Pot duck, cracked roasts and croissants: festive recipes from Yotam Ottolenghi | Food

AAnd so begins the holiday season. When I throw a party, I want most of my food to be prepared and ready: no one is coming to watch the host be the kitchen slave all night long, after all. At the same time, I also like having a thing or two that needs a little last minute attention – I love the theater and the energy of it – so today’s party food suggestions. reflect this balance: something tasty that can be made days in advance, something sweet that can be made weeks in advance, and something to cook on the spot and eat on the spot . Cheers!

Pot of duck with baharat butter

It’s a version of rillettes, the French classic of candied meat preserved in its own fat. In this lighter version (but we can hardly go heavier), the duck is braised in white wine before being sealed in spicy butter. This can be done up to three days in advance, but be sure to bring it back to room temperature before serving.

Preperation 15 mins
to cook 2h40min
Coldness 1h +
Serves 6

2 duck legs (about 440g)
½ teaspoon whole black peppercorns
1½ teaspoon coriander seeds
, gate
2 fresh bay leaves
200 ml of dry white wine
2 shallots
, peeled and cut in half lengthwise (100g)
Sea salt flakes
10g chives
, finely chopped
60 g unsalted butter
2½ teaspoons of baharat
50g pickles

Heat the oven to 150C (130C fan) / 300F / gas 2. Pierce the duck skin several times with a fork then place the thighs skin side up in a 20cm x 15cm baking dish. Sprinkle the peppercorns, a teaspoon of coriander seeds, bay leaves, white wine, shallots and a teaspoon of crumbled salt, cover the tray well with foil and roast for two hours and a half, until the meat is very tender and almost falling off the bone. Remove, remove foil and set aside until duck is cold enough to handle.

Remove the duck legs and transfer them to a large bowl. Put a sieve over a small bowl and pour in the roasting juice. Remove the shallots and set aside, then discard any other solids.

Using your hands or a few forks, remove the duck meat from the bones; shed skin and bones. Pour 100 ml of the drained cooking juice into the duck meat bowl. Finely chop the reserved roasted shallots, add them to the bowl of duck, then mix everything together until everything falls apart and is finely grated. Stir in the chives, then divide between two ramekins 10 cm wide by 4½ cm high (or two small bowls), using the back of the spoon to compact the mixture as much as possible.

Melt the butter in a small skillet over medium heat and, once it is bubbling, add the baharat and a quarter of a teaspoon of crumbled salt. Remove from the heat, skim the foam on top, then divide the butter mixture evenly between the two ramekins so that it completely covers the duck mixture. Crush the remaining half a teaspoon of coriander seeds in a mortar and sprinkle it with a small pinch of flaked salt on top of the butter. Refrigerate at least an hour, until the butter is set and the duck is sealed (or overnight, if you want to continue).

About half an hour before serving, take the ramekins out of the refrigerator so that the butter softens and is spreadable. Serve with toast or crackers and pickles.

Crunchy new potatoes crushed with spicy salt and fresh cream with new onions

Yotam Ottolenghi’s crispy mashed new potatoes with spicy salt and spring onion crème fraîche.

The potatoes can be boiled ahead and the spicy salt can be made the night before, but when it comes to serving and eating them, it’s best to take them out of the pan as fresh as possible.

Preperation 15 mins
to cook 40 minutes
Serves 6

750 g small new potatoes
2 tablespoons of table salt
1 liter of sunflower oil
5 new onions
, thinly sliced ​​(40g)
150g fresh cream
1 tsp lemon juice

For the spicy salt
2 teaspoons of coriander seeds, gate
1 teaspoon of kelp or nori flakes
1½ teaspoon Aleppo pepper
1½ teaspoon of paprika
1 teaspoon of flaked sea salt

In a medium saucepan, bring 1.5 liters of water to a boil. Add the potatoes and table salt and boil for 20 minutes, until a knife easily cuts through the potatoes. Drain, then set aside until the potatoes are cool enough to handle.

While the potatoes are cooking, prepare the spicy salt. Coarsely grind the coriander seeds in a mortar, then add the kelp flakes, Aleppo pepper, paprika and sea salt into flakes, and grind two or three more times, until everything is well. mixture.

Put the spring onions in a small bowl with the sour cream, a teaspoon of lemon juice and an eighth of a teaspoon of salt, toss to combine, then set aside.

When the potatoes are cold enough, squeeze them between your hands (or on a flat work surface) until the skin breaks and the white flesh comes out. Be as brutal as you want: all those rough edges crisp just fine when fried.

Put the sunflower oil in a medium sauté pan over medium-high heat. Once hot, fry a third of the potatoes for five to six minutes, turning occasionally, until golden brown and crisp. Remove with a skimmer, drain on a tea towel and sprinkle with a little spicy salt while they are still hot. Repeat with the remaining potatoes.

Place the potatoes on a plate and serve hot with the spring onion cream for dipping.

Kipferl hazelnut vanilla and cocoa nibs

Yotam Ottolenghi's festive vanilla and hazelnut kipferl with cocoa nibs.
Yotam Ottolenghi’s festive vanilla and hazelnut kipferl with cocoa nibs.

Coconut and cocoa nibs are by no means traditional, but they add a lot to the party in terms of taste and texture. Once shaped into logs, these can be frozen for up to a month (thaw completely before slicing, shaping and cooking). Once cooked, kipferl will keep for up to two weeks in an airtight container, making them perfect for giving as well as for celebrating.

Preperation 10 minutes
Coldness 30 minutes
to cook 50 minutes
Makes About 48

200g plain flour
100g roasted peeled hazelnuts
, finely ground
30g grated coconut
20g of cocoa nibs
, coarsely ground in mortar
unsalted butter at room temperature
50g caster sugar
30g icing sugar
½ teaspoon of salt
1½ teaspoon of vanilla bean paste
1 egg yolk
100g icing sugar, to dust off

Put everything except for the icing sugar in a stand mixer with the paddle in place and mix until everything starts to form a paste, but doesn’t quite come together. Place it on a clean work surface and knead gently once or twice, to bring the dough together. Divide into four pieces, roll each piece into a log about 22 cm long x 2 ½ cm wide, then wrap it in baking paper and refrigerate for half an hour.

Heat oven to 170 ° C (150 ° C fan) / 325F / gas 3 and line two baking sheets with parchment paper. Cut each log into 12 equal slices, then shape each into a small sausage, slightly larger in the middle and with tapered ends. Carefully fold the two ends together to form a crescent (if they crack, just gently tighten them), then arrange them on the platters (you should be able to fit 20-24 on each pan). Bake for 20-25 minutes, turning the baking sheets once halfway through cooking, until golden brown.

Remove, let cool for five minutes, then dip in icing sugar, to coat – it’s important that the cookies are still hot when you do this, otherwise they won’t get a thick enough sugar coating (though, if you do. prefer a thinner sugar layer, wait until the kipferls are completely cooled before dredging them). Let cool, then repeat the dredging.

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