Green beans are so popular at Ottolenghi that we seem to be constantly on the lookout for new combinations. Orange and hazelnut go wonderfully well together. They offer a good balance of freshness and earthiness and the flavours are subtle enough to complement the beans without overpowering them. The beans can be cooked and chilled a day in advance and then dressed before serving. Sugarsnaps, green peas and broad beans can substitute any of the other two beans or be added to the salad.
Onions are members of the allium family, a genus of pungent plants that also includes garlic, leeks, chives, ramps, and hundreds of other species. Even among onions there are many, many different types, each with its own special qualities—a distinct onion personality, if you will. But since we can’t possibly cover all alliums (all-iums?) in one article, we’ve divided just a fraction of those we reach for frequently into the three unofficial categories: Storage Onions, Softies and Little Guys.
Start by caramelising the onions. Place a medium sauté pan on a medium to high heat. Add 2 tablespoons of the olive oil, the onions, honey, ras el hanout, ¼ teaspoon of salt and ¼ teaspoon of pepper. Cook for 15-30 minutes, on until the onions are soft, dark brown and sweet. Remove from the heat, stir in the raisins or sultanas and set aside.
Originally published by: Ottolenghi If you want a vegetarian dish to make an impact on the table, this does the job – it looks great and has really complex flavours. Heat the oven to to 220C/425F/gas
An authentic Za’atar Spice Recipe, a Middle Eastern spice blend that can be used in a multitude of ways. Use this as a rub for chicken, beef, lamb or fish, sprinkle it over hummus, Labneh or baba ganoush! Or mix with olive oil for a flavorful marinade. Here is a simple recipe for Zaatar Spice – a flavorful Middle Eastern spice blend used in many dishes throughout the Middle East, and like curry, varies from region to region depending on where you are.
This works well as a part of a meze-style spread of salads, or as a side for fish or chicken. The pickled onions keep in the fridge for a good week, so it’s worth making double to ensure you have plenty left over: a spoonful is a welcome addition to all sorts of salads or piled into a cheese sandwich.
Few things bring me more pleasure in the kitchen than taking a set of familiar ingredients and seeing them in a new light. It’s happened here with this stew and also the Puy lentil and aubergine dish on page 166. The two ingredients lists are very similar – the aubergine, cherry tomatoes, olive oil, garlic and oregano. Both dishes – though equally delicious – are completely different from one another.