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" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "
Yotam Ottolenghi
Building
Spice
Some
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" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "
Yotam Ottolenghi
Garlic
Spirits
Oil
" There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong. "
Yotam Ottolenghi
Now
Kind
Belong
" Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. "
Yotam Ottolenghi
Years
Dim
Over
" Plums are a good substitute for gooseberries. "
Yotam Ottolenghi
Good
Substitute
" Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. "
Yotam Ottolenghi
Texture
Rice
Own
" I have yet to meet a carnivore who doesn't love a sausage roll. "
Yotam Ottolenghi
Sausage
Meet
Love
" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "
Yotam Ottolenghi
Fish
Vegetables
Meat
" I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result. "
Yotam Ottolenghi
Love
Result
Too Much
" The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. "
Yotam Ottolenghi
Serious
Over
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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. "
Yotam Ottolenghi
World
Cooking
People
" Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work. "
Yotam Ottolenghi
Kind
Food
See
" Herbs deserve to be used much more liberally. "
Yotam Ottolenghi
Herbs
Much
Deserve
" You can really taste the difference between a shop-bought and a good homemade mayo. "
Yotam Ottolenghi
You
Homemade
Taste
" Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. "
Yotam Ottolenghi
Little
Raw
Planning
" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "
Yotam Ottolenghi
Prepare
White
Hot
" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "
Yotam Ottolenghi
Sharpness
Come
Hard
" 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
Home
Pasta
" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "
Yotam Ottolenghi
Ingredient
Because
Leaves
" Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me. "
Yotam Ottolenghi
Even
Recipes
Me
" I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly. "
Yotam Ottolenghi
Find
More
Rice
" A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings. "
Yotam Ottolenghi
Makes
Lemon
Base
" Kirmizi biber has a sweet aroma and can vary in spiciness. "
Yotam Ottolenghi
Vary
Sweet
" Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened. "
Yotam Ottolenghi
Sweet
Only
Adulthood
" I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much. "
Yotam Ottolenghi
Just
Own
Admit
" Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying. "
Yotam Ottolenghi
Sweet
Find
Job
" I enjoy meat, but I can do without it. "
Yotam Ottolenghi
Enjoy
Meat
I Can
" I like to add something unusual to a dish. "
Yotam Ottolenghi
Dish
Like
Unusual
" Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. "
Yotam Ottolenghi
Happen
Some
Texture
" 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. "
Yotam Ottolenghi
You
Simple
Say
" As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming. "
Yotam Ottolenghi
You
More
Sweet