Then pack it with platters made for sharing Toss the lamb fillets in the mix until well coated, then refrigerate for at least two hours (or overnight) to marinate. Serve with mash to soak up the gravy 3 hrs and 35 mins Heat the oven to 200C/390F/gas mark 6. Heat the oven to 220C/425F/gas mark 7. Spread out the squash on a … Carve the lamb into 1cm-thick slices and arrange on a platter with the peppers. Rub the peppers all over with a tablespoon of oil and a quarter-teaspoon of salt, then grill for about 10 minutes, turning once halfway, until charred on both sides. If you want to get ahead, make the dal a day or two in advance; keep it covered in the fridge and warm through gently before serving. Heat two tablespoons of oil in a small pan, add the almonds and cook, stirring continuously, for three to four minutes, until golden brown and evenly cooked. Serve any excess sauce on the side. The more abundant the platters piled high with vegetables are, the more sharing and passing around are required, which in turn leads to a more convivial dining experience. Drizzle over the yoghurt, sprinkle the chopped nuts on top and finish with the chilli flakes, coriander and a final dribble of oil. Line a large sauté pan or wok with two large sheets of tin foil, leaving the edges generously overhanging the sides. Roast salmon with peas, potatoes & bacon. The Happy Foodie site, supported by Penguin Random House, will bring you inspiring recipes from renowned cooks and chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and Rick Stein. Remove, set aside to cool, then peel off the charred skin. Put the sugar in a small saucepan and cook on a gentle heat; don't stir as the sugar melts and starts to caramelise and turn golden. This is a glorious thing to … Top with yoghurt – if you want, swirl it through to create attractive white streaks. All quantities can be doubled to serve 12 (apart, again, from the garlic, which you should take up to only five or six cloves if doubling the rest). There's always a sense of occasion about having a star of the show, but it's often the chorus of side dishes and sharing plates that is the most fun. Sicilian cauliflower & chickpea stew with fluffy couscous recipe. Jools’ simple beef stew recipe. 2. gentle heat for 10-12 minutes or until the eggs are just set". Cut the beets into 2mm-thick slices and put them in a large bowl with the maple syrup, a tablespoon of olive oil, half a teaspoon of salt and some black pepper. Tip the lentils into a large bowl and add the aubergine, tomatoes, oil, lemon juice, garlic, four tablespoons of oregano, one and a half teaspoons of salt and lots of pepper. I'm terrible at throwing anything away, no matter how little it gets used, and my loved ones get around this affliction simply by not indulging my hoarding instinct when it comes to Christmas presents. Serve warm or at room temperature. I don't know about the logistics for that large a group - I have Ottolenghi's "Plenty" which has a Shakshuka recipe. I've only been celebrating it for a few years – ever since I teamed up with a "good" Catholic boy – but I already have some very clear ideas about how this thing should be done. Heat the oven to its highest setting – 240C/465F/gas mark 9 at least, preferably 250C. First, plan and prepare as much as you can in advance: marinate meat, make sauces and dressings, toast and chop nuts, grill vegetables. However many people I’m cooking for, I find it hard not to double or even triple the quantities given here, so I can snack on the leftovers in the days that follow. First, plan and prepare as much as you can in advance: marinate meat, make sauces and dressings, toast and chop nuts, grill vegetables. 44 ratings 4.6 out of 5 star rating. Serve with a lime wedge. Heat the oven to 170C (150C fan)/335F/gas 3. Best recipes to feed a crowd | Jamie Oliver. This North African-inspired pasta is short on effort and big on complex flavour. Today's recipes, then, are the best of both worlds, whether you are one of those lucky souls who can expect to receive all sorts of new kitchen kit this Christmas, from home smoker to domestic sous-vide machine, or whether, like me, you'll have to improvise and make do with what you've already got. Sprinkle over the remaining oregano, drizzle with a little oil and serve. Once all the squash is charred and on the tray, roast for 15 minutes, until cooked through but still with some bite. Even so, I still haven't given up hope of getting just one more garlic press, lemon squeezer or microplane grater in my stocking. If you’re inclined to do the same, hold back on the yoghurt until serving: you don’t want to add it to the mix. Put a chargrill pan on a high heat and, after a couple of minutes, once it's good and hot, add the squash in batches and cook for two minutes, turning once, until char marks appear on both sides. Then party. On a medium-high flame, heat the oil in a large saute pan for which you have a lid, then fry the onions for eight minutes, stirring every once in a while, until soft and caramelised. The chicken loves the long marination but it can also be cooked straight away, if you don’t have the time. Divide between four shallow bowls and serve hot, with a spoonful of yoghurt and sprinkle of parsley. I turned to Yotam Ottolenghi and Sami Tamimi and their beautiful and inspiring cookbook Jerusalem. Food styling: Claire Ptak, hristmas is a relatively new experience for me. Two of Sack’s picks are “Flavor” by Yotam Ottolenghi and Ixta Belfrage and “Red Sands” by Caroline Eden. Serves four. Arrange the pork alongside, pour any cooking juices on top and serve warm. You're currently on page 1 Page 2 Next; Chilli for a crowd. Serves four, generously. Give the fish filets a rough chop and add the processor. