Ottolenghi fish recipes

Jerusalem & Being Ottolenghi Obsessed!

Jerusalem & Being Ottolenghi Obsessed!

Unlike any other fishcakes I have ever had, they were amazing. Yotam Ottolenghi obsessed. The fish was chopped into little chunks which gave them a really meaty texture
Lime Pork Chops with Fattoush - pushing the comfort zones

Lime Pork Chops with Fattoush - pushing the comfort zones

  However, because we respect Yotam Ottolenghi so much and love his food, it just had to be done. Now before I say anything else, let me say that I would have infinitely preferred to have had some fat pilchards (or any other type of fish) instead of the pork
Marvelous Mussel Risotto

Marvelous Mussel Risotto

Leading nicely on from my last post where I waffled on indulgently about my Yotam Ottolenghi Obsession, I wanted to share with you a recipe that has been born directly out out of said love affair
Cookbook Love: Plenty More

Cookbook Love: Plenty More

Yotam Ottolenghi’s Plenty More. Anytime you don’t feel like eating meat or fish. London restaurateur and food writer extraordinaire Yotam Ottolenghi transforms humble veggies into mouthwatering dishes that burst with creativity and unusual flavour combinations
A clean sweep for the new season…

A clean sweep for the new season…

For end of summer inspiration, try Yotam Ottolenghi in The Guardian… His recipes and ideas are a revelation, often with complex lists of ingredients, but don’t let that put you off, his writing is a joy to read, even if you don’t follow the suggestions to the letter
Dressing for dinner

Dressing for dinner

This is an area in your kitchen where you could (like Yottam Ottolenghi and Jamie Oliver) really let your creativity flow (if you could be bothered)
Dukkah

Dukkah

In Ottolenghi’s Jerusalem, he describes Dukkah as “An Egyptian aromatic seed and nut mix”. Dukkah is great sprinkled over salads, used as a coating for meat or fish and even soft cheese rolled in dukkah is taken to a whole new level
Sweet Potato cakes

Sweet Potato cakes

The recipe came from a cookbook called 'Plenty' by Yotam Ottolenghi. Using a fish slice, lift the cakes in to the pan and fry on moderate heat until you get a nice, brown crust, turning as necessary - about six minutes
Eating healthy in Sheffield - How and Where

Eating healthy in Sheffield - How and Where

Not only is this an amazing green grocers but now boasts a lovely little cafe with Ottolenghi type dishes such as Sri Lankan beetroot curry and Asian broccoli rice noodle salad
Dukkah

Dukkah

In Ottolenghi’s Jerusalem, he describes Dukkah as “An Egyptian aromatic seed and nut mix”. Dukkah is great sprinkled over salads, used as a coating for meat or fish and even soft cheese rolled in dukkah is taken to a whole new level