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Original poster

Favourite recipes from Ottolenghi's flavour

46 replies

starlingdarling · 16/04/2022 11:29

I'm an adventurous cook and make recipes from all over the world but I've just bought Flavour and I have to say... I'm a little intimidated. The recipes sound absolutely bonkers with the mix of ingredients borrowed from all over the place and no real country to peg them to. It's difficult to know what to pair with what or what's a safe bet. Has anyone got any favourite recipes from it?

OP posts:
Original poster
starlingdarling · 04/05/2022 08:53

Is the squash stack Ottolenghi? I don't know that one.

Not Ottolenghi. It's from a veggie bbq book called Charred.

The coconut potato gratin has a few positive reviews on eat your books. It's another one on my list now Smile

OP posts:
CRbear · 04/05/2022 09:00

I forget what’s from what book but his mustardy cauliflower cheese is incredible, seconding the aubergine dumplings, I don’t think anyone has mentioned the swede gnocchi with miso and lime (it serves 4 but my boyfriend eats the lot! It’s so moreish). The mushroom lasagna is great and there’s a lentil Ragu alternative as you don’t like mushrooms and that is just as good- so meaty and intense tasting. I just did the kale with preserved lemon and chorizo which was good. My mum made me a beetroot with yoghurt and dill which was great. There’s a tomato with ginger salsa that I really like. There have been a couple of duds- there’s a chicken with a corn crust which i really didn’t care for, ditto a fish fritter thing which was mushy and horrible. Must try some of the other recommendations here- thanks all- great idea for a thread OP!

RedGazelle · 04/05/2022 09:21

starlingdarling · 03/05/2022 12:10

The trick with Ottolenghi is just pick a page and go with it. So rarely disappointing that you just dive in.

I'm starting to learn this Grin I've had (and used) Plenty since it came out all those years ago but it's a lot more traditional to me. When I flicked through Flavour I was struggling to figure out what was worth trying because I didn't recognise any of the flavour combinations.

There's nothing more frustrating than spending 2 hours cooking only for DH to take a bite and say "it's not for me". Thankfully it doesn't happen often (the green roasting tin was the worst culprit and quickly given away) but I've had to bite my tongue a few times over the years with Middle Eastern food. Yoghurt, tahini, grains, pomegranate and feta are often the culprits but to confuse things, he declared spinach and feta gozleme the best stuffed bread ever last week. He's also asked when I'm going to make a squash stack dressed in pomegranate and feta again Confused

@starlingdarling Im glad you’ve said that about the green roasting tin. My family haven’t liked anything I’ve cooked from it yet everyone else raves about it. At least I know I’m not alone now!

RedGazelle · 04/05/2022 09:22

starlingdarling · 03/05/2022 12:10

The trick with Ottolenghi is just pick a page and go with it. So rarely disappointing that you just dive in.

I'm starting to learn this Grin I've had (and used) Plenty since it came out all those years ago but it's a lot more traditional to me. When I flicked through Flavour I was struggling to figure out what was worth trying because I didn't recognise any of the flavour combinations.

There's nothing more frustrating than spending 2 hours cooking only for DH to take a bite and say "it's not for me". Thankfully it doesn't happen often (the green roasting tin was the worst culprit and quickly given away) but I've had to bite my tongue a few times over the years with Middle Eastern food. Yoghurt, tahini, grains, pomegranate and feta are often the culprits but to confuse things, he declared spinach and feta gozleme the best stuffed bread ever last week. He's also asked when I'm going to make a squash stack dressed in pomegranate and feta again Confused

@starlingdarling Im glad you’ve said that about the green roasting tin. My family haven’t liked anything I’ve cooked from it yet everyone else raves about it. At least I know I’m not alone now!

PurpleDaisies · 04/05/2022 09:32

I was also disappointed with Green Roasting Tin. I make her beetroot bourgignon a lot but pretty much nothing else.

My favourite ottolenghi recipe is this dal pita from the Guardian!
amp.theguardian.com/food/2021/jan/09/yotam-ottolenghis-recipes-warming-winter-soups-spinach-dulse-dal-pita-noodle-meat-broth-pomegranate-beetroot

twilightcafe · 04/05/2022 10:53

I made one recipients from The Green Roasting Tin. Something with aubergines, miso and chilli. Followed the instructions to the letter. It was too salty and borderline inedible.

