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Kimchi and Gruyere Rice Fritters and White Bean Mash with Garlic Aioli

Sat, Feb 20

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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.

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Kimchi and Gruyere Rice Fritters and White Bean Mash with Garlic Aioli
Kimchi and Gruyere Rice Fritters and White Bean Mash with Garlic Aioli

Time & Location

Feb 20, 2021, 2:00 PM – 3:00 PM EST

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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

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(267) 251-6042

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