Yotam Ottolenghi’s New Year and future party snack recipes


ROOM is a party, isn’t it? A cake and a glass of wine? New Year’s eve is certainly the line between the year and the year, but for many of us it is the entry point for indulgence and abstinence. The better way to stampede this route is to have friends coming over and offering them snacks instead of a big party. Anyway, this kind of food usually becomes one of my favorite parties: eating a variety of snacks at night, rather than sitting down and getting ready to sit down.
Today’s snacks in one or two or all three can indulge your guests, far more than any a little gathering snacks, but at the same time, they just want to give up drinking not suppress everyone, this is what we need most now. That’s why I’m going down this road tomorrow night, looking at the old year and bringing new ones.
If you’re only preparing a snack for a drink tomorrow night, it’s a perfect choice. They are made with chick flour, like corn porridge cooked, you can be in today or tomorrow morning to prepare and cooling the mixture, then sliced, so that when your guests are hungry, you can do the Fried. I was introduced to these little oil strips, a delicious street food from Palermo, Sicily, by my friend Ivo Bisignano. Traditionally, they were hot, straight out of the oil, wrapped in soft white flour, with just a little lemon juice, but I like to eat something like that before dinner. They are also lovingly dipped in mayonnaise or mayonnaise. For me, in the equation of New Year’s eve, charts are the epitome of indulgence rather than abstinence. About 30 oil strips, generously serving four to five.
225 grams of chickpeas (aka grams) of flour
1/2 teaspoon rosemary leaves, chopped
Sea salt and black pepper
750 ml of water
500 ml sunflower oil
1 lemon, halved
Sift the flour into a bowl, then add the chopped rosemary, a teaspoon and a half salt and a lot of fresh black pepper.
Boil the water in a medium saucepan. Take the heat from the pan and then divide it into three, four phases to add the flour, stirring continuously, each time to prevent the formation of too many blocks (although there is no escaping the fact). Put the pan back to low temperature and cook for 5 minutes, stirring frequently with a spatula, until it starts to leave the sides of the pot, then turn off the heat.
Cut out two pieces of 35 cm x 80 cm wide long greaseproof paper, put one on the table, then the panel mixture on top, then spread out into 1 cm thick 20 cm * 30 cm rectangle (to use a spatula). Put the second piece of paper on top and roll it out with a rolling pin until the batter is 0.5 cm thick, about twice the original surface area (don’t worry if it loses some shape).
Place half an hour to cool and fix, then peel off the top layer of paper and cut the panel up to 4cm long. Cut into 10 cm strips (so you end up with 4 cm x 10 cm rectangle). Don’t worry about cutting edge: any frayed debris will be crispy and crunchy when Fried.
Put the oil in a large saucepan over high heat. Once the oil temperature (about 20 ℃), carefully into the four to five one-sided plate, Fried 5 to 6 minutes, halfway over once, until golden brown and crispy. Remove and transfer to a wire rack lined with kitchen paper using a slotted spoon. Sprinkle a pinch of salt and repeat with the remaining panel mixture. Once all the panels are Fried, squeeze some lemon juice and serve immediately.
Sausage, harisha yogurt, banana and shrimp cookies
If I put it all in and set up a street stall in the tropics, I’ll sell these things. I probably won’t do this very quickly, but in the meantime, these will get you there. About 15 oil bars serve as a snack or a first course service.
3. Sausage sausage, skin and discard, minced meat (150 grams net weight)
100 grams of Greek yogurt
1 teaspoon rose (or general) harissa
2 mature bananas (but not so mature, they have brown bits), peel them into 2 cm pieces
80 grams sustainably capture peeled and raw prawns, roughly chopped
1 green chilli, chopped, chopped
1 small garlic clove, peeled, crushed
2 cm ginger, peeled, crushed (about 1/2 TSP)
2 lemon – finely grind, get 2 teaspoons, then cut into wedges
1/4 teaspoon coriander
10 grams of vegetable leaves, chopped
2 tablespoons plain flour
2 large egg whites
3 tablespoons vegetable oil
Put a large non-stick frying pan on a high fire. Heat the sausage for four minutes, stirring regularly until it is crisp, then pour into a large bowl (including any oil spills) and cool slightly.

In a small bowl, put Mr Harry in the yogurt – don’t mix them together, make them into even the massive material, but just roll into a ball of yogurt, finally in red marble. Cover and refrigerate with plastic wrap.
Combine the bananas, prawns, chilli, garlic, ginger, lime peel, ground and fresh cilantro, flour and a quarter teaspoon of salt into the sausage, stirring and mixing. Whip the egg whites into soft peaks, then gently fold into the frying mixture and be careful not to throw too much air.
Heat the vegetable oil on a large hot pot. Once the oil is hot, turn the heat down to medium, about three batches, carefully pour the mixture into the pan, one tablespoon per tablespoon, separated. Fry each side for two minutes until crisp, golden, and then use the slotted spoon to transfer to a plate lined with napkin. Repeat the remaining batter.
Warm up with hallisa yogurt and lime wedge.
Small cantaloupe, lentil and turmeric oil
To make these easier, use the ready-made puy lentils (if you do this, you’ll need 470 grams of cooked lentils). Like them, these oil strips are a hearty snack, though I also favor them for their Fried eggs. Make 12 oil strips and take six.
200 grams puy lentils (or 470 grams, if cooked)
Two zucchini, roughly crushed
1 small onion, peeled, coarsely ground
Chinese tea spoon
12 nutmeg pods, seeds removed and finely chopped (you should end up with a 1/2 teaspoon; Discard the shell.
1 lime finely ground, get 1 teaspoon, then cut into 6 wedges, serving
1 big eggs
70g regular flour
90ml sunflower oil, Fried
200 grams of Greek yogurt
Boil the medium salt water and boil it for 25 minutes until cooked and tender, but remain in shape. Drain, then leave for 30 minutes to cool and dry.
In a large bowl, add the zucchini, onion, turmeric, cardamom, acid orange peel, egg, flour and half a teaspoon of salt. If you want to preserve the mixture, stir the salt before starting to cook. Mix and shelve.
Heat 2 tablespoons of oil in a large skillet over medium heat. Once the heat is heated, add the help of four 75g batter (about four tablespoons), and press them slightly until they are about 8 cm wide and 2 cm thick. Stir-fry for 8 to 9 minutes, and carefully turn the fish fillet until golden, crisp on both sides, but still soft in the middle. Transfer to a plate with kitchen paper, sprinkle with a little salt, keep warm, and cook the remaining oil strips (you may need to add more oil).
Eat hot with a bunch of yogurt and a piece of lime.