Chapter 3
Eat Out, Eat In
Fine Dining and Quick Fixes
Eat Out, Eat In
In this section I have created recipes that reflect many characteristics of the Jewish people.
Throughout history Jews have travelled to and from every corner of the world. Often this has been because they were fleeing persecution or seeking escape from oppression. But in times of peace their natural interest in the world around them has made visiting other places a passion. And when you visit you have to eat.
In Eat Out, Eat In, I have tried to capture the essence of worldwide dining and bring it to your table. The eating-out experience – whether in a fine restaurant or as a takeaway – has come home. By following my clear guidelines, you can now replicate those much-loved meals in your own kitchen.
The recipes in the Fine Dining section will take you a little longer and use more luxurious ingredients. Your results will be worth the effort as your guests appreciate truly ‘fine dining’ without the need to make reservations.
The Quick Fix section does exactly what it says. It is fast, tasty, popular, family-orientated and reflects the takeaway culture that we are part of, adapted for the kosher table.
On the one hand, Jews are naturally curious; they like to experiment and create. On the other, Jews are traditional; they don’t stray too far from their (culinary) roots and have a strong sense of history and continuity. In my recipes I have combined new ingredients and substitutes for the familiar to create a balance of both.
Fine Dining
• Oriental sea bass en papillotte
• Griddled tuna on a bed of red lentils with crunchy beetroot slaw
• Plaice fillets with mushrooms
• Sea bream with saffron and coriander
• Sole kebabs with parsley couscous
• Roast rib of beef spiked with horseradish sauce
• Hazelnut-stuffed turkey with brandy sauce
• Honey-glazed lamb with minted mash
• Middle Eastern lamb with dill, olives and spring onion mash
• Tender beef and crispy sweet potato pie
• Veal chops with mushroom sauce
• Golden glazed cinnamon chicken with red rice
Quick Fixes
• Chicken livers with golden rice
• Tandoori chicken with tomato, cucumber and coriander salad
• Rigatoni with spiced meatballs and red wine sauce
• Sesame fish with udon noodles
Oriental Sea Bass En Papillotte
PAREV DAIRY-FREE GLUTEN-FREE
This is a delightful oriental dish; the fused flavours of garlic, ginger, chilli and lemon produce the most delicious recipe. It is cooked wrapped in paper in the oven and makes a most impressive main course for any occasion. I like to serve it on a bed of shredded vegetables using carrots, cabbage, fennel and mangetout.
Info
• Preparation Time: 25 minutes
• Cooking Time: 30 minutes
• Serves: 4
Ingredients
• 4 × 170–200g/6–7 oz sea bass fillets, skin on
• 6 tbsp sesame oil
• 6 cm/3 inch piece of fresh ginger, peeled and finely chopped
• 6 tbsp soy sauce
• 2 tsp sugar
• juice of 1 lemon
• 4 cloves garlic, peeled and finely chopped
For the shredded vegetables
• For a short cut, you can buy a packet of stir fry ready-washed and chopped vegetables but you can’t beat making your own
• 4 tbsp roasted sesame oil
• 3 cloves garlic
• ½ red chilli, deseeded and very finely chopped
• 3 carrots, peeled and finely cut into thin strips or use a peeler to make the strips
• 200g/7 oz mangetout, finely sliced
• ½ green Savoy or Chinese cabbage, finely chopped
• Garnish: sprigs of fresh coriander (cilantro)
Method
• Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
• Cut four pieces of kitchen foil and four pieces of non-stick parchment paper large enough to wrap each fish.
• Combine the sesame oil, ginger, soy sauce, sugar, lemon juice and garlic in a jug.
• Prepare four double foil and parchment layers with the foil on the outside. Sit one fillet in the centre of one square of baking parchment. Pour the sauce ingredients equally over each fish and wrap up like a loose parcel. Place the fish parcels on a baking tray. Pour 100ml/3½ fl oz of water onto the base of the tray so that it slightly steams the fish.
• Bake for 20 minutes.
• Heat the sesame oil in a wok or large frying pan. Add the garlic, chilli and carrots. Cook for about 4 minutes or until they just begin to soften.
