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Koftas, spicy breakfast oats and lamb timballo: Yotam Ottolenghi’s recipes for freekeh | Meals

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Freekeh, with its coarse texture and earthy, nutty flavour, is the grain I’m drawn to right now of the 12 months. Because the evenings shut in, this toasted wheat has a smokiness and heft that simply feels proper. It additionally loves to soak up the flavour of something with which it shares a pot, so mess around with it, particularly if it’s not a grain you already know that effectively: it’s nice in all types of soups and stuffings, pilafs and one-pot dishes.

Freekeh and mushroom kofta with inexperienced sauce (pictured prime)

This untraditional tackle kofta is a bit concerned, however the ultimate product is very tasty and, nestled alongside rice and salad, say, makes a implausible vegetarian choice. Don’t make the sauce till you might be able to serve, or it can lose its color.

Prep 15 min
Cool 2 hr
Prepare dinner 90 min
Serves 4 as a starter or as a part of a meze unfold

For the kofta
150g cracked freekeh
Superb sea salt and black pepper
2 tbsp vegetable oil
200g portobello mushrooms
, finely chopped
2 shallots (70g), peeled and finely chopped (70g)
2 garlic cloves, peeled and crushed
1 tbsp white miso paste
25g panko breadcrumbs
50g mature cheddar
, coarsely grated
25g tomato ketchup
1 egg yolk
1 tbsp plain flour
150g thick-set Greek yoghurt
, to serve

For the inexperienced sauce
50g child spinach
10g coriander
30g pickled jalapeños
2 tbsp lime juice
40ml olive oil

Put the freekeh and a quarter-teaspoon of salt in a big saucepan and add chilly water to cowl. Deliver to a boil, then flip down the warmth to medium-high and simmer, stirring sometimes and topping up with extra boiling water if want be, for 35 minutes, till the freekeh is smooth however nonetheless has a slight chew. Drain by a fine-mesh sieve and put aside for about an hour, to chill fully.

Whereas the freekeh is cooling, put a medium frying pan on a excessive warmth, add a teaspoon and a half of the vegetable oil, the mushrooms and quarter-teaspoon of salt, and fry, stirring incessantly, for seven minutes. Add the shallots, garlic, one other teaspoon and a half of vegetable oil and a very good grind of pepper, and cook dinner, stirring commonly, for one more 5 minutes, till softened and browned. Tip right into a bowl and go away to chill.

Put the cooled freekeh, the cooled mushroom combine and all of the remaining kofta elements within the bowl of a stand mixer fitted with the paddle attachment. Beat for a minute on a medium-high pace, so it comes collectively right into a moist, well-bound combination. Mould right into a 40g torpedo-shaped koftas, put these on a tray or giant plate lined with greaseproof paper and refrigerate for no less than an hour.

Line a big roasting tray with greaseproof paper and brush it throughout with one other teaspoon and a half of vegetable oil. Warmth the oven to 230C (210C fan)/450F/gasoline 8 and put the lined and greased tray on the highest shelf to heat up for 5 minutes. Take out the tray, prepare the koftas on prime and brush with the remaining teaspoon and a half of vegetable oil. Bake for 25 minutes, then gently flip over the koftas and bake for 10 minutes extra, till deeply browned and barely burst. Take away and go away to relaxation for 10 minutes.

In the meantime, make the inexperienced sauce: put all of the elements in a blender with a tablespoon of water and a quarter-teaspoon of salt, blitz easy, then switch to a small bowl.

Unfold the yoghurt on a big platter, prime with the koftas, drizzle over just a few spoonfuls of inexperienced sauce and serve with the remaining on the facet for dipping.

Freekeh and oat porridge with crisp fried egg and ginger oil

Yotam Ottolenghi’s freekeh and oat porridge with fried egg and ginger oil.

This makes a really comforting breakfast on darkish winter days. If you wish to get forward, make the porridge and oil the day earlier than; simply add a splash of water when reheating.

Prep 25 min
Prepare dinner 25 min
Serves 4

100g cracked freekeh
50g rolled oats
20g ghee
, or butter
500ml rooster or vegetable inventory
¼ tsp floor turmeric
Superb sea salt and black pepper
½ tsp lemon juice
4-6 eggs

2 tbsp olive oil

For the ginger oil
90ml olive oil
20g ginger
, peeled and finely grated
½ tsp chilli flakes
3 tsp aleppo chilli

For the garlic spinach
1 tbsp olive oil
400g spinach
4 garlic cloves
, peeled and crushed
4 spring onions, finely chopped at an angle

Put a medium saucepan on a medium-high warmth, add the freekeh, oats and ghee, and toast, stirring usually, for 2 to 3 minutes, till it turns flippantly golden and smells nutty. Pour within the inventory and 500ml water, then stir within the turmeric, a half-teaspoon of salt and a very good grind of pepper and produce to a boil. Flip down the warmth to medium and cook dinner, stirring usually, for quarter-hour, till the combination has thickened to the consistency of free porridge. Stir within the lemon juice, cowl the pan and put aside for 10 minutes.

