From Baked Rice to Braised Cod: Pan Recipes by Yotam Ottolenghi | Food


ohCooking in a casserole or casserole dish is ideal for all kinds of reasons. Not only does this save on dishes, but it also leads to some really tasty dishes as all the different flavors have time to come together and really mingle, rather than first meeting in the kitchen. plate. Which makes it a win-win especially right now with all the hosting we have to come.

Four-allium baked rice (photo above)

Baking rice in the oven can be a real “Ah-ha!” Moment for anyone new to the approach. It’s the most foolproof way to get the most perfectly cooked and chewy grains. If you want to get ahead, do the first 40 minutes of cooking a few hours in advance, leaving only the second (when garlic, cumin, rice and boiling water are added) to do. before serving. To make this dish vegan, replace the butter with three tablespoons of olive oil.

Preperation 25 minutes
to cook 1h15
Serves 6

500g leeks, trimmed, white and light green parts cut into 1½ cm thick slices
4 shallots, peeled and cut into 1cm thick slices (net weight 240g)
6 new onions, trimmed, white parts cut into 1½ cm lengths, sliced ​​green parts (60g)
1 cinnamon stick, broken in half
2 fresh bay leaves
2 tablespoons of olive oil
Salt
3 cloves of garlic
, peeled and thinly sliced
2½ teaspoons of cumin seeds, gate
250g of basmati rice, rinsed until the water runs clear

For the pine nut butter
50 g unsalted butter
2 fresh bay leaves
20g pine nuts

Heat oven to highest setting, or 240C (220C fan) / 475F / gas 9.

Place the leeks, shallots, spring onion whites, cinnamon, two bay leaves, oil and a teaspoon of salt in a 30 cm x 20 cm baking dish. Toss well, cover tightly with foil and bake for 40 minutes, stirring gently once halfway through cooking, until the leeks are tender but retain their shape.

Remove the foil, add the garlic, cumin and rice, then pour 500 ml of boiling water. Replace the foil, secure it firmly, and return the pan to the oven for 25 minutes, or until all the liquid is absorbed. Remove from oven, then leave, still covered with foil, gently steam for 10-15 minutes.

Meanwhile, prepare the pine nut butter. Place butter and bay leaves in a small skillet over medium-high heat. Melt the butter and cook for five minutes, until golden brown and starting to smell nutty. Add the pine nuts and cook, stirring, for a minute, until golden brown. Transfer to a heatproof bowl to stop cooking.

When you’re ready to serve, remove and discard the foil, then gently stir the rice with a fork. Pour the burnt butter mixture on top and serve hot with the greens of sliced ​​green onions sprinkled on top.

Braised cod with winter tomatoes, fennel and capers

Braised cod from Yotam Ottolenghi with winter tomatoes, fennel and capers.

Winter tomatoes such as iberiko black are worth researching for this, but if you can’t find one, use the same amount of canned chopped tomatoes instead. Swap the cod for any other firm white fish like hake or for other seafood like mussels or shrimp. Serve with the allium rice on it or with plenty of crusty bread.

Preperation 30 minutes
to cook 1 hour
Serves 4

400g fennel (about 1 large bulb), trimmed and cut into 8 wedges
1 onion, peeled and cut into 6 wedges (180g)
105 ml olive oil
2 tablespoons of tomato paste
3 cloves of garlic
, peeled and crushed
250g winter tomatoes (i.e. black iberiko), coarsely grated and skinless, or 250g chopped canned tomatoes
200 ml chicken broth
75 ml dry white wine
½ teaspoon of chili flakes
1 tsp sweet smoked paprika
100g capers
, stems removed (or 30g regular capers)
Salt and black pepper
600g cod loin
, peeled and cut into 4 pieces of 150g ea.
3 tbsp (10g) basil leaves, finely chopped
2½-3 tablespoons (10 g) flat leaf parsley, finely chopped
1 lemon, finely grated zest, to make 1 teaspoon, then cut into 4 wedges, to serve
1½ teaspoon of fennel seeds, toasted and lightly crushed in mortar

Place the fennel and onion wedges in a large bowl with a tablespoon and a half of oil and toss gently to coat. Put a large sauté pan with a lid on high heat. Once hot, place the fennel and onion quarters and brown on each cut side for three minutes; do it in two batches, if necessary. Transfer the quarters to a plate, rinse and dry the pan.

Return the pan to medium heat with the remaining 80 ml of oil. Once hot, add the tomato paste and garlic, and cook, stirring occasionally, for two minutes, until fragrant. Add the fennel and onions, as well as the grated (or canned) tomatoes, broth, wine, chili flakes, paprika, capers, a teaspoon of salt and a good grind of pepper, then cover the saucepan and bring to a simmer. Once it is bubbling, reduce the heat to medium-low and cook for 20 minutes, until the fennel and onion wedges have softened while retaining their shape.

Sprinkle the cod pieces all over with a quarter of a teaspoon of salt, then gently push them into the sauce, so that they are submerged. Replace the lid and cook for another 10 to 12 minutes, until the fish is just cooked through. Use a spoon to coat the top of the cod with the sauce.

Meanwhile, combine the basil, parsley and lemon zest in a small bowl.

Sprinkle a third of the herb mixture and a third of the fennel seeds on top of the cooked cod, and serve hot with the remaining herb mixture, fennel seeds and lemon wedges on the side.

Roasted parsnip with parmesan and black pepper

Roasted parsnips with parmesan and black pepper from Yotam Ottolenghi.
Roasted parsnips with parmesan and black pepper from Yotam Ottolenghi. Photograph: Rita Platts / The Guardian. Food styling: Kitty Coles. Accessories styling: Hannah Wilkinson. Food assistant: Clare Coles.

These make a very quick and easy side dish to accompany a Sunday roast. Serve them as soon as possible after roasting, while they are still crisp.

Preperation 10 minutes
to cook 35 minutes
Serves 4 as an accompaniment

600g parsnip, trimmed but unpeeled, and halved lengthwise
Salt
3 tablespoons of olive oil
¾ teaspoon freshly ground black pepper
(not too crudely)
2 teaspoons of maple syrup
20g grated Parmesan
1 lemon
, cut into 4 wedges

Heat oven to 240C (220C fan) / 475F / gas 9. Fill a medium saucepan with a liter and a half of water and bring to a boil. Once boiling, add the parsnips and a tablespoon and a half of salt and cook for five minutes, until the tip of a small knife slides easily through but the parsnips still hold their shape.

Drain the parsnips, then transfer them to a large bowl, add two tablespoons of oil, half a teaspoon of pepper and all the maple syrup, and toss gently to coat. Transfer to a 30cm x 20cm baking sheet and bake for 20 minutes, until lightly browned. Remove, divide half the grated Parmesan on top and return to the oven for five minutes, or until the Parmesan is golden brown.

Pour over the remaining tablespoon of oil, cover with a snowy dusting of the remaining Parmesan, sprinkle over the last quarter teaspoon of cracked pepper and serve straight from the tray with the lemon wedges on the side for squeezing.

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