Eggs, tomatoes, feta and fruit: Yotam Ottolenghi’s brunch recipes | Meals

Eggs, tomatoes, bread, feta, maple syrup, contemporary fruit, lemons, my youngsters, my buddies … and occasional. If I had been to give you a prime 10 of “issues I like”, it could just about learn like that (be aware to my kids and buddies: not within the order listed, I promise). It additionally occurs to behave as a guidelines for my good brunch, when bringing all this stuff collectively round one desk is, to me, the perfect method to begin the weekend. I like every thing about brunch: its informality, its generational combine and its “something goes” nature relating to what’s being served (as long as there are eggs, tomatoes, bread and feta, in fact).

Egg rougaille (pictured prime)

Rougaille is a Mauritian Creole sauce that’s typically paired with prawns, rooster and frankfurters. My Mauritian colleague Chaya likes hers for breakfast, ideally in a heat, sesame-seed-crusted baguette. Serve this with an enormous inexperienced salad.

Prep 10 min
Prepare dinner 30 min
Serves 4

6 massive eggs
Salt and pepper
6 tbsp (90ml) olive oil
2 onions
, peeled and finely chopped (360g)
3 garlic cloves
1 tbsp picked thyme leaves
30g coriander, leaves picked and stalks finely chopped
1 tbsp tomato paste
1 x 400g tin chopped tomatoes

For the inexperienced chilli pickle
1½ tbsp lemon juice
2 inexperienced chillies
(20g), thinly sliced on an angle

First make the pickle by mixing the lemon juice, sliced chillies and an eighth of a teaspoon of salt in a small bowl, then put aside to pickle gently when you get on with every thing else.

In a medium bowl, whisk the eggs with an eighth of a teaspoon of salt and a superb grind of pepper. Put a tablespoon of oil in a big saute pan on a medium-high warmth and, when scorching, pour in half the egg combination and swirl to coat the bottom of the pan. Depart to prepare dinner undisturbed for about two minutes, till the underside is golden, and the egg is fluffy and has set on prime. Utilizing a spoon, break up the eggs into massive, 3cm-5cm, chunks and tip out right into a bowl. Add one other tablespoon of oil to the pan and repeat with the remaining egg combine, transferring it to the bowl when completed.

Return the pan to a medium-high warmth, add the remaining 4 tablespoons of oil and, when scorching, add the onions, garlic, thyme and an eighth of a teaspoon of salt and saute, stirring sometimes, for 10 minutes, till the onions are smooth and golden. Switch half the onions to a bowl and put aside.

Add the chopped coriander stalks and tomato paste to the remaining onions within the pan and prepare dinner, stirring sometimes, for 2 minutes, till properly colored. Stir within the tinned tomatoes, add a superb grind of pepper and prepare dinner, stirring sometimes, for about 10 minutes, till the tomato combination is thick and beginning to stick with the underside of the pan. Pour in 150ml boiling water, stir to mix, then deliver as much as a simmer. Return the eggs to the pan, then go away to prepare dinner for 3 to 5 minutes, till the sauce has thickened and been absorbed by the eggs. Off the warmth, stir within the coriander leaves then prime with the reserved onions and half the chilli pickle.

Serve heat, straight from the pan, with the remaining pickle on the facet.

Leek and cheese pita with roasted pepper and tomato dip

Yotam Ottolenghi’s leek and cheese pita with roast pepper and tomato dip.

Throughout the Balkans, “pita” is a broad time period that covers the household of leaf pastry that’s normally layered or rolled with all types of fillings; it’s to not be confused with the Center Jap pitta bread, and goes by numerous different names, too: borek, spanakopita and so forth. These are greatest served on the day they’re baked, however you will get forward by making the dip and filling prematurely. Within the unlikely occasion that you’ve any unbaked pita left over, wrap them properly, then freeze and bake from frozen (wherein case give them somewhat extra baking time). With because of Irina Janakievska for the recipe.

Prep 25 min
Show 1-2 hr
Prepare dinner 1 hr 50 min
Serves 4

For the dough
1½ tsp fast-action dried yeast
1½ tsp caster sugar
150ml lukewarm water
250g sturdy white bread flour
, plus additional for dusting
Salt and black pepper
½ tsp olive oil
60g unsalted butter
, melted, then cooled to room temperature
1 egg, flippantly crushed

For the filling
2 tbsp olive oil
1-2 leeks
, trimmed, white and lightweight inexperienced elements finely chopped (200g web weight)
200g feta, finely crumbled
1⅓-1½ tbsp (5g) finely chopped parsley

For the dip
1-2 plum tomatoes (150g)
1 purple romano pepper (100g)
15g shelled walnuts, flippantly toasted and finely chopped
1⅓-1½ tbsp (5g) finely chopped parsley
3 tbsp olive oil
2 tbsp red-wine vinegar

In a small bowl, combine the yeast, sugar and water, then put aside for 5 to 10 minutes, till frothy.