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. This is a glorious thing to have in the fridge, ready for piling on toast or serving with grilled chicken or fish. Put the aubergines on two baking trays and roast for an hour, turning them halfway, until the flesh is completely soft and slightly smoky. Sear the meat, grill the pepper, prepare the sauce (hold back on the mint until serving, because it will discolour if left to sit around). Mix the yogurt with the remaining olive oil and set aside. https://www.olivemagazine.com/guides/best-ever/best-ever-brunch-recipes More effort . Also, bear in mind that the more guests you have, the less, proportionately, they’ll eat. Drain and set aside to steam dry a little. Yotam Ottolenghi’s pork tenderloin with fennel and rocket salad: so long as you’re organised, this can be on the table within 10 minutes. 8 ratings 3.5 out of 5 star rating. On a medium flame, heat two tablespoons of oil in a large saucepan for which you have a lid. Put the pan over a very high flame on the stove top and, once you see a little bit of smoke coming through – after three or four minutes – leave to smoke for exactly eight minutes, then remove from the heat. 2 tbsp olive oil1 large onion, peeled and thinly sliced3 tbsp rose (or regular) harissa400g cherry tomatoes, halved55g pitted kalamata olives, torn in half20g baby capersSalt 15g parsley leaves, roughly chopped500g dried pappardelle 120g Greek-style yoghurt. Once the dal has cooked, transfer the cod to a 30cm x 40cm oven tray lined with baking paper, sprinkle with a small pinch of salt and roast for 10 minutes, until the flesh is opaque and flaky. Transfer the split peas to a blender, add the lime leaves, turmeric and a teaspoon of salt, and blend smooth. Food styling: Emily Kydd. but what really keeps everyone together at the table is the grazing afterwards, reaching for just one more roast parsnip or potato from the communal dish. 100g yellow split peas, soaked in water overnight1 large banana shallot, peeled and quarteredAbout 10 sticks (70g) lemongrass (size can vary, so check the weight), trimmed and cut into small chunks4cm piece ginger, peeled and cut into small chunks60ml olive oil, plus 2 tsp extra to serve375ml vegetable stock250ml coconut milk1 large ripe mango, peeled and cut into 0.5cm chunks (270g net weight)2 tsp medium curry powder 4 skinless and boneless cod fillets (about 120g each)Salt and black pepper5 fresh (or frozen) kaffir lime leaves, stems removed⅛ tsp ground turmeric120g Greek-style yoghurt10g coriander leaves, roughly torn1 lime, cut into four wedges, to serve. Discard the rice, lemon peel and thyme, transfer the beets to a baking tray and roast in the hot oven for 45-50 minutes, or until a sharp knife goes in easily. Draw up the tin foil and fold it back over the lid, to completely seal the beets and lid in foil; any gaps will hamper the smoking process. Then party. Photograph: Colin Campbell for the Guardian. Yotam Ottolenghi’s puy lentils with roasted aubergine, tomatoes and yoghurt: ‘It’s a glorious thing.’, Yotam Ottolenghi’s pappardelle with rose harissa, black olives and capers: ‘Short on effort, big on flavour.’. Yotam Ottolenghi Ottolenghi Recipes Quiche Recipes Tart Recipes Cooking Recipes Quiches Vegetable Recipes Vegetarian Recipes Cheese Tarts Caramelized Garlic Tart Perfect for brunch, this caramelized garlic tart is full of goat cheese, eggs, and fresh herbs; the recipe appears in Yotam Ottolenghi's "Plenty" and was prepared on The Martha Stewart Show. This chicken Marbella is a dish I regularly cook for friends. Quiche lorraine with carrot & parsley salad recipe. Food styling: Claire Ptak. A timer is essential, because the flavour will become too intense if smoked for too long; a smoke detector is optional (but advisable). Read the Which of Ottolenghi's cookbooks should I buy? Fry until the garlic starts to turn golden: about two minutes. This version has cream in it, which isn't terribly traditional, but it makes the sauce more homogenous and silky. Put the lamb fillets on the piping-hot griddle (reserve the marinade) and grill for about four minutes in total, turning once halfway, until charred and starting to caramelise on both sides. Prepare the chermoula paste: Add the garlic, cilantro, chile, cumin, paprika, ½ tsp salt, a good grind of pepper and 3 tbsp oil to a food processor. Spoon the lentils into four shallow bowls, top with the yoghurt, fish (whole or broken into large flakes) and coriander, and finish with a drizzle of oil and a grind of black pepper. Spread out the beetroot slices on a large platter, making sure they're slightly overlapping each other. Yotam Ottolenghi’s chicken Marbella. Meanwhile, prepare the couscous. If you marinate the meat in advance and are a dab hand at slicing fennel (a mandoline is your best friend here), this can be on the table within 10 minutes. Then pack it with platters made for sharing, Yotam Ottolenghi's grilled squash with bagna cauda: 'The side dishes are the most fun.' Serves four. Serves four. Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. https://www.tasteofhome.com/collection/dinner-recipes-will-feed-crowd Return the pasta to the pot, add the sauce and an eighth of a teaspoon of salt, and toss to coat. Organisation, so you can join in with all the fun, too, Last modified on Wed 16 Oct 2019 17.25 BST. 1.2kg squash (queen or coquina, for preference), cut in half lengthways, deseeded and peeled, then cut widthways into 1cm slices2 tbsp olive oilSalt and black pepper 50g unsalted butter5 garlic cloves, crushed6 anchovy fillets, finely chopped200ml double cream2 tbsp finely grated parmesan1 tbsp chopped parsley. Remove the lid, cook for four to five minutes more, until the sauce is thick and rich, then stir in two-thirds of the parsley and set aside. Meanwhile, bring a large saucepan of water to a boil, add the lentils, turn down the heat to medium and cook for 20 minutes, until they’re cooked but still have some bite. Spread out the squash on a large plate, spoon the bagna càuda on top and sprinkle with the parmesan, some black pepper and parsley. 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