The Best Ottolenghi Recipes For Dinner Party

If you are planning to throw a dinner party and you are looking for some amazing ottolenghi recipes, you are in the right place! There are many ottolenghi recipes to choose from and you will be able to create a wonderful dish that will leave your friends swooning.

Octopus skewers

If you're looking for a delicious, quick, and easy appetizer or main dish for your next dinner party, check out these recipes from Yotam Ottolenghi. These recipes are vegetarian and easy to prepare in just 20 minutes.

You can serve octopus and chorizo skewers as a festive appetizer. They are great for BBQ parties. Serve them with some crunchy cucumbers and fresh cilantro. Or, pair them with some fried fish.

The first step is to prep your octopus. Remove the tentacles from the head and discard them. Cut the octopus into 0.5cm rounds. This will allow for easy slicing and dicing.

Once you've cut the octopus into bite-sized pieces, you can marinate it. Mix the olive oil with the garlic and herbs, then add salt and pepper. Let the marinade sit for at least two hours.

To cook the octopus, you can use a griddle pan or a grill. Make sure to use a hot grill. Depending on the size of the octopus, the cooking time will vary.

Another way to cook the octopus is to cook the tentacles separately. Use soy sauce, sesame oil, or spring onion to flavor the tentacles. Alternatively, you can grill the octopus and tentacles in the same pan. Cooking the tentacles can take as long as 45 minutes.

After you've finished cooking the octopus, let it cool. Once it's cooled, you can remove the head. If you want, you can also remove the beak.

The octopus is a cephalopod that has a mild sweet flavor. It can be cooked in a variety of ways, including grilled, boiled, or cooked with a lemony aioli.

To make these octopus and pineapple skewers, you'll need some skewers and a few ingredients. Pineapple and octopus are both sweet and salty, so it's perfect for an easy meal.

Grilled grapes and basil

Grilled grapes and basil are a delicious combination. They taste extra juicy and have a smoky flavor. This recipe is not too difficult to pull off, especially if you have a grill. If you want to add a more sophisticated spin, serve these grapes with a creamy burrata.

The best part about this recipe is that it uses ingredients you probably have lying around the house. You can make the sauce ahead and store it in the fridge for a few days, which means you don't have to worry about dinner tonight.

To make the recipe you will need a few ingredients. First you will need the right kind of olive oil and some salt. Next you will need a few cloves of black garlic. Once you have these ingredients, you are ready to get to grill!

For best results, use high-quality olive oil. Similarly, you will want to use apricot-colored Murray River salt. While it may seem counterintuitive, black garlic cloves are the best way to go.

You will also need a bunch of wooden skewers. Thread the grilled grapes on the sticks. Using wooden skewers is a cool idea, as the skewers make for great serving pieces. Also, it's a good idea to keep the skewers close by for quick and easy access.

Another fun element of the recipe is that you can take this to the next level and serve it as a light lunch. For a more impressive presentation, you can thread the grilled grapes onto a plate and top it off with a drizzle of basil and vinaigrette. Serve this with crusty bread and you've got a perfect light lunch.

It's no wonder that this recipe ranks as one of our top ten ottolenghi recipes. It's a simple, tasty treat that everyone can enjoy.

Couscous

Yotam Ottolenghi has a reputation for his wildly tasty recipes. His recipes are simple to make, and they taste great. So if you are looking for a tasty main dish for your next dinner party, try out one of these Ottolenghi couscous recipes.

You can make this recipe ahead of time. Just remember to make sure the vegetables are cooked and cooled before you mix in the couscous. Cous can be stored for up to two days in a refrigerator.

There are many ways to add herbs to your couscous. For instance, you can use a mortar and pestle to grind them into a fine paste. Or you can blend the herbs in a blender until they are smooth. A food processor also works well.

Another way to add flavor to your couscous is to mix in the dried fruit. Ottolenghi uses raisins in this recipe. However, you could also combine them with chickpeas, herbs, or any other dried ingredient you like.

In addition to raisins, you could also add lemon juice and cumin. These ingredients are common in Middle Eastern cooking, and they give the couscous a kick.

Tom is a Levantine condiment, and Ottolenghi uses it to give this couscous a little flair. Tom translates to "garlic" in Arabic, and it is made with oil. It is a perfect complement to Ottolenghi's recipe.

You can find a variety of couscous in stores. You can also buy Israeli couscous, which is a pearl-like pasta. If you are unable to locate a local variety, you can substitute regular couscous or barley.

The original recipe is available in Ottolenghi's The Cookbook. This book is a compilation of 140 of the chef's most popular dishes.

Parmigiana

A great dinner party appetizer or main course is roasted cauliflower. It's easy to make and can be done early in the day before you need it. The best part is, it pairs perfectly with a glass of white wine.

While we're on the topic of cauliflower, Ottolenghi has an excellent recipe for zucchini that you can use to make a filo pie. You can also try his recipe for oven fries. Alternatively, if you want to keep it simple, go for his meatballs. If you're looking for something a bit more substantial, make a gratin.

There's a reason why this roasted cauliflower recipe from Ottolenghi: The Cookbook is a cult classic. While it's not as fancy as a meal at one of his restaurants, it's still a tasty way to feed a crowd.

This fast-it-yourself version is perfect for a last-minute dinner party. Make the dish early in the day, and then toss it in the oven at the end.

For best results, line up two baking trays with parchment paper. Bake in a preheated oven for about 20 minutes. When done, top the cauliflower with a dollop of pesto and a sprinkle of parmesan. Lastly, garnish with some red onion and basil.

Yotam Ottolenghi has made some amazing take-away dishes, but it's his signature recipes for dinner parties that get the press. His eggplant parmigiana is a winner, but it's not the only one on his menu. Also on the menu is his kataifi pastry (which is a string pastry). These are also called the 'frog' because of their shape. Regardless of the name, you'll want to make sure that they're not too hard to peel!

Meringues

If you are looking for a dessert for your dinner party, meringues can be a delicious choice. These simple whipped egg whites can be flavored with exotic spices and fruit.

Meringues are simple and easy to make. They can be stored in an airtight container for a few days. When you are ready to serve the meringues, you can simply unfold them on a fresh piece of parchment paper. Once they have cooled, you can serve them with a variety of toppings, including cream and mascarpone.

If you want to spice up your meringues, try adding flavors like cinnamon and sweet apples. Or, you can roll them in pistachios.

To make meringues, you'll need two large kitchen spoons and a baking tray. You'll also need a freestanding mixer.

Start by whisking the egg whites in the electric mixer. When the egg whites are stiff, you'll need to add the cream of tartar. Continue whisking until the mixture is glossy.

While you wait for the egg whites to be ready, you can prepare the sugar. Make sure to heat it over 100C. This will prevent it from melting.

Next, you'll need to beat the egg whites with the vanilla extract. As you are doing so, you'll want to add the sugar, one tablespoon at a time. It'll take around five minutes to incorporate the sugar.

Once the sugar has incorporated, you'll need to spread it in a 13x9.5-inch rectangle. Then, you'll need to drop tablespoons of the meringue mixture on the baking sheet.

Once you have your meringue ready, you can begin to assemble your meringue roulade. Spread three-quarters of the cream over the meringue. Be sure to leave a wavy strip along the top of the log. Top with remaining raspberries and sprinkle with confectioners' sugar.