With its clash of orange and black, this is about as autumnal a plateful as they come. This is a little meal in itself that packs a … Roast for 20 minutes, until golden-brown and cooked through, then leave to cool. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Add the mashed squash to the potato, then mix in the flour, caraway seeds and three-quarters of a teaspoon of salt until it all comes together into a sticky dough. Take off the heat, stir in the lemon juice and serve at once. Get the Recipe Put all the ingredients in a large bowl with a teaspoon of salt and three tablespoons of water. Place the squash, skin side down, on 2 baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. Heat the oven to 220C/425F/gas mark 7. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Heat the oven to 220C (200C fan)/425F/gas 7, and grease and line the base and sides of a 23cm springform cake tin. Cut into three equal pieces and use your hands to push and stretch each piece into a 35cm long x 3cm wide sausage. Roughly scrunch it up like a tissue, then arrange on top of the exposed filling. Put two tablespoons of oil in a large saute pan on a medium-high heat. Whether you use butternut, coquina or queen, make sure you put squash on the menu this autumn, Last modified on Tue 9 Jul 2019 09.36 BST. Dip a piece of squash in the batter, shake off any excess and fry until lightly coloured and cooked through – around three minutes. While they’re cooking, crush a few chickpeas with the back of a spoon, to thicken the mix further. Serves four. Heat the oven to 220C/425F/gas mark 7. Tip it out on to a lightly floured worktop and roll into a sausage. Spread out on an oven tray lined with baking paper and roast for 30 minutes, until soft and caramelised. water. Remove from the oven, leave to cool for about 15 minutes, then transfer the pie to a plate or board, and dust all over with the icing sugar just before serving. Heat the butter in a large saute pan on a medium flame, and cook for two to three minutes, until it starts to burn and smell nutty. As the gnocchi cook and rise, lift them out with a slotted spoon and put on a large oven tray. I’ve chosen butternut for today’s recipes, because it’s by far the most widely available, but use whatever you can get hold of. Tip the contents of the tray into a large bowl, and lift out the cinnamon sticks and bay. Mix well (use your hands), then tip into a high-sided 20cm x 30cm roasting tray into which everything fits snugly. Once the oil is hot (180C on a probe, if you have one), you’re good to go. 1 medium butternut squash, trimmed, unpeeled, halved lengthways, seeds … Pile up the fritters on to a large plate, sprinkle with the extra five-spice and orange zest, and serve warm with the flavoured yoghurt alongside for dipping. I like this change in colour palette to happen on the plate, too, and incorporate all things orange into my meals. Sweet-fleshed butternut is a perennial favourite. Braised squash with chickpeas and harissa. Add the harissa, rose water, stock and 200ml water, bring to a boil, then lay in the squash pieces in a single flat layer. If you want to get ahead, prepare the filling a day ahead, leaving you with a quick assembly job and bake when you want to serve the pie. Stir the orange zest into the yoghurt in a shallow serving bowl, then mix the five-spice into the maple syrup and drizzle this over the yoghurt. https://cooking.nytimes.com/.../467-delicious-recipes-from-yotam-ottolenghi Serve warm or at room temperature with a side salad. There is something dynamic and invigorating about the transitional nature of the season – the idea that you can be in two different places at the same time, looking back fondly at the one and forward in anticipation to the other. Put the first six ingredients in a blender with a teaspoon and a half of salt and blitz smooth. Once cooked, transfer the fritters to a tray lined with kitchen paper and dust liberally with the spiced sugar (you will likely have more sugar than you need, so save any extra for another use such as your morning pancakes or porridge). https://thehappyfoodie.co.uk/articles/ultimate-vegetarian-ottolenghi-recipes Turn down the oven to 190C (170C fan)/335F/gas 5. Meanwhile, put the honey in a small frying pan on a medium-high heat. Yotam Ottolenghi’s one-pot wonders – recipes. Prep 15 minCook 30 minServes 4, generously, For the fritters85g cornflour40g buckwheat flour ⅛ tsp salt140ml sparkling waterAbout 700ml sunflower oil, for deep-frying½ butternut squash (500g), peeled, deseeded and cut into ¼cm-thick half-moons, For the five-spice sugar50g caster sugar20g desiccated coconut, well-toasted1 tsp Chinese five-spice, plus ¼ tsp extra to serve2 tsp orange zest, plus 1 tsp extra to serve, To serve1 tsp orange zest200g coconut yoghurt ¼ tsp Chinese five-spice2 tbsp maple syrup. Lay the squash in the base of the pie, overlapping them slightly, then top with the onions, pushing them down to compress the filling mixture. The cinnamon makes this a great side dish for all sorts of festive fare. Leave to cool to room temperature. Divide between two oven trays lined with baking paper – make sure the squash does not overlap – then bake for 20-25 minutes, turning once halfway, until cooked through and nicely browned. Put the filo sheets under a slightly damp, clean cloth. Serves four. olive oil. If roast chestnuts are the defining smell of autumn, orange is surely the season’s colour, both outside and inside the kitchen. Pour into a bowl, leave to infuse for 20 minutes to an hour, then strain through a fine sieve and discard the solids. The sweet autumnal favourite roasted with orange and honey, baked in a pie with feta and sage, or fashioned into fritters with a five-spice sugar. Transfer to the prepared cake tin, pressing it into the base and letting any excess hang over the sides. Off the heat, stir in the herbs, feta, lemon zest, an eighth of a teaspoon of salt and a good grind of pepper. 2 Tbsp. For the oil, finely shave strips of zest off the oranges, avoiding any pith, until you have 15g, then roughly chop. Take another sheet of filo, brush with melted butter and sprinkle with half a teaspoon of caster sugar. 3 1/2 Tbsp. Even peeled they still have a relative firmness that prevents the flesh from collapsing altogether when cooked. This is a little meal in itself that packs a bit of a punch and a lot of comfort. Gently press one side of each slice with the back of a floured fork, to leave an indentation, and place on a floured baking tray. Peel and segment the oranges over a sieve placed over a bowl, to catch the juice, then set aside the segments and a tablespoon of juice for the dressing. And set aside aside to cool a little, then remove and leave to cool a bit of fork! And cinnamon made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, worldwide... 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