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Aligot, Khachapuri, Spätzle: Jotham Ottrengi’s Super Cheesy Recipe | Food

BMonday may or may not be the darkest day of the year, but it’s a good idea to prepare first in either way. For me, it always takes the form of food and its constant ability of comfort. From there, it tends to be a very short step to melted cheese. Grilled cheese sandwiches, pizzas, mac-and-cheese, tuna melt … It’s no coincidence that many people’s favorite comfort foods are basically melted and stretched out. cheese. You don’t have to smile at the camera, but we all still say, “Cheeeeese!

Ajarrihachapuri with Aleppo Tougara and Negi Butter (pictured above)

Khachapuri is a Georgian yeast bread stuffed with cheese, eggs and butter. Usually served for breakfast, but there are no restrictions. All day welcome. The dough can be made the day before, refrigerated overnight and ready to shape before baking. White from large eggs slides off the already cheese-filled Khachapuri, so use medium or small eggs here.

Preparation 20 min
Proof 1 hour and 30 minutes
cooking 20 min
Saab Four

1½ tsp fast-acting dry yeast
1/2 teaspoon sugar
Cake flour 250g
, Additional for dusting
Greek yogurt 100g
1 tablespoon of olive oil
6 medium eggs, 2 beaten
¼ teaspoon carom seed
1/2 teaspoon Nigella seeds
Salt and pepper
, Plus cheese mix ⅛tsp cracked black pepper
Cream cheese 80g
240g of mozzarella cheese with reduced water content, roughly grated

For Aleppo Tougara and Negi Butter
Unsalted butter 80g
2½tsp Allepo Chile
3 green onions
, Trimmed and finely chopped

Place yeast, sugar and a tablespoon of warm water in a small bowl and set aside for 5 minutes until foaming begins. Place flour, yogurt, oil and 1 beaten egg in a bowl of a stand mixer with a dough hook and mix well, then add carom seeds, half of Nigella seeds and 3/4 teaspoons of salt and mix. .. Medium high speed for 2 minutes until just combined. Add the contents of the yeast bowl and mix for 5 minutes until the dough is smooth and begins to separate from the sides of the bowl with one bowl. Firmly, ideally covered with reusable kitchen wrap, place in a warm place and prove for an hour and a half until the size doubles.

Meanwhile, put cream cheese and mozzarella cheese in a small bowl, mix with cracked black pepper, divide into 4 equal parts, roll each into a bowl, place on a plate and chill in the refrigerator.

Heat the oven to 230C (220C fan) / 475F / gas 9 and place a large baking tray in the central rack to heat.

When the dough is doubled in size, rub it on a lightly dusted work surface and knead to knock out the air and combine into a smooth bowl. Divide the dough into four balls of the same size and spread each into a 22cm x 17cm oval. Polish the entire top with another beaten egg, then roll the longer end of each oval to create a cigar-like shape with an 8 cm gap in the center. Pinch both ends to make each piece look like a boat, then place one cheese ball in the exposed center of each boat. Polish the entire exposed edge of the dough with the remaining beaten egg, then carefully lift each Khachapuri into the oven’s hot tray and bake for 13 minutes until the cheese foams and the bread turns golden.

Remove the tray from the oven and flatten the hot cheese balls behind the spoon. Break the eggs on each flattened cheese bowl, add a little salt to each egg and put it back in the oven for 5 minutes until the egg whites harden, but the yolks are still fluid.

In the meantime, make pepper and green onion butter. Heat a small saucepan over medium to high heat, add butter, and when it foams violently, add Aleppo pepper and stir. Remove from heat, add green onions and a little salt and stir.

Arrange the Khachapuri on a large platter and sprinkle the remaining quarter teaspoon of Nigella seeds. Spoon a tablespoon of hot butter mix onto each pan and dip the rest on the side.

Caramel onions and harvey käsespätzle

Yotam Ottoleng herbs käsespätzle and caramel onions.

Spätzle is an egg-based dumpling in southern Germany ( käse Part of the name of this dish refers to cheese). Trying to create them for the first time can be a bit annoying, but challenge yourself and get everything ready and within reach before you start. The size of the dish used is very important here. Because of its large surface area, you can get a lot of delicious crunchy pieces.Thanks to sister Christian Mackenzie Test kitchen Verena Lochmuller, Share her recipe with us.

Preparation 20 min
cooking 40 minutes
Saab 4 as a side

1 tablespoon of olive oil
75g butter

1 onion
, Peeled and sliced ​​thinly (220g)
Salt and pepper
2 teaspoons of thyme leaves
2-3 pieces of garlic, Peeled and crushed (15g)
1¼ tsp caraway seed, Lightly crushed in a mortar
Cake flour 250g
2 eggs
Was beaten
160 ml of sparkling water
½
A tablespoon of lemon juice
150g Gruyère, Grated
7 tablespoons of finely chopped chives (20g)
8 tbsp (30 g) coarsely chopped parsley

Heat a medium-sized, shallow oven-proof sotapan over medium heat, add oil, butter, onions, and 1/8 teaspoon salt, and cook for 20-25 minutes with good stirring until lightly golden. Add thyme, garlic and 1 teaspoon of caraway seeds, cook for another 3 minutes with stirring until scented, then remove from heat.

