Slice of Life Story Challenge March 12 Food For Thought
Last September I had the good fortune to visit his restaurant in Islington, London. It was an experience that has greatly influenced my culinary endeavours since that time. I purchased Ottolenghi's book, 'Jerusalem' before I even left the restaurant in London, such was my admiration for the quality of the food I had eaten.
Ottolenghi’s cooking style borrows from his Middle Eastern upbringing employing Middle Eastern flavours– with a western twist. His salads in particular have incredible textures and flavours that are bold and memorable.
The freshness of the ingredients, combined with the knowledge that the food we are eating is healthy, has driven my efforts in the kitchen to new levels. I am braver. I am more a confident cook following a summer of delving into my new book.
As recently as last evening I made an Ottolenghi inspired salad to accompany our barbecue. It comes from another of his books, 'Plenty.'
Fig Salad with Crumbled Goats Cheese
1 tsp finely chopped or grated shallot
1/2 tsp Dijon mustard
2 tsp pomegranate molasses
3 tbsp extra virgin olive oil plus extra to finish
Mix the above ingredients into in a sauce and then pour over the basil and rocket leaves. Season with salt and pepper.
Spread the leaves evenly on a plate then place the figs evenly on top before spreading the goats cheese over the top of the figs. Sprinkle with a drizzle of olive oil and serve.
20grams of basil leaves
30 grams of rocket
6 figs, cut into quarters lengthwise
70 grams of fresh goat cheese crumbled
I'm biased, but it always gets a great response.