Features
by Malou Herkes
published on 10 October 2019
Want to try something a little different this Christmas? Shake up your sprouts, spruce up the turkey or swap theChristmas pud for another boozy dessert with this selection of celebratory Ottolenghi recipes. Whether you want to completely overhaul your Christmas dinner or you’re just looking to mix it up a little with an alternative Yule log,a spicedturkey marinade or an indulgent side dish,you’ll find something in this collection to inspire you.We’ve picked our favouriteOttolenghi Christmas recipes to make planning Christmas that little bit more exciting.
The Ottolenghi Test Kitchen’s Celebration Rice with Lamb, Chicken and Garlic Yoghurt
by The Ottolenghi Test Kitchen Team
from OTK: Shelf Love
No one will miss the turkey when this vibrant platter is brought to the table. Tender, spiced chicken pieces atop a bed of lamb-enriched cinnamon rice, all topped off with fresh herbs, pomegranate seeds, butter-fried nuts and a garlicky yoghurt sauce; this is a centrepiece to be proud of.
From the book
OTK: Shelf Love
Yotam Ottolenghi, Noor Murad
Ottolenghi Test Kitchen: Shelf Love
A collaborative effort from the Ottolenghi Test Kitchen team
Designed to help you make the most of your pantry, fridge, and freezer
With recipes ranging from one-pot feasts to sumptuous bakes
Buy Book
The Ottolenghi Test Kitchen’s Herby Cabbage and Potato Gratin with Gruyère and Ricotta
by The Ottolenghi Test Kitchen Team
from OTK: Shelf Love
This rich, cheesy gratin makes for an indulgent side, but it’s substantial enough to serve as a vegetarian main, too. With two kinds of garlic and fistfuls of fresh herbs, it packs a flavoursome punch.
Ottolenghi’s Brussels Sprouts with Burnt Butter and Black Garlic
by Yotam Ottolenghi
from Simple
Ottolenghi swears by black garlic as “a quick way to inject a huge amount of flavour into a dish”, and we couldn’t agree more. This will take no time and will change how you think about sprouts forever.
Ottolenghi’s Fondant Swede Gratin
by Yotam Ottolenghi, Ramael Scully
from NOPI: The Cookbook
This creamy, buttery, melt-in-your-mouth gratin is an indulgent side dish that will elevate your Christmas dinner to another level. Make it ahead, up to the point where the gratin is due to go in the oven, then just bake it 30 minutes before serving on the day.
Ottolenghi’s Marinated Turkey Breast with Cumin, Coriander and White Wine
by Yotam Ottolenghi, Sami Tamimi
from Ottolenghi: The Cookbook
This is a great alternative recipe if you’re not cooking a whole turkey this year ( though you can also use this marinade for the whole bird). Herby and lightly spiced, the marinade will help your turkey shine without dominating all the other dishes you’re serving it with.
Fennel and Feta with Pomegranate Seeds and Sumac
by Yotam Ottolenghi, Sami Tamimi
from Ottolenghi: The Cookbook
For something a little fresher, this raw fennel salad is finished off with sweet pomegranate seeds, sharp sumac and tangy feta for a much-needed palate cleanser.
From the book
Ottolenghi: The Cookbook
Buy Book
Ottolenghi’s Roasted Baby Carrots with Harissa and Pomegranate
by Yotam Ottolenghi
from Simple
Switch up your roasted vegetables this Christmas with these harissa, cumin and honey-flavoured carrots. Serve with pomegranate seeds and fresh coriander.
Prune Cake with Armagnac and Walnuts
by Yotam Ottolenghi, Helen Goh
from Sweet
This boozy Christmas cake made with brandy and walnuts, and the fragrant with the festive flavours of orange, cinnamon and vanilla, makes a decadent dessert.
Meringue Roulade with Rose Petals and Fresh Raspberries
by Yotam Ottolenghi
from Plenty More
For an alternative to the classic Yule log, try this festive meringue roulade, elevated by the addition of rose petals, juicy berries and pistachios.
Frozen Espresso Parfait for a Crowd
by Yotam Ottolenghi, Helen Goh
from Sweet
Rich, creamy coffee parfait set between chocolate meringue bases, topped with crunchy praline and a caramel whisky sauce, this is a wonderful alternative show-stopper.
Cranberry, Oat and White Chocolate Biscuits
by Helen Goh, Yotam Ottolenghi
from Sweet
Tart cranberries, chewy oats, nutty wholemeal flour and almonds, and a bit of sweet luxury from the white chocolate coating make these biscuits an edible gift worth giving.
Pecan and Prosecco Truffles
by Yotam Ottolenghi, Helen Goh
from Sweet
Bite into these Yule log-shaped truffles to reveal rich, smooth truffle underneath – these make especially good edible gifts.
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