In the meantime, make spätzle butter. Transfer the flour to a medium bowl, add half a teaspoon of salt and stir. Make a well in the middle and use a wooden spoon to tap the eggs and carbonated water vigorously for 2 minutes until large bubbles appear and the batter is smooth and shiny. The foam keeps the batter light.

Put 1 and a half liters of water in a medium-sized pan, add 1 tablespoon and half the salt and bring to a boil. When it foams, reduce the heat to low. Hold a large slotted spoon with medium or large perforations over the pan, squeeze a spoonful of batter, then tap the spoon on the side of the water pan (or use a small spoon to slot the batter). Rub it from the bottom). It falls into the water through the hole.At the time of Spätzle It floats on the surface and completes in about 10 seconds. Lift with a second slotted spoon, transfer to a colander, drain and repeat with the remaining batter.

Heat the oven to 240C (220C fan) / 475F / gas 9 and mix in a small bowl with chopped chives and parsley. Put the cooked spätzle in a still warm onion mix, stir and add lemon juice and 1/4 teaspoon black pepper. Remove from heat, add half of the Gruyère mixture and stir. Sprinkle the remaining Gruyère mixture, 1/4 teaspoon black pepper and 1/4 teaspoon caraway seeds on top and bake for 12 minutes until the cheese and spätzle are crispy and lather in places. Take it straight out of the pan while it is still hot.

Roasted winter vegetables and chermoula aligot

Yotam Ottoleng's Aligot Cheese Potato and Roasted Winter Vegetables.
Yotam Ottoleng’s Aligot and Roasted Winter Vegetables and Chermoula.

I once read the description of Aligot as “comfortable food that sticks to the ribs.” This fondue-like mashed potato and cheese dish comes from Midi-Pyrénées, France, and probably makes the most sense after a long day outside the mountains, but good trampling around the park works as well. I’m sure. Traditionally made with Tome Fresh, but instead used Conte and mozzarella cheese to facilitate procurement. If necessary, replace the root vegetables with roasted cabbage or bean sprouts.

Preparation 35 minutes
cooking 40 minutes
Saab 6

For chermoula
2 pieces of garlicPeeled and crushed
Two big green peppers, Finely chop, remove pith and seeds, and if you don’t like heat too much (20g)
90ml olive oil
Coriander 60g
, Leaves and soft stems, roughly chopped
Flat leaf parsley leaves 20g
1 teaspoon cumin seedLightly toasted and crushed in a mortar
1 teaspoon coriander seedLightly toasted and crushed in a mortar
3 teaspoons of lemon juice

For roasted vegetables
3 carrots, Trimming, peeling, angled and cut into 2cm thick slices (350g)
3 small parsnips, Trimming, peeling, angled and cut into 2cm thick slices (350g)
3 sweet potatoesPeel and cut diagonally to a thickness of 2 cm (350 g)
3 tablespoons of olive oil

In the case of Aligot
Red potato 500g, Peel and cut to 3 cm
10 pieces of garlic, Peeled (50g)
230ml double cream
2 tsp Dijon mustard
Salt and pepper

200g Conte, Removed the skin, discarded and grated finely
Mozzarella cheese 150g, Roughly grated

First, make a chermoula. Place garlic, pepper and oil in a bowl of a large food processor and electric shock until almost smooth. Add coriander and parsley leaves and cumin and coriander seeds and pulse 4-5 times until almost finely chopped but still green. Decant in a small bowl, add lemon juice, stir and set aside.

Meanwhile, heat the oven to 240C (220C fan) / 475F / gas. Single layer on a large oven tray lined with oil resistant paper. Roast for 20-25 minutes until it becomes soft in places, blisters, and burns.

Make aligots while roasting vegetables. Put 1 liter of water and 1 tablespoon of salt in a medium-sized pot and bring to a boil. Add potatoes and garlic, simmer for 15 minutes until tender, then drain. Push the spud and garlic into the best setting of the potato ricer (if you don’t have a rice burner, pass it through a mouri or mash it with a masher until it’s very smooth). Put the mash back in a hot pan, but remove it from the heat and stir vigorously with a wooden spoon to make a smooth bowl. Heat the pan over low heat, grind the cream, mustard, half a teaspoon of salt and peppercorn well, and stir well until the mix is ​​thick. Beat the grated cheese one-third hard, melting everything and making the aligot mix shiny, then lift it with a spoon and pull it away from the side of the pan with a smooth strand. Reduce the heat to keep it warm.

To assemble the dish, put a large oven-proof platter in the oven for 5 minutes to keep it warm but not hot. Remove from the oven, spoon three-quarters of the aligot on a platter and line up the warm roasted vegetables on top. Sprinkle half of the chermoula and the remaining tablespoon of oil, put the remaining chermoula in a bowl, and soak the remaining aligot on the sides to warm it.



Aligot, Khachapuri, Spätzle: Jotham Ottrengi’s Super Cheesy Recipe | Food

Source link Aligot, Khachapuri, Spätzle: Jotham Ottrengi’s Super Cheesy Recipe | Food

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