Registered number: 861590 England. Courgette, Parmesan & Mint Fritters– Makes about 8. Mix well to form a uniform batter, then fold in the manouri cheese gently so it doesn’t break up much. Transfer to a large bowl and add the shallots, garlic, lime zest, flour, eggs, ground coriander, cardamom and a grind of black pepper. Photography by Jonathan Lovekin, Exclusive competitions and restaurant offers, plus reviews, the latest food and drink news, recipes and lots more, A true Irish brand, made with love, and recognised as the number one cream liqueur in the world, For the best site experience please enable JavaScript in your browser settings, Paul Flynn: ‘I cook country food with style and I’m okay with that’, Eat like an Italian on a cosy covered al-fresco terrace, Read all about it: Wine from Another Galaxy and Inside Bordeaux, Cook up a Christmas feast without the shopping and the queues, Gorey Co Wexford is the town that’s the gateway to the sunny south east, Luxury new apartments raise the rental bar as they hit the market at Mount Anville, Maximising the potential of smart city investments, ESB helping large energy users decarbonise with €75m fund, Coole Swan Irish Cream Liqueur: “The pinnacle of quality”, Food Month: Michelin stars and magical meals. Jump to Recipe I type this from the sun … Food styling: Emily Kydd. Mix well, then add the bread and any remaining liquid, followed by the courgettes and basil. They make a lovely light lunch or impressive starter and are also great as a snack or canapé with drinks, First published: Sat, May 14, 2016, 03:02. These are shaped into quenelles in the restaurant. They make a lovely light lunch or impressive starter and are also great as a snack or canapé with drinks. Set aside in the fridge until ready to serve. Stir well and set aside or chill until needed. Fave recipe for showcasing vegetables is a variety plate of mini tostadas: black bean and avocado; courgette… They look great but the method, although very simple, is a little cheffy. They make a lovely light lunch or impressive starter and are also great as a snack … They look great but the method, although very simple, is a little cheffy. Ottolenghi cookbook: In the July 14 Saturday section, an article about chef Yotam Ottolenghi said that Ten Speed Press published the U.S. version of … Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7. It’s a Greek, semihard, creamy ewe’s milk cheese that’s fantastic for frying or grilling. All you need is two spoons and some hot water for dipping them in, so that the mixture does not stick. It’s not easy to source, unfortunately, so use feta or halloumi instead. Courgette and feta fritters Posted: April 27, 2011 | Author: Lucie | Filed under: Vegetables , Vegetarian | Tags: Courgette , Fritters , Spices , Zucchini | 1 Comment Other than his very popular New Vegetarian column at the Guardian, Yotam Ottolenghi also writes for Here Is … Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Yotam Ottolenghi’s courgette and ciabatta frittata. 4 Place a 20cm x 25cm baking dish in the oven for 5 minutes, until hot. It’s not easy to source, unfortunately, so use feta or halloumi instead. In a large non-stick skillet over medium-high heat, heat ½ inch (1 cm) of oil. Extracted from NOPI: The Cookbook, by Yotam Ottolenghi and Ramael Scully (Ebury Press, £28). These were first developed for the NOPI breakfast menu by Sarit Packer and John Meechan, during the restaurant’s early days.