Ottolenghi and seaweed recipes in Red magazine15 May 2014
Ottolenghi writes about food today and in particular his love of unusual ingredients, including seaweed, accompanied by seaweed recipes in Red Magazine. By Pip McCormac. To view Atlantic Kitchen seaweed available on the Ottolenghi website click here:
Down a street of pretty, rainbow-painted houses, under the arch of an old railway bridge, Yotam Ottolenghi’s special brand of alchemy bubbles like water in a pot. It’s in this test kitchen, in London’s Camden, that Ottolenghi plays with freekeh, preserved lemons and pomegranate molasses. Spices steam, tomatoes burst and he shapes how we, as a country, are eating today.
With his books, TV shows, newspaper columns, restaurants and now his own online ingredient shop, Ottolenghi has evolved the British palate, waking it up to the exotic tastes that are filtered through his recipes like culinary Instagram. ‘Everything you eat evokes an emotion or memory’ he says, sipping an espresso. ‘People are attracted to Middle Eastern food because it helps them remember sunny weather, or a place they long to be.’
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