Whew… I’ve done it. For the first time ever, I have made every single item I learned while taking a cooking class. And why not? I mean, everything was worth recreating. More importantly though, it was really kind of important to me that I share all of this stuff with you because as I’ve mentioned, the Ottolenghi classes are an absolute mission to get into. As most of my readers don’t even live in the UK, I feel like I have all the more reason. My readers deserve it 
*kisses*. I know it might seem like I am pushing this Ottolenghi thing down your throat, but trust me, if you haven’t tried his recipes, you are missing out on something really special. Housewife’s word of honour!
The main course that we prepared in class was a wonderful spicy and tomatoey fish dish. We used halibut in class, but you can use any white flesh fish (except for cod: its flaky nature would cause it to fall apart in the sauce). At home I served this with some simple green beans. The sauce is soooooo yummy, you WILL want to lick the plate. Another Dior couture house frock is off to the dry cleaners as we speak.
Halibut in Cherime (North African Sauce)
Ingredients:
- 6 cloves of garlic, roughly chopped
- 2 tsp paprika
- 1 tbsp caraway seeds
- 1 tsp ground cumin
- 1/4 tsp cayenne
- 1/4 tsp ground cinnamon
- 1 green chilli, roughly chopped
- 120 ml vegetable oil
- 80g tomato puree
- 120 ml water
- 3/4 tsp sugar
- 1 tbsp lemon juice
- 500 g halibut fillet, skinned and divided into individual portions
- handful of fresh coriander (cilantro), roughly chopped
- salt and black pepper
In a small food processor bowl make a thick paste using the garlic, spices, chilli and two tablespoons of oil. Add a little more oil if needed to bring everything together.
Put the remaining oil in a medium saute pan. Heat up well and add the spice paste. Stir and fry it for 30 seconds only or the spices may burn. Add the tomato paste and water. Bring to a boil and add the sugar, lemon juice and some salt and pepper. Taste for seasoning and heat; add more cayenne if you like.
Put the fish pieces snugly in the sauce. If they are not completely immersed, add a little bit of water. Bring to a boil and simmer for about 10 minutes or until the fish is just cooked. Serve warm or at room temperature, sprinkled with coriander.
The following recipe is for the dessert we made in class. It is kind of a take on the classic British treat, Eton Mess. The main difference is that the fruit is roasted, and we are using cherries instead of strawberries. I did like this recipe, but if I am completely honest with you, I do prefer the old classic. Still, I wouldn’t turn it away, you know? 
Although I prepared it the same way we did in class, I did not present it the same way. Instead of having different layers, I just put the cherries on the bottom, put a big blob of the cream mixture on top, and some additional meringue to decorate. Here’s the recipe if you want to try this out at home.
Baked Cherries with Meringue and Yogurt Cream
Ingredients:
- 250g cherries, pitted
- 20g caster sugar
- 250ml whipping cream
- 20g icing sugar
- 1 tsp vanilla essence
- 30ml cherry juices from cooking liquid
- 100g Greek yogurt
- 1 large meringue, broken into pieces
Preheat the oven to 160C.
Place the cherries in a roasting tray and mix with the sugar and a little water. Cover with foil and cook in the oven for 10-20 minutes, until the cherries are soft but not mushy. Allow to cool.
To make the yogurt cream, whisk together the cream, icing sugar, vanilla essence and some cherry juices. When you reach soft peaks, add the yogurt and whisk until firm.
To assemble, spoon some cooked cherries into the bottom of a wine glass. Top with some cream and then with a layer of meringue. Repeat the layers finishing with some cooked cherries and meringue on top.
So there you have it my dears! I’ve made every single recipe from class.
Want to get in on the Ottolenghi fun?? Steve from Weird Combinations and I have joined together again, this time its for cheesecake… Ottolenghi’s Caramel Macadamia cheese cake!! Are you dying?! Now in all honesty, I have never made a proper cheesecake before. I’ve always shied away from it, thinking it was too hard, but that’s why I want to make it with you guys. I cant wimp out if I have someone doing it with me, right? I have had this cheesecake at the Ottolenghi in London, and if the recipe comes out anywhere near as good as the one in the restaurant, you will be in cheese cake heaven. You will be kissing my Louboutin clad feet. The plan is to post all our efforts on August 8, so that means you have no excuses, you’ve got plenty of time . Email me if you want to gorge on this gateaux fabulous piece of deliciousness. I’ll send you a copy of the recipe. It’s time to get your cake on! Join Steve and I in our Cheesecake Challenge!
What a lovely job my friend! Everything looks amazing! This meal is making my stomach growl. Thank you for sharing another delicious post with me, my sweet friend. I hope you are having a happy afternoon. Much love!
I love cooking class inspiration! And that dessert looks amazing to me. It would be wonderful with almost any type of fruit, I imagine. I’ve never thought to whip cream and yogurt together. I will have to try it!
The tomato sauce looks great! Would it go well with pasta?
Oh my Oh my… I think I hv pile on some calories by just reading your post
Gorgeous fish dish… Yummy with the spices I love ..
Eton Mess…wah!!!! If only I could reach out…. *sigh*…
Have a great weekend…
The black cherries cheesecake is making my mouth water
That fish looks so delightful…loving that gorgeous sauce! And as for the dessert…hey I’m not allergic to cherries so, happy me
Oohoh, Dahling, Ottolenghi is my hero, Plenty is my bible and you are such an inspiring muse
I want to try this dessert right now!
“Another Dior couture house frock is off to the dry cleaners as we speak.”
And did it come back without a flaw? You slay me. Your writing is truly novel.
The sauce looks like I actually would be licking the plate and the ingredients sound incredibly different all together. I cannot imagine it, so must try it! I don’t like halibut steaks, though. Only the fillets. So fussy.
XO
Valerie
Baked cherries looks yummy and it makes me hungry! I also want to do it and to prepare it to my family this Christmas. Now, i have again a new look and delicious desserts. Thank you for sharing this. Keep up the good work!