Sat, Feb 20
|Zoom
Kimchi and Gruyere Rice Fritters and White Bean Mash with Garlic Aioli
Please join me as we make two great recipes from Yotam Ottolenghi's book Flavor. We will be making Kimchi and Gruyere Rice Fritters and a favorite of mine White Bean Mash with Garlic Aioli. The recipes can be found on pages 166 and 76, links to the recipes are provided with the list of ingredients.
Time & Location
Feb 20, 2021, 2:00 PM – 3:00 PM EST
Zoom
Guests
About the event
Links
https://ottolenghi.co.uk/recipes/kimchi-and-gruyere-rice-fritters
https://www.theguardian.com/food/2019/mar/09/yotam-ottolengi-bean-recipes-bean-mash-confit-garlic-aioli-rice-mung-bean-kubbeh-beef-rib-butterbeans
Ingredient List
Kimchi and Gruyere Rice Fritters
3 TBS Olive Oil
1/2 Onion finely chopped
Table Salt
3 Garlic Cloves crushed
3/4 cup plus 2 TBS whole milk
250 grams packaged cooked brown basmati and wild rice mix
2 Eggs, separated
500 grams good quality Kimchi
80 grams Green Beans, trimmed and finely chopped
4 1/2 tsp finely chopped Cilantro
80 grams Gruyere cut into 1/2 inch cubes
2 TBS sesame seeds, black and white mixed
90 grams All Purpose Flour
3 1/2 cups Sunflower Oil
2 Lemons, juice to get 2 TBS and cut the remainder into wedges
Flaked Sea Salt, such as Maldon
White Bean Mash with Garlic Aioli
350 grams Cannellini beans cooked
1 small to medium onion cut into 8 wedges
10 Garlic cloves peeled
2 Rosemary Sprigs
3 Thyme Sprigs
1 Green Chile, halved lengthwise
3/4 cup plus 2 TBS Olieve Oil
1 TBS Dijon Mustard
2 Anchovy filets
6 TBS Lemon Juice
Table Salt and Black Pepper
10 grams dill, finely chopped
1/2 tsp Aleppo Chile Flakes