• Add the mangetout and cabbage and cook for a final 2 minutes.
To serve the stylish way: Place the shredded vegetables on a large platter. Pour any excess juices from the fish over the vegetables. Sit the cooked sea bass on top and garnish with sprigs of coriander.
Griddled Tuna on a Bed of Red Lentils with Crunchy Beetroot Slaw
PAREV DAIRY-FREE GLUTEN-FREE
This is a very healthy recipe using several ‘superfoods’ – tuna, olive oil, apple, beetroot, lentils and almonds. Even the cooking method, griddling, is healthy. For a change use skinless, boneless chicken breasts instead of tuna but ensure these are cooked through before serving.
Jewish people love coleslaw of all descriptions and you will find it on many menus at home as well as at popular kosher restaurants. The word ‘coleslaw’ is a corruption of the Dutch word koolsla, a shortened version of koolsalade, meaning cabbage salad.
Info
• Preparation Time: 25 minutes
• Cooking Time: 20 minutes
• Serves: 4
Ingredients
• 4 × 150–170g/5–6 oz tuna steaks
• 2 tbsp olive oil
• salt and freshly ground black pepper
For the lentils
• 200g/7 oz red lentils
• 600ml/1 pint/2½ cups vegetable stock
For the beetroot slaw
• 1 red eating apple, peeled, cored and grated
• 2 raw beetroots, peeled and grated
• 150g/5 oz shredded cabbage
• 50g/2 oz toasted split almonds
• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• Garnish: slices of lemon
Method
• Rub the tuna steaks with a little olive oil and season with salt and pepper. Set aside on a covered plate.
• Place the lentils in a medium-sized saucepan. Add the stock, season with salt and pepper, bring to the boil and simmer covered for 15 minutes or until the lentils are soft.
• Heat a griddle pan until hot and cook the tuna for approximately 3 minutes or until seared and then turn over for a final 2 minutes. Tuna should be served slightly undercooked.
• Mix the apple with the beetroots. Stir in the cabbage, almonds, vinegar, extra virgin olive oil and season.
• Drain, taste and season the lentils.
To serve the stylish way: Spoon a large serving of hot lentils onto a warm plate, top with the tuna steak and some beetroot slaw alongside. Complete with a dusting of black pepper and a slice of lemon.
Plaice Fillets with Mushrooms
PAREV
I have transformed plain plaice fillets into a low-fat and creative recipe with a mushroom sauce. The use of dried ceps (wild mushrooms) gives the most aromatic flavour that fuses into the delicate fish. I like to serve it with mashed potato and peas for a truly winter-warming comfort meal. Plaice is not generally perceived as haute cuisine but this humble fish is delicious as well as being a good source of iodine and protein. The fish is fresh when the orange spots on the skin are bright and the eyes are protruding.
Ceps are one of the most famous foods in France. These wild mushrooms grow all over the countryside but you should only pick them if you can correctly identify them. If you are unsure, pharmacies in France will confirm identification for you.
Jews have lived in France since Roman times. Despite a history of anti-Semitic incidents, France has the fourth-largest Jewish community in the world with about 600,000 Jews, 375,000 of whom live in Paris. The Belleville area to the north-east of Paris, Place d’Italie in the south and the Marais in the centre are the main Jewish neighbourhoods and have numerous synagogues, restaurants and sites of Jewish interest.
The community is predominantly Sephardi originating from North Africa, Morocco and Tunisia but there is also a significant Ashkenazi community. The Jews of France have made French food their own, just as their culinary traditions have seeped into the food of the country. Historically French Jews have worked as chocolate-makers, food merchants and chefs and essentially enjoyed the food of the region – without the pork, of course.