Original poster
starlingdarling · 04/05/2022 16:52

I thought I was the one who didn't like Green Roasting Tin! I tried the crispy gnocchi with peppers and ricotta (very very chewy gnocchi). Lemon Orzotto (too much lemon and impossible to fix). Sticky rice with broccoli squash and ginger (the rice and squash went very mushy and bland). I'm one of those who will eat my own awful food out of politeness to myself but DH would rather switch to beans on toast. I know it shouldn't but it really annoys me when he does that.

Back to flavour... I'm soooo tempted by the three roasted celeriac recipes, especially the one with bbq sauce. The thought of roasting it for several hours is putting me off (our gas and electric bills have almost tripled already). Has anyone tried one of them and cut the celeriac before baking? I'm sure the flavour won't be quite as intense but with the smart meter next to the cooker it's difficult to ignore the electricity use.

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Wbeezer · 05/05/2022 14:26

I've had a couple of disasters from The Quick Roasting Tin too. Maybe the recipes aren't tested enough.

myrtleWilson · 17/05/2022 21:32

Has anyone made the numbing oil cabbage from Flavour - I have a pointed cabbage in my Riverford box this week and have done it grilled with Thai style nam jim, and have used it for a Meera Sodha thoran. Was intrigued by this recipe but am not sure about the cream cheese element?

LordEmsworth · 17/05/2022 21:36

I made it last weekend. It was fab - I'd put more Sichuan pepper in next time, but the cream cheese was surprisingly good

myrtleWilson · 17/05/2022 21:47

oh! Thank you @LordEmsworth I shall trust your judgement and make it - what did you serve it with by the way - was planning to do Meera Sodha's tamarind chicken thighs but have made them tonight with Mowgli's fenugreek potatoes instead!

LordEmsworth · 18/05/2022 10:38

@myrtleWilson I had some plain fish - there's quite a lot going on with textures and flavours with the cabbage so I stuck with plain. Actually there was quite a lot of oil & I had it the next day over fish & veg too...

Georgyporky · 18/05/2022 10:54

I borrow books from the library, or flick through in a bookshop, before deciding to buy them.
The only O. I've bought is "Simple" - because it is (for him).

myrtleWilson · 18/05/2022 22:37

@LordEmsworth just popping by to say thank you - I made the numbing oil cabbage - served it with plain roasted skin on bone in chicken thighs. Was really really good - I couldn't be faffed with making the ginger juice so squeezed in a blob of ginger paste that I keep in fridge for those days when the ginger is minging! Will definitely have again. I've decided to try to make all teh savoury recipes in the book so will update as and when - made the vegan ragu traybake at the weekend which was excellent

Original poster
starlingdarling · 20/05/2022 06:52

Oh do come back and let us know what you make @myrtleWilson

OP posts:
Original poster
starlingdarling · 02/06/2022 12:51

So I've made the lime and coconut potato gratin. I found it quite easy as most of the cooking was in the oven. It was delicious though I might reduce the lime a little. DH has asked if we can make it again soon.

Cauliflower with chilli butter was lovely but quite expensive (I use Belazu rose harissa which I find expensive). DH who has always been dubious about cauliflower enjoyed it though not as much as the Thai style roast cauliflower recipe from the Higgidy veg book.

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myrtleWilson · 02/06/2022 14:36

Oh @starlingdarling I have just started following Ixta Belfrage on insta (she has her own book coming out soon) and on her stories she cooks various dishes from OTK - including the lime and potato gratin - I thought it looked really nice!

CornishGem1975 · 04/06/2022 12:03

Love this thread. I have been feeling uninspired in the kitchen and so many good recommendations to try. Keep them coming!

myrtleWilson · 16/06/2022 22:06

Tonight I roasted a chicken and served with the tomato salad with Lime and cardamom and the spicy roast poo with tahini and soy (disclosure, we didn't have any tahini so subbed a mix of almond and peanut butter)

both were really good- the salad was fresh, I tried to buy the nicest tomatoes but living in the NE they never have the Med feel - but would definitely recommend the salad nonetheless.

the potatoes were really good- not as spicy as I expected by think my non tahini dressing was stronger than original.

Definitley recommend both dishes!

Favourite recipes from Ottolenghi's flavour
Favourite recipes from Ottolenghi's flavour
myrtleWilson · 16/06/2022 22:09

not roast poo!!! potatoes!

chiffchaffchiff · 19/06/2022 23:07

myrtleWilson · 16/06/2022 22:09

not roast poo!!! potatoes!

🤣 I'm glad it wasn't roast poo

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