We’ve been cooking regularly for vegetarian friends this year, using recipes from Yotam Ottolenghi’s Guardian column and his new cookbook, Plenty. Every dish has been an unqualified success – hearty and satisfying, with subtle, interesting flavours.
Last night’s dinner was perhaps the best to date. We began with Ottolenghi’s two potato vindaloo, a tasty combination of sweet and waxy potatoes, tomatoes, capsicums and shallots, flavoured with an array of spices.
This was paired with a new rice dish from the Guardian website. Instead of mixing wild rice and Basmati as specified, we substituted smoked rice that we’d purchased a few months ago in Marrickville. The flavours matched the vindaloo perfectly. It was simple to construct – drained tinned chick peas and spices were fried briefly, and then combined with the cooked rice, currants, herbs and fried onions.
Our third dish of the night was Ottolenghi’s beetroot, yoghurt and preserved lemon relish, made with fresh roma tomatoes instead of tinned. Served with yoghurt, it was a perfect accompaniment to the other two dishes!
Fig Jam and Lime Cordial 