Apricot and goat cheese, lamb with peach mustard: recipes with stone fruit by Yotam Ottolenghi | Summer food and drink

T.here’s something particularly special in stone fruit cooking. Eaten raw, they can sometimes disappoint; Getting the most of an apricot or peach is a moment to keep in mind, because it’s actually quite rare. Cooking with them, then – teasing their sweetness on the grill, for example, or cooking them in a pan with sugar and spices – is a guaranteed way to experience the wonderful. As for cherries, well, it’s just a luxury to eat them after the pitting is complete!

Grilled apricot, honey and goat cheese sauce (pictured above)

Bittersweet, fragrant but firm: a perfect seasonal apricot can really transform a dish. It will work wonders as canapes, as a light lunch for two with toast, or simply as an appetizer to share.

Prepare 10 minutes
Cooked 45 min
Serve 4-6, from owner, with excellent bread

½ tablespoon of vegetable oil

4 apricots (160 g)perfectly ripe, pitted and cut into quarters
2 tablespoons of runny honey
1 lemon
the grated zest, to obtain 1½ tsp, and squeezed, to obtain 2 tbsp
1 tablespoon of olive oil
50 g of fresh or frozen peas and thawed

2 tablespoons of mint leaves
coarsely chopped
2 tablespoons of dillcoarsely chopped
20 g of walnutstoasted and crushed
⅛ tsp Aleppo Chili Flakes

For the goat cheese sauce
150 g of goat cheesewithout rind (120 g)
120 g of cottage cheese
Salt and black pepper flakes

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First marinate the apricots. Put a skillet over medium-high heat and ventilate the kitchen. Lightly grease the pan, then add the apricots and grill for three minutes on each side, until softened and charred. Meanwhile, in a medium bowl, mix the honey, lemon juice, and oil to make the marinade. Add the apricots and leave to cool completely.

To make the sauce, crumble the goat cheese together with the lemon zest, ricotta and an eighth of a teaspoon of flaked salt in a small food processor. Blend for 45 seconds, scraping the sides as you go, until fully incorporated. Remove from the oven and refrigerate until ready to serve.

Bring a small saucepan of salted water to a boil. Add the peas, blanch them for 15 seconds, then drain and dip them in ice water to cool them quickly. Once cooled, drain and set aside.

To serve, pour the sauce into the center of a large, shallow bowl or plate. Use the back of a spoon to make a large pit in the center. Drain the apricots and reserve the marinade. Place the apricots in a large bowl with the peas, herbs, walnuts, chilli, a quarter of a teaspoon of flaky salt and a good grind of black pepper, stir gently to coat, then pour into the fountain. Serve with a spoonful of marinade sprinkled on top.

Lamb rump with peach chutney and cumin oil

Yotam Ottolenghi’s rump of lamb with peach chutney and cumin oil.

This lightly spiced, sweet and savory chutney is great with cold cuts or a cheese platter. If you wish, make an extra and store it in airtight jars for up to a week. Swap the rump for chops or any other cut that you can easily grill or simmer.

Prepare 25 min
Marinate 1 hour +
Cooked 35 min
Serve 4

For the peach chutney
45 g of demerara sugar
60 ml of cider vinegar
1 red pepper
finely chopped (10 g), seeded if you like less heat
15 g of gingerpeeled and finely grated
3 peachescleaned the stone, the pulp cut into 1 cm pieces
1 teaspoon of black mustard seeds
Salt and black pepper

For the lamb
2 legs of lamb (500 g)
4 cloves of garlic
peeled and crushed
1 lemonpeeled to get 1 tsp and squeezed to get 1½ tbsp
2 ½ tbsp olive oil
1 ½ teaspoon of cumin seeds
slightly flattened
3 spring onionspeeled and finely sliced
10 g of collected parsleychopped
1 Teaspoon Aleppo chilli
1 tonsalt flakes

Place a small skillet over medium-high heat and add the sugar, vinegar, red pepper, and ginger. Stir and cook for four minutes until syrupy and bubbly. Add the peaches, black mustard and a quarter of a teaspoon of salt and cook for another five minutes, until soft but not completely broken down. Set aside to cool and thicken.

