The summer veg have been great over the past few weeks - courgettes, aubergines and peppers, beautiful tomatoes. They really invite that mediterranean treatment and in the shop we reckon no-one does it quite like Yotam Ottolenghi. His Eastern Mediterranean roots inspire his cooking as he draws on all the influences from that part of the world, with Arab and North African spices mingling with fresh herbs. He is not exclusively vegetarian but he is very creative in his use of vegetables and offers highly original recipes that bring out the best in the veg lifting them above the status of side dish!
Heather has been thinking about the variouis ingredients he uses and has put a little display together in the Veg Shop to inspire you. He uses many spice mixes including Ras el Hanout, Harissa Paste and Zaatar with the citrus flavour of sumac, smoked paprika and of course he loves bunches of fresh herbs. He also makes wonderful use of date syrup and pomegranate molasses!
Meanwhile - I came across this recipe in his book Plenty (p266) and loved it. As it is the height of the sweetcorn season at the moment it seemed an appropriate one to share.
Yotam suggests this as a side dish for an aubergine sauce - which I adapted slightly. It was delicious. Much lighter and fresher in texture than polenta made from cornmeal. You could use it as an accompaniment to any stewy type dish but I would imagine it suiting a beanie chilli very well. Or roast a pan of mixed peppers, courgettes, mushrooms and tomatoes with some garlic and some rosemary - it would be awesome!
PS When I made it I didn't have 6 cobs I only had two - to bulk up the mixture I used frozen sweetcorn which I put in with the cooking kernels a few minutes before the end. It was Very Satisfactory and served three of us comfortably.blog comments powered by Disqus