Noor Murad Journalist Profile

Articles

Roasted Potatoes with Aïoli and Buttered Pinenuts

1 month ago | nigella.com | Noor Murad |Yotam Ottolenghi

Introduction Kebab shop ‘chips with mayo’ are the inspiration for this dish, although this version is a little more involved. There’s a generous sauce-to-potato ratio here, which is kind of naughty, but also what you really, truly want. Ottolenghi Test Kitchen: Shelf Love
Sunday delights: Polenta pizza recipe

May 5, 2024 | citizen.co.za | Lineo Lesemane |Yotam Ottolenghi |Noor Murad

Sunday evenings call for something special, a dish like Polenta pizza that bridges the comfort of home-cooked meals with the excitement of exploring new flavors. This mouthwatering delight is perfect for those laid-back Sunday nights when all you need is good food and good company.
Recipe of the day: Coconut broth prawns with fried aromatics

Jan 26, 2024 | citizen.co.za | Lineo Lesemane |Yotam Ottolenghi |Noor Murad

The aromatics are best if fried on the day they’re served. You can use the Coconut broth prawns with fried aromatics dish to top rice dishes, roasted fish or even a creamy potato gratin.
Caramelised Fennel with Orzo and Saffron Water

Jan 9, 2024 | nigella.com | Noor Murad |Yotam Ottolenghi

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare. Feel free to use the “swap” feature and adjust brands and quantities as needed.
How are we cooking? Mostly local, if cookbook sales are any indication

Dec 10, 2023 | nzherald.co.nz | Mark Broatch |Naomi Toilalo |Yotam Ottolenghi |Noor Murad

Philippa Cameron's Winter Warmers, Nagi Maehashi’s RecipeTin Eats: Dinner and Jamie Oliver's One. Photos / Getty Images & Supplied How are we cooking? Well, mostly local, if cookbook sales are any indication – 14 of the top 20 cookbooks for the year are from New Zealand – but No 1 was Australian, Nagi Maehashi’s RecipeTin Eats: Dinner.
The Ottolenghi Test Kitchen's Shawarma Cauliflower with Green Tahini

May 25, 2023 | fal.cn | Yotam Ottolenghi |Noor Murad

First, marinate the cauliflower. Combine 4 tablespoons of the oil, all the spices, the vinegar, 1 teaspoon of salt and a good grind of pepper in a large mixing bowl. Add the cauliflower florets and the onion and mix until well coated. Set aside for at least 30 minutes, or up to overnight if you’re getting ahead. Preheat the oven to 250°C fan, or as high as your oven will go. Meanwhile, make the green tahini.