From charred lettuce to stuffed peppers: Yotam Ottolenghi recipes for grilled vegetables | food

me I love putting vegetables on the grill or barbecue: they look great (those charred black stripes look great against the colored background of the vegetables in question), they taste great (those charred black stripes equal more flavor and more texture) and there’s something robust, dependable, and unreliable, which And, one might say, their sausage friends don’t always show her. Stuff it, grill it, grill it, dress it up: it’s time to play!

Grilled romaine lettuce with charred corn and roja sauce (pictured above)

Grilling balances romaine’s natural bitterness. If you’re cooking it on a barbecue grill, wait until the flames go out first.

to equip 10 minutes
cook 35 minutes
serve 4

100 ml of milk
4 romaine lettuce
cut in half lengthwise
50 ml vegetable oilor any other neutral oil

for roja sauce
3 plum tomatoes (250g)
1 romano pepperCut in half lengthwise and remove stem, seeds and pulp (150 grams)
1 onionpeeled and cut into quarters
5 red peppersStems, seeds and pulp removed, scraped and discarded if you prefer lower heat (50 g)
1 whole head of garlicThe cloves are separated and not peeled
1 teaspoon apple cider vinegar
Half a teaspoon of fine brown sugar

Half a teaspoon of ground cumin

to taste corn
2 corn Cobs
50gm unsalted butter
1½ teaspoon Urfa pepper
1 lemon
finely grated, to get 1 teaspoon, then juice to get 2 teaspoons
2 small green onionscut into thin slices
Sea salt, table salt and black pepper

First make the Roja sauce. Put a lightly oiled tray on high heat and ventilate the kitchen. Once it’s smoking hot in the skillet, add the tomatoes, peppers (cut side down), onion wedges, hot peppers, and garlic cloves, and roast, stirring as necessary, until well charred and soft – garlic will take four to five minutes, pepper About 10 then tomatoes, onions and peppers 20-25 minutes. As each green is charred and ready, transfer to a plate and set aside to cool.

Once the tomatoes, onions, and peppers are out of the griddle, toss in the corn and charcoal, stirring as necessary, for about five minutes. Remove from the tray and set aside to cool, and leave the pan over a low heat.

Squeeze the garlic cloves from the peel and put the meat in a blender with all the charred vegetables except for the corn. Add the vinegar, sugar, cumin, 50ml of water and three-quarters of a teaspoon of salt and mix until the mixture is smooth. Pour this mixture into a medium bowl, then add the curd.

Hold each corncob perpendicular to a plate and run a sharp knife down the sides to remove the grains (discard the core or keep for stock). Put the butter in a small saucepan over medium heat and cook for five to eight minutes, until it melts, smells nutty and browns well. Remove the heat from the heat, add the orfa and corn, then set aside to cool.

Turn the heat under the grill pan up again. Grease the cut side of the lettuce halves with half the oil, then place four of them, cut side by side, on the grill and leave them on the fire for four minutes. Brush the outside of the romaine halves with more oil, then carefully flip it over, and leave it on the coals for another four minutes, then arrange them cut-up on a plate. Repeat with the remaining four halves of the romaine and oil.

Sprinkle charred lettuce with a pinch of sea salt, then pour over the roga sauce and curd mixture, pushing the sauce between the leaves. Stir lemon zest, juice, green onion, and 1/4 teaspoon grated salt through corn mixture, then spread all over lettuce and serve warm or at room temperature.

Grilled little pepper stuffed with cheese and onions

Yotam Ottolenghi, roasted peppers stuffed with cheese and onions.

Baby peppers are very sweet and have a great texture once roasted. If you are cooking it on the grill, wait until the flames are off and they turn into an ember before putting them on the peppers; Meanwhile, when the coals are at their hottest, pull out the green onions. If you want to go ahead, char the onions and stuff the peppers the day before. You will need at least 16 small chopsticks to secure the filling inside the peppers.

to equip 5 minutes
cook 45 minutes
serve 4 as a beginner or as part of a meze

8 small peppers (AKA piccellera pepper, about 400 grams)

for stuffing
8 green onionsthinly sliced, whole white egg white (130 g)
2 teaspoons vegetable oil or sunflower oil
150 gm cream cheese
30 gm parmesan cheesefinely grated (or vegan alternative)
1 large lemoncut in half, halved, to get 1 teaspoon, juiced, to get 1½ teaspoons, left half whole
Salt and black pepper

for honey seasoning
1½ tablespoons liquid honey
1½ tablespoons high-quality red wine vinegar
1½ tablespoons extra virgin olive oil

Make the filling first. Heat a frying pan over high heat until smoking is hot. Place the scallion whites in a medium bowl with the vegetable oil, toss to coat, then place in the hot skillet and grill, stirring frequently, for about six minutes, until completely black. Transfer to a plate to cool and keep the tray on low heat.

