Ellie’s Table Ellie Bouhadana Food from memory and food from home COOKERY US $40.00 UK £28.00 In Ellie’s Table, chef Ellie Bouhadana explores her mixed Jewish heritage through family recipes and tradition, as well as her love of Mediterranean cooking. Part recipe book, part journal, this is a collection of the recipes and stories Ellie was brought up with and the food she loves to cook – from salty focaccia to her safta’s schmaltzy matzah ball soup. This is food made to keep bellies full and hearts warm, from Ellie’s table to yours. In Ellie’s world, the borlotti beans are marinated in garlic and wine vinegar, the onions are cooked in schmaltz, and the watermelon and cherries are served on ice. The promise of summer wafts like a sweet, gentle breeze through her cooking. PAT NOURSE 22.5mmCMYKHG ElliesTable_CVR SI.indd 1HG ElliesTable_CVR SI.indd 16/12/2023 11:47 am6/12/2023 11:47 amContents Introduction 1 Cold Plates 5 Snacking 35 Bread and Butter 53 Big Plates 75 Vegetables 129 Pasta Plates 159 Sweets 197 Fridge and Pantry 217 Index 230 Acknowledgements 234 About the Author 235 HG ElliesTable_Pages SI.indd 2-3HG ElliesTable_Pages SI.indd 2-316/1/2024 9:52 am16/1/2024 9:52 amContents Introduction 1 Cold Plates 5 Snacking 35 Bread and Butter 53 Big Plates 75 Vegetables 129 Pasta Plates 159 Sweets 197 Fridge and Pantry 217 Index 230 Acknowledgements 234 About the Author 235 HG ElliesTable_Pages SI.indd 2-3HG ElliesTable_Pages SI.indd 2-316/1/2024 9:52 am16/1/2024 9:52 amHG ElliesTable_Pages SI.indd 12-13HG ElliesTable_Pages SI.indd 12-1316/1/2024 9:52 am16/1/2024 9:52 amHG ElliesTable_Pages SI.indd 12-13HG ElliesTable_Pages SI.indd 12-1316/1/2024 9:52 am16/1/2024 9:52 amCold Plates 2425 Ellie’s Table SERVES 2 AS A STARTER 100 g (31/2 oz) very fresh, sashimi-grade kingfish or other white-fleshed fish, skinless and cleaned 2 radishes NDUJA AND TOMATO DRESSING 10 g (1/4 oz) nduja 20 g (3/4 oz) tomato pulp, from 1–2 tomatoes (see method) 1 teaspoon lemon juice 1 teaspoon flat-leaf (Italian) parsley, finely chopped 3 teaspoons extra-virgin olive oil, plus extra for frying flaky salt to serve To make the dressing, heat 1 tablespoon of extra-virgin olive oil in a frying pan over a low heat, then add the nduja. Fry, stirring and mashing the nduja, until it resembles the texture of fried minced meat. Turn the heat off once the nduja has crisped just slightly, its oils are seeping a little and it looks juicy, about 3 minutes altogether. Put the cooked nduja in a small bowl. Slice the tomatoes in half, then scoop out the pulp and juices into the bowl with the nduja, discarding any floury bits of the tomato’s innards and the skins of the tomato (or you can save the skins to use in vegetable stock). Put the lemon juice, parsley and a pinch of flaky salt into the bowl and stir, then slowly pour in the olive oil, stirring to combine. To plate the crudo Make sure the fish is very cold. Using a very sharp knife, cut the fish into 6 mm (1/4 in) slices (if the fish is too soft, put it in the freezer for 10 minutes to firm up – this will make it easier to slice). Make sure you keep your knife on an angle and you cut across the grain of the fish in one smooth action. As you slice the fish, lay each piece straight onto the serving plate, allowing some pieces to overlap, but also leaving a few gaps where the dressing can pool. Using a mandolin, cut the radishes very finely so that the slices are paper thin. Arrange the radishes over the fish, but don’t cover it all. Spoon over the dressing (you may not need all of it), then season the fish and radishes with flaky salt and serve straight away. Kingfish crudo with a nduja and tomato dressing This recipe for kingfish crudo covered in a spicy nduja and tomato marinade sat proudly on the summer menu at Hope St Radio in early 2022. I love how the tomato pulp looks like little jewels sitting atop the raw fish. People were initially a bit confused by the idea of fish marinated in a salami paste dressing, but the salty spiciness of the paste combined with the acidity of the tomato and lemon just works. HG ElliesTable_Pages SI.indd 24-25HG ElliesTable_Pages SI.indd 24-2516/1/2024 9:52 am16/1/2024 9:52 amCold Plates 2425 Ellie’s Table SERVES 2 AS A STARTER 100 g (31/2 oz) very fresh, sashimi-grade kingfish or other white-fleshed fish, skinless and cleaned 2 radishes NDUJA AND TOMATO DRESSING 10 g (1/4 oz) nduja 20 g (3/4 oz) tomato pulp, from 1–2 tomatoes (see method) 1 teaspoon lemon juice 1 teaspoon flat-leaf (Italian) parsley, finely chopped 3 teaspoons extra-virgin olive oil, plus extra for frying flaky salt to serve To make the dressing, heat 1 tablespoon of extra-virgin olive oil in a frying pan over a low heat, then add the nduja. Fry, stirring and mashing the nduja, until it resembles the texture of fried minced meat. Turn the heat off once the nduja has crisped just slightly, its oils are seeping a little and it looks juicy, about 3 minutes altogether. Put the cooked nduja in a small bowl. Slice the tomatoes in half, then scoop out the pulp and juices into the bowl with the nduja, discarding any floury bits of the tomato’s innards and the skins of the tomato (or you can save the skins to use in vegetable stock). Put the lemon juice, parsley and a pinch of flaky salt into the bowl and stir, then slowly pour in the olive oil, stirring to combine. To plate the crudo Make sure the fish is very cold. Using a very sharp knife, cut the fish into 6 mm (1/4 in) slices (if the fish is too soft, put it in the freezer for 10 minutes to firm up – this will make it easier to slice). Make sure you keep your knife on an angle and you cut across the grain of the fish in one smooth action. As you slice the fish, lay each piece straight onto the serving plate, allowing some pieces to overlap, but also leaving a few gaps where the dressing can pool. Using a mandolin, cut the radishes very finely so that the slices are paper thin. Arrange the radishes over the fish, but don’t cover it all. Spoon over the dressing (you may not need all of it), then season the fish and radishes with flaky salt and serve straight away. Kingfish crudo with a nduja and tomato dressing This recipe for kingfish crudo covered in a spicy nduja and tomato marinade sat proudly on the summer menu at Hope St Radio in early 2022. I love how the tomato pulp looks like little jewels sitting atop the raw fish. People were initially a bit confused by the idea of fish marinated in a salami paste dressing, but the salty spiciness of the paste combined with the acidity of the tomato and lemon just works. HG ElliesTable_Pages SI.indd 24-25HG ElliesTable_Pages SI.indd 24-2516/1/2024 9:52 am16/1/2024 9:52 amHG ElliesTable_Pages SI.indd 54-55HG ElliesTable_Pages SI.indd 54-5516/1/2024 9:53 am16/1/2024 9:53 amHG ElliesTable_Pages SI.indd 54-55HG ElliesTable_Pages SI.indd 54-5516/1/2024 9:53 am16/1/2024 9:53 amNext >