By tf-lawyer.com As the season of traybakes unfolds, what can we expect to enjoy in terms of flavors and cooking techniques?
Yotam Ottolenghi: “This is indeed the perfect time for traybakes, showcasing vegetables that resonate with the warm hues of autumn and carbs that comfort us. I’m excited about everything we can create. While we embrace these hearty dishes, we shouldn’t overlook the bright, zesty notes that citrus and fresh herbs bring to the table. Incorporating dressings and pastes with a little heat keeps things lively and enjoyable, especially as the season stretches on.”
Could you tell us about your roasted butternut squash dish?
Yotam Ottolenghi: “Absolutely! The key to this dish is to have the lime and dill dressing ready as soon as the squash comes out of the oven. It’s essential to coat it immediately so it absorbs all those vibrant flavors. The result is fantastically sweet, sour, and fragrant, with a subtle kick of heat. This side dish pairs wonderfully with simply cooked meats, fish, or even a hearty bowl of rice.”
What are the primary ingredients and method for making the roast butternut squash?
Yotam Ottolenghi: “You’ll need a medium butternut squash, caraway seeds, olive oil, salt, pepper, dill, chives, jalapeño, lime juice, and ground cumin. Start by heating your oven to 240°C (475°F). Cut the squash into wedges, toss them with caraway, oil, salt, and pepper, then roast until they’re charred and tender. For the dressing, combine olive oil, chopped herbs, jalapeño, lime juice, cumin, salt, and pepper in a bowl. Once the squash is done, toss it with the dressing and serve.”
Now, let’s talk about your chicken and chips with pilpelchuma mayonnaise. What makes this dish stand out?
Yotam Ottolenghi: “Traybake chicken and chips are always a crowd-pleaser! The pilpelchuma, which is a robust Libyan condiment infused with chili and garlic, adds a significant depth of flavor to the aïoli, elevating the entire dish. I recommend preparing extra pilpelchuma since it keeps well in the fridge and can be used for marinating root vegetables before roasting.”
Can you walk us through the preparation for this dish?
Yotam Ottolenghi: “Sure! You start by making the pilpelchuma paste with soaked dried chillies, cayenne pepper, paprika, cumin, caraway seeds, garlic, and vegetable oil. Blend it together until smooth. Mix half with mayonnaise to create a flavorful sauce. Then, marinate bone-in chicken thighs with the remaining paste for at least 30 minutes or overnight.”
What’s the process for cooking the chicken and chips?
Yotam Ottolenghi: “Preheat your oven to 240°C (475°F). Toss the marinated chicken, potatoes, oil, salt, and pepper on a baking tray. Cover with foil and bake for 30 minutes; then uncover and bake for an additional 20 minutes while reducing the oven temperature. After turning the potatoes and basting the chicken, return to the oven for another 10 minutes to achieve a golden-brown finish. Finally, let it rest before serving, garnished with spring onions and dollops of pilpelchuma mayonnaise.”
With flavors like these, what do you hope diners take away from your seasonal dishes?
Yotam Ottolenghi: “I want diners to feel the joy of savoring seasonal ingredients and to appreciate the vibrant, dynamic flavors that can be brought to the table. Cooking should be fun and exciting, and I hope my recipes inspire creativity in the kitchen!”
