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Sat, Mar 06

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Asparagus and Gochujang Pancakes with Spicy Roast Potatoes with Tahini and Soy

Please join me as we continue our journey through Ottolenghi's book Flavor. This week will will make a perfect vegetarian brunch.

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Asparagus and Gochujang Pancakes with Spicy Roast Potatoes with Tahini and Soy
Asparagus and Gochujang Pancakes with Spicy Roast Potatoes with Tahini and Soy

Time & Location

Mar 06, 2021, 2:00 PM – 3:00 PM EST

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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

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