Type: Meat
Spiced pork neck with physalis relish
We always try to suggest alternatives for ingredients you have to work a bit to find. Some things are so distinct, though,…
Roasted beef sirloin with cucumber kimchi and fresh plum
There are some ingredients which will always show the hand of either Scully or Yotam at work in a dish. When thinking…
Beef brisket croquettes with Asian coleslaw
These were on the menu from day one at NOPI and we had to bypass the customer union, as it were, when…
Roasted duck breast with hazelnut beer butter, red quinoa and mushrooms
For a book where butter has, there’s no denying it, a certain presence, it’s ironic that this recipe – which has no…
Confit duck leg with cherry mustard and kohlrabi slaw
In the restaurant, we soak our dried sour cherries in Earl Grey tea instead of the plain water suggested here. Once the…
Chicken pastilla
Time and effort are needed for this dish, but it’s well worth it. The result is a delicious, highly exotic feast with…
Chicken livers with red wine, smoky bacon and cherries
This started off as a dinner dish at Ottolenghi Upper Street, where the chicken livers were served on toasted brioche, with mushrooms…
Twice-cooked baby chicken with chilli sauce and kaffir lime leaf salt
This is to NOPI what chargrilled broccoli is to Ottolenghi: a signature dish that our customers will not let us take off…
Chicken supremes with roast garlic and tarragon brioche pudding
Twice Yotam made a bread pudding for his column in the weekend magazine of the Guardian and both times he recommended that…