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" I like to add something unusual to a dish. "
Yotam Ottolenghi
Dish
Like
Unusual
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" Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple. "
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" The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit. "
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" Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside. "
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" Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. "
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" Pasta with melted cheese is the one thing I could eat over and over again. "
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" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "
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" Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen. "
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" I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world. "
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World
Cooking
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" Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. "
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" One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. "
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" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "
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Oil
" You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet. "
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Hand
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Pasta
" Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything. "
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Red
Dark
Go
" If you can't taste an ingredient, you have to ask yourself why it is there. "
Yotam Ottolenghi
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Yourself
" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "
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Natural
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" Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. "
Yotam Ottolenghi
Smoked
Cheese
Italian
" Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. "
Yotam Ottolenghi
Egg
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Pasta
" Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. "
Yotam Ottolenghi
Fresher
Light
Go
" I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. "
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Desert
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True
" Tel Aviv is the most exciting place to eat in Israel. "
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Place
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Exciting
" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "
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" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "
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Sweet
" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "
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" Mackerel is sustainable and healthy. "
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Healthy
Sustainable
" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "
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Used
Rice
Red
" The unlikely combination of potatoes and pasta does appear in some Italian recipes. "
Yotam Ottolenghi
Recipes
Unlikely
Some
" Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices. "
Yotam Ottolenghi
Like
Why
Rice