Anna: We decided that we wanted to do a proper blow-out feast, after the many abortive midweek Ottolenghi meals that we’ve cooked.
Kirstin: We wanted to give it a full crack of the whip!
Anna: Luckily neither of us was working this afternoon, because it was potentially going to be a massive faff.
Tom: But was it?
Anna: If either of us had been doing it on our own, yes. With the two of us it was still a faff.
Zoe: But was it an enjoyable faff?
Kirstin: Yes, we watched wartime documentaries in between, while things were in the oven.
Anna: And we sang along to the Brandenberg double-violin concerto as we peeled five heads of garlic, clove by clove. Between the two of us it took 40 minutes. The two most annoying things were the cloves of garlic and the bloody cardamom pods.
Kirstin: But you have such good wrist action, Anna! (Zoe guffaws)
Anna: How do you know about my wrist action? It’s all those years of violin playing! With the cardamom pods I had to get Kirstin to open the window. Two tablespoons of cardamom pods, and you had to bash them all up, and take all the seeds out of all the pods! It was about 40 pods! It was like, Christ, take me now. I bashed my head with the pestle. Or was it the mortar? Anyway, we cooked the “Watermelon and feta” to start. I’m going to compare it against the Nigella recipe. Her recipe is watermelon, feta and black olive. She has olives, lime juice, mint and flat-leaf parsley, rather than basil. But everything else is the same. So we cooked that, and then “Caramelized Garlic Tart”.
Kirstin: We called it Vampire Pie.
Anna: And then “Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli”. Continue reading “Plenty of Ottolenghi food: a Friday Feast”