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By Yotam Ottolenghi

A cookbook from acclaimed London eating place Nopi, by way of powerhouse writer Yotam Ottolenghi and Nopi head chef Ramael Scully.

Pandan leaves meet pomegranate seeds, celebrity anise meets sumac, and miso meets molasses during this number of a hundred and twenty new recipes from Yotam Ottolenghi's restaurant.

In collaboration with Nopi's head chef Ramael Scully, Yotam's trip from the center East to the some distance East is one in all immense and ambitious flavors, with superb twists alongside the best way.

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Position the pineapple wedges in a high-sided nine through 12-inch/ 22 by means of 30-cm baking pan, after which pour the syrup frivolously over the pineapple. position it within the oven for forty to 50 mins, basting each 10 mins or so, till the pineapple is cooked via and caramelized, and a knife inserted is going in with none resistance. keep watch over the liquid point within the pan; you could have to upload a bit of extra water and stir it in if the liquid has evaporated. eliminate from the oven and put aside to chill a bit within the syrup for roughly five mins. eliminate the pineapple from the pan and serve with 1½ teaspoons of syrup in keeping with element drizzled on most sensible. Dot with many of the cloves and cinnamon items from the syrup, garnish with the Thai basil, and serve a spoonful of ice cream along. Popcorn Ice Cream with Caramelized Popcorn and Black Pepper POPCORN ICE CREAM WITH CARAMELIZED POPCORN AND BLACK PEPPER Scully have been operating away for months on his thought to infuse ice cream with popcorn. pleasure degrees have been excessive: it used to be a type of magical moments whilst a brand new taste mixture is stumbled on. It was once with a wry smile, accordingly, that Scully seemed upon the rows and rows of salted caramel popcorn ice cream in Waitrose, built by way of Heston Blumenthal, that had come directly to the cabinets simply whilst. D’oh! You’ll have to begin this an afternoon forward for the cream to infuse and very get the candy popcorn taste. You’ll have a few popcorn left over however it will continue good in a sealed box for a few chuffed snacking. store the egg whites for making meringues. Serves four four tbsp/60 g unsalted butter five¼ oz/150 g raw popcorn kernels 2 cups/500 ml heavy cream three cups/700 ml complete milk 2 vanilla beans, break up open lengthwise and seeds scraped four egg yolks � cup/160 g superfine sugar 1½ tbsp liquid glucose � tsp freshly floor black pepper coarse sea salt 1 position the butter in a wide saucepan for that you have a lid, and set over medium-high warmth. warmth for four to five mins, until eventually the butter is frothing and beginning to flip brown. upload the popcorn kernels and stir so they are lined within the butter. hide the pan and prepare dinner for three mins, shaking the pan very usually as you pay attention the kernels pop open. eliminate from the warmth whilst the popping sound stops. move five ounces/140 g of the cooked popcorn to a medium bowl and maintain the rest 1½ ounces/40 g separate to caramelize. 2 Pour the cream and milk into an identical saucepan within which you cooked the popcorn and upload the vanilla beans and seeds. position over low warmth and prepare dinner for eight mins. eliminate from the warmth previous to it involves a boil, pour over the five ounces/140 g section of popcorn and stir good. conceal the bowl with plastic wrap, put aside to chill, and go away within the refrigerator to infuse in a single day. three the next day to come, deliver the combination again to room temperature and pressure it via a fine-mesh sieve right into a separate bowl, squeezing the entire style out of the popcorn into the milk ahead of discarding the popcorn and vanilla pod. four position the egg yolks in a wide bowl with � cup/ a hundred g of the superfine sugar.

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