The Guardian Feast Supplement, May 11, 2019

  • Lamb cutlets with crisp sourdough and yoghurt sauce

    Lamb cutlets with crisp sourdough and yoghurt sauce (page 3)

    from The Guardian Feast Supplement, May 11, 2019 The Guardian Feast Supplement, May 11, 2019 by Yotam Ottolenghi

    • Categories: Dressings & marinades; Sauces for meat; Main course; Entertaining & parties
    • Ingredients: rack of lamb; sourdough bread; dill; mint; parsley; garlic; oregano; lemons; baby courgettes; vine tomatoes; banana shallots; dry white wine; Greek yoghurt
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Notes about Recipes in this book

  • Spatchcocked chicken with dripping bread

    • Dolcetto23 on November 27, 2024

      Easy and delicious - another Ottolenghi triumph. I used a bit too much chilli - in the absence of paprika - but we survived. I also added a bit of Za'atar (to the butter) and that was good. But the main revelations for me were two: first the one everyone else knows, because there are loads of spatchcock chicken recipes around but this is the first time I've cooked one and it's amazing how it all cooks at once, fast and perfectly! The breasts were SO tender and not at all dried out, while the legs were also spot on - magic! The second was using a bit of baking powder on the skin, which meant I got a crispy skin I had no right to expect, having taken my damp chicken out of a plastic shrink wrap just before prep. No need to dry it out for hours / with a hairdryer. Definitely a repeat, with variations to what I add to the butter . . .

    • Dolcetto23 on November 27, 2024

      PS I had no bread and no parsley so just did the chicken - but it generated plenty of lovely gravy, we had it with potatoes and salad and it was great. I will try to do the whole caboodle next time!

  • Ras el hanout roast chickpeas with halloumi

    • FJT on October 04, 2019

      Loved the concept but the dish didn't come together for me (possibly my execution was at fault?). My chickpeas were popping in the oven after 10 minutes and the orange oil had either been absorbed or evaporated at this point, so there wasn't any to toss the greens or cheese in (I added extra olive oil so that it didn't all dry out). Putting a whole block of halloumi under a hot grill results in a well-cooked top, but the bottom part doesn't cook much and isn't particularly appealing. The revelation in this dish is the pairing of the halloumi with the tahini / orange dressing and I would be tempted to grill halloumi in slices (or fry it in a pan) and serve with that dressing without the rest of the dish in future.

    • aeybkme on May 07, 2023

      Delicious but needs some lemon or it's too sweet. We doubled the halloumi.

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  • Published May 11 2019
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.