the times Saturday May 28 20228Weekend
José Pizarro’s crab and prawn pintxosGordon’s sandwich! Raymond’s dip!
Yotam Ottolenghi’s
ultimate hummus
Ingredients
For the hummus
300g cooked chickpeas, or good-quality
jarred chickpeas
10g fresh ginger, peeled and finely grated
1 tbsp olive oil
1 tbsp tahini
1 small garlic clove, crushed
2 lemons (finely grate the zest to get
1 tbsp, then juice to get 3 tbsp)
2 tbsp ice-cold water
Flaked sea salt
For the aromatics
90ml olive oil
3 red chillies, deseeded and finely sliced
3 large garlic cloves, thinly sliced
15g fresh ginger, peeled and julienned
2 cinnamon sticks
15g coriander stalks, cut into 4cm lengths,
plus 2 tbsp leaves to serve (optional)
Method
1 For the hummus, put all the
ingredients and ¾ teaspoon of flaked
salt into a food processor and blitz until
smooth, scraping down the sides as you
go if necessary.
2 For the fried aromatics, heat the oil
in a large frying pan on a medium
heat. Once hot, fry the chillies,
garlic, ginger and cinnamon for
4-5 min, stirring every once in a
while to separate the garlic
slices until the garlic is just
starting to become golden. Add
the coriander stalks and fry for
one more minute until the garlic
is a light golden brown and the
chillies are aromatic. Transfer to
a plate with a slotted spoon,
reserving the oil, and sprinkle
generously with flaked salt.
3 Spoon the hummus onto a large plate,
creating a shallow well in the centre
with the back of the spoon.4 Spoon the aromatic oil inside the well.
Top with the fried aromatics and the
fresh coriander (if using), and serve with
bread to mop up the oil.
Recipe from Ottolenghi Flavour by
Yotam Ottolenghi (Ebury Press, £27)Florence Knight’s
panzanella salad
Makes 4 small plates
Ingredients
100g stale bread
Extra virgin olive oil
Large pinch of salt
½ red onion
500g ripe tomatoes
4-6 basil leaves
4 tbsp moscatel or red-wine vinegar
Pinch of sugarMethod
1 Preheat the oven to 150C/gas 2.
2 Tear the bread into largish pieces and
place them on a baking tray. Generously
drizzle over some olive oil, sprinkle with
salt and place in the oven until golden
crisp. This should take 5-8 min.
3 Finely slice the red onion. Place in a
bowl, cover with cold water and leave
for 3 min. Drain and set aside.
4 Remove the tomato stalks, then
chop, halve or quarter the tomatoes
randomly to provide texture. Scoop
them into a large shallow bowl, then
toss through the onion, bread and
roughly torn basil leaves. Pour over the
vinegar and three tablespoons of olive
oil, sprinkle with sugar and season with
salt and pepper.
5 Fold the tomatoes and bread through
the oil and vinegar, pressing the bread
into the juices.
6 Leave to steep for 10 min, then serve.
One: A Cook and Her Cupboard by
Florence Knight is out now (Saltyard
Books, £10.99)Gordon Ramsay’s tuna
katsu sandwich
Makes 2
Ingredients
Vegetable oil, for frying
2 heaped tbsp plain flour
1 egg
60g panko breadcrumbs
Dash of milk
2 thick tuna steaks (170g each)
180g white cabbage
60g pickled ginger, plus a splash of
pickling liquid
4 slices of white bloomer loaf (no crusts)
Freshly ground black pepper
For the tonkatsu sauce
125ml tomato ketchup
2 tbsp soy sauce2 tbsp Worcestershire sauce
2 tbsp mirin
1 garlic clove, peeled
Pinch of chilli flakes
To serve
½ green apple (optional)
1 tsp toasted white sesame seeds or
untoasted black sesame seeds
1 lime, cut into wedgesMethod
1 Place a frying pan over a high heat and
coat the pan with a thin layer of oil.
2 Put the flour, egg and panko
breadcrumbs into three separate
bowls. Season the flour with pepper.
Add a little milk to the egg and beat
with a fork.
3 Dip each tuna steak in the flour,
making sure it is well coated. Shake off
any excess, then dip it in the egg
followed by the breadcrumbs.
4 Place the steaks in the hot oil and
cook for 1 min on each side.
5 Meanwhile, finely slice the cabbage
with a mandolin or the blade side of
a box grater and combine in a bowl with
the pickled ginger and pickling juice.
6 Make the sauce by combining the
ketchup, soy sauce, Worcestershire
sauce and mirin in a bowl. Grate in the
garlic, add the chilli flakes and stir well.
7 To assemble, spread the tonkatsu
sauce on two slices of bread and top
one of them with the cabbage slaw.
Place the tuna steak on the slaw and put
the other slice of bread on top.
8 Finely slice the apple (if using) with a
mandolin or sharp knife, then sprinkle
with sesame seeds (if using).
9 Cut each sandwich in half and serve
with the apple salad, lime wedges and
any leftover tonkatsu sauce on the side.
Ramsay in 10 by Gordon Ramsay is out
now (Hodder & Stoughton, £25)Raymond Blanc’s pea dip
Serves 4 as an appetiser
Ingredients
For the crudités
8 radishes
1 red pepper, seeds removed and sliced
2 sticks celery, sliced on an angle
2 baby gem, cut off the bottom and cut
into 6 wedges
1 chicory, cut the bottom off the chicory
and remove the individual leaves.
For the green pea dip
120g fresh or frozen peas
170g firm silken tofu
15g flat leaf parsley, picked and chopped
25ml extra virgin olive olive oil
17ml red wine vinegar
1 clove garlic, pureed
2 pinches sea salt
½ tsp red chilli, finely chopped
1 pinch cayenne pepperYotam Ottolenghi’s
ultimate hummus