PLENTYMORE

CONTENTS

INTRODUCTION vi

TOSSED 1

STEAMED 37

BLANCHED 53

SIMMERED 73

BRAISED 115

GRILLED 137

ROASTED 157

FRIED 183

MASHED 217

CRACKED 237

BAKED 257

SWEETENED 285

INDEX 334

ACKNOWLEDGMENTS 339

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Otto_9780449015674_xp_001_r1.indd 33 7/23/14 10:30 AM
 SERVES FOUR CARAMELIZED FIG, ORANGE, AND FETA SALAD

 
½ cup/100 g superfine Bringing caramel to just the right point of caramelization while trying to look
sugar good for a camera is no mean feat—one I didn’t manage to pull off, I hasten to
16 ripe figs, cut in half add, while filming in Majorca for Mediterranean Feast. I was granted the benefit
lengthwise of three takes to get the dish (and myself) looking right for the shoot, but I suggest
4 medium oranges, topped you keep focused on the dish alone. This was the first-ever dish that Esme tested
and tailed, peeled, and for me in Camden. In classic day-one madness, her attempts to caramelize were
sliced into rounds impeded by the fact that she had reached for the salt, rather than the sugar, to
/8-inch/1-cm thick
3
add to the pan!
(about 4½ cups/750 g) Working with caramel may seem intimidating, but you needn’t worry:
2 tbsp lemon juice the juicy fruit will be fine even if the caramel is slightly crystallized or lumpy. It
1½ tbsp raki, Pernod, or won’t be thanking you, though, if the caramel burns, so you need to work fast
another aniseed-flavored when the caramel reaches the desired color and not to worry if you add the fruit
liqueur before all of the sugar has melted. If you can look cute and talk to the camera at
1 tsp aniseeds or fennel the same time, then all credit to you. There is nothing strictly “tossed” about this
seeds, lightly toasted recipe, I know, but the other salads insisted on taking it under their wing.
1 clove garlic, crushed
/3 cup/80 ml olive oil
1

7 oz/200 g feta, broken

into 3/8-inch/1-cm chunks Place a large sauté pan over medium heat and add half the sugar. Leave for
1 tbsp oregano leaves, small 2 to 3 minutes, or until it turns a golden caramel color; don’t stir the sugar
leaves whole and larger at this stage. Once nice and golden, add half the figs, cut side down. Cook
ones chopped for 2 minutes, until starting to soften, before turning to cook for a minute
3 cups/60 g arugula more. Remove from the pan and add the second batch of figs and repeat
coarse sea salt and black the cooking process. You might need to add a tablespoon or two of water
pepper to the pan if the figs aren’t very juicy.
 
Add the remaining sugar to the pan, return to the heat, and let the sugar
start to caramelize before adding the oranges and leaving for 1 minute on
each side. They should take on a rich caramel color. Remove and add to
the plate of figs.  

Take the caramel off the heat and whisk in the lemon juice, liqueur,
aniseeds, garlic, ¾ teaspoon coarse sea salt, and a generous grind of
black pepper. Once combined, whisk in the olive oil and set aside.

Arrange the oranges and figs on a large platter and dot with the feta
pieces. Drizzle any juices left on the fruit plate over the top, followed
by the dressing. Sprinkle with the oregano and arugula and serve.

