Chef and restaurateur Yotam Ottolenghi has shared insights into his culinary preferences and techniques, detailing how he achieves perfect toasties, prepares hummus, and selects his favorite ingredients. Ottolenghi, known for his vibrant and flavorful dishes, offered these insights in a recent interview.
When it comes to making a superior toastie, Ottolenghi recommends using sourdough bread due to its sturdy texture. He starts by buttering the bread and adding mayonnaise and a touch of mustard for moisture. For the cheese, he suggests grating two types, such as a pungent French or Swiss cheese like Comté, combined with cheddar for its melting properties. Ham and a sour element, like sauerkraut, are also added. The sandwich is cooked slowly in a pan with the lid on to steam the ingredients, then the lid is removed to achieve crispiness on both sides.
Ottolenghi also discussed his approach to hummus, emphasizing the importance of cooking chickpeas until they are exceptionally soft, almost to the point of breaking apart. He pairs this with high-quality tahini and a generous amount of cold water or ice. This method, he explains, allows for prolonged blending, resulting in a light and creamy texture.
Cauliflower is cited as a favorite versatile vegetable. Ottolenghi enjoys roasting it with olive oil, salt, and pepper, often adding spices like cumin, turmeric, or cinnamon. He also prepares cauliflower fritters and grates it raw for tabbouleh-style salads. A preferred method involves drizzling roasted cauliflower with a green tahini sauce made with parsley.
For condiments, Ottolenghi favors fermented chili sauces, appreciating the balance of fresh, pickled notes with chili heat, which he believes enhances other flavors. He uses these sauces on a variety of dishes, from egg salads to roast chicken.
During his travels, Ottolenghi enjoys discovering local ingredients. He has brought back sardines and anchovies from Portugal, Italy, and North Africa, as well as cheese. A recent trip to Japan yielded a chili-sesame-brown sugar sprinkle that he now uses on many dishes.
His favorite tinned fish is Portuguese Nuri sardines in olive oil. He enjoys them simply on toast with mayonnaise and spring onions, or incorporated into pasta dishes. For pasta, he sautés garlic and capers in olive oil before adding the sardines towards the end, allowing them to flake rather than form a paste.
Ottolenghi also mentioned Restaurante Sa Foradada in Majorca as a memorable dining spot, praising its cliffside setting overlooking the sea and its paella and seafood dishes. He noted the experience of swimming before lunch adds to its appeal.
Regarding Sunday roasts, he recently discovered The Running Horses pub in Mickleham, near Dorking, which he visited with his family. He highlighted their Scotch eggs and roast chicken.
Among his indulgence items, Ottolenghi counts truffle salami, which he purchases from an Italian deli in Kentish Town called Salvino. He also values good quality olive oils, particularly those from small, independent Mediterranean farmers.
His book, "Ottolenghi Simple Too" by Yotam Ottolenghi and Verena Lochmuller, is published by Ebury Press.