I had a big birthday lately together with hosted a shindig at 1 of our former favourite pubs amongst a bunch of mates. I finished the nighttime loaded downward amongst presents, including a stunning laid of Global knives from my operate colleagues. They supplemented the knives amongst a box total of produce, providing the telephone commutation ingredients for 3 (3!) dissimilar Ottolenghi dishes. I had left Dominicus completely free, therefore I spent the 24-hour interval working my means through all of them.
There were a twosome of pretty slow dishes: cauliflower, pomegranate together with pistachio salad from Simple and roasted pumpkin wedges amongst chestnut, cinnamon & fresh bay leaves from the web. The cauliflower was pretty first-class - a mix of grated raw together with tender roasted cauli, amongst the classic Ottolenghi additions of pomegranate together with a diversity of herbs.
The pumpkin was a chip allow downward past times our inability to locate fresh bay leaves together with a full general ambivalence towards chestnuts - the maple together with sage roasting mix worked good though.
The in conclusion dish (pictured at the top) was the nigh complex: butternut squeeze amongst ginger tomatoes together with lime yoghurt from Nopi - nosotros used the version on Ottolenghi's website. There are a lot of steps to this - roast the pumpkin, roast the tomatoes for 2 hours amongst a spice glue together with brand upward a yoghurt sauce. None of it's really hard, but it's a fourth dimension consuming thing - you lot actually necessitate to bring nigh of the 24-hour interval costless to brand this work. It's worth the fourth dimension though - the ginger tomatoes furnish a sharp, acidic outburst that cuts through the sugariness pumpkin, piece the yoghurt smooths things out together with the peanuts together with shallots orbit you lot unopen to crunch. It's a showstopper of a side dish.
(slightly adapted from a recipe on Ottolenghi's website)
1 medium butternut pumpkin, unpeeled, halved lengthways, seeds removed, together with therefore cutting into 1 inch slices
3 tablespoons olive oilvi tomatoes, halved lengthways
3cm piece of ginger, finely grated
1 blood-red chilli, seeded diced
2 cloves garlic, crushed
2 tablespoons palm sugar
common salt together with pepper
120g Greek yoghurt
zest together with juice of a lime
1/4 teaspoon solid put down cardamom
pocket-size bunch coriander, roughly chopped
1/2 loving cup roasted cashews
10g crispy fried shallots
Preheat the oven to 240°C.
Mix the pumpkin amongst 2 tablespoons of the oil, 2 teaspoons of common salt together with a few grinds of dark pepper. Spread them out on a baking tray together with bake for xl minutes until golden-brown. Set aside.
Turn the oven downward to 170°C. Pop the tomatoes on a baking tray, skin-side down. Sprinkle each of them amongst salt, drizzle amongst the residual of the olive stone oil together with ready for eighty minutes.
While they're baking brand upward your glue - mix together the ginger, chilli, garlic, carbohydrate together with a 1/2 teaspoon of common salt into a thick paste. Spoon this mixture on altitude of the tomatoes together with bake for unopen to other xl minutes, until it caramelises.
Stir the lime juice, zest together with cardamom through the yoghurt.
Spread the pumpkin slices out together with altitude amongst the tomatoes, lime yoghurt, nuts, coriander together with crispy shallots together with serve.
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