Gold blend: Yotam Ottolenghi’s recipes for blended sweetcorn | Food | The Guardian
M (make ahead)
Serves: six
The ancho chilli gives this a lovely, smoky depth, but if you can’t get one, just up the amount of smoked paprika to a whole teaspoon. Serve with a green salad. Serves six.
2 red peppers, core and seeds removed, thinly sliced
75ml olive oil
Salt and black pepper
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp allspice berries
1 cinnamon stick
¼ tsp black peppercorns
1 large ancho chilli, torn into quarters
½ tsp ground turmeric
½ tsp smoked paprika
1 garlic clove, peeled and crushed
4cm piece fresh ginger, peeled and finely chopped
4 red onions, peeled and thinly sliced
850g skinless and boneless chicken thighs (about 16 small thighs)
2 tbsp tomato paste
6 large tomatoes, peeled and quartered
500ml chicken stock
20g coriander, roughly chopped
For the sweetcorn batter
70g unsalted butter, melted
500g fresh corn kernels (shaved from four cobs; or defrosted frozen corn)
1 green chilli, roughly chopped
75ml full-fat milk
4 eggs, separated
Heat the oven to 220C/425F/gas mark 7. Mix the peppers in a bowl with a tablespoon of oil, a quarter-teaspoon of salt and lots of pepper. Spread out on a medium baking tray and roast for 20 minutes, until soft and brown.
Turn down the oven to 180C/350F/gas mark 4. Put the coriander, cumin, allspice, cinnamon and peppercorns in a small pan and toast until aromatic. Tip into the small bowl of a food processor, add the ancho, turmeric, paprika, garlic, ginger, two tablespoons of oil, a teaspoon of salt and a tablespoon of water, and blitz to a rough paste.
In a large saute pan for which you have a lid, heat the remaining two tablespoons of oil on a medium-high heat, then fry the onions for 10 minutes, stirring a few times, until caramelised and soft. Turn the heat to medium, add the spice paste and chicken, and cook, stirring, for three minutes. Add the tomato paste, tomatoes, roast peppers and stock, bring to a boil, cover and simmer for 45 minutes. Remove the lid and simmer for 30 minutes, stirring frequently, until the sauce is very thick and the chicken is falling apart. Stir through the coriander, then pour into a 20cm x 30cm ceramic baking dish.
For the batter, pour the butter into a blender and add the corn, chilli, three-quarters of a teaspoon of salt, the milk and the egg yolks. Blitz for a few seconds, to make a rough paste, then spoon into a bowl. Put the egg whites in a clean bowl and whisk to firm peaks. Fold gently into the runny corn mixture, until just combined, then pour evenly over the chicken. Bake for 35 minutes, until golden-brown. (Check after 25 minutes, to make sure it’s not taking on too much colour; if it is, cover with tin foil for the final 10 minutes.) Remove from the oven, leave to rest for five minutes, then serve.
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Ottolenghi Simple
With Ottolenghi Simple, Yotam Ottolenghi proves that pared-back doesn’t mean sacrifice.
3 tbsp (45 mL) olive oil
2 medium-large red onions, thinly sliced (5 cups/500 g)
2 garlic cloves, crushed
3 tbsp (45 mL) rose harissa (or 50 per cent more or less, depending on variety)
2 tsp (10 mL) sweet smoked paprika
1 lb 14 oz (850 g) boneless, skinless chicken thighs (9 or 10 thighs)
Salt and black pepper
3/4 cup plus 2 tbsp (200 mL) passata (tomato purée)
5 large tomatoes, quartered (14 oz/400 g)
1 1/2 cups (350 mL) water
1 cup (200 g) jarred roasted red peppers, drained and cut into 3/4-inch (2-cm) thick rounds
1/2 oz (15 g) dark chocolate (70 per cent cacao)
1 cup (20 g) cilantro, roughly chopped
Corn Batter:
5 tbsp (70 g) unsalted butter, melted
Scant 4 cups (500 g) corn kernels, fresh or frozen and defrosted (from 4 large ears corn)
3 tbsp (45 mL) whole milk
3 eggs, yolks and whites separated
Salt
STEP 1
Heat the oil in a large sauté pan with a lid over medium-high heat. Add the onions and fry for 8–9 minutes, stirring a few times, until caramelized and soft. Decrease the heat to medium and add the garlic, harissa, paprika, chicken, 1 tsp (5 mL) salt and a good grind of black pepper. Cook for 5 minutes longer, stirring frequently, then add the tomato purée and tomatoes. Add the water, bring to a boil, then simmer over medium heat, covered, for 30 minutes, stirring every once in a while.
STEP 2
Add the peppers and chocolate and continue to simmer for 35–40 minutes, with the pan now uncovered, stirring frequently, until the sauce thickens and the chicken is falling apart. Remove from the heat and stir in the cilantro. If you are serving the chicken as it is (as a stew without the batter), it’s ready to serve (or freeze, once it has come to room temperature) at this stage. If you are making the corn crust, spoon the chicken into a ceramic baking dish — one with high sides that measures about 8 x 12 inches (20 x 30 cm) — and set aside.
STEP 3
Preheat the oven to 400°F (200°C).
STEP 4
To make the batter, pour the butter into a blender with the corn, milk, egg yolks and 3/4 tsp (3 mL) salt. Blitz for a few seconds, to form a rough paste, then spoon into a large bowl. Place the egg whites in a separate clean bowl and whisk to form firm peaks. Fold these gently into the runny corn mixture until just combined, then pour the mix evenly over the chicken.
STEP 5
Bake for 35 minutes, until the top is golden brown. Keep an eye on it after 25 minutes to make sure the top is not taking on too much colour; you might need to cover it with foil for the final 10 minutes. Remove from the oven and set aside for 10 minutes before serving.
