Put everything bar the oil in a large bowl with half a teaspoon of salt, mix well and set aside. The recipe makes eight fritters to serve four to eight.ĥ0g fresh breadcrumbs (ie, from about 2 slices, crusts left on if soft)Ģ5g walnut halves, lightly toasted and roughly chopped If you go down that route, you’ll just need one fritter per person. The batter will keep, uncooked, for a day in the fridge.Īlternatively, pile the fritters into pitta bread with yoghurt, chilli sauce, pickled vegetables and tahini. As long as you keep the total net weight the same and use a mixture, they’ll work wonderfully. These fritters are a bit of a fridge raid, using whatever herbs you have to hand. You might need to thin it with a little water or lemon juice. (Holding back on the water allows the parsley to get really broken up, and turns the sauce as green as can be.) This is lovely spooned over grilled meat, fish and roast vegetables, so double or triple the batch: it will be fine in the fridge for up to five days. To make the tahini sauce, just blitz together 50g tahini, 30g parsley, half a crushed garlic clove, two tablespoons of lemon juice and an eighth of a teaspoon of salt in a blender, adding 125ml water at the end. These can be snacked on at room temperature, or served with a green tahini sauce and some extra herbs. That’s the reason I’m so excited about these recipes: they’re still distinctly “Ottolenghi”, but simple in at least one way – and very often more than one. Four big words to expect from a plate of food, so a single sprig of parsley was never going to cut the mustard. Cooking, for me, has always been about abundance, bounty, freshness and surprise. There have been lists to make and ingredients to find, but, truthfully, there’s not a recipe to my name that I feel sheepish about. Or the one about “just popping out to the local shop to buy the papers, milk, black garlic and sumac”. The one about the reader who thought there was part of a recipe missing because they had all the ingredients in their cupboard. I know: I’ve seen the raised eyebrows, I’ve heard the jokes.
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This idea, then – that there’s more than one way to get a meal on the table – is what my new book Ottolenghi Simple is all about.Īnd, no, it’s not a contradiction in terms.
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But that’s only because we’ve worked out what makes cooking simple, relaxing and fun for us. Whatever our take, it all looks effortless and easy when friends and family come to eat in our respective kitchens. Cooking, for me, has always been about abundance, bounty, freshness and surprise