Once the grilled onions have cooled, cut them into thin slices and put them in a bowl with the cream cheese, Parmesan, lemon zest, 1/4 teaspoon salt and a fine grind of pepper. Mix well, cover with a plate and cool.

Mix all sauce ingredients in a bowl with sliced ​​green onions, lemon juice, 1/4 teaspoon salt and a fine grind of pepper.

Cut the stem and 5mm of flesh from the top of each pepper to make small caps, then using a small spoon, carefully scrape out the seeds and pulp and discard without tearing the pulp. Using the same spoon, fill three quarters of each pepper with the cream cheese mixture, then open the lid again on top and secure it in place with a toothpick.

Turn the heat under the griddle again to high, and once it’s very hot, charge the peppers, stirring regularly, for 10 to 12 minutes, until charred evenly, then lift and set aside to cool. Place the side of the semi-lemon meat on the hot grill, and simmer for two to three minutes, until well blackened, then transfer to a small plate.

Arrange the peppers on a plate, remove the toothpicks, and then put the sauce on top with a spoon. Squeeze the charred lime, sprinkle with 1/4 teaspoon grated salt and serve warm.

Grilled shallots with beetroot tahini and hazelnut sauce

Yotam Ottolenghi Roasted Leeks, Beetroot and Hazelnut Tahini.
Yotam otolengi grilled leeks with beetroot tahini and hazelnut sauce.

This dramatic-looking dish can be cooked on a grill stove or in a hot oven (if it’s the former, start it in the hottest part of the grill, then move it to a cooler location to cook through). These quantities make more tahini than you need for this dish—keep the excess in a sealed container in the refrigerator for up to three days, to drizzle over grilled meats or vegetables.

to equip 5 minutes
cook 35 minutes
serve 4 as a beginner

4 leeksall of similar size and about 3 cm in diameter, trimmed, white and light green parts only

for the sauce
1 teaspoon cumin seeds
½ teaspoon coriander seeds
100 ml olive oil
75g shelled hazelnut
roasted and powdered in a mortar
1 lemonfine grated to get 1½ tsp, then juice to get 2 tsp
2 red peppershalved lengthwise and thinly sliced ​​(remove seeds and pulp if you prefer less heat and discard)
30 gm parsley leavescoarsely chopped,
Sea salt and black pepper

To prepare beetroot tahini
90 gm cooked beetrootcut into 1 cm pieces
1 teaspoon lemon juice
1 teaspoon red wine vinegar
75g tahini

Heat the grill over high heat and place the oven rack on the top rack. Spread the shallots at a distance of 5 cm on the oven rack and slide a large oven tray under it, to catch any cooking juice. Roast for 20 minutes, stirring two or three times as needed, until completely blackened. Reduce the grill to medium and cook the shallots for another 15 minutes, flipping once, until fully charred and completely soft.

Meanwhile, make the sauce. In a small dry skillet over medium heat, roast the cumin and coriander for three or four minutes, until fragrant, then remove the heat from the heat, add the olive oil and leave to cool. Place all other sauce ingredients in a medium bowl, and once cooled, stir in seasoned oil and 1/4 teaspoon salt.

Now for the beetroot tahini. In a blender or small food processor, combine beetroot, lemon juice, vinegar and 50ml of water, scraping sides of bowl as you go. Add tahini and 1/4 teaspoon salt, mix again until smooth as silk, then scrape into a bowl.

When the leeks are ready, put them on a board and cut the length of each one to open; Don’t go all the way. Sprinkle the inside with a little grated salt, then transfer the shallots to a plate. Fill the insides with half the sauce and a good crack of pepper and spoon over a good amount of tahini. Spoon over the remaining sauce and serve immediately with more tahini.

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