Steamed sea bream, pasta with herbs: Yotam Ottolenghi’s recipes for meals in 30 minutes | Food

For some, a 30-minute meal is a super-quick fix. For others, it’s longer than they usually spend preparing dinner. For me though, whether it’s mid-week or when we have friends over at the weekend, that’s pretty much where I’m at. On the one hand, 30 minutes isn’t all that long – it’s an episode of something quick on TV, listening to a podcast, or catching up with a buddy on the phone – but it’s also enough time to do something special. And, if I’m feeling really organized, calling a friend or listening to a podcast while cooking, then I break it down, or at least feel like it, before dinner even rolls around. be served.

Steamed sea bream, red bulgur and spiced pine nuts (top photo)

A well-stocked pantry means that you will only have to buy a minimum of ingredients for it. That said, if you don’t have what is listed below, you can substitute them with alternatives: almonds or walnuts, for example, instead of pine nuts, cherry tomatoes instead of mini plums , etc.

Preparation 5 minutes
To cook 25 minutes
Serves 4

2 tablespoons olive oil
1 onion
peeled and finely chopped (180g)
150 g small plum tomatoes
Fine sea salt
¼ teaspoon chipotle chips
250g coarse bulgur
250ml light coconut milk
½ vegetable stock cube
crumbled (or 1½ tsp powdered stock)
2 tablespoons of tomato paste
4 sustainably sourced sea bream fillets
3 tbsp (10 g) picked coriander leavescoarsely chopped

For the marinated shallots
1 large banana shallotpeeled and cut into thin rounds (50g)
2 teaspoons lime juice
⅛ tsp caster sugar

For the spicy pine nuts
1 tablespoon of pine nuts
2 cloves garlic
peeled and thinly sliced
1 tablespoon oil
½ teaspoon chipotle chips

Put a large nonstick skillet that you have a lid on over medium-high heat. Add the oil, onion, tomatoes and half a teaspoon of salt, and fry, stirring occasionally, for five minutes, until the onions become translucent and the tomatoes start to decompose.

Stir in the chipotle, fry for two minutes, then add the bulgur and broil for two minutes. Pour in the coconut milk, then add the stock cube, tomato puree and 200 ml of water, lower the heat to medium, cover and cook for 10 minutes.

Meanwhile, put a small frying pan over medium-high heat, add all the ingredients for the spiced pine nuts and sauté gently, stirring often, for four to six minutes, until the garlic turns golden. . Pour into a small heatproof bowl and let cool slightly (make the nuts well in advance, if desired).

Sprinkle an eighth of a teaspoon of salt in total on the flesh side of the fish fillets. Remove the lid from the pot of bulgur, stir well, then lay the fillets skin side up. Cover again, cook for five minutes, then remove from the heat and let stand, still covered, for two minutes. Finish with a strong grind of pepper.

While the fish cooks, combine all the quick pickle ingredients in a small bowl and let sit for five minutes.

Spread the shallots over the fish, coat with pine nuts and their oil, sprinkle with coriander and serve.

Salsa verde with olives and pasta with golden raisins

Salsa verde with olives and pasta with golden raisins from Yotam Ottolenghi.

Inspired by Sicilian pasta, which contrasts sweet and savory, it’s quick, easy and very versatile. A roundup of fridges and cupboards will allow countless variations – the addition of a few canned fish would be very welcome, for example.

Preparation 10 minutes
To cook 20 mins
Serves 4

360g trophyor any other short, dry pasta such as penne
⅛ tsp saffron
3 tablespoons golden raisins
1 tablespoon lemon juice

For the almond pangrattato
30g blanched almondscoarsely chopped
4 tablespoons of olive oil
45g panko breadcrumbs
1 teaspoon finely grated lemon zest
Fine sea salt and black pepper

For the green salsa
20g mint leaves
20g parsley leaves
20g basil leaves
2 cloves garlic
peeled and crushed
2 tablespoons of capers
80g pitted green olives
roughly torn into quarters
1 tablespoon good white wine vinegar
75ml olive oil

For the pangrattato, set a large skillet over medium-high heat, add the almonds and a teaspoon of olive oil, and toast, stirring frequently, for three minutes, until golden brown . Add the breadcrumbs, remaining tablespoon of oil and a good ground pepper, and toast, stirring constantly, for four more minutes, until deep golden brown. Pour into a medium bowl, stir in the lemon zest and an eighth of a teaspoon of salt, and let cool for 10 minutes.

