Yotam Ottolenghi’s Honey yogurt skillet cornbread

Name: Yotam Ottolenghi’s Honey yogurt skillet cornbread
Ingredients: 210g unsalted butter, cut in half; 210g quick-cook polenta; 210g plain flour; 1¾ tsp salt; 1 tbsp baking powder; ⅓ tsp bicarbonate of soda; 450g fresh corn kernels (from about 3 cobs), or the equivalent in frozen kernels, defrosted; 3 tbsp runny honey, plus extra to serve; 200g Greek-style yoghurt; 80ml whole milk; 3 eggs, beaten; 20g chives, finely chopped; Black pepper; 150g thick poha (Indian rice flakes); 90ml olive oil; 2 medium onions, peeled, halved and thinly sliced; 6 garlic cloves, peeled and crushed; 3cm piece fresh ginger, peeled and finely grated; 1½ red chillies, 1 deseeded and finely chopped, the rest thinly sliced, seeds and all; 1½ tsp black mustard seeds; 2 tsp cumin seeds, roughly crushed in a mortar; ¾ tsp ground turmeric; 2 stems curry leaves (ie, about 25 leaves); 1 large (250g) potato, boiled, then peeled and cut into 1½cm cubes; Salt and black pepper; 1 lime – zest finely grated, to get 1 tsp, and juiced, to get 1 tbsp; 4 tbsp coriander leaves, roughly chopped; 3 large eggs; 300g 70%-fat coconut milk; 25g fresh coconut, finely grated

26 steps

Updated at: Thu, 17 Aug 2023 04:49:02 GMT

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Ingredients

0 servings

210gunsalted butter

cut in half

210gquick-cook polenta

210gplain flour

1 ¾ tspsalt

1 Tbspbaking powder

⅓ tspbicarbonate of soda

450gfresh corn kernels

or the equivalent in frozen kernels, defrosted

3 Tbsprunny honey

plus extra to serve

200ggreek-style yoghurt

80mlwhole milk

20gchives

150gpoha

thick, Indian rice flakes

90mlolive oil

2onions

medium, peeled, halved and thinly sliced

6garlic cloves

peeled and crushed

fresh ginger

3cm piece, peeled and finely grated

1.5red chillies

1 deseeded and finely chopped, the rest thinly sliced, seeds and all

1 ½ tspblack mustard seeds

2 tspcumin seeds

roughly crushed in a mortar

¾ tspground turmeric

2 stemscurry leaves

250gpotato

large, boiled, then peeled and cut into 1 1/2cm cubes

salt

black pepper

1lime zest

finely grated, to get 1 tsp, and juiced, to get 1 tbsp

4 Tbspcoriander leaves

roughly chopped

3eggs

large

300g70%-fat coconut milk

25gfresh coconut

finely grated

25gsalted and roasted peanuts

roughly chopped

25gunsalted butter

1 Tbspolive oil

1onion

medium, peeled, halved and thinly sliced

500gswiss chard

stems and leaves separated, stems cut into 1cm slices, leaves shredded

50gparmesan

150gdolcelatte

trimmed and finely sliced

1puff pastry

rectangular, 34cm x 24cm sheet

100gricotta

2 tspnigella seeds

Instructions

Step 1

Prep 5 min

Step 2

Cook 50 min

Step 3

Cool 45 min

Step 4

Serves 8-10

Step 5

Heat the oven to 220C (210C fan)/450F/gas 7. Put the butter in a 28cm-diameter cast-iron saute pan, then put it in the oven for 12-15 minutes, or until melted and browned. Pour all but a tablespoon and a half of the butter into a bowl and set the pan aside.

Step 6

Meanwhile, in a large bowl, whisk together the polenta, flour, salt, baking powder and bicarb.

Step 7

Put the corn in a food processor and pulse a few times, until roughly chopped, then tip into a large bowl and add the honey, yoghurt, milk, eggs, chives and a generous amount of pepper, whisking to combine.

Step 8

Tip the corn mixture and the bowl of browned butter into the dry , and stir through until just combined but not overmixed.

Step 9

Transfer the mixture to the buttered cast-iron pan you used earlier, smoothing out the top with the back of a spoon, and bake for 25 minutes, or until the bread is golden and brown around the edges, and a skewer comes out clean from the centre. Leave to cool in the pan for at least 45 minutes before serving, with more honey drizzled on top, if you like.

Step 10

Prep 40 min

Step 11

Cook 1 hr

Step 12

Serves 4

Step 13

Put the poha in a bowl, cover with plenty of cold water and soak for three minutes. Drain and set aside.

Step 14

Put four tablespoons of oil in a large, ovenproof saute pan for which you have a lid, and put it on a medium-high heat. Once hot, fry the onion, stirring occasionally, for 10 minutes, or until softened and browned. Add the garlic, ginger, chopped chilli, spices and curry leaves, and cook for two minutes more, stirring often, until fragrant.

Step 15

Add the cooked potato, a teaspoon of salt, plenty of pepper and two tablespoons of water, and cook for two minutes, stirring regularly. Turn down the heat to medium-low, then add the poha and stir to combine. Cover and leave to steam, undisturbed, for three minutes, until the poha is cooked through. Stir through the lime juice and two-thirds of the coriander, then tip out into a bowl and leave to cool slightly for about 15 minutes.

Step 16

Heat the oven to 200C (180C fan)/390F/gas 6. Whisk together the eggs, coconut milk and half a teaspoon of salt, then stir them into the cooled poha mixture.

Step 17

Wipe out the saute pan, add a tablespoon and a half of oil and swirl the pan around to coat its base and sides. Add the poha mixture, spreading it out to distribute it evenly, then bake for 15 minutes, or until just set. Remove and leave to cool slightly – about 10 minutes.

Step 18

While the poha is cooling, make the topping. In a small bowl, mix the fresh coconut, peanuts, sliced red chilli, remaining coriander and lime zest. To serve, top the poha flan with the coconut mixture, then drizzle over the remaining teaspoon and a half of oil and serve directly from the pan.

Step 19

Prep 20 min

Step 20

Cook 1 hr 25 min

Step 21

Serves 4

Step 22

Heat the oven to 200C (180C fan)/390F/gas 6. Put the butter and oil in a large saute pan on a medium-high heat. Once hot, add the onion and fry, stirring occasionally, until softened and well browned – about 10 minutes.

Step 23

Add the chard stems, cook for four minutes more, or until softened, then stir in the chard leaves, garlic, three quarters of a teaspoon of salt and a good grind of pepper, and cook for a further four minutes, until the leaves have wilted and released some of their liquid.

Step 24

Turn off the heat, leave to cool for 20 minutes, then stir in the whole egg, parmesan, dolcelatte and spring onions.

Step 25

Line the base and sides of a 32cm x 22cm rectangular baking tin with a sheet of greaseproof paper. Drape the puff pastry on top, making sure it covers the bottom of the tin and extends about 2½cm up the sides (trim the edges, if need be), then gently push the pastry down to fit the tin. Top with the chard mixture, spreading it evenly to cover the base, then dot randomly with tablespoonfuls of ricotta.

Step 26

Fold over the edges of the pastry, so you have an outer rim about 2½-3cm thick, and press the corners together to seal. Brush the rim with the beaten egg yolk, then sprinkle the nigella seeds on top. Bake for 40 minutes, or until golden and the pastry is cooked through, then leave to cool for about 15 minutes before serving.