Crispy Battered Okra with Tomato Sauce and Herb Oil

Okra lends itself to crispy frying, and here is another recipe that batters and fries it until crispy, before nestling it on a tomato sauce. It reminds me of fish and chip shop battered potatoes and other vegetables. This is a recipe from Ottolenghi, so it is definitely a modern take on the crispy okra and okra with tomato sauce themes. The okra in the fish-and-chip-shop style batter is topped with sour cream, a tomato and bread sauce, and a gorgeously green herb oil. The batter is made with a touch of polenta, and mixed with buttermilk which gives it a lovely tang.

There will be more herb oil than you need, but it is infinitely versatile. Use the remainder to drizzle onto soups or over roasted vegetables.

Are you looking for other Okra dishes? Read more about Okra here. And try Stir Fried Okra with Sesame Seed, Warm Salad of Charred Okra, Tomato and Preserved Lemon, and Pickled Okra.

Browse all of our Okra recipes, and all of the Ottolenghi dishes that we have made. All of our Ottolenghi dishes are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn collection of recipes.

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Roasted Butternut with Chilli Yoghurt Sauce and Coriander Garlic Oil

Another cold winter morning, another zero degree morning, and another excuse to turn the oven on and get the butternut pumpkin out. We classify butternut as a pumpkin although elsewhere it may be called a squash.

Simply made, this is an easy recipe – the butternut is roasted and some pumpkin seeds are toasted in the residual heat of the oven. Yoghurt is mixed with chilli sauce and some coriander is whizzed with oil – both are drizzled over the cooked pumpkin. Quick and easy. It can be made early in the morning while the coffee is brewing the porridge bubbling on the stove, and then left until lunch time.

The toasted pumpkin seeds (the green inner ones, not the hard shelled, large pumpkin seeds) are wonderful – crispy and light. Make more of them and keep some for snacking during the day.

A dish to celebrate two of Turkish cuisine’s great gifts to the world, yoghurt and chilli.

By the way, the Chilli Yoghurt Sauce in this recipe is a winner. It is simply chilli sauce mixed with yoghurt (I used one of my slow cooked chilli jams). The truth be told, I could not stop eating the left overs. It was stirred into rice, dolloped on soup, and drizzled over steamed vegetables. The last spoonful was smeared on buttery bread and eaten with delight. I really advise you to make double recipe, and keep the remainder in the fridge.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Butternut with Buckwheat Polenta, Roast Pumpkin with Miso Sesame Dressing, and Caramelised Roast Pumpkin.

Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Quinoa Porridge with Tomatoes and Herb Oil

Quinoa is making its way into our kitchen more and more – it is a delicious grain (actually it is a seed that acts like a grain) and is very easy to cook. This is a recipe that you will love, both for its flavour and its versatility.

In this recipe, Quinoa is cooked much longer than usual until a porridge-like texture is achieved, then it is enriched with butter and feta. It is topped with tomatoes and a herb oil, and the result is satisfying and comforting in a way that will appeal both to lovers of quinoa as well as those still in need of some convincing.

This is an Ottolenghi recipe, a cracker of a dish, from his book Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area, or ones that we already have in our kitchen. For this recipe, Ottolenghi chars some cherry tomatoes. But we have used our own dried tomatoes in oil with some lovely roasted garlic that we had sitting in a fridge. It is divine.

It is Ottolenghi Cook the Books Day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note again that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Black Glutinous Rice Congee, Sweet Congee with Poached Oranges, Red Rice and Quinoa Salad, and Quinoa, Parsley and White Bean Salad.

Browse all of our Quinoa dishes, and all of our Tomato recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

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Thai Inspired Red Lentil Soup with Aromatic Chilli Oil

When Autumn arrives, the first thing I make is Rice Pudding. For Ottolenghi it is this Thai inspired soup that he makes when the arrival of autumn is officially announced. And what a way to celebrate Autumn! It is fresh, creamy and loaded with flavour. Great choice, Ottolenghi!

Making this soup with split red lentils (masoor dal) will give you a brighter coloured, but it can also be made with whole red lentils. The recipe does not specify which one. Whole lentils provide a deeper flavour and darker colour, and they won’t blend to as smooth a soup, but are just as fine to use if you prefer to. I have made today’s soup with whole lentils.

This is an Ottolenghi dish from Plenty More. It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Red Lentil Soup with Thick Yoghurt, Red Lentil Soup with Spices, Ginger and Garlic, and Masoor Dal with Green Peppers.

Browse all of our Red Lentil dishes and all of our Soups. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.

