle, then scatter on the fried onions and serve. Yotam Ottolenghis white bean mash with confit garlic aoli. Return the pan to a medium heat, add the ginger, garlic and chillies, and saute, stirring occasionally, for three minutes, until fragrant. Top with spoonfuls of yoghurt followed by the reserved onions, then spoon over the crisp garlic slices and their oil. Bean stew, clam casserole and a creamy dip: Yotam Ottolenghi's recipes Turn down the temperature to low and leave to fry slowly for 30 minutes, until you are left with a very dark green, almost black oily paste thats grainy and crisp. Heat the groundnut oil in a large, heavy pan for which you have a tight-fitting lid. The fast show: bream with red bulgur and spicy nuts; pasta topped with a herby rubble, olives, raisins and breadcrumbs; and soupy beans with roast mushrooms and a chive salsa. Lift the short ribs from the pan, and gently tug at the bones to pull them away from the meat (discard the bones). Put the potatoes in a large saute pan for which you have a lid. 900g very small new potatoes (if more than 3cm wide, cut in half or quarter)10g thyme sprigs10g mint sprigs2 bay leaves2 strips lemon peel, plus 2 tsp juice1 large garlic clove, peeled and crushed with the back of a knife1 tbsp olive oil20g unsalted butter500ml vegetable stockSalt and black pepper3 large spring onions, trimmed and cut into 3cm pieces1 tsp pink peppercorns, lightly crushed250g broad beans (fresh or frozen), blanched for two minutes, drained andskinned. Put the potatoes in a large bowl and lightly crush them with the back of a spoon. Stir for two to three minutes, until the butter has melted into the flour and the mixture comes together into a paste. Add the tomato paste, cook for a minute, then add the beans, tomatoes, stock, half a teaspoon of salt and some black pepper. Put the couscous in a bowl with an eighth of a teaspoon of salt, pour over 80ml just-boiled water, cover the bowl with a plate or reusable kitchen wrap, and set aside for five minutes , until all the water has been absorbed. Soak OvernightPrep 25 minCook 4 hr 10 minServes 4, 2 onions, peeled and roughly chopped6 garlic cloves, peeled and roughly chopped4cm piece fresh ginger, peeled and roughly chopped2 green chillies, roughly chopped, seeds and all6 beef short ribs (ie, about 1.5kg)Salt and black pepper60ml olive oil4 whole star anise10 cardamom pods, roughly bashed open in a mortar1 tbsp tomato paste2 tsp ground allspice2 tsp ground cumin5-6 large plum tomatoes, two thirds roughly chopped, the rest roughly grated and skins discarded100g soft dried figs, roughly chopped into 1cm pieces250g dried butter beans, soaked overnight in plenty of water and 1 tsp bicarbonate of soda30g chives, very finely chopped1 tbsp lemon juice300g large leaf spinach, stems discarded and leaves roughly torn. Here we merge the two to bring an acidic lift to vegetables. Pour the garlic and oil over the beans, add the preserved lemon, lemon juice, a teaspoon and a half of salt, a good grind of black pepper and 100ml of the bean cooking water. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Food | The Guardian Prep 10 min Cook 20 min Serves 4. Cover again and bake for another 90 minutes, until the lamb is fork tender and the lentils are soft give it all a good stir halfway through, and add a splash more water if the sauce is too thick. Add the spring onion to the pan and cook gently for two to three minutes, stirring frequently and crushing some of the potatoes as you go, until caramelised. Remove from the oven and use tongs gently to lift out the shanks and transfer them to a plate. Smooth out any cracks on the outside, making sure the kubbeh is well sealed, then repeat with the remaining rice balls and bean filling, re-oiling your hands as required. The author of nine cookbooks, he has been a weekly columnist for the Saturday Guardian for over 15 years and writes a monthly column in The New York Times Magazine. (modern). Melt the butter in a medium saucepan, add the shallots and saut over medium heat for about six minutes, until soft and golden. Hearty, veg-based mains: Yotam Ottolenghi's winter - The Guardian Turn off the heat and leave to infuse for at least an hour, and preferably overnight. Add the onion and enough cold water to cover by about 4cm, then bring to a boil on a medium-high heat. Top with afish and finish with the remaining fresh beans. Meaty, chewy, sticky: how AI's listening kitchen can - The Guardian Return the pan to a high heat, boil for three minutes, until until the sauce is almost completely reduced, then add the clams. Tip into the mung bean bowl, and mix in the coriander, three-quarters of a teaspoon of salt, a tablespoon of lemon juice, the remaining tablespoon of oil and a good grind of black pepper. Gently reheat the stew, then stir through the remaining bkeila and two teaspoons of lemon juice. Keeping a small bowl of sunflower oil beside you, oil your hands and roll the rice mixture into 20 balls each weighing 55-60g. For others, its a longer than they usually spend making dinner. Summer is a time when we can all be full of beans, be they french, runner or broad, Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Heat the remaining olive oil in a large saucepan on a medium-high flame, then fry the peppers in batches for a minute or two (take care, because they will spit), stirring frequently, until golden and crisp. This dip and sauce pairing is a real treat creamy and sweet from the dip, sour, hot and acidic from the sauce but they also work well individually, if you have any of either left over. 2023 Guardian News & Media Limited or its affiliated companies. Keep the pan on the heat. Add the ginger, cook, stirring, for a minute more, then stir in the tomatoes and cook for one minute. Yotam Ottolenghis rice and mung bean kubbeh. Serves six as a meze or side dish, or as a dip for flatbread. Sprinkle the broad beans over the top, spoon on the bchamel (discard the lemon skin at this stage) and sprinkle with the remaining parmesan. A sweet-and-sour Sri Lankan curry, aubergine slices stuffed with spicy prawn paste, and a vegan casserole of battered veg in a spicy tomato sauce. To make the salsa, put the chives, parsley, cumin seeds, garlic and olive oil in the small bowl of a food processor, blitz until almost smooth, then scrape into a small bowl. This is a simplified version, less rich, and with added sweetness from the apricots. And if you want them whole but nice and soft, thats a different cooking time again. Scatter the shallots on top of the fish, spoon over the pine nuts and their oil, sprinkle with the coriander and serve.