The Family Cook Book

Ottolenghi at his best! This is one of those recipes where it’s simplicity belies it’s beauty.  The combination of the texture of the grilled grapes, the sweet and sharp sherry vinegar dressing and the creamy Burrata is really delicious.  It also looks fabulous, a perfect easy but impressive starter. If you can’t get hold of burrata, use buffalo mozzarella instead which will hold together a bit more. This is enough to serve six as a generous first course, or as a light lunch with some crusty bread to mop up the dressing. Ingredients 300g seedless red grapes 2 tbsp valdespino (or other top-quality sherry) vinegar 3 tbsp olive oil 1 garlic clove, peeled and crushed 1½ tsp soft dark brown sugar 1½ tsp fennel seeds, toasted and lightly crushed Flaky sea salt and black pepper 12 18cm-long wooden skewers  3 balls burrata (or buffalo mozzarella; 600g net weight) 6 small sprigs red or green basil, to serve Method Put the grapes in a medium bowl with the

There are three of us 50/60 somethings sitting around our desk at work. We were having a conversation about healthy eating and the current debate regarding Bacon/sausage intake. We then taked about what we ate last night ... it was all disgustingly healthy. One of our younger colleagues remarked that this wouldn't have been a conversation you would have overheard in an advertising agency 20 years ago. We agreed wholeheartedly. However I had this Ottolenghi (yes him again) recipe last night and it was unbelievably delicious AND cheap AND local the holy bloody trifecta of food worthiness. Come on!!! Roasted Whole Cauliflower with Green Tahini Sauce 1 large cauliflower with its leaves intact 45g unsalted butter, softened to room temperature 2 Tblspn olive oil wedges of lemon, to serve coarse sea salt Using a pair of scissors, lightly trim the leaves at the top of the cauliflower, so that about 5cm of the cauliflower’s head is exposed. Green Tahini Sauce 80g tahini 3 Tbls

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.   Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.   Remove from the oven, sprinkle with the

Ottolenghi‘s book Simple is the gift that keeps giving. This recipe is genius! I love tabbouleh and I also love cauliflower, this makes for a really cheap, tasty and healthy salad to accompany grilled meat or fish. Lisa added some cucumber and tomatoes, chopped small to add a bit of substance which worked very well. This will definitely become a firm favourite ... whilst we can still afford cauliflowers that is.  Ingredients 1 large cauliflower (800g) 75ml lemon juice (from around 3 lemons) 7 spring onions, finely chopped 50g parsley, roughly chopped 25g dill, roughly chopped 20g mint, roughly chopped 1 tsp ground allspice 3 tbsp olive oil 100g pomegranate seeds  Salt and black pepper Method 1. Chop the cauliflower roughly the put into a food processor with it’s largest grating attachment in place or just with the usual steel chopping blade. Blitz until the cauliflower looks like cooked bulgar wheat and should weigh about 700g.  2. Place the grated ca

Seems like this has been a weekend of Ottolenghi recipes from his excellent book ‘Simple’. We had a lovely Sunday BBQ lunch featuring these lamb patties, cauliflower tabbouleh and sweet potato fries from Simple plus Josh Katz’s Saffron chicken and Moro chickpea salad. The interesting thing about the patties is the use of blitzed rocket, pistachios and onion. The recipe Ingredients For the sumac yoghurt 250g Greek-style yogurt 1 tablespoon sumac 1 tablespoon olive oil 1 tablespoon lemon juice For the lamb and pistachio patties 90g shelled pistachios 50g rocket 1 1/2 onions, quartered 2 large garlic cloves peeled 800g ground lamb 3 tablespoons olive oil Salt and black pepper 1 Tsp ground cumin (my addition) Preparation Prep time: 15 min + Cook time: 15 min Mix together all the ingredients for the sumac yogurt sauce and keep in the fridge until needed. To make the patties, put the pistachios into the bowl of a food processor. Blitz for a

Elsewhere on this blog you will find the fabulous recipe for the original Roast potatoes from Lucca which has been a firm family favourite for many years. When looking for the recipe online some time ago I came across this version that adds fennel to the mix. Although its tough to beat the original I think this may well be even better. My only additions to the recipe would be a. don't cut the potatoes too thin and b. make sure the potatoes are starting to break up a bit before removing the foil ... you may need another 10 mins or so. Thank you Ruth Rogers and thank you Waitrose. The recipe Ingredients 2 fennel bulbs 750g waxy potatoes (such as charlotte, although Maris Piper work ok too), peeled and cut into 1cm slices 1 tsp fennel seeds ½ tsp chilli flakes or 1 fresh chilli, deseeded and finely chopped 1 red onion, finely sliced 2 garlic cloves, whole but lightly crushed 3 bay leaves 6 thyme sprigs 2 rosemary sprigs, leaves picked 100ml white w

I was thinking about what to cook and I came across this recipe from David Tanis' book 'Market Cooking'. We made it when we were in LA last year. My good friend Peter and I got the meat from the coolest, and possibly most expensive, butcher in the world, I think it was called 'A cut above' in Santa Monica but I might have got that wrong. Anyway we made this deceptively simple recipe for a crowd and it was delicious. I seem to remember that we served it alongside the now legendary 'Roast potatoes and fennel from Lucca ' from Ruth Rogers at the River Cafe. The recipe  Ingredients 1 boneless pork loin (not tenderloin), about 4 pounds 1 tablespoon salt 8 garlic cloves, grated or minced ½ cup roughly chopped fennel fronds, preferably from wild fennel 2 teaspoons fennel seeds, crushed in a mortar or spice mill 1 teaspoon fennel pollen (optional) 1 teaspoon grated lemon zest 2 tablespoons roughly chopped rosemary, plus a few ext

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut

I have already waxed lyrical about the Berber & Q cookery book. This is yet another example of why. This slaw will keep in the fridge for a few days so dont worry if you make a bit too much. Goes brilliantly with the saffron chicken thighs Serves 4-6 as a side Ingredients The dressing 1 tbsp maple syrup 1½ tbsp date syrup 1 tbsp pomegranate molasses 2 tbsp red wine vinegar 100ml extra virgin olive oil The slaw ½ head of red cabbage 1 tbsp salt ½ red onion, thinly sliced 1 red chilli, deseeded and finely sliced 1 beetroot, peeled and ends trimmed 1 large carrot, peeled and ends trimmed grated zest of 1 lemon small handful of picked dill leaves, plus extra to garnish 2 tbsp finely chopped flat-leaf parsley 2 tbsp finely chopped coriander 3 tbsp toasted and chopped pecans small handful of pomegranate seeds Method First, make the dressing.   Whisk the maple syrup, date syrup, pomegranate molasses and vinegar together in a bowl. Gradual

I love Josh Katz , the Berber & Q cookbook carries the multiple stains of a much loved and well used tome.....  they describe their food as follows 'Our menus take inspiration from pretty much anywhere we can find it, but with a bias towards the ingredients and flavours of the Middle East, North Africa and across the Ottoman. We favour vegetables as much as meat and fish, we like our wines natural and our cocktails kick ass. We cook over live fire because it makes food taste better. We love simple, honest cooking with loud colours and big, bold flavours.'  If you like the sound of that then you'll love any of the recipes I post from this brilliant book. Also if you are in and around shoreditch or Clerkenwell check out their restaurants which serve great food and drinks in a really fun and laid back atmosphere. Here's a great example of his work, this recipe elevates a simple piece of grilled chicken into something way