Chocolate Spring Rolls

Aleks and Aurélie's Favorite Recipes

Month: January, 2013

Yellow pepper and Jerusalem artichoke soup

by aleksandaurelie

Again, a recipe taken from Yotam Ottolenghi’s innovative collection.

4 tbsp olive oil, plus extra to finish
2 medium onions, peeled and sliced
6 yellow peppers, deseeded and cut into quarters
12-15 Jerusalem artichokes, peeled and quartered (450g net)
750ml vegetable (or chicken) stock
½ tsp caster sugar
Salt and white pepper
20g chopped coriander

Heat three tablespoons of the olive oil in a large saucepan, and cook the onions on medium heat for 10 minutes, stirring occasionally, until soft but not coloured. Add the peppers and artichokes, and cook, stirring, for five minutes, then add the stock, sugar, half a teaspoon of salt and a quarter-teaspoon of white pepper, and bring to a boil. Cover and simmer for 15-20 minutes, until the artichokes are cooked, and take off the heat. Add half the coriander, leave to sit for five minutes, then blend – try to keep a bit of texture.

Serve the soup hot with a sprinkle of fresh coriander, croutons (optional) and a drizzle of olive oil.

Photo to follow.

Meatballs with lemon and celeriac

by aleksandaurelie

Thank you, Yotam Ottolenghi, for a tasty holiday break!

400g minced beef
1 medium onion, peeled and finely chopped
120g breadcrumbs
20g chopped flat-leaf parsley leaves, plus 1 tbsp extra, to garnish
1 egg, beaten
½ tsp ground allspice
Salt and black pepper
2 tbsp olive oil
1 small celeriac, cut into 5cm x 1.5cm batons
3 garlic cloves, peeled and crushed
½ tsp each ground turmeric, cumin and cinnamon
1½ tsp fennel seeds, lightly crushed
¾ tsp smoked paprika
500ml chicken stock
3½ tbsp lemon juice
60g Greek yoghurt

In a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Form into 5cm x 3cm meatball-like shapes. Makes ~20 meatballs.

Heat the oil in a large pan for which you have a lid, and sear the meatballs all over for about five minutes in total. Remove them and add celeriac, garlic and remaining spices to the pan. Cook on high heat, stirring, for two minutes, return the meatballs to the pan and add the stock, lemon juice, half a teaspoon of salt and some black pepper. Bring to a boil, turn down the heat, cover and simmer gently for 30 minutes. Remove the lid and leave to bubble away for 10 minutes more, until the sauce is quite thick.

Remove the pan from the heat and let it sit for a few minutes to settle. Taste, season as necessary and serve topped with a dollop of yoghurt and a sprinkling of parsley.

photo (13)