Guest Chefs Yotam Ottolenghi and Sami Tamimi

Yotam Ottolenghi hasn’t exactly been an overnight sensation, because he opened his first bakery/deli/café/restaurant six years ago, but in a very short space of time he become one of the hottest and most admired chefs in Europe.

Now there are four Ottolenghi’s in London, an Ottolenghi cookbook written with Sami Tamimi, and columns in The New Vegetarian and the Guardian. In other words, Yotam is a busy man. But not so busy that he couldn’t be tempted to come and spend a day teaching at Ballymaloe.

Teaching what?

Well, they have a style of their own. It is essentially Mediterranean in approach but that doesn’t give you a proper feel for the bold flavours or, for that matter, the daring colours (their food is as wonderful to look at as it is to eat). It has been described, accurately, as sensual and vibrant. They put great stress on experimentation and on using pure, fresh, unadulterated ingredients. It may help if we say that four of his favourite ingredients are lemon, pomegranate, garlic and chilli.

We don’t yet know what exactly which recipes they plan to demonstrate but some of the signature dishes include: White and yellow Iranian rice with barberry, cumin seeds, almonds and pistachios; Poached leeks with hard-boiled eggs, parsley and tarragon vinaigrette; Mashed beetroot with yoghurt, za’atar and chilli, topped with hazelnut and goat’s cheese; Braised monkfish with fresh fennel, fennel seeds, potato and Parmesan; Roasted saffron chicken with Jerusalem artichoke, lemon, basil and pine nuts; Chicken and white wine casserole with mixed vegetables; and Fish pie with soured cream, lemon zest and basil.

They may be tempted to share the secret of some of the fine Ottolenghi desserts including those wonderful meringues.

http://www.ottolenghi.co.uk/

Lunch is included.