Jerusalem, the Cookbook Posted on 17th October 2012
It’s no secret that I am obsessed with the food Yotam Ottolenghi and Sami Tamini create. How could I not be? It’s exciting, delicious, fresh and healthy food that is never tricky and always welcoming. Best of all, each dish tell a story and can transport us to another place in time, adding to the richness of our food culture.
Last year, when I visited my dad who lives in Jerusalem, Yotam happened to be there too . Alas, I didn’t bump into him (which is surprising seeing his tweets were our eating guide), but the experience of eating in this city through his eyes was a culinary revelation. (Think – scary old aunts with broiled pale and soggy chicken and you’ll understand my joy).
To say I was excited to receive their new book Jerusalem for my birthday last week doesn’t come close. I have made three recipes already (in same number of days) and am planning next week’s meals already. It is the perfect cookbook with summer approaching- full of salads, pulses, and fresh beautiful looking dishes. I cannot wait….
Here’s a taste:
Chunky courgette & tomato salad
Ingredients: I kg courgettes (zucchinis), 800g large ripe tomatoes, 3 tbsp olive oil plus extra to finish, 300g Greek yogurt, 2 garlic cloves crushed, 2 red chillis (deseeded and chopped), grated zest of 1 medium lemon and 2 tbsp of lemon juice, 1 tbsp date syrup (or maple syrup), 200g walnuts (roughly chopped), 2tbsp of chopped mint, 20g flat leaf parsley chopped, salt & black pepper.
Method: 1. Pre-heat oven to 200 deg C. Place a griddle pan over the high heat. 2. Trim the courgettes and cut them in half lengthways. Half the tomatoes as well. 3. Brush the courgettes and tomatoes with the olive oil on the cut side and season with slat & pepper 4. By now the griddle pan should be piping hot. Start with the courgettes- places a few on the pan, cut side down for 5 mins- the courgettes should be nicely charred on one side. 5. Now remove the courgettes and repeat the same process with the tomatoes. 6. Place the veges in a roasting tin and place in the oven for about 20 mins until the courgettes are very tender 7. Remove the tray from oven and allow the veges to cool down a bit. 8. Chop roughly and allow to drain in a colander for about 15 mins 9. Whisk the yogurt, garlic, chilli, lemon zest & juice and date syrup in a large mixing bowl. 10. Add the chopped veges, walnuts, mint and most of parsley and stir well 11. Season with salt and pepper. If you like transfer to shallow serving plate and spread around (I just put it in this sweet bowl). Garnish with remaining parsley.