Info
• Preparation Time: 25 minutes
• Cooking Time: 20 minutes
• Serves: 4
Ingredients
For the stuffing
• 2 tbsp roughly chopped parsley
• 3 spring onions, finely chopped
• zest of 1 lemon
• 2 cloves garlic, peeled
• 75g/3 oz brown breadcrumbs (approx. 2 slices of bread)
• salt and freshly ground black pepper
• 8 plaice fillets, skinned
For the mushroom sauce
• 2 tbsp olive oil
• 2 cloves garlic, peeled and finely chopped
• 2 onions, peeled and finely chopped
• 250g/9 oz brown-cap mushrooms or your favourite variety, sliced
• 2 tbsp dried mushrooms/ceps
• 50ml/2 fl oz/¼ cup white wine
• salt and pepper, to taste
• 2 tbsp cornflour
• Garnish: lemon wedges and sprigs of parsley
Method
• Make the stuffing by placing all the ingredients in a food processor. Whiz briefly so that you have a chunky filling.
• Pat dry the plaice fillets. Lay the fillets skin side up on a chopping board. Spread the stuffing along the centre and roll up tightly.
• For the sauce, heat the olive oil in a large frying pan. Sauté the garlic, onions and sliced, fresh mushrooms together for about 5 minutes. Add 150ml/¼ pint boiling water to the dried mushrooms and add to the pan.
• Stir in the wine and season with salt and pepper.
• Using 3 tbsp of hot water make a paste with the cornflour. Add to the sauce and stir continuously until it thickens.
• Sit the plaice fillets on top of the sauce, cover with a lid and cook for 10 minutes until the fish is cooked.
To serve the stylish way: Spoon the sauce onto a hot plate. Sit the fish on top and garnish with lemon wedges and sprigs of parsley.
Sea Bream with Saffron and Coriander
PAREV
I wrote this recipe with thoughts of creating a stylish fusion combination dish. Sea bream is plentiful along the Spanish/Portuguese coastline so it has a Mediterranean influence but combined with saffron and coriander it is then transformed into a Moroccan experience. The sea bream sits on a bed of couscous that successfully soaks up all the delicious colourful sauce. When frying the sea bream, I have kept the skin on as it gives it a golden crispy coating and also prevents it from falling apart. You can make the sauce in advance and reheat just before serving.
Info
• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Serves: 6
Ingredients
• 2 tsp coriander seeds
• 1 hot red chilli
• 5 cloves garlic, peeled
• 3 cm/1¼ inch piece of fresh ginger, peeled
• 3 tbsp sunflower oil, plus oil for frying
• 1 tsp turmeric
• 12 strands of saffron, infused in 2 tsp of hot water
• 4 tbsp white wine
• 1 tbsp sugar
• 300g/11 oz fresh tomatoes, peeled, deseeded and chopped, or 1 × 400g can chopped tomatoes
• 300ml/½ pint/1¼ cups vegetable stock
• 6 × 175g/6 oz sea bream fillets
• salt and freshly ground black pepper
• 225g/8 oz couscous
• 600ml/1 pint hot vegetable stock
• 55g/2 oz/4 tbsp cold unsalted butter/non-dairy margarine cut into cubes
• Garnish: bunch of fresh coriander (cilantro)
Method
• Crush the coriander seeds with the base of a rolling pin or in a pestle and mortar.
• Remove the stem and seeds from the chilli.
• Put the crushed coriander, chilli, garlic and ginger in a food processor; whiz together so that they form a paste.
• Heat the 3 tbsp oil in a large frying pan over a low heat. Stir in the spice paste from the food processor and cook gently for 3 minutes.
• Add the turmeric, and saffron with its liquid. Stir in the wine and sugar and cook for a further 3 minutes.
• Add the fresh or canned tomatoes and the 300ml/½ pint vegetable stock to the sauce, increase the heat, bring to the boil and simmer for 8 minutes.
• Heat a heavy frying pan until very hot. Brush the fish fillets on both sides with some sunflower or vegetable oil. Season with salt and pepper and lay them skin side down in the pan.
• Cook undisturbed for 3–4 minutes, or until the skin has a good dark colour. Continue to cook for a final 3 minutes or until the fish is completely cooked.
• Pour the 600ml/1 pint hot stock over the couscous, cover with cling film and leave for 5 minutes.
• Whilst the fish is cooking, whisk the butter or margarine pieces into the sauce.
To serve the stylish way: Add the coriander leaves to the sauce. Immediately spoon the sauce