Two from Yotam Ottolenghi: Mac 'n' Cheese with Broccoli and Comt/ Ottolenghi Chicken Soup 🌞

Mac ‘n’ Cheese with Broccoli and Comté

A classic, easy, one-pot mac ‘n’ cheese, loaded up with broccoli and
cabbage because, well, we need some greens to balance all this
cheese. The cheese of choice here is Comté (although Gruyère or
even a classic cheddar will work wonders too). Comté adds an extra
nuttiness, as well as a bit of funk, which marries well with the greens.
Great for all ages, best enjoyed with a finishing splash of Tabasco for adults.

Ingredients

3 tsp cornflour
700ml (3 cups) whole milk
300g (10.5 oz) dried cavatappi pasta (or fusilli)
65g (2.25 oz) unsalted butter, cut into roughly 3cm cubes
3 garlic cloves, crushed
1 tbsp dijon mustard
100ml (3.3 oz) double cream
200g (8 oz) tenderstem broccoli, stems cut into 1cm pieces, florets left intact
½ savoy cabbage (200g), core removed and cut into large petals
200g (8 oz) Comté, grated
black pepper
flaked sea salt


Method

1. Put the cornflour into a wide ovenproof sauté pan and slowly
whisk in the milk and 400ml water.

2. Add in the dried pasta, butter, garlic, mustard, ½ teaspoon
black pepper, and 1 ¼ teaspoon flaked salt, and place on a
medium high heat. Bring to a simmer, then stir in the broccoli
and cabbage and bring back to a simmer.

3. Turn the heat down to medium and cook uncovered, stirring
frequently, for 12–14 minutes, or until the pasta is al dente and
the sauce has almost evaporated.

4. Remove the pan from the heat and stir in the cream. Add in
⅔ of the cheese, a little at a time, stirring continuously to make
a smooth, creamy sauce.

5. Turn the grill on to 240C. Sprinkle the remaining cheese over
the pasta and slide the pan under the grill for 7-8 minutes until
nicely browned on top.

6. Remove from the oven and let cool for a few minutes before
serving straight from the pan.


https://ottolenghi.co.uk/pages/recipes/mac-n-cheese-broccoli-comte

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Ottolenghi Chicken Soup


This chicken soup is full of surprising umami notes thanks to the Parmesan
rind, and is made even more unctuous with the addition of yoghurt. It can
be made a few days in advance up until the pasta is added.

Ingredients

500g (17.5 oz) skin-on, bone-in chicken thighs
1 head of garlic, skin on and halved widthways, plus 4 crushed garlic cloves
1 onion, peeled and quartered
1 litre (33.3 oz) chicken stock
2 tbsp olive oil
2 carrots, peeled and roughly cut into 1 ½ cm cubes (220g)
3 sticks of celery, sliced at an angle into roughly 1cm-thick slices (200g)
60g (2 oz) parmesan, finely grated, plus the rind reserved
180g (6 oz) orecchiette (or a similar pasta shape)
115g (4 oz) greek yoghurt
2 tbsp lemon juice (from 1 lemon)
10g (2 tsp) dill fronds
fine sea salt and black pepper


Method


1. Put the chicken, head of garlic, onion, stock, 1 litre of water and 2 1⁄4
teaspoons of salt into a large saucepan, for which you have a lid, and
bring to the boil uncovered. Lower to a simmer on a medium-low heat
and cook, covered, for 30 minutes, or until the chicken is tender. Remove
the chicken and, when cool, shred the meat into large pieces, discarding
the skin and bones. Set aside. Strain the stock through a sieve placed
over a medium saucepan, discarding the solids. You will need 1.7 litres,
so save any extra for another use.

2. Heat the oil in a large saucepan on a medium-high heat. Add the carrots
and celery and cook for 4 minutes, until slightly softened. Add the crushed
garlic and Parmesan rind and cook for 30 seconds more. Pour in the 1.7
litres of stock, add 1⁄2 teaspoon of salt and a generous grind of pepper, and
bring to the boil. Lower the heat to medium and simmer for 15 minutes, or
until the vegetables have completely softened.

3.Transfer 400g of the soup to a blender, add the yoghurt and lemon juice
and blitz until completely smooth.

4. Return the saucepan to a medium-high heat and add the orecchiette, the
shredded chicken and a good grind of pepper. Cook for 15 minutes, until
the pasta is al dente then remove from the heat. Discard the parmesan rind
and stir the blitzed soup back into the saucepan.

5. Divide the soup between four bowls and top with the dill, a good grind of
pepper and a sprinkling of grated Parmesan.


https://ottolenghi.co.uk/pages/recipes/ottolenghi-chicken-soup


Deee-licious!! That mac'n'cheese looks yummy! (Cheese Gromit!)