Asparagus and Gochujang Pancakes with Spicy Roast Potatoes with Tahini and Soy
Sat, Mar 06
|Zoom
Please join me as we continue our journey through Ottolenghi's book Flavor. This week will will make a perfect vegetarian brunch.
Time & Location
Mar 06, 2021, 2:00 PM – 3:00 PM EST
Zoom
Guests
About the event
Asparagus and Gochujang Pancakes, Page 102
Online recipe: https://www.theguardian.com/food/2019/may/18/yotam-ottolenghi-asparagus-recipes-korean-pancakes-tart-ricotta-miso-pesto-tempura
Spicy Roast Potatoes with Tahini and Soy, Page 276
Online recipe: https://www.theguardian.com/food/2019/dec/21/yotam-ottolenghi-recipes-green-chilli-con-carne-spicy-potatoes-leftover-christmas-loaf
Ingredients
Asparagus and Gochujand Pancakes
3 Tbs Light Soy Sauce
1 Tbs Honey
2 tsp Sesame Seeds
2 tsp Rice Vinegar
1 Garlic Clove
1/2 Rec Chile
135 Grams All Purpose Flour
60 Grams Rice Flour
Table Salt
1 Egg
325 ML Ice Cold Water
4 1/2 tsp Gochujang Chile Pase
5 Grams Cilantro Roughly Chopped
1/2 Red Chile
75 ML Sunflower Oil
400 Grams Asparagus
120 Grams Green Onions halved crosswise and then again length wise.
Spicy Roast Potatoes with Tahini and Soy
900 Grams Red and Yellow potatoes
50 Grams Rose Harissa
1 Garlic clove
3 tbsp Olive Oil
Table Salt and Black Pepper
Tahini Soy Dressing
60 Grams Tahini
2 Tbs Soyr Sauce
4 1/2 tsp Rice Wine Vinegar
1 Tbs Water
4 1/2 tsp finely chopped chives
4 1/2 tsp Black and White Sesame Seeds