Sift the flour and half a teaspoon of salt into the bowl of a stand mixer with the dough hook in place. Add the yeast combination and beat on a medium-high pace for eight minutes (scraping down the perimeters as you go, if want be), till the combo comes collectively right into a easy, shiny and elastic ball of dough that springs again to the contact. Switch to a big, well-oiled bowl, cowl tightly (I exploit reusable meals wrap) and go away in a heat place to show for no less than an hour, till the dough has doubled in measurement.

In the meantime, make the dip. Put the tomatoes and pepper on a small oven tray lined with greaseproof paper, then roast for 45 minutes, till blistered and barely blackened. When cool sufficient to deal with, peel and discard the tomato and pepper skins, pull out and discard the pith and seeds from contained in the pepper, then finely chop the flesh of each. Put the pepper and tomato flesh in a small bowl and blend with the walnuts, parsley, oil, vinegar and a superb pinch every of salt and pepper.

Now put together the filling. Warmth the oil in a medium saute pan on a medium warmth. Add the leek and a quarter-teaspoon of salt, and fry, stirring sometimes, for quarter-hour, till smooth and jammy however not browned. Switch to a small bowl, then stir within the feta, parsley and a superb grind of black pepper.

Switch the risen dough to a flippantly floured work floor. Divide into seven roughly 55-60g items and form each right into a ball. Utilizing a floured rolling pin, roll 5 of the balls into 15cm-diameter discs and the opposite two into bigger, 17cm-diameter discs.

Lay one of many two massive discs on a flippantly floured floor and brush the highest with melted butter (you’ll expend about two-thirds of the melted butter whereas stacking the discs). Stack a smaller disc on prime, brush with butter and repeat with the remaining 4 small discs. Lay the second bigger disc on prime, however don’t butter the highest of it. Stretch out the sides of the highest and backside discs, then pinch them collectively throughout, so they enclose the smaller discs.

Warmth the oven to 220C (200C fan)/425F/gasoline 7. Flour the work floor and rolling pin once more, then slowly roll out the stack of dough right into a roughly 48cm x 32cm rectangle, then lower it lengthways into 4 strips. Working with one strip at a time, brush the center of the strip with among the remaining melted butter, then prime evenly with 1 / 4 of the filling. Fold the dough over to encase the filling, then pinch collectively the seam and each ends to seal. Repeat with the remaining strips.

Gently twist every strip seam facet down round itself right into a spiral, then tuck the top underneath to make a swirl. Place the swirls on a big baking tray lined with greaseproof paper, brush the highest with the crushed egg and bake for half-hour, rotating the tray as soon as midway, till golden and cooked by way of. Take away, go away to chill for about 10 minutes, then serve heat or at room temperature with the dip in a bowl on the facet.

Grilled pineapple with maple lime dressing and chilli salt

Yotam Ottolenghi’s grilled pineapple with maple lime dressing and chilli salt.
Yotam Ottolenghi’s grilled pineapple with maple lime dressing and chilli salt.

This makes extra chilli salt than you want right here, however it retains very properly in a small, hermetic jar. Sprinkle it liberally on fruit salads or eat with slices of fridge-cold cucumber. If you need to get forward, you’ll be able to grill the pineapple the day earlier than and go away it to marinate in a single day.

Prep 15 min
Marinate 30 min+
Prepare dinner 10 min
Serves 4

1 massive pineapple (1.8kg)
2 limes, 1 juiced, to get 1 tbsp, the opposite lower into wedges
80ml maple syrup
3 contemporary makrut lime leaves
, finely chopped
1 tsp vanilla bean paste (or the scraped seeds of ¼ vanilla pod)
Coconut yoghurt, to serve (non-compulsory)

For the chilli salt
1 tbsp aleppo chilli (or 1½ tsp delicate chilli flakes)
1½ tsp flaked sea salt

Put a griddle pan on a excessive warmth. Whereas it’s heating up, lower the crown and tail off the pineapple, then lower off all of the pores and skin and lower out all of the “eyes”. Reduce the pineapple into 4 lengthways, then lower away and discard the core. You have to be left with about 900g pineapple wedges. Reduce the 4 wedges in half lengthways, so that you now have eight roughly 2cm-thick wedges.

Grill the pineapple in two batches for about two minutes on both sides, till properly charred, then switch to a big bowl and add the lime juice.

In the meantime, in a small saucepan on a medium-high warmth, gently heat the maple syrup with the lime leaves and vanilla for 2 minutes. Pour the nice and cozy maple syrup combination over the pineapple within the bowl, combine collectively gently, then go away to marinate for no less than half-hour. In the meantime, make the chilli salt by grinding the chilli and salt in a mortar till properly mixed.

To serve, organize the pineapple items on a big, lipped platter and spoon the syrup and juices from the bowl excessive. Sprinkle with among the chilli salt and serve with additional chilli salt and coconut yoghurt, if utilizing, in bowls alongside.

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