By outdoor-nature-child.com Yotam Ottolenghi: “How can I use up nigella seeds or whole dried shiitake?”
As a home cook, it’s not uncommon to find yourself with leftover ingredients after trying out new recipes. For instance, a reader from Montreal, Canada, recently reached out to ask how to incorporate nigella seeds and dried shiitake mushrooms into her everyday cooking after buying them for specific dishes.
“I love to use nigella seeds creatively,” Ottolenghi responds. “One of my favorite ways to use them is to mix them with other seeds, spices, and nuts that might need using up as well. For something I like to call ‘everything seasoning’, combine nigella with white sesame seeds, chili flakes, onion, garlic granules, and flaky sea salt. This mix is fantastic on leafy salads or tossed with cubed bread for croutons.”
He continues, “Nigella seeds are also great when paired with nuts. Just spread some over whole cashews, Brazil nuts, or pecans, toss them in oil, honey, and spices, and roast them. They work wonderfully dry-roasted with flaked almonds, too; keep this blend in a jar for a quick sprinkle on salads.”
In terms of presentation, Ottolenghi notes that nigella seeds stand out beautifully against a white background. “You can sprinkle them over thick yogurt to serve with curry or on fried eggs. They also add a pop of color next to green ingredients, such as leafy greens or avocado on toast. Moreover, they are a delightful addition to pastries, whether integrated into the dough or sprinkled over oil- or butter-brushed filo for dishes like burek or spanakopita.”
As for shiitake mushrooms, Ottolenghi acknowledges their bold flavor. “Dried shiitake are an excellent way to enhance stocks and soups. Try adding a couple while poaching chicken for extra depth of flavor. They also shine in risottos, adding both taste and texture to the dish. You can incorporate them into lasagna as well, whether you’re making a mushroom-centric version or simply want to enrich a meat or veggie lasagna. In fact, there are many hearty dishes that could benefit from the earthy flavor of shiitake.”
Ottolenghi has been sharing his culinary wisdom with home cooks since 2006 through his Guardian recipes, and he’s now inviting readers to seek advice on kitchen skills, equipment, or ingredients in his weekly column. As he puts it, if you have questions, he and his team are ready to provide answers.