Ottolenghi's amazing food hack | Dish

It’s fair to say that this chef, restaurateur and author has transformed the way the world prepares and shares food. Yotam Ottolenghi creates a feast for the eyes (that INSTA grid) and a feast for our tables too. His cuisine is a masterclass in colour and combinations and he champions the humble vegetable like no other. Today he is joined by the esteemed recipe creator and head of his Test Kitchen, Noor Murad.

The pair discuss their new book Ottolenghi Test Kitchen: Extra Good Things, which is full of ‘flexible, flavour-packed dishes that all lend a little something 'extra' to your next meal’. They share their memories of food growing up and give British desserts a very interesting review.

Keen to impress her peers, Angela carefully crafted a rocket and cannellini bean bruschetta followed by a creamy pasta with lemon and chard and washed down with a Blueprint white burgundy.

[sarajames]

This is a staple in any south East Asian house, add fish sauce and garlic and you’re gold

[JustMe-gfko]

Recipe: 15 mild chilis in food processor with salt, sugar, vinegar, lemon juice, blitz it (blend in short intervals), and then add good olive oil put in a jar. Takes a minute. Gets better with time! 😊 LOVE IT!

[kdkay]

Put a cup of peeled garlic in a sauce pot with olive oil, until all garlic is submerged
cook on low heat for 20+min keep the garlic moving and make sure you see small bubbles coming out of garlic.
Separate the oil and garlic into DIFFRENT jars, you can strain it through coffee filters also to get clear oil….
You now have garlic confit and garlic oil for cooking!
It’s life changing!

[mohazazu]

Malaysian in Sabah especially known to have Chilli blended with sugar and white vinegar as a condiment to add into souped rice vermicelli or fried noodle. Great with chicken rice and it basically go with everything. You can find it on a table of restaurant paired with soy sauce, sometimes white pepper powder and white vinegar

[Peachiie_Keen]

One of my favorite hacks is putting a wet napkin under a cutting board so it doesn't slip around. As well as having a wet napkin next to the cutting board helps with onions stinging your eyes.

[thetruthexperiment]

We need to take back the word hack. Im pretty sure thats called a recipe for a seasoning not a hack.

[shredx]

Awesome hack. I’m going to try this in the wedding cake I’m making for someone.

[momiji]

My hack is not really a hack but buy oven mitts for your kitchen before you feel like you need it.

[rheanelken]

And he ended it with a rhyme "it's a hack that you'll never look back"

[harbinger_]

I think every country has its own version of "this" condiment, it can be chutney/sauce/sambal...

[megspoetry]

Loveee this. I love having prepped jars of oils and sauces to make any meal that lil bit extra

[bodhiswayze]

I LOVE him, me & my mum always used to cut his recipes from the Guardian & try to make them. It was always a running joke that all of his dishes had about 50 ingredients!😊❤

[kasgrieve]

Use gnocchi in place of mash for cottage/ shepherd pie, makes it much easier/ quicker whilst still being tasty. A splash of Worcestershire sauce in tomato based sauces, adds a great depth to any dish. Cutting up some spring onions into third, chucking in a pan with some pasta to cook in salted water, once pasta is cooked, drain the water and mix through butter (about 50g) and tbsp of miso, incredibly easy yet tasty, and if you want to level it up, add a little harissa pasta. If you want the best crispy topping for pasta bakes/ mac and cheese, use panko you’ve seasoned and mixed with oil. Stop using non stick pans, they’re bad, don’t give you the sear you want and last about a year and just have to be gentle with them to not damage the teflon, switch to stainless steel or cast steel, both can be non stick if you just get them up to temperature, give you the sear you want on things and be as rough as you like with them and they will still last you a life time. Sharpen your knife, the most dangerous thing in a kitchen is a blunt knife, blunt knives require much more force to cut things, that force that when you slip goes into you/ your fingers, invest in a sharpener, you should be able to cut things with little effort, just the weight of the blade. If there’s ever a grease fire, add more cold oil to reduce the temperature and/or cover with a very slightly damp tea towel/ lid to stop it from having any access to oxygen. Use wooden chopping boards, better for your knives, hard surfaces like plastic or god forbid glass, ruin your knives so quickly. Use a salt pot to be able to pinch, a shaker is for the table not the kitchen

[MegaMagicMe]

Its called Sambal and its all over Southeast Asia!!

[maykemelaugh]

This is shata, it's a hot sauce widely used in Yemen and Sudan

[maryblushes]

Same with fresh garlic, blanch, put in a jar and keep covered with the oil of your choice and refridgerated. Not only have garlic ready for instant use, but garlic oil! When you use some of the garlic oil, add oil back to cover again.

[EmmaRonan]

6 hot chilli peppers, and a whole bulb or 2 of garlic (peeled) into water cover with cling film and microwave for about 8 to ten minutes, then in a food processor or blender, half a cup of vegetable oil, some ginger and 2 Maggie stock cubes. Add the garlic and chilli and blitz and you have the most wonderful hot sauce ever ❤

[straykidslover]

Thats just called Sambal in Indonesia.

[candygarfield]

In Ecuador, everyone has a chili plant on the deck and a glass bottle wirh this in diffeent recipies.

[crystalnait]

Just add pther spices before you mix and its basically harissa (north africans knows this very very well )