The Times: Tempting tahini recipes in a Netherton Prospector pan
Ta dah, tahini; the not so secret ingredient
Once an obscure ingredient only spotted in specialist food shops and Ottolenghi’s cook books, tahini has become a foodie staple and we have to admit to being one of those households whose tahini stock is a constant.
From dips, to dinners and on to dessert, in the Times Eat! Section 3rd August, Hannah Evans shared her 6 favourite tahini recipes and Romas Foord took stunning photos of all her creations including two dishes, baked tahini chicken and baked fish with tahini sauce, cooked in Netherton Foundry 12”prospector pans.
We are even tempted to make our own pastry case in one of our loose bottom cake tins to create her chocolate tahini tart.
And if you are not sure about tahini – it is a Middle Eastern made from ground, hulled or unhulled sesame seeds. Its use is widespread among the cuisines of the Levant and Easter Mediterranean, the South Caucasus, the Balkans, South, East and Central Asia and among Ashkenazi Jews. Once only known in these communities, tahini is now far more widely recognised and used and can be bought in most supermarkets.