To marinate the lamb, place the lamb, garlic and lemon juice in a bowl with one and a half teaspoons of salt and a good grind of pepper. Mix well and marinate for an hour or overnight.

Heat the oven to 240 ° C (220 ° C ventilated) / 465F / gas 9. Rub a tablespoon of oil over the lamb and place it in a medium skillet over medium-high heat. Place the lamb fat with the fat side down and cook for three to four minutes, until golden brown. Now sear the lamb for two or three minutes on each side, then transfer it to the oven for six minutes: this will cook the rumpes over medium heat, then give them more or less two minutes in the oven depending on the desired cooking. Remove from the oven and set aside to rest for 10 minutes.

Meanwhile, heat the remaining tablespoon and a half of oil in a saucepan over medium-high heat and, once hot, add the cumin and remove from the heat. Add a pinch of salt and leave to cool.

In a small bowl, mix the spring onion, parsley and lemon zest and set aside.

Cut the lamb at an angle into 1½ cm thick slices and arrange on a serving dish. Drizzle over the cumin oil, then sprinkle with the aleppo pepper and three quarters of a teaspoon of flaked salt. Sprinkle the spring onion sauce over the top and serve with the peach chutney on the side.

Tendersstem broccoli roasted with cherry and ancho ezme

Tendersstem roasted broccoli by Yotam Ottolenghi with cherry and ancho ezme.
Tendersstem roasted broccoli by Yotam Ottolenghi with cherry and ancho ezme.

Ezme is a spicy seasoning from Turkey that goes perfectly with grilled meats. The rich sweetness of seasonal cherries pairs brilliantly with the bitter warmth of ancho peppers in this non-traditional twist.

Prepare 30 minutes
Cooked 55 min
Serve 2 as a side or 4 as part of a meze spread

50 g of tahini
1½ tablespoon of lemon juice
Table salt
300 grams
Tenderstemmed broccoli
1 red pepper (10 g)
cut into thin slices (optional)
2 tablespoons of olive oil
½ red onion (90 g)
finely sliced
1½ tablespoon of coriandercoarsely chopped
1½ tablespoon of parsleycoarsely chopped
½ tablespoon of sesame seedstoasted

For the cherry molasses
200 g of cherriesdeprived of stalks and stones (170 g net), quartered
2 tablespoons of cider vinegar
1½ tablespoon of granulated sugar
1 ancho chilli
(15 g), washed; stem, veins and seeds removed

Start by making the cherry molasses. In a saucepan, put half the cherries, the vinegar, the sugar, the chilli pepper and three tablespoons of water. Put on medium-high heat and bring to a boil. Lower to medium heat and simmer for 10-15 minutes, until the cherries are shiny and soft and the liquid has reduced to a syrup. Pour into a medium bowl and allow to cool completely.

Meanwhile, in a small bowl, mix the tahini, half a tablespoon of lemon juice, 50 ml of water and an eighth of a teaspoon of salt until smooth, then set aside. Set the oven rack to the grill position and place a pan or pan suitable for the oven on the top shelf. Cut the broccoli, remove the woody parts, then toss in a bowl with the red pepper, a tablespoon of oil and a quarter-teaspoon of salt. Arrange carefully on the griddle and grill for two minutes on each side, until lightly charred and slightly softened.

In the meantime, remove the chilli pepper from the cherries, chop it finely and put it back in the bowl with the remaining cherries and oil, red onion, herbs and a quarter of a teaspoon of salt. Mix well.

Arrange the broccoli in the center of a large plate, sprinkle tahini all over the place, then pour over the ezme. Sprinkle with sesame seeds and serve.