at home with James Martin - December 2012 - (Page 63)

TASTE OF CHRISTMAS Colourful creations ISRAELI BORN CHEF, YOTAM OTTOLENGHI, KNOWS HOW TO MAKE THE MOST OF DELICIOUS VEGGIES Na’ama’s fattoush ‘There are plenty of di erent options when making a chopped salad but one of the most popular is fattoush, an Arab version that uses grilled or fried leftover pitta bread,’ says Yotam. ‘Other possible additions include peppers, radishes, lettuce, chilli, mint, parsley, coriander, allspice, cinnamon and sumac. Each cook, each family, each community has their own variation, but the key lies in the quality of the vegetables.’ Serves 6 You will need: ● 200g Greek yogurt and 200ml full-fat milk or 400ml of buttermilk (replacing both yogurt and milk) ● 2 large stale Turkish flatbread or naan (250g in total) ● 3 large tomatoes (380g in total), cut into 1.5cm dice ● 100g radishes, thinly sliced ● 3 Lebanese or mini cucumbers (250g in total), peeled and chopped into 1.5cm dice ● 2 spring onions, thinly sliced ● 15g mint ● 25g flat-leaf parsley, roughly chopped ● 1tbsp dried mint ● 2 garlic cloves, crushed ● 3tbsp lemon juice ● 60ml olive oil, plus extra to drizzle ● 2tbsp cider or white wine vinegar ● ¾tsp coarsely ground black pepper ● 1½tsp salt ● 1tbsp sumac or more according to taste, to garnish SKIP THE FERMENTATION STAGE AND USE BUTTERMILK INSTEAD OF MILK AND YOGURT 1 YOTAM OTTOLENGHI PHOTOGRAPH: KEIKO OIKAWA If using yogurt and milk, start at least three hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you will end up with is a kind of homemade buttermilk, but less sour. Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well and leave for 10 minutes for all the avours to combine and settle. Spoon the fattoush into serving bowls, drizzle with some olive oil and garnish generously with sumac. > 2 3 DECEMBER 2012 | 063

Table of Contents for the Digital Edition of at home with James Martin - December 2012

DIARY DATES
YOUR CHRISTMAS KITCHEN
UP THE ORANGE APPEEL
MEET MR MARTIN
THE CHEF DIARIES
FLAVOURS OF THE FUTURE
COOK LIKE A PRO
THE STAR EVENT
COOKING SOS
UNDER THE SEA
VEG OUT
JUST DESSERTS
WINE O’CLOCK
TASTEBUDS ON TEST
GUYS’ GIFT LIST
SANTA SPOILS FOR HER
FOR FOOD LOVERS
CHINESE, PLEASE?
THE ROAST WITH THE MOST
MARY CHRISTMAS
BAKE LIKE THE BEST
THE BIG CHEESE
FAT’S YOUR LOT
CLEAN UP
PINES AND NEEDLES
WINTER FOODIE BREAKS
ALL ABROAD
COFFEE BREAK
‘MY FOOD FANTASY TURNED INTO REALITY’
LAST WORD
EDITOR’S LETTER
FESTIVE WELCOME
NEWS AND VIEWS

at home with James Martin - December 2012

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