Cooking From: A Review of Ottolenghi’s Simple

This is taking a slightly different format to my usual Cooking From posts. Whilst I usually include one of my favourite recipes from each book, with a review of how the recipe works and what changes I did/would make, I just can’t do that with Simple. There are too many excellent recipes to choose from, most of which I wouldn’t change at all.

 photo Ottolenghi Simple 2_zpshad0xv3c.jpgSince getting this for Christmas it’s become our most used cookbook of 2019, and it’s pretty much knocked my beloved Save with Jamie off top-spot for all-time favourite too (sorry Jamie!). Whenever we are stuck for inspiration for our weekly meal plan we’ll flick through this. If we want an interesting side, we’ll look in here. If we want to use up random freezer veg (looking at you edamame beans!) then this is the book we’ll grab first. Dinner parties, date nights, after-work meals, cosy weekend brunches. This book has done it all for us. I now need more of Ottolenghi’s books in my life.

Ottolenghi Simple is a collection of recipes that are ‘simple’ in one of five ways – Short on time”, “10 Ingredients or less”, “Make ahead”, “Pantry”, “Lazy” and “Easier than you think”- or a combination thereof. Colour coded, and sectioned roughly into chapters such as Cooked/Raw Veg, Meat & Fish etc. And there’s hardly any recipes I don’t want to cook as-is, or adapt to be tomato-free.

 

 

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Of the recipes we have so far cooked, there’s been not one dud. Nothing which has been ‘meh.’ Everything has been devoured in silence. Many have been declared ‘that was really, really tasty.’ If we want a delicious meal, we know we’ll find it in this book.

The Roasted Chicken with Preserved Lemon is the epitome of simple. And it’s also amazing. Yes it is covered in butter and so is a thousand more calories that your usual roast chicken – but I’d prefer to die happy and fat than thin and miserable. We don’t make it every time we have a roast chicken, but when we’re entertaining or just fancy something different from the norm then it’s delicious.

Two Bean Two Lime Salad introduced us to Kaffir Lime Leaves for the first time. So zingy and fresh, this was the recipe we picked for emptying our life of the half bag of lingering edaname beans – and I’ll now go out and buy more of the bleeding things just to make this again. It also makes eating green beans actually enjoyable, and is definitely one I’ll be keeping up my sleeve for summer BBQs.

New Potatoes with Peas and Coriander is bright green and glorious. A real celebration of peas. And good cold/reheated too.

 

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The Mackerel with Pistachio and Cardamon Salsa and Ginger Cream. Now this was a real celebration of mackerel (which is THE oily fish for those on a budget), and whilst sounding like an odd combination everything really worked well together. We served it with a little brown rice and it was a lovely light meal.

And then there was the Slow Cooked Lamb Shoulder with Mint and Cumin. Perhaps not the best recipe to make during the 24C heat of the Easter weekend (8 hours of the oven on made our flat pretty much unbearable) but it was well worth it. Incredibly tasty, so tender it fell apart when poked with a spoon. The best lamb I’ve ever made, and quite possibly the best lamb I’ve ever eaten.

We also used the leftovers in a Spiced Shepherd’s Pie with Butterbean Mash. There’s two ‘shepherd’s pie’ recipes in the book, both incorporating tahini into the topping. This was the simpler version, though we adapted it to use the leftovers rather than standard mince. The butterbean tahini topping was particularly good – and served with a salad made for something really rather tasty.

 

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Braised Eggs with Leeks and Za’atar was our brunch dish of choice for the Easter weekend, and what a choice it was too. Soft and sweet leeks, punchy za’atar, runny egg yolks and plenty of feta. Another variation on a ‘green’ shakshuka type dish which I’m totally here for. So much more exciting than the tomato-ey versions anyway.

We’ve also cooked a variety of other sides from the book – all good, all delicious. Next on my list are the Herb Fritters, Bridget Jones Salmon and pretty much the whole book…

To conclude. If you only ever want one recipe book in your life, it’s quite possible this one will do the job.

Are you an Ottolenghi fan?