yotam ottolenghi

yotam ottolenghi

Roasted Brussels sprouts with pomelo and star anise recipe - Yotam Ottolenghi

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Here is Yotam Ottolenghi cooking his 'Roasted Brussels sprouts with pomelo and star anise' recipe taken from his new cookbook Plenty More. Read below to get the full recipe! Plenty More is out now http://amzn.to/1jILOWe and features over 150 more inspiring, vegetable-based dishes. SERVES FOUR Ingredients 100g caster sugar 2 cinnamon sticks 5 star anise 3 tbsp lemon juice 1 pomelo (900g in total; 300g after peeling and segmenting) 600g Brussels sprouts, trimmed 250g shallots, peeled 75ml olive oil 10g coriander leaves salt and black pepper 1. Place the sugar, cinnamon and star anise in a small saucepan with 100ml of water and bring to a light simmer. Cook for a minute, stirring until the sugar dissolves, then remove from the heat, add 1 tablespoon of the lemon juice and set aside to cool. 2. Peel the thick skin off the pomelo and discard. Divide into segments, release the flesh from the membrane, then break into bite-sized pieces and put in a shallow bowl, taking care to remove all of the bitter white membrane. Once the syrup has cooled a little, pour it over the pomelo. Leave to marinate for at least an hour, stirring occasionally. Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7. Bring a large pan of salted water to the boil, add the sprouts and shallots and blanch for 2 minutes. Drain, refresh under cold water and pat dry. Cut the sprouts in two, lengthways, and halve or quarter the shallots (so that they are a similar size to the sprouts). Place everything in a bowl with 3 tablespoons of oil, ½ teaspoon of salt and some black pepper. Spread out on a baking tray and roast in the oven for about 20 minutes, until the sprouts are golden-brown but still retain a bite. Set aside to cool. Before assembling the salad, remove the cinnamon and star anise from the bowl, strain the pomelo and keep the juices. Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining 2 tablespoons of olive oil, lemon juice, 1 tablespoon of the pomelo marinade juices and ¼ teaspoon of salt. Gently mix, then check the seasoning – you might need to add another tablespoon of the marinade – and serve.