In the meantime, make the ginger oil. Put a medium frying pan on a medium warmth, add the 90ml olive oil, ginger and a quarter-teaspoon of salt, and cook dinner for 2 or three minutes, till aromatic and barely effervescent. Stir within the chilli flakes and aleppo chilli, then pour right into a small bowl or jar and go away to chill for 10 minutes.

To make the spinach, wipe the frying pan clear and put it on a excessive warmth. Add the tablespoon of olive oil and a 3rd of the spinach, cook dinner for 30 seconds, till simply wilted, then stir in all of the garlic. Add the remainder of the spinach in two batches, stirring effectively and sometimes to cease the garlic catching, then add a quarter-teaspoon of salt and the spring onions, cook dinner for one more 30 seconds, then take off the warmth.

To make the eggs, put a big frying pan on medium-high warmth and, as soon as it’s scorching, add the 2 tablespoons of olive oil. Rigorously crack within the eggs, sprinkle with a pinch of salt and a very good grind of pepper, and fry for 2 or three minutes, till the whites have set and the bottoms are golden and crisp. With a spatula, switch to a plate lined with kitchen paper.

To assemble the dish, divide the porridge between 4 shallow bowls, put an egg on prime and spoon on the spinach combine. Drizzle over a teaspoon of the ginger oil and serve with the remaining on facet.

Lamb and freekeh timballo

Yotam Ottolenghi’s lamb and freekeh timballo.
Yotam Ottolenghi’s lamb and freekeh timballo.

This tackle the traditional Sicilian pasta bake is a implausible, dinner-party centrepiece that balances the smoky aroma of the freekeh, the bitter cherries and the wealthy lamb. Serve with rice and/or salad.

Prep 30 min
Prepare dinner 2 hr
Serves 6

150g cracked freekeh
250g lamb mince
– 20% fats works finest right here
Superb sea salt and black pepper
1 onion
, peeled and finely chopped (160g)
2 garlic cloves, peeled and crushed
½ tsp floor allspice
¾ tsp floor cumin
¾ tsp paprika
2 tbsp tomato paste
75g dried bitter cherries
, roughly chopped (in case you can’t discover them, dried cranberries will work, too)
750ml rooster inventory
40g parsley
, roughly chopped
2 eggs, crushed
3 aubergines, trimmed and reduce lengthways into 3mm-thick slices
2 tbsp olive oil
10g room-temperature unsalted butter

10g coarse polenta
60ml tahini
120g pure yoghurt
1 tbsp lemon juice
10g mint leaves
, chopped
3 Lebanese cucumbers (420g), peeled and diced (380g; the identical weight of diced child or common cucumbers may even work)

Put the freekeh in a big saucepan on a medium-high warmth and toast, stirring sometimes, for 5 minutes, till aromatic and nutty. Tip right into a medium bowl and put aside.

Return the pan to a medium-high warmth, add the mince and a quarter-teaspoon of salt, and cook dinner, stirring sometimes, for 5 minutes, till brown and crisping up. Utilizing a slotted spoon, switch the browned lamb to the freekeh bowl, leaving as a lot fats within the pan as doable. Put the pan again on the warmth, add the onions and garlic, and saute within the lamb fats, stirring sometimes, for 5 minutes, till translucent. Stir within the spices, tomato paste and a half-teaspoon of salt, cook dinner, stirring continuously, for 2 minutes, then tip the freekeh and lamb again within the pan and stir within the cherries and inventory. Depart to simmer, stirring usually, for half-hour,till the liquid has principally evaporated and the combination is a deep crimson color. Take off the warmth, go away to chill for 10 minutes, then stir in half the chopped parsley, the eggs and 10 grinds of pepper.

In the meantime, warmth the oven to 220C (200C fan)/425F/gasoline 7. Put the sliced aubergines in a big bowl with the olive oil and a half-teaspoon of salt and toss to coat evenly. Line two trays with greaseproof paper and lay the aubergine slices out flat (relying on their measurement, you might want a 3rd tray). Roast for 25 minutes, turning as soon as, then take away and go away to chill barely.

Grease a 20cm cake tin with the butter, then sprinkle over the polenta to coat the underside and sides. Layer the aubergine slices in a concentric circle across the inside fringe of the tin, in order that they overlap barely and go away a 2cm overhang, then lay three or 4 slices within the backside of the tin so the within is totally coated with aubergine, a bit like a tart case.

Spoon the freekeh combination into the tin, unfold it out evenly, then fold the overhanging aubergine over the filling and use the remaining slices to cowl the highest like a lid. Bake for half-hour, then take away and go away to chill for quarter-hour.

Whereas the timballo is baking, whisk the tahini, yoghurt and lemon juice in a bowl, then stir within the mint, cucumbers, remaining parsley and a quarter-teaspoon of salt.

Put a big, lipped platter on prime of the cake tin and shortly and thoroughly invert it to end up the timballo. Serve with the cucumber yoghurt on the facet.

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