Yotam Ottolenghi webchat: Tuesday 12 February, 9pm

[GeraldineMumsnet]

We're delighted Yotam Ottolenghi is joining us for a webchat on Tuesday 12 February at 9pm, as part of our Food Feb celebration of food and cooking.

Yotam worked as a pastry chef and then head pastry chef until he established the Ottolenghi deli with Sami Tamimi and Noam Bar in 2002. Since then, he's gone on to open four London outlets and publish three books.

His first, Ottolenghi, was published in 2008, introducing us to a delicious and vibrant array of salads, which are now dinner party favourites. He has since published Plenty, his exclusive collection of vegetarian recipes, which is drawn from his column The New Vegetarian for the Guardian's Weekend magazine, and most recently Jerusalem, which offers inspired, accessible recipes with culinary influences coming from Jerusalem's Muslim, Jewish, Arab, Christian and Armenian communities.

The Ottolenghi app, which has recipes from all his books, is now available for iPhone. And Yotam has recently launched his Ottolenghi webstore, selling a range of produce, wines, gifts and books.

Post your question to Yotam or join the discussion on Tuesday evening at 9pm and you'll be entered into a draw to win one of five copies of Jerusalem.

[YotamOttolenghi]

@SuiGeneris

Is it better to use dried coriander or the fresh/frozen stuff? I always use the latter but sometimes wonder whether I should stock both and use them in different circumstances...

SuiGeneris, with coriander definitely fresh. Hard herbs (rosemay, thyme) are half decent dry.

[YotamOttolenghi]

@StripeyOrangeTrousers

Hi Yotam

The first meal my partner ever cooked for me, on our third date, was the chickpea, tomato and bread soup from Plenty. It obviously did the trick as we now have a three month old daughter. I'm hosting my first dinner party in ages this Saturday and I'm trying to decide what to cook. It needs to be something that can be prepared in advance and stuck in the oven, as I will be putting said baby to bed until just before the guests turn up (or that's the plan ...) I'm vegetarian and would like to cook something meatless but satisfying to the carnivorous guests. There'll be six of us. Do you have any suggestions?

Many thanks!

StripeyOrangeTrousers, i have a great mushroom lasgana. it is rich and delicious. even better, mushroom parcels from plenty. they are unusual in presentation and people love them.

[IAmJ]

Ha, thanks for replying. It definitely wasn't a paid testimonial, I'm just a big fan of what you do. :-)

One more question: what would be some good uses for dried Persian limes (bought them whole, not ground)?

[YotamOttolenghi]

@afussyphase

Hi, I'm a busy mum working full time and I would love to make more of your recipes (love your restaurants!) but, having browsed a couple of your books, I have the impression that they wouldn't fit in with the 6 - 7:30pm time slot that we have for making dinner and getting bedtime started! My question is: what do you think of the 15/ 30 -minute meals idea and would you ever consider putting out a book of quick recipes? Or even a list of recipes in your existing books that can be make quickly? Thanks! And thank you for introducing the wonderful arrays of flavours and combinations that you have!

i completely understand. 15/30 minute meals is not a cookbook i see myself writing. however, there are quick recipes in all my books. i'd be happy to make a list. you can pack in a lot of flavour even if you cook for half an hour. cheers!

[Fillybuster]

Yotam Ottalenghi....live!!!

My life is complete :)

[YotamOttolenghi]

@IAmJ

Ha, thanks for replying. It definitely wasn't a paid testimonial, I'm just a big fan of what you do. :-)

One more question: what would be some good uses for dried Persian limes (bought them whole, not ground)?

put them in stews. not many though, just one or two. or grind them and sprinkle over rice, roasted veg and salads. they are so wonderfully perfumed.

[YotamOttolenghi]

@Fillybuster

Yotam Ottalenghi....live!!!

My life is complete :)

;)

[BonzoDooDah]

I can triple recommend his mushroom lasagne - utterly divine! (I linked to it upthread) Will have to find the mushroom parcels recipe now though.

Thanks for all these tips Yottam. I'm drooling. I may even give the flatbread a go now

[lalalonglegs]

Oooh, the mejadra looks really straightforward (and yummy), I'm going to have a go tomorrow. Thanks for answering my question, Yotam.

[Fillybuster]

OK....a real question...I adore the butternut squash, red onion, zaatar and tehini salad in the new Jerusalem book, but where in London can I find light tehina? The one I have is ultra thick and even adding lots of water doesn't thin it out for long....if I leave it for 5 minutes, it goes almost solid again! Thank you :)

[difficultpickle]

I loved your tv series. It was simply joyful to watch someone so enthusiastic about food, your surroundings, the heritage of the places you visited and the exquiste recipes you created. What is your favourite recipe?

