Helen's Bolognese | Ottolenghi COMFORT
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- Опубликовано: 1 окт 2024
- We're back with a new series - Ottolenghi COMFORT. Our newest cookbook all about comfort food - Ottolenghi style.
First, COMFORT co-author, Helen Goh is making her Bolognese. With plenty of spice added, spicy bean paste, star anise and fennel seeds. This is the familiar meat sauce with an Ottolenghi twist.
For the full recipe: bit.ly/3zfu0mn
Order your signed copy of Ottolenghi COMFORT: bit.ly/47xSrYG
Instagram handles:
@ottolenghi
@helen_goh_bakes
Looks great! Was checking out the ingredient quantities, is 100 grams of doubanjiang correct?? That's a lot.
I watch food videos all the time. This was unanticipated but a truly inspiring fusion. I can’t express why, but it speaks to me. Lovely presentation as well with a charming host. Can’t wait to finish the traditional bolognese I have in the fridge so I can make this more exciting version. ❤❤❤
yum! My mouth is watering. And to everyone up in arms about it “not being bolognese”, I think the video made that very clear and never claimed it was a traditional recipe! She even said at one point that traditional bolognese had its place, too. Keep on keepin’ on!
Grateful that their is a series to go alongside the book ❤
yum
This reminds me of my mum who put spices in her bolognese sauce to make it a little bit Indian. Can’t wait to try this one!
I'm so trying this one as an alternative to my go to bolognaise.
Helen is so lovely!
I’m going to have to try this dish! Thank you Helen!🥰
This hits on what I love to much about Ottolenghi, be it his cookbooks or this channel - a cross-section of flavors from around the globe that you (me, as an American) would not expect, that play wonderfully together. Sometimes traditional but not mainstream (again, to me in America), sometimes steering into fusion. It sounds fantastic and I can't wait to make it.
I'd not add the corn flour slurry, I'd like it looser. It's beautiful and am looking forward to the evolution of the flavors as time goes on, perhaps next day.
Brilliant! I'm very excited to purchase this new book!
So happy to see you post again❤
Oh, I am going to make this with tempeh instead of the mince. It'll be fantastic. Ma po bolognese!
Is she using a metal spoon in a nonstick pan?
Looks great. Pappardelle are my favourite pasta, big, soft & slippery, love them with a stroganoff, one of my all time favourite dishes. Have been reading through Comfort since it arrived. Some excellent dishes to try out in the coming cold weather. 🍝
So glad you like it!
No.
Bolognese with a difference , looks good it’s a must try thanks 👍
Hope you enjoy!
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…Bologense? 😅
yummy
Wow
This would have been much more interesting without meat.
„Bologense“ in the title of this clip shows that this is not a professional approach at all - besides this is far from being Bolognese…
Well, you can ask for your money back. Wait…it was free! Relax. If you don’t like it click something else.
I'm sure this is delicious, in fact I will try it, but bolognese is an actual thing and this is not it.
I haven't eaten meat for about 47 years so an alternative source of protein is required
for me. Or is it? I think the sauce would be delicious without added protein. What's more I have all the required ingredients in my fridge and spice stash. What are the chances of that?!
Feel free to replace the meat with a veggie alternatives. Could also work with lentils or other grains but cooking time will need to be adjusted. Let us know how it works out!
What do you do if you don’t eat spicy/hot?
It was basically an oriental stir fry. If you don't like spicy hot, just cut way back on the spices with the most heat. Or make regular bolognese.
There is a bean paste without chiles called doenjang thst you can use instead!
Calling this a Bolognese is seriously so offensive to Italian cuisine. It's a meat sauce made with Chinese ingredients that has nothing in common with the Italian sauce. It's fine to try something new but give it a new name and respect the traditions of other cultures!
Glad you found something to get angry about today
Nobody in america cares about authenticity. That's why we eat Pepperoni on pizza 😂 nobody wants a margherita pizza here. We eat what's best not what's traditional.
Keep your hair on. It’s a woman in a kitchen cooking something. It’s not an exhibit in a museum.