Jerusalem Yotam Ottolenghi book review
This is the second book by this talented chef which has added staples to my repertoire. I cannot stop making his root vegetable slaw with labneh, a perfect starter made from winter vegetable such as raw beetroot, celeriac, carrots and kohlrabi. The first time I made it, I had bought golden beetroot which provided a vibrant yellow colour. The salad is dressed with olive oil warmed with sherry vinegar, lemon juice and sugar and on the side Labneh is served. This is a blend of goats’ yoghurt, natural yoghurt and salt, and is not always readily available. Ottolenghi’s suggestion of adding crushed garlic, salt and olive oil to Greek yoghurt works for me. And it keeps for days.
Onions stuffed with rice is another winner and good as a starter course or on the side, or as a main course for vegetarians. Like me, the author has a penchant for pomegranate molasses which gives a wonderful sweet and sour edge to this dish.
Potatoes are roasted with caramel and prunes, a terrific combination which goes perfectly with roast pork.
Poached pears in white wine and cardamom is a simple version of a French classic which also keeps for a few days if you need to get a party organized ahead. The cardamom gives the pears a perfect lift and richness.
A terrific book which makes the best of seasonal vegetables. I’ll keep trying more and will update you. What I have learned already is enough to justify the purchase. Published in hardback by Ebury Press.
Food
Wine
Travel
Raves
Roz Crowley 