[RachelMumsnet]

@YotamOttolenghi

[quote BellaBearisWideAwake]
Hello Yotam, I love your recipes, they remind me of my holidays in Israel. (In fact, I think your mother was my mother and aunt's teacher - or maybe headteacher - in Jerusalem, so that's a tenuous relationship we have!).
My question:
Is it possible to buy decent houmous and pitta in the UK? There's good stuff, but it doesn't taste like what you can buy in Jerusalem.

it seems like my mother taught half the world! that's so funny. i am the first to admit that there aren't as good pita and hummus here as there are in jerusalem. that's a fact. but then again, that's what make traveling so much fun.

[/quote]

Can I butt in...it may be that you can't buy decent hummus in this country but the recipe in Yotam's Jerusalem is hummus to die for. My kids help me make it now and adore it.

[YotamOttolenghi]

@Grockle

Hi Yottam,

I am quite unwell with a chronic illness and haven't been able to cook properly for weeks. I have difficulty chopping up veg but can manage small amounts.

Can you suggest a couple of quick & easy but nutritious meals to prepare for myself & DS(7)

grockle, very sorry to hear. i tend to make herb and spice pastes using the small food processor bowl. it is super easy and quick. i take a herb or 2 (coriander, parsley, tarragon, basil), a spice or 2 (ground allspice, cumin, coriander, cardamom), some olive oil, garlic, maybe some grated parmesan and a nut (pine, pistachio or walnut) and make a paste that i then spoon over rice, lentils, meat or roast veg. easy! get well or get better soon.

[YotamOttolenghi]

@bisjo

I loved your tv series. It was simply joyful to watch someone so enthusiastic about food, your surroundings, the heritage of the places you visited and the exquiste recipes you created. What is your favourite recipe?

thanks rachel!

[SuiGeneris]

Thank you very much: had been wondering for years!

[Grockle]

Thank you very much...your response has made me hungry . I've only just learned how to cook rice properly so we'll definitley try the paste with rice & roasted veg. I'm about to order one of your books. I should have asked which one you'd recommend as a first buy.

[YotamOttolenghi]

@Fillybuster

OK....a real question...I adore the butternut squash, red onion, zaatar and tehini salad in the new Jerusalem book, but where in London can I find light tehina? The one I have is ultra thick and even adding lots of water doesn't thin it out for long....if I leave it for 5 minutes, it goes almost solid again! Thank you :)

it sounds like you are not doing it quite right. start with tahini paste (the one you've got), lots of lemon juice and some crushed garlic and salt. add water in stages as you stir. every time you add some it will solidify and look funny. but at one stage, miraculously, it will turn into the proper creamy and delicious condiment i like so much. just keep on adding water and good luck!

[tallpoppies]

Can I ask how long the herb/spice pastes keep for in the fridge and can you freeze them?
Thanks

[YotamOttolenghi]

@WilsonFrickett

Hello from Edinburgh, I was given the Ottolenghi book as a gift a few years ago and have since bought your books for all my friends. We're really lucky to have great middle eastern stores here so can get most of your ingredients. And I loved the recent series too, have saved them all on my Sky + and watch them on rainy days. Seriously I am such a fangirl. I will probably make the grilled broccoli tomorrow just because I've typed this question...

My question is what's your guilty food pleasure?

i don't tend to feel guilty when it come to food. one thing i like is good old pot noodles. i go to china town and get all these weird ones from asia, full of MSG, and just love it.

[YotamOttolenghi]

@Lomaamina

Hi Yotam, what do you miss most about living/eating in Jerusalem? L.

i miss the little cucumbers, full of flavour and not water.

[YotamOttolenghi]

@tallpoppies

Can I ask how long the herb/spice pastes keep for in the fridge and can you freeze them?
Thanks

they freeze really well. in the fridge they can last for 4-6 days, depends on what's in them.

[difficultpickle]

You highlighted my comment but thanked Rachel and missed my question

What is your favourite recipe?

[YotamOttolenghi]

@bisjo

I loved your tv series. It was simply joyful to watch someone so enthusiastic about food, your surroundings, the heritage of the places you visited and the exquiste recipes you created. What is your favourite recipe?

my absolute favourite is the tomato and pomegranate salad. you have to make it.

[afussyphase]

Yes, please, a list of quick ones would be wonderful - and then I'd have even more of an excuse to buy the books I don't have yet :)
Thanks so much for this chat, Yotam, it's been really fun and I can't wait to try more of your recipes.

[Lomaamina]

Oh that's so funny! My husband always teases me because I comment every time I go to the supermarket and see the regular (watery) cucumbers sold wrapped in plastic (let alone sold by the half - what's that about?). When I lived in Jerusalem I'd buy the lovely little ones by the kilo.

Still, I can buy them, for a price, at my local Turkish shop.