See pictures on the following pages

32 TOSSE D

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 C R AC KE D 247

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 SERVES FOUR TO SIX
1 small cauliflower, outer
leaves removed, broken
into 1¼-inch/3-cm florets
(about 4 cups/450 g)
1 medium red onion
(6 oz/170 g)
5 tbsp/75 ml olive oil
½ tsp finely chopped
rosemary
7 eggs
½ cup/15 g basil leaves,
chopped
1 cup/120 g all-purpose
flour, sifted
1½ tsp baking powder
/3 tsp ground turmeric
1
1½ cups/150 g coarsely
grated Parmesan or
another aged cheese
melted unsalted butter,
for brushing
1 tbsp white sesame seeds
1 tsp nigella seeds
salt and black pepper
246 CRACK ED
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CAULIFLOWER CAKE
Having lived in Britain for more than sixteen years, there are certain names and
phrases with which I am perfectly familiar: Doctor Who, Ring a Ring o’ Roses,
Curly Wurlies, Blue Peter, and cauliflower cheese, to name just a few; but I have
no clue as to their meaning. This is mostly a disadvantage because I miss out on
all sorts of innuendos and references, but occasionally it works pretty well for
me. When it comes to cauliflower cheese, for example, what to me sounds like the
most indulgent and comforting of dishes has to an alumnus of the British school
system a stomach-turning echo of drearily soft florets swimming in a puddle of
greasy water. So when it comes to cauliflower and particularly when cheese is
involved, I need to work extra hard to convince my readers that this is something
they might want to eat. Well, I think I’ve got a winner here.
Serve this cake as a light supper alongside a makeshift salad of sliced
cucumber, dill, mint, a little sugar, cider vinegar, and canola oil. Wrapped well,
this cake will taste even better the next day.
Preheat the oven to 400ºF/200ºC.
Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover
with water and simmer for 15 minutes, until the florets are quite soft. They
should break when pressed with a spoon. Drain and set aside in a colander
to dry.
Cut 4 round slices, each ¼-inch/5-mm thick, off one end of the onion and
set aside. Coarsely chop the rest of the onion and place in a small pan
with the oil and rosemary. Cook for 10 minutes over medium heat, stirring
from time to time, until soft. Remove from the heat and set aside to cool.
Transfer the onion to a large bowl, add the eggs and basil, whisk well, and
then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt,
and plenty of pepper. Whisk until smooth before adding the cauliflower and
stirring gently, trying not to break up the florets.
Line the base and sides of a 9½-inch/24-cm springform cake pan with
parchment paper. Brush the sides with melted butter, then mix together the
sesame and nigella seeds and toss them around the inside of the pan so that
they stick to the sides. Pour the cauliflower mixture into the pan, spreading
it evenly, and arrange the reserved onion rings on top. Place in the center
of the oven and bake for 45 minutes, until golden brown and set; a knife
inserted into the center of the cake should come out clean. Remove from
the oven and leave for at least 20 minutes before serving. It needs to be
served just warm, rather than hot, or at room temperature. 
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 MAKES SIX
½ cup plus 1 tbsp/125 g
unsalted butter, melted,
plus an extra 4 tsp/20 g
for brushing the tin
scant ½ cup/60 g all-
purpose flour, plus
extra for dusting
6½ tbsp/60 g blanched
almonds
6½ tbsp/50 g pistachios,
plus 1 tsp, chopped, to
garnish
¼ tsp ground cinnamon
1 cup/200 g superfine sugar
grated zest of 1 lemon
1 tbsp mashed banana
3 egg whites (about
6 tbsp/100 g)
1 cup/120 g fresh or frozen
black currants, tossed in
2 tsp all-purpose flour,
plus extra for garnish
(optional)
salt
Lemon glaze (optional)
3½ tbsp/50 ml lemon juice
12/3 cups/200 g confectioners’
sugar
286 SWEETEN ED
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BLACK CURRANT FRIANDS
The number of recipes I write means that I am incredibly systematic about
the way they are filed. No sooner was this recipe perfected than it slipped,
mysteriously, through the filing system net, only to be remembered years later.
It’s like when you find money in your jeans pocket that has been there for weeks:
rediscovery feels like a gift, even though it was yours in the first place. Friands
are small French cakes, popular in Australia and New Zealand as well as,
of course, throughout France. The French word friand means “dainty” or a
“gourmet who delights in delicate tastes.” I’d like to extend the definition, in this
case, to anyone with a distinguished sweet tooth in need of the royal treatment.
Preheat the oven to 400ºF/200ºC.
Place a large 6-cup muffin tin (each cup should be 2½-inches/6-cm wide and
1½-inches/4-cm deep) in the freezer for 10 minutes. Melt the 4 teaspoons/
20 g butter, then brush it generously over the molds. Dust the molds with
flour. Place a circle of parchment paper at the bottom of each mold, to
prevent the cakes from sticking to the tin, and return to the freezer.
Put the nuts, flour, cinnamon, and all except 2 tablespoons of the superfine
sugar into a food processor and work to a coarse, bread crumb–like texture.
Tip the nut mix into a bowl and add the melted butter, lemon zest, and
banana. Stir to combine.
Whisk the egg whites with ⅛ teaspoon salt and the remaining 2
tablespoons sugar until the whites form soft peaks (around 6 minutes with
a handheld mixer). Gently fold one-third into the nut and banana mixture.
Once incorporated, gently fold in another third, along with the currants.
Finally, fold in the remaining egg whites.
Pour the batter into the muffin tin so that it rises two-thirds up the sides of
each mold. Place in the oven and bake for 20 to 25 minutes, until a skewer
inserted into the center of a cake comes out clean. Remove from the oven
and leave to cool. To unmold, run a sharp knife along the edges of the
friands and gently tip the tin over.
Once the friands have cooled, make the glaze. Whisk together the lemon
juice and confectioners’ sugar in a small bowl, adding more lemon juice or
sugar if needed to make a thick yet easily pourable glaze. Spoon the icing
liberally over the friands, letting it drip down the sides. Sprinkle with the
chopped pistachios and put 3 or 4 black currants on top of each friand,
if you have them to spare.
See pictures on the following pages
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PLENTYMORE
 Copyright © 2014 by Yotam Ottolenghi, LLP
Photographs copyright © 2014 by Jonathan Lovekin

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the
Crown Publishing Group, a division of Random House LLC, a Penguin
Random House Company, New York.
www.crownpublishing.com
www.tenspeed.com

Originally published in slightly different form in Great Britain by Ebury

Press, an imprint of Ebury Publishing, a Penguin Random House
Company, London.

Ten Speed Press and the Ten Speed Press colophon are registered
trademarks of Random House LLC.

Ottolenghi, Yotam.
Plenty more : vibrant vegetable cooking from London’s Ottolenghi /
Yotam Ottolenghi.—First United States edition.
pages cm
Includes index.
1. Cooking (Vegetables) 2. Ottolenghi (Restaurant) I. Title.
TX801.O8825 2014
641.6’5—dc23
2014017924

Hardcover ISBN 978-1-60774-621-8

eBook ISBN 978-1-60774-622-5

Printed in China

Design by Here Design

10 9 8 7 6 5 4 3 2 1

First United States Edition

340

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