Ottolenghi's new cookbook for 2021 is out. Ottolenghi's Test Kitchen 'Shelf Love' . It is the first OTK cookbook. Ottolenghi has taken a new direction with his "Test Kitchen", it is the first of a series of books. He works with his team from a 'Test Kitchen' in London, together with Noor Murad they work on a series of books that help you cook intuitively with products that you often have at home, a bag of corn in the freezer or a can of beans in the cupboard. Each recipe also states which other product you could vary with. And on each page a small corner to make your own notes.
I've already seen a few recipes that I already know I'm going to love. Delicious comfort food such as 'The creamy hummus of your dreams' "Polenta with cheese and tomato sauce" and "Candied Tandoori frog peas'. The recipe of the Lima beans with pickled lemon and herb oil is a real taste explosion, as far as I am concerned a real example of an Ottolenghi recipe. But I started making:
Pointed peppers filled with creamy corn and pickled jalapeño peppers.
Completely in the style of OTK, I had to adjust the recipe slightly because I did not have everything in house. But this did not detract from the recipe, it was delicious.
Ingredients:
- 1 green jalapeño pepper with seeds cut
- into thin rings 2 tbsp. Apple cider vinegar
- 1 tsp fine granulated sugar
- 250 grams frozen corn kernels thawed (I only had a small can of 140 grams at home)
- 100 ml whipped cream
- 50 gr pressure cooker soda (I made 70 grams of this myself because I had less corn and found the filling a bit thin.
- 3 finely chopped cloves garlic
- 1 egg
- 105 ml olive oil
- 75 grams low-moist mozzarella
- 75 gr ripe cheddar
- 4 medium pointed peppers
- 2 onions in rings of 1 cm thick
- Sprigs thyme
- 10 gr fresh coriander
- Salt and pepper
Method:
-
- Heat the oven to 180 degrees
- Put the jalapeño pepper in a bowl with the sugar and vinegar
- Put the corn kernels with cream, polenta, 2/3 of the garlic, the egg, 1 tbsp oil, 3/4 tsp salt, and generously freshly ground pepper in a food processor and mix everything into a coarse puree. Stir in the mozzarella and cheddar.
- Make a notch along the length of the pepper and carefully remove the seeds. Let the stem sit. Fill each pepper with the filling
- Pour 1 tbsp of oil over the bottom of a baking dish or sautés and cover the bottom with onion rings and place the sprigs of thyme over it. Sprinkle with some salt and pepper.
- Place the peppers on the onions.
- Pour a small layer of water between the onions. According to recipe 200 ml, I have done a little less myself. The peppers should not be placed in the water or doused with water.
- Bake them for 30 minutes at 180 degrees, set the oven to 200 degrees and bake them for another 20 minutes until the peppers are cooked into peppers and nice in color.
- Meanwhile, stir in a small bowl the remaining oil with coriander and the remaining garlic with salt and pepper.
- Place the oil and marinated jalapeños over the peppers and serve them warm.
- Heat the oven to 180 degrees