Yotam Ottolenghi’s recipes for a summer time al fresco feast

Now’s the time after we all head outside to absorb each final little bit of uncommon sunshine, like a bunch of cold-blooded reptiles. It’s solely pure, then, to take meals exterior with us. Any outside meal for a crowd isn’t any simple feat, nonetheless, so these you may plan and put together forward of time are lifesavers. For my alfresco unfold right this moment, the pork might be left just about to its personal units, the slaw might be put aside for few hours (add the herbs and garnishes on the final minute) and the pudding might be tucked within the freezer the night time earlier than. All on the prepared for a jolly summer time feast.

Lime and poppy seed slaw with curry leaf oil (pictured above)

The zingy dressing makes this an excellent aspect for the spicy vindaloo, however it’s additionally a beautiful standalone dish. Should you’re quick on time, use common salted cashews or peanuts as an alternative of the turmeric cashews. They’re fairly particular, although, so it received’t damage to double the quantities right here – they preserve in a sealed container for as much as per week.

Prep 25 min
Cook dinner 40 min
Serves eight

1 white cabbage (850g), finely shredded
1-2 carrots (180g), peeled, reduce in half widthways, then thinly sliced and julienned
1 pink onion (120g), peeled, halved and really thinly sliced
15g coriander leaves, with some stalks hooked up
5g mint leaves, picked

For the turmeric cashews
2 tbsp gentle tender brown sugar
2½ tsp olive oil
¾ tsp turmeric
200g roasted and salted cashews
2 tsp cumin seeds

For the curry leaf oil
1 pink chilli, thinly sliced seeds and all
three tbsp olive oil
2 stems contemporary curry leaves (ie, about 20 leaves)

For the lime dressing
70ml lime juice
(ie, from about four limes)
2 tsp dijon mustard
2 garlic cloves, peeled and crushed
1 tbsp poppy seeds
Salt and black pepper
75ml olive oil

Warmth the oven to 180C (160C fan)/350F/gasoline four. First make the cashews. Put the sugar, oil, turmeric and two tablespoons of water in a small saucepan, carry to a boil on a medium warmth, stirring usually, then add the cashews and cumin. Cook dinner for 3 to 4 minutes extra, stirring continually, till the seeds and nuts are coated in a sticky glaze, then switch to an oven tray lined with greaseproof paper and unfold the nuts out over it. Bake for 14 minutes, stirring as soon as midway, till golden, then take away and go away to chill utterly.

In the meantime, make the curry leaf oil. Put the chilli and oil in a small frying pan on a medium warmth, and cook dinner for seven minutes, or till the chilli begins to develop a shine. Add the curry leaves, cook dinner for 2 to a few minutes extra, stirring usually, till they flip translucent, then tip right into a bowl.

For the dressing, whisk the lime juice, mustard, garlic, poppy seeds and a quarter-teaspoon of salt in a small bowl, then whisk within the oil in a gentle drizzle, till integrated.

In a big bowl, combine the cabbage, carrots, onion, half a teaspoon of salt and grind of pepper. Pour over the dressing, combine properly to mix, then go away to melt for about 15 minutes. Fold within the herbs, then switch to a platter. Drizzle the curry leaf oil throughout and sprinkle on a 3rd of the turmeric cashews, serving the remainder in a bowl alongside.

Spicy pulled pork vindaloo

At any time when I’m feeding a crowd, I’m an enormous fan of enormous cuts of meat or massive entire greens, slow-cooked with minimal work and most flavour. Serve this pork with the lime and poppy seed slaw above, or save time and use a good-quality, shop-bought slaw.



Serve pulled pork vindaloo in buns with a spicy slaw.

Prep 20 min
Cook dinner 6 hr 15 min
Serves eight

2.2kg pork shoulder, boned and rolled – ask the butcher to do that for you
Salt and black pepper
three tbsp sunflower oil
three medium onions
, peeled and roughly chopped
20g coriander, roughly chopped
2 tbsp lime juice

For the spice combine
three cinnamon sticks, roughly damaged
15 cardamom pods
1½ tsp black peppercorns
10 dried pink chillies – the lengthy, finger-length selection
tbsp cumin seeds
2 tsp black mustard seeds
¼ tsp floor cloves
10 garlic cloves, peeled
50g ginger, peeled and roughly chopped
1 tbsp caster sugar
2 tbsp tomato paste
90ml apple cider vinegar
150ml full-fat coconut milk

To serve
500g Greek-style yoghurt
120g mango chutney, store-bought or selfmade
eight white tender bread rolls, store-bought or selfmade

Put the spice combine elements in a medium bowl and toss to mix. Go away to soak for 30 minutes, then switch to a blender and blitz for 3 or 4 minutes, till easy.

Warmth the oven to 170C (150C fan)/335F/gasoline three. Pat dry the pork, then sprinkle a teaspoon of salt throughout it. Put two tablespoons of oil in a big, heavy-based, cast-iron saucepan for which you have got a lid. Activate the warmth to medium-high, sear the pork, turning sometimes, till flippantly browned throughout – about eight minutes in all – then switch the meat to a plate or board.

Add the ultimate tablespoon of oil to the pot, then fry the onions, stirring, till flippantly colored – about three minutes. Add the blitzed spice combination, 400ml water and a teaspoon of salt, return the pork to the pan and produce to a boil. Cowl the pan, switch to the oven and slow-roast for 4 hours, basting each hour or so, till fairly tender. Take away the lid, roast uncovered for 80 minutes extra, basting a few times, till the meat is properly browned and the sauce thick and wealthy.

Use two forks to shred the pork into the pan juices (do the identical with the pores and skin, too, if you would like, or simply discard it), then stir within the coriander and lime juice.

Put the yoghurt in a small bowl and swirl via the mango chutney, so it’s rippled. Serve the pork with the yoghurt, bread rolls and slaw (see subsequent recipe), leaving your company to construct their very own plate or sandwich as they please.

Tremendous-easy, no-churn mango ice-cream

This couldn’t be simpler to whip up for a crowd and, after the spiced richness of the vindaloo, supplies welcome refreshment, too. It’s not completely easy, however relatively a scrumptious mixture of flaky, icy and creamy. If you wish to get forward, make it as much as per week forward and preserve within the freezer; switch to the fridge half an hour earlier than serving, so it softens sufficient to scoop.

Yotam Ottolenghi’s no-churn mango ice-cream.


Yotam Ottolenghi’s no-churn mango ice-cream.

Prep 15 min
Cook dinner 10 min
Freeze 9 hr
Serves 10

800g tinned sweetened alphonso mango pulp (I take advantage of the East Finish model)
400g coconut cream
5 limes – grated, to get four tsp zest, juiced, to get 80ml, and the remainder reduce into wedges, to serve

For the lime sugar
6 makrut lime leaves, stripped and stalks discarded
1 tbsp caster sugar
½ tsp lime zest

Put the mango pulp, coconut cream, lime zest and juice in a blender and blitz utterly easy. Switch to a two-litre container, seal and freeze for at the very least 9 hours, giving it stir from time to time, till properly set however nonetheless scoopable.

Blitz all of the sugar elements in a spice grinder (or finely chop the lime leaves, then combine with all the pieces else).

Scoop the pudding into particular person bowls or ice-cream glasses, sprinkle with the sugar and squeeze a lime wedge on prime.

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