Yotam Ottolenghi’s traybake recipes | Food | The Guardian

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      "datePublished": "2019-01-19T09:30:11.000Z",
      "headline": "Yotam Ottolenghi’s traybake recipes",
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      "@type": "Recipe",
      "name": "Spicy chicken and split-pea tray bake",
      "description": "This tray bake is especially nifty because it involves minimal prep and no fancy tricks. Omit the jalapeño and substitute paprika for the chipotle to make this more child friendly",
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      "url": "https://www.theguardian.com/food/2019/jan/19/yotam-ottolenghi-recipes-traybakes-pork-mushroom-pasta-spicy-chicken-chickpeas",
      "recipeCategory": [
        "Dinner"
      ],
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      "recipeIngredient": [
        "4 skin-on chicken legs",
        "1 orange quartered",
        "1 jalapeño chilli cut in half lengthways (or 2 if you like heat)",
        "1 garlic bulb cut in half widthways",
        "4 banana shallots peeled and quartered lengthways",
        "1tsp chipotle chilli flakes",
        "2tsp coriander seeds",
        "2tsp cumin seeds",
        "60ml olive oil",
        "30ml maple syrup",
        "Salt",
        "500ml chicken stock",
        "200g dried green split peas rinsed",
        "1tbsp lime juice",
        "1-2tbsp coriander leaves roughly chopped"
      ],
      "recipeInstructions": [
        {
          "@type": "HowToStep",
          "text": "Heat the oven to 220C (200C fan)/425F/gas 7.",
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        },
        {
          "@type": "HowToStep",
          "text": "Put the first eight ingredients in a large bowl with 50ml oil, 20ml maple syrup and a teaspoon and a half of salt, then toss with your hands until the chicken is well coated.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "In a separate bowl, combine the stock, 150ml water, the split peas and half a teaspoon of salt.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "Pour the peas and stock into a 30cm x 35cm baking dish, then top with the chicken and its marinade, arranging the legs so they are skin side up and spaced apart.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "Cover the dish tightly with foil, bake for an hour, then remove the foil and brush the chicken with the remaining 10ml each of oil and maple syrup, and sprinkle over an eighth of a teaspoon of salt.",
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        },
        {
          "@type": "HowToStep",
          "text": "Return to the oven, uncovered, for 20 minutes, or until the skin is golden brown and crisp and the peas are cooked through but still retain a little bite.",
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        },
        {
          "@type": "HowToStep",
          "text": "When cool enough to handle, squeeze the garlic cloves out of their papery skins and stir into the peas.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "Pour the lime juice evenly over the top, finish with a scattering of coriander and serve hot.",
          "image": []
        }
      ],
      "recipeYield": [
        "Serves 4"
      ],
      "prepTime": "PT15M",
      "cookTime": "PT105M",
      "totalTime": "PT120M",
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        "name": "Yotam Ottolenghi"
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      "suitableForDiet": [
        ""
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    {
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      "@type": "Recipe",
      "name": "One-tray pork and mushroom pasta",
      "description": "There’s no mistake here: the dry pasta really does go into the sauce uncooked; just be sure to stir it in well, so it cooks evenly. Paccheri are wide pasta tubes that are sold in some supermarkets; failing that, try a good Italian deli. If you can’t find paccheri, use tortiglioni or rigatoni instead",
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      "datePublished": "2019-01-19T09:30:11Z",
      "url": "https://www.theguardian.com/food/2019/jan/19/yotam-ottolenghi-recipes-traybakes-pork-mushroom-pasta-spicy-chicken-chickpeas",
      "recipeCategory": [
        "Dinner"
      ],
      "recipeCuisine": [
        "Italian"
      ],
      "recipeIngredient": [
        "1 litre chicken stock",
        "30g dried porcini",
        "750g pork mince",
        "350g Cumberland sausages (about 5 sausages), casings discarded",
        "2tbsp Worcestershire sauce",
        "3tbsp tomato paste",
        "0.33tsp chilli flakes",
        "1tbsp fennel seeds roughly crushed",
        "15g sage leaves roughly chopped",
        "75ml olive oil",
        "60g parmesan finely grated, plus extra shavings to sprinkle on top",
        "Salt and black pepper",
        "3 celery stalks (180g), roughly chopped",
        "1 onion peeled and roughly chopped",
        "4 garlic cloves peeled and roughly chopped",
        "500g oyster mushrooms left whole or roughly torn into large pieces",
        "100ml double cream",
        "250g paccheri",
        "70g rocket",
        "35g capers roughly chopped",
        "15g parsley finely chopped",
        "1 lemon zest finely grated, to get 1½ tsp, and juiced, to get 1½ tbsp",
        "3tbsp olive oil"
      ],
      "recipeInstructions": [
        {
          "@type": "HowToStep",
