@ottolenghi
@ottolenghi
GOOD THINGS COME in multiple forms: experiences and memories, friends and loved ones, travels and places and all the cheerful sights in between. At the Ottolenghi Test Kitchen (OTK), good things are food things and food things must absolutely be good. Sometimes, though, good things show up with a little bit extra. You get a meal, a dish, a recipe, but you also get a takeaway – a sauce, a sprinkle, a pickle! – a condiment you can repurpose time and time again. These extras help you build up your fridges and shelves, to be brought out at any and every mealtime; accessorising your plates with all the magical flavour bombs that make a good meal great.
This book brings you an abundance of veg-forward meals from the OTK team, each with an added condiment or skill to build into your creative repertoire. It’s all the good things you want from Ottolenghi, plus extra: Extra Good Things.
This is an edited extract from Ottolenghi Test Kitchen: Extra Good Things by Noor Murad and Yotam Ottolenghi (Ebury Press, $49.99). Out now.
SIDE-OF-GREENS WITH CRISPY GARLIC
SERVES 4, AS A SIDE
‘Serve with a side of greens’ is a serving suggestion we’ve often repeated in Ottolenghi book history, and so this dish is the ‘side of greens’ you can easily add to your weeknight dinners: tasty enough on its own, but humble enough to not take away from the main event. Feel free to swap out the chard for other leafy greens such as spinach, kale or cabbage.
90ml olive oil
2 red onions, peeled, halved and cut into 1cm-thick slices (300g)
3 tsp sumac, plus ¼ tsp to serve
750g rainbow chard, stalks cut into 3-4cm lengths and leaves very roughly torn in half
5 garlic cloves, peeled and crushed
65ml lemon juice (from 3 lemons)
40g golden raisins
5g picked dill leaves
Salt and black pepper
CRISPY GARLIC
45ml olive oil5 garlic cloves, peeled and thinly sliced
