It’s taken ages to finally get round to making this, maybe it’s just because Ottolenghi’s Plenty More didn’t have a photo, but more likely that I’ve just been too busy doing other stuff.
To be honest, a year ago I couldn’t have told you what batata harra was, or where it came from; Wikipedia isn’t exactly replete with information either. It turns out it’s a Lebanese dish and the name translates as spicy potatoes, it’s also pretty damn tasty.
You’re supposed to make it with red pepper, but my wife used the only red pepper we had the evening before, even though I’d ask her to not to; so I had to make do with a yellow one. I’m sure the taste wasn’t affected, but you can really see why a red one is specified, as the yellow one is the same colour as the potatoes, so you loose a lot of visual appeal.
Ottolenghi’srecipe, calls for the oven to be on 240°C, which leads to nice and crispy potatoes, but utterly destroys the crushed garlic and chopped coriander. Never having had batata harra before, I have no idea if this is the desired result or not.
I made half the quantity in the recipe, which was enough as a main course on it’s own. I misread it though and used ½ a teaspoon of homemade chilli flakes, rather than a ¼. By the time I finished, it was like someone had blow torched the inside of my mouth while I took a shower; the sweat was streaming down my head. I know it’s supposed to be spicy potatoes, but I’d definitely use a touch less next time. I couldn’t help thinking that it needed some sort of yogurt or labneh based condiment to take the edge off the heat as well.
One other thing I might change, is the use of the lemon juice. While works really nicely with the other flavours, I do wonder if using barberries would give a similar effect. Mainly as the lemon juice seemed to soak into some of the potatoes and not into others. Having lots of little lemon flavour bombs scattered through out, might mean you get some lemon flavour to the last mouthful.
Our daughter isn’t the most adventurous eater, it’s something we hope she’ll grow out of, just like her older brother did. She likes cheese though, so we thought we’d cook a curry with paneer and maybe she’d have a go at eating it. This would probably have gone better if I hadn’t replaced the required two teaspoons of medium chilli powder for one teaspoon of hot chilli powder. I thought it was lovely, everyone else thought it was too hot, which resulted in me having lots of leftovers to consume.
I found this recipe for Mattar Paneer on the internet, but for the life of me, I can’t remember which one it was that I followed. I’m going to have to do a bit of searching and see if I can find it again, as I really enjoyed it. I might just leave out the chilli powder next time though…
We had friends round for dinner last Saturday evening, which meant I got to do some cooking. It was just a shame that I was recovering from a bout of tonsillitis, so I’d not really been up for looking through recipe books, or even thinking about cooking for the previous week and a half. But since I needed to put something on the table, I had to break out the recipe books and try and put together a menu.
I originally thought about finally attempting some stuff out of the Terre à Terre cookbook, but realised that I wasn’t quite well enough for that level of forward planning. Which basically left it as a straight flight between Yotam Ottolenghi’s Plenty and Denis Cotter’s For The Love of Food. Since I didn’t want it to be too formal, or too demanding, I decided to go with some recipes from Plenty, not that I’m trying to say that Denis Cotter is to formal or demanding, he’s not. The starter was new, but the three things I’d picked for the main course were all recipes I’d cooked before, I was trying to make it a relatively easy and stress free day and go for more of a Mediterranean table covered in food affair.
I wasn’t sure about what to do for pudding though, but as I’d been flicking through Maria Elia’s The Modern Vegetarian a lot recently, I decided to go with her Orange, Lavender and Almond Syrup Cake. I’d wanted to make it a couple of weekends previously, but something came up and I didn’t get the chance, so this was the perfect opportunity.
The notes below are mostly to jog my memory if I ever come to cook them again for entertaining people. If you find them useful then great!
