June 7, 2012
Mixed grill with parsley oil
Page 68, Ottolenghi
After a joyous week in Hawaii, I resumed the exploration of Ottolenghi’s more summer-based recipes with a grill dinner with friends. We laughed and ate and drank delicious wine made by an old friend from the QCA as the fireflies came out and the kids enjoyed the newest Studio Ghibli movie.
The mixed grill recipe was absolutely fabulous! And his recipe for parsley oil is a definite keeper — it’s one of those recipes that could be used on almost any vegetable or meat or tofu to make it shine. One of the things Ottolenghi has taught me in this first 6 months is that *everything* benefits from an herb/citrus/oil or greek yogurt/olive oil sauce.
“Mixed Grill” with Parsley Oil – Ottolenghi
Serves 4 Generously
3/4 cup flat leaf parsley leaves and stalks
1/3 cup olive oil
2 garlic cloves, crushed
1 1/2 tbsp lemon juice
Salt and black pepper
To make the parsley oil, blitz the parsley in a food processor with the other ingredients until you get a bright green runny sauce. Reserve for later to drizzle over cooked vegetables.
1 medium zucchini
1 small eggplant
3 to 4 tbsp olive oil
41/2oz Manari or anari cheese ( I used Halloumi)
Peel and slice kohlrabi lengthwise in ½ then in 3/8 inch slices.
Cut zucchini in 3/8 inch slices
Slice the eggplant 1/4 inch thick
Slice the cheese 1/4 inch thick
Keeping the ingredients separate toss each one in olive oil to coat then grill until nice char marks on each side. Eggplant will take the longest 6 minutes, then add zucchini and kohlrabi, grilling until all vegetables are done. Add cheese and grill lightly then transfer all ingredients into a serving bowl and toss with parsley oil.