          "text": "Heat the oven to 240C (220C fan)/465F/gas 9. Put the stock and porcini in a saucepan, bring to a boil, then turn off the heat and leave to cool slightly.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "Mix the mince, sausage meat, Worcestershire sauce, tomato paste, chilli, fennel, sage, three tablespoons of oil, half the parmesan, one and three-quarters teaspoon of salt and plenty of pepper in a large roasting tray, about 32cm x 26cm. Blitz the celery, onion and garlic in a food processor until finely chopped, then tip into the tray and mix together. Bake on the middle shelf of the oven for 30 minutes, until golden brown and sizzling, then turn down the heat to 200C (180C fan)/390F/gas 6.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "Use a fork to break apart the meat – you don’t want any big clumps – then stir in the oyster mushrooms, the stock and porcini, cream, pasta and remaining two tablespoons of oil. Stir the pasta into the sauce, pushing as much of it under the surface as possible (you might not be able to submerge it all). Return to the oven for 45 minutes, stirring the pasta twice in that time: make sure you stir it all into the sauce, to wet it all over, which will help prevent it going too brown.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "Meanwhile, make the salsa by combining all ingredients in a small bowl with a good grind of pepper.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "Stir the rocket and remaining grated parmesan through the pasta, then spoon the salsa over the top and leave to cool for 10 minutes before serving with a sprinkling of parmesan shavings.",
          "image": []
        }
      ],
      "recipeYield": [
        "Serves 6"
      ],
      "prepTime": "PT25M",
      "cookTime": "PT110M",
      "totalTime": "PT135M",
      "author": {
        "@type": "Person",
        "name": "Yotam Ottolenghi"
      },
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    },
    {
      "@context": "http://schema.org",
      "@type": "Recipe",
      "name": "Braised chickpeas with carrots, dates and feta ",
      "description": "A one-pot wonder to soothe the soul (and save on the washing-up). Soaking the chickpeas is necessary to achieve the right degree of cooking, so don’t be tempted to skip this stage. Serve with rice or flatbreads for a vegetarian main course; leave out the feta for a vegan version",
      "image": "https://media.guim.co.uk/c67500f6afff997cb5657d7d89ed52aa5d1ba519/0_0_3656_4297/1702.jpg",
      "datePublished": "2019-01-19T09:30:11Z",
      "url": "https://www.theguardian.com/food/2019/jan/19/yotam-ottolenghi-recipes-traybakes-pork-mushroom-pasta-spicy-chicken-chickpeas",
      "recipeCategory": [
        "Dinner",
        "Sunday"
      ],
      "recipeCuisine": [],
      "recipeIngredient": [
        "300g dried chickpeas soaked overnight in plenty of cold water and 1 tsp bicarbonate of soda",
        "1 onion peeled and roughly chopped",
        "6 garlic cloves roughly chopped",
        "2cm piece fresh ginger peeled and roughly chopped",
        "1 large green chilli roughly chopped, seeds and all",
        "15g coriander leaves roughly chopped",
        "75ml olive oil",
        "1.5tsp ground cumin",
        "1.5tsp ground cinnamon",
        "2 medjool dates pitted and roughly chopped",
        "1tbsp tomato paste",
        "4 carrots peeled and each cut at an angle into 2 or 3 large chunks (450g)",
        "2 bay leaves",
        "0.25tsp bicarbonate of soda",
        "Salt and black pepper",
        "1 lemons zest finely grated, to get 1½ tsp, and juiced, to get 2 tbsp",
        "120g feta roughly crumbled",
        "1tsp caraway seeds toasted and roughly crushed",
        "1tbsp parsley leaves roughly chopped"
      ],
      "recipeInstructions": [
        {
          "@type": "HowToStep",
          "text": "Heat the oven to 180C (160C fan)/350F/gas 4. Drain the soaked chickpeas and set aside.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "Put the onion, garlic, ginger and chilli in a food processor, and pulse a few times until very finely chopped but not pureed, scraping down the sides of the bowl as you go. Add the coriander, and pulse a couple of times more, just to mix through.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "On a medium-high flame, heat two tablespoons of oil in a large, heavy-based cast-iron pot with a lid. Add the onion mixture and cook for about four minutes, stirring occasionally, then stir in the cumin, cinnamon, dates and tomato paste, and cook for a minute more, or until fragrant. Add the drained chickpeas, carrots, bay leaves, bicarbonate of soda, 1.2 litres water and a good grind of black pepper, and bring to a boil, skimming off any froth that comes to the surface. Cover and bake for two hours, or until the chickpeas are very soft and the sauce has turned thick and rich. Stir in the lemon juice and two teaspoons of salt, then leave to cool for about 10 minutes.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "While the chickpeas are cooking, put the feta in a small bowl with the caraway, lemon zest, parsley and remaining three tablespoons of olive oil, and leave to marinade.",
          "image": []
        },
        {
          "@type": "HowToStep",
          "text": "To serve, spoon the feta mixture over the chickpeas and serve directly from the cooking pot.",
          "image": []
        }
      ],
      "recipeYield": [
        "Serves 4-6"
      ],
      "prepTime": "PT30M",
      "cookTime": "PT145M",
      "totalTime": "PT655M",
      "author": {
        "@type": "Person",
        "name": "Yotam Ottolenghi"
      },
      "suitableForDiet": [
        "",
        "https://schema.org/VegetarianDiet"
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