For the salsa verde, put all the herbs on a board and chop finely. Add the garlic and capers, and repeat until very finely chopped. Pour into a large bowl, add the olives, vinegar, oil, an eighth of a teaspoon of salt and a good ground pepper, and mix well.

Bring a large pot of salted water to a boil, add the pasta and saffron, and cook for six minutes (or four minutes less than the package directions say for al dente). Dip in the raisins, cook for another two minutes, until plump, then drain and reserve 50 ml of the cooking water.

Return the pasta to the dry skillet, set the heat to low and stir in the salsa, reserved pasta water and lemon juice. Divide among four shallow bowls and serve sprinkled with pangrattato.

Bouillon Beans with Roasted Mushrooms and Chive Salsa

Yotam Ottolenghi's Bouillon Beans with Roasted Mushrooms and Chive Salsa.
Yotam Ottolenghi’s Bouillon Beans with Roasted Mushrooms and Chive Salsa.

It’s a great weekday lunch or dinner. If desired, replace the butter beans with any canned beans you have on hand. Serve as is or with lots of crusty bread or fluffy rice.

Preparation 10 minutes
To cook 20 mins
Serves 6

10 g of dried porcini mushrooms
500g mixed mushrooms
halved – I used king oyster, oyster, chestnut and shiitake
150g shallotspeeled and halved (150g)
5 sprigs of fresh thyme
3 tablespoons of olive oil
Salt and black pepper

For the beans
2 tablespoons olive oil
5 garlic cloves
peeled and crushed
2 cans of 400 g butter beansdrained (470-480g net)
1½ tbsp lemon juice
2 teaspoons whole grain mustard

For the salsa
40g of chivescoarsely chopped
25g of parsleydiscarded tough stems, soft stems and coarsely chopped leaves
1½ teaspoon cumin seedsgate
2 cloves garlicpeeled and crushed
90ml olive oil
2 tablespoons lemon juice

Heat the oven to 240C (220C fan)/475F/Gas 9. Put the porcini mushrooms in a heatproof pitcher, cover with 300ml of just boiled water and let soak for five minutes.

Meanwhile, put the fresh mushrooms, shallots and thyme on a large baking sheet lined with parchment paper, add three tablespoons of olive oil, three-quarters of a teaspoon of salt and a good grinder pepper, and toss to coat well. Bake for 20 minutes, stirring once halfway through, until golden and lightly charred.

While the mushrooms roast, move on to the beans. Put a small sauté pan over medium-high heat, add two tablespoons of olive oil and the garlic and sauté for a minute, until fragrant. Carefully spoon in the soaked porcini mushrooms, taking care not to add sediment to the bottom of the pot, and cook, stirring occasionally, for two minutes. Using a fine strainer, strain the liquid from the porcini mushrooms and cook for another seven minutes. Stir in the butter beans and a quarter teaspoon of salt, cook for another three minutes, then remove from the heat and stir in a tablespoon and a half of lemon juice and the mustard.

To make the salsa, place the chives, parsley, cumin seeds, garlic, and olive oil in the small bowl of a food processor, pulse until almost smooth, then scrape into a small bowl. Stir in the lemon juice and a quarter teaspoon of salt, and set aside.

To assemble the dish, pour the beans onto a large dish with a lip. Spread a third of the salsa on top, lightly incorporating it, then arrange the roasted mushroom and shallot mixture on top. Drizzle with another third of the salsa and serve with the remaining salsa on the side.