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Tomato Salad with Parsley Oil

Such a simple salad – tomatoes with a parsley dressing, or make it a basil dressing if you prefer. Salads are such an easy way to get a few extra healthy ingredients into your body to work their magic. Even a simple salad like this one is perfect for adding tomatoes, perhaps a few greens and anything else that you care to add, to your count of the number of fruit and veg you’ve consumed today.

It is easy to whip up a salad. With over 200 salads on this site as I write, and even more scheduled, I hope I have convinced you. Most of these are very, very easy – that’s my style. A few take a bit more forethought, but again they act as a hugely flavoursome way of adding more goodness to your body.

Are you after other Tomato Salads? Try Green Papaya, Snake Bean and Tomato Salad, Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Cherry Tomato with Soy Dressing, and Quick Tomato Salad with Mustardy Mayo.

Why not browse all of our Tomato Salads, indeed explore all of our Salads. Or simple spend some time with our Mid Autumn Recipes.

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Broad Bean Puree with Chilli Oil

As broad beans get older, they suit purees and spreads really well. It is very simple – simmer them for some time, peel each bean, and then puree them with herbs. It makes a delicious snack on toast – I love it at morning tea time with a good cuppa. Or use the puree to make a fresh, spring soup by adding some stock or water and thinly sliced spring vegetables.

Are you after other Broad Bean recipes? Try Pasta with Minty Broad Bean Puree, Koukofava, Dried Fava Bean Puree, Broad Bean and Mint Mash, Fava Bean Puree with Dill, Glorious Five Bean Salad, and 13 Treasure Happiness Soup.

You might like to look at our other Broad Bean Purees here, and all of our Broad Bean recipes. Browse our Italian recipes as well. Or take time out and explore our Late Spring recipes.

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Jerusalem Artichokes with Halloumi and Basil Oil

A beautiful dish from Ottolenghi – one that takes time to produce a marvellous dish

Pottering in the kitchen today, I had a little more time so brought together Ottolenghi’s Jerusalem Artichoke recipe from his book Plenty. Simple to make, it takes just a little time as you need to roast the artichokes, make the charred tomatoes, blend up the basil oil and grill the halloumi. It appears a random combination of ingredients, but it is not so. A perfect combo of bitter, sour, sweet, crispy, crunchy, soft and creamy.

Sometimes bitter greens are not available, so I substitute nasturtium leaves which are always plentiful here. And some rocket leaves.

Are you after other Jerusalem Artichoke recipes? Try Jerusalem Artichoke and Cumin Salad. We have some others  planned, so check back here later for updates.

Or some Halloumi dishes? Try Halloumi and Orange Salad, Halloumi Pizza and Halloumi and Watermelon Salad.

Browse all of our Halloumi recipes, our Tomato recipes, and our Jerusalem Artichoke dishes. Explore all of 0ur Ottolenghi recipes. Or browse our Late Autumn dishes.

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Cumquat Oil and Cumquat Butter | Citrus Oil and Citrus Butter

Use your left over cumquats to make this exquisite salad oil.

A bag of exquisite cumquats lasted and lasted, being turned into everything that I could think of. They were a joy. Sometimes we pick our own from trees on public land around the city (but more and more these are disappearing). Sometimes friends ply us with their harvest when they have no idea what to do with them. I feel compelled to make as many things as I can with them just to prove that there is more to cumquats than Cumquat Jam. I make teas with them, dehydrate some, place them in the pan as vegetables bake or cook a la grecque. They are used in place of lemons, squeezing a dozen into a soup or sambar or dal. I love these little bright orange balls.

In this recipe I focus on cumquats, but any citrus can be used.

Are you looking for Cumquat recipes? Try Cumquats Poached in Sugar Syrup, Easy Cumquat Marmalade, Cumquat Olive Oil, Cumquat Chutney, and Easy Pickled Cumquats.

We have more Cumquat recipes, so browse our collection.  Or you might like to browse Olive Oil recipes and look through our recipes for preserves. Our favourite is Cumquats in Gin. Find inspiration in our gorgeous Early Spring recipes.

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How to Make Roasted Garlic Oil

A beautifully flavoured oil.

We use a lot of oils in our kitchen. Walnut, grapeseed, sesame, mustard, olive, chilli. You name it, we use it. Recently we added Garlic oil to our repertoire.

There is some concern about garlic and oil. Make sure you do your research and make a decision based on the data and what is right for you. In any case, keep everything well refrigerated and use quickly.

You might like to browse Garlic recipes here, and Oil recipes here. Or find inspiration in our Summer recipes.

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