M (make ahead)
Serves: six
The ancho chilli gives this a lovely, smoky depth, but if you can’t get one, just up the amount of smoked paprika to a whole teaspoon. Serve with a green salad. Serves six.
2 red peppers, core and seeds removed, thinly sliced
75ml olive oil
Salt and black pepper
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp allspice berries
1 cinnamon stick
¼ tsp black peppercorns
1 large ancho chilli, torn into quarters
½ tsp ground turmeric
½ tsp smoked paprika
1 garlic clove, peeled and crushed
4cm piece fresh ginger, peeled and finely chopped
4 red onions, peeled and thinly sliced
850g skinless and boneless chicken thighs (about 16 small thighs)
2 tbsp tomato paste
6 large tomatoes, peeled and quartered
500ml chicken stock
20g coriander, roughly chopped
For the sweetcorn batter
70g unsalted butter, melted
500g fresh corn kernels (shaved from four cobs; or defrosted frozen corn)
1 green chilli, roughly chopped
75ml full-fat milk
4 eggs, separated
Heat the oven to 220C/425F/gas mark 7. Mix the peppers in a bowl with a tablespoon of oil, a quarter-teaspoon of salt and lots of pepper. Spread out on a medium baking tray and roast for 20 minutes, until soft and brown.
Turn down the oven to 180C/350F/gas mark 4. Put the coriander, cumin, allspice, cinnamon and peppercorns in a small pan and toast until aromatic. Tip into the small bowl of a food processor, add the ancho, turmeric, paprika, garlic, ginger, two tablespoons of oil, a teaspoon of salt and a tablespoon of water, and blitz to a rough paste.
In a large saute pan for which you have a lid, heat the remaining two tablespoons of oil on a medium-high heat, then fry the onions for 10 minutes, stirring a few times, until caramelised and soft. Turn the heat to medium, add the spice paste and chicken, and cook, stirring, for three minutes. Add the tomato paste, tomatoes, roast peppers and stock, bring to a boil, cover and simmer for 45 minutes. Remove the lid and simmer for 30 minutes, stirring frequently, until the sauce is very thick and the chicken is falling apart. Stir through the coriander, then pour into a 20cm x 30cm ceramic baking dish.
For the batter, pour the butter into a blender and add the corn, chilli, three-quarters of a teaspoon of salt, the milk and the egg yolks. Blitz for a few seconds, to make a rough paste, then spoon into a bowl. Put the egg whites in a clean bowl and whisk to firm peaks. Fold gently into the runny corn mixture, until just combined, then pour evenly over the chicken. Bake for 35 minutes, until golden-brown. (Check after 25 minutes, to make sure it’s not taking on too much colour; if it is, cover with tin foil for the final 10 minutes.) Remove from the oven, leave to rest for five minutes, then serve.
-----------------
Ottolenghi Simple
With Ottolenghi Simple, Yotam Ottolenghi proves that pared-back doesn’t mean sacrifice.
3 tbsp (45 mL) olive oil
2 medium-large red onions, thinly sliced (5 cups/500 g)
2 garlic cloves, crushed
3 tbsp (45 mL) rose harissa (or 50 per cent more or less, depending on variety)
2 tsp (10 mL) sweet smoked paprika
1 lb 14 oz (850 g) boneless, skinless chicken thighs (9 or 10 thighs)
Salt and black pepper
3/4 cup plus 2 tbsp (200 mL) passata (tomato purée)
5 large tomatoes, quartered (14 oz/400 g)
1 1/2 cups (350 mL) water
1 cup (200 g) jarred roasted red peppers, drained and cut into 3/4-inch (2-cm) thick rounds
1/2 oz (15 g) dark chocolate (70 per cent cacao)
1 cup (20 g) cilantro, roughly chopped
Corn Batter:
5 tbsp (70 g) unsalted butter, melted
Scant 4 cups (500 g) corn kernels, fresh or frozen and defrosted (from 4 large ears corn)
3 tbsp (45 mL) whole milk
3 eggs, yolks and whites separated
Salt
STEP 1
Heat the oil in a large sauté pan with a lid over medium-high heat. Add the onions and fry for 8–9 minutes, stirring a few times, until caramelized and soft. Decrease the heat to medium and add the garlic, harissa, paprika, chicken, 1 tsp (5 mL) salt and a good grind of black pepper. Cook for 5 minutes longer, stirring frequently, then add the tomato purée and tomatoes. Add the water, bring to a boil, then simmer over medium heat, covered, for 30 minutes, stirring every once in a while.
STEP 2
Add the peppers and chocolate and continue to simmer for 35–40 minutes, with the pan now uncovered, stirring frequently, until the sauce thickens and the chicken is falling apart. Remove from the heat and stir in the cilantro. If you are serving the chicken as it is (as a stew without the batter), it’s ready to serve (or freeze, once it has come to room temperature) at this stage. If you are making the corn crust, spoon the chicken into a ceramic baking dish — one with high sides that measures about 8 x 12 inches (20 x 30 cm) — and set aside.
STEP 3
Preheat the oven to 400°F (200°C).
STEP 4
To make the batter, pour the butter into a blender with the corn, milk, egg yolks and 3/4 tsp (3 mL) salt. Blitz for a few seconds, to form a rough paste, then spoon into a large bowl. Place the egg whites in a separate clean bowl and whisk to form firm peaks. Fold these gently into the runny corn mixture until just combined, then pour the mix evenly over the chicken.
STEP 5
Bake for 35 minutes, until the top is golden brown. Keep an eye on it after 25 minutes to make sure the top is not taking on too much colour; you might need to cover it with foil for the final 10 minutes. Remove from the oven and set aside for 10 minutes before serving.
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