Yotam Ottolenghi’s last-minute recipes for the Christmas break | Food

a Not a Celebration “Last Minute” very Same with “last minute” on Monday night. Agree? ! Festive last minute means we’ve just been told there are a few extra people at tomorrow’s feast, and one of them happens to be vegan, the other gluten-free. Free and the other just very (very) hungry. A festive feast is all about dodging a last-minute curveball like this.

Root Vegetable Mixed Finoise (above)

This is a refrigerator raid of all the root vegetables you should have on hand. Use any sweet spice mix you have at home and substitute another hard cheese for Parmesan if desired.

Preparation 20 min
cooking half an hour
serve 6

1 red pepper (20g) Thinly sliced
90ml white wine vinegar
2 teaspoons sugar
fine sea salt
75g unsalted butter
1 tablespoon rosemary leaves
1 onionpeeled and sliced ​​(150 g)
1½ tsp Baharat or five incense
1 kg of root vegetables
(Includes 200g of King Edward potato etc.) Cut diagonally into 4cm x 2cm pieces
Double cream 175g
25g parmesan cheese
grated
10g parsley leaveschopped

In a small bowl, combine chilies, vinegar, sugar, and 1 teaspoon salt to make a pickle.

In a 28 cm shallow covered casserole dish over medium heat, add the butter and when melted add the rosemary, onion, baharat and 2 teaspoons salt and simmer for 5 minutes, until the onion is pale and translucent. Add all the root vegetables and cook for 2 minutes, stirring occasionally, then pour in 150ml of water, cover and cook for another 15 minutes, stirring once halfway through, until the vegetables are cooked through.

Turn on grill to maximum temperature. Add the double cream to the root vegetable pot and cook uncovered for 5 minutes, then turn off the heat and stir in half the cheese. Sprinkle the remaining cheese on top and he grill until golden brown and bubbly, 3 minutes.

Let rest for 10 minutes, then sprinkle with pickled chilies and 1 teaspoon of pickle liquor. Sprinkle with parsley and serve hot.

Apricot and Pecan with Green Sauce

Yotam Ottolenghi with apricot and pecan green sauce.

This can be roughly put together from a well-stocked pantry: those dried apricots and pecans that is Somewhere there, trust me (if not, use figs and walnuts instead). Topping.

Preparation 25 minutes
cooking 45 minutes
serve 4-6

1/2 loaf sourdough (350g), peeled and crumbled into 1cm pieces (300g)
60ml olive oil
2 red onions
peeled and finely chopped (275 g)
2 celery stickstrimmed and finely chopped (120g)
3 cloves of garlicpeeled and crushed
1 teaspoon rosemary leaveschopped
1 green applepeeled, cored and grated (100g)
Chestnut mushroom 250gsliced
Fine sea salt and black pepper
50g pecan nuts
coarsely chopped
50g dried apricotschopped
1 lemonfinely grated zest, 1 ½ tsp, juice, 1 tbsp.
75ml brandyor whiskey or rum
1½ tbsp white miso

for green sauce
½ red onionpeeled and finely chopped (60g)
1 clove of garlicpeeled and crushed
¼ teaspoon rosemary leaveschopped
20g parsley leaveschopped
45ml olive oil

Heat the oven to 180C (160C fan)/350F/gas. 4. Place the ripped bread on a large roasting tray and bake for 15 minutes, flipping several times, until dry and crisp. (Alternatively, leave the bread out overnight to dry at room temperature, or use stale bread).

Meanwhile, heat a large, shallow sauté pan over medium-high heat and sauté 3 tablespoons oil, onion, celery, garlic, rosemary, apples, 100 g mushrooms, 1/4 teaspoon salt, finely ground pepper, until the onions are soft and translucent. Cook, stirring frequently, until thickened, 15 minutes.

When the time comes, remove the pan from the oven and raise the temperature to 210C (190C fan)/410F/Gas 6½. Place the bread in a large bowl and add the remaining mushrooms, oil, pecans, apricots, lemon zest, 1/4 teaspoon salt and finely ground black pepper and mix.

Add brandy to the onion pan and simmer for 30 seconds. Add miso and 250ml of water and bring to a boil. Cook for 1 more minute, then tilt into a bowl. Using a spoon, mix quickly and vigorously to coat, then return the mix to the pan. Spread evenly with some of the mix sticking out here and there and bake until nicely browned all around, 25 minutes. Remove and let rest for at least 10 minutes.

While the stuffing is baking (or reheating), make the green sauce. Place onions in a small bowl with lemon juice and 1/8 teaspoon salt and let stand for 5 to 10 minutes. Just before serving, stir in remaining ingredients, season to taste, and spoon over baked filling.

Roasted pear with vanilla cream

Yotam Ottolenghi's Roasted Pear and Vanilla Crème Frache.
Yotam Ottolenghi’s Roasted Pear and Vanilla Crème Frache.

These make perfect easy desserts and are very versatile. You can also use Granny Smith apples instead of pears. Serve with vanilla ice cream or whipped cream instead of whipped cream, if desired.

Preparation 15 minutes
cooking 25 minutes
serve 6-8

Demerara sugar 100g
70g unsalted butter, chilled in the refrigerator
cut into 1cm squares
2 teaspoons thyme leavesplus three twigs
1½ tsp Five Spice (or baharat or other sweet spice mix)
25g gingerpeeled and coarsely grated
flake sea salt
3 large (or 4 medium) firm conference pears
(750g)
3 star anise
1 lemon
get zest peeled into strips, juice, 1 tbsp
60ml bourbon or whiskey
300g fresh cream
1 teaspoon vanilla bean paste

Heat the oven to 240C (220C fan)/475F/gas 9.

Combine sugar, butter, thyme leaves, five-spice powder, ginger, and 1/8 teaspoon salt in a 26-cm shallow cast-iron or oven-safe sauté pan, mix well and set aside.

Peel the pear, leaving the stem on, and cut in half lengthwise if possible. Using a small spoon or melon baller, remove and discard the seeds and place the pear halves cut side down in the pan. Sprinkle with 3 sprigs of thyme, star anise, lemon zest, and top with lemon juice and bourbon.

Roast for 10 minutes until the butter is melted and bubbly, then broil the pears in the liquid at the bottom of the pan. If using medium-sized pears, cook only 5 minutes until knife passes easily).

Meanwhile, make the vanilla cream. Mix heavy cream and vanilla bean paste in a small bowl and pour 1 1/2 tablespoons over the pears. Sprinkle with a quarter teaspoon her flaky salt and serve warm with the rest of the heavy cream mix.

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