Starter: Yotam Ottolenghi’s Aubergine with Buttermilk Sauce
I followed the recipe to the letter, with the oven at 200°C, but after the stated 40 minute cooking time, the aubergine wasn’t really done enough. I wouldn’t say it was still raw, but it certainly wasn’t as soft as I was expecting. I’ll have to bare this in mind if I do it again and either leave them in for longer, or use a slightly higher temperature. The only other things I can comment on are that unless you absolutely drown the aubergines in the buttermilk sauce, you’ll have loads left over. Similarly with the pomegranate, you probably only need the seeds from half of one, unless you really want a massive pile on top.
Also just realised that I didn’t sprinkle any za’atar on top of the buttermilk sauce, not sure where my head was at that evening…
Nothing to be said about this one, it’s dead easy to prepare and tastes amazing. Really this is a just a note to myself to make sure that I have all the required ingredients before starting to prepare a dish, especially tomato purée. Then you don’t have to txt your guests and ask them to pop into the supermarket on their way over to pick you some up…
Main: Yotam Ottolenghi’s Leek Fritters
The recipe calls for chopping the leeks into 2cm thick slices and fry with the shallots for fifteen minutes. Two things, either stir the leeks more frequently so they don’t catch and cook for a bit longer so they are soft all the way through, or chop them slightly thinner so they don’t take quite as long to cook. I found that not all the leeks were soft all the way through when prepared according to the recipe. Also, don’t whisk the egg white before it’s required, otherwise it goes a bit manky if left to sit for a bit and re-whisking it doesn’t get it back to how it was.
Finally, you really need to leave them to cook for quite awhile on each side, if you try and flip them to early, they’ll just fall to bits and be rubbish. The base should be quite a dark brown before you attempt to flip them, then you know that the fritter is solid and will survive being turned over.
This recipe calls for scamorza affumicata, which is a smoked mozzarella. I know you can buy it from the cheese shop in Cambridge, but they have to order it in and it might take a week, so you really need to plan in advance. I’m sure that the oak smoked cheddar that I use instead gives a totally different taste and has different melting characteristics. One of these days I really need to get my finger out and order the real thing. Also, when adding the smoked paprika, make sure you are whisking in a big enough bowl, as it has a tendency to clump together.
Pudding: Maria Elia – Orange, Lavender and Almond Syrup Cake
The recipe just calls for a 20cm springform cake tin, just make sure the one you use is deep, as this is one big cake! I prepared a tin and the I just knew it wasn’t deep enough once all the ingredients had been mixed together. The picture in the book is top down, so gives no indication of depth, but the one I made was 5cm deep at the edges and 7cm deep in the middle. Also remember to put the cinnamon stick into the syrup when you’re making it, I’m sure that would have made it even more delicious.
The recipe says to cook for around an hour, until a skewer comes out clean, I ended up cooking mine for an hour and a quarter and the skewer wasn’t coming out clean from certain parts of the cake. In the end I just figured that it had had enough and took it out, I didn’t want to do my usual thing of over cooking everything.
Always leave a sorbet mix to cool completely, before putting it into an ice cream maker. Otherwise it’s just going to waste the ice block and instead of turning to sorbet, it’ll just cool down. I still can’t fathom why I poured hot sorbet mix into the ice cream maker, it defies all logic.
It also took longer than three hours to set, it was more of a granita than a sorbet after about five hours. Even the next day, it was still more of a granita than a sorbet, might just have been my idiocy though.
The recipe for this one is on some Australian website – LifeStyle FOOD.
Overall I was quite pleased with how things turned out. The bulghar pilaf was lovely and the leek fritters and their green sauce went wonderfully well with it. I think the smoky frittata would have been better on its own with the pilaf though, it just wasn’t on a par with the leek fritters and the flavours of those two, while they both went with the pilaf, don’t really work together for me. Maybe the pilaf and fritters with a side of some crushed beans, feta and za’atar with some flat breads would have been better, I might have to try that next time.
The Orange, Lavender and Almond Syrup Cake was absolutely delicious, even the kids were noshing their way through it the next day. I can see myself baking that one again and again. I’ll have to have another crack at the ginger sorbet too, but I’ll let it cool down before going in the ice cream maker next time.