So, I’ve been hearing ravings about Ottolenghi’s recipes for several years now, and I figured I’d give a few of his publicly available recipes a shot before buying one of his books. So I’ve found this recipe on his own website, seems very, very la...
So, I’ve been hearing ravings about Ottolenghi’s recipes for several years now, and I figured I’d give a few of his publicly available recipes a shot before buying one of his books. So I’ve found this recipe on his own website, seems very, very lazy: https://ottolenghi.co.uk/pages/recipes/chicken-potatoes-prunes-pomegranate-molasses No marination step for the chicken? Whole black peppercorns that will later traumatize the diners if they forget to set them aside? No salt?? And don’t tell me the soy sauce in the recipe is enough of salt for 2kg of chicken and 800g of potatoes, no way. Overall, the seasoning feels very one dimensional too - sweet (prunes), sweet (mango chutney) and sweet (pomegranate molasses), with some oregano. Where’s that depth that people talk about when they discuss his dishes? Most importantly, fully covered in the oven, there’s no way that it will come out with the Maillard reaction as in the photo. Dishes like these should be uncovered at least half an hour to develop nice colors. And side note, using an oven on convection mode when the pan is covered sounds completely pointless. So I have to wonder, is his website just some crap made by marketing interns, and the books is where the magic really is? submitted by /u/TheJewPear [link] [comments]
