The Guardian Feast supplement, Apr 9, 2022

  • Baked salmon with olive and caper salsa

    Baked salmon with olive and caper salsa (page 5)

    from The Guardian Feast supplement, Apr 9, 2022 The Guardian Feast supplement, Apr 9, 2022 by Yotam Ottolenghi

    • Categories: Dips, spreads & salsas; Lunch; Main course; Entertaining & parties; Easter / Lent
    • Ingredients: anchovy fillets in oil; tomato paste; chilli flakes; coriander seeds; garlic; preserved lemons; maple syrup; lemons; salmon fillets; datterini tomatoes; Kalamata olives; baby capers; bay leaves; flat-leaf parsley
    • Accompaniments: Roast broccolini with an almond tarator dip; Roast potatoes with rosemary and za'atar
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  • Baked salmon with olive and caper salsa

    • Jane on October 19, 2023

      Like many Ottolenghi recipes this was packed with punchy flavors - olives, capers, preserved lemons, anchovies, chile flakes. That works well with salmon and I'm trying it tonight with swordfish. I also think the sauce you spread on the fish before baking and the salsa would work well with chicken thighs. I liked it a lot and will definitely make again.

  • Spring lasagne

    • Foodycat on May 16, 2022

      Instead of making 2 vegetable fillings I combined the spinach & ricotta filling and the courgette & pea filling. Didn't do bechamel in the layers, just made a smaller quantity for the top layer, and seasoned both the filling and the bechamel with nutmeg. It was very nice, but the peas make the filling a bit too sweet. I'd probably do asparagus instead of peas next time.

  • Cacao and lemon spritz

    • debkellie on April 17, 2022

      Pretty blah at first mix... maybe they should specify the size of the glass? I doubled the spirits/liqueur to better match my wine glass size -- that did improve it! Happy Easter folks!

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  • Published Apr 09 2022
  • Format Magazine
  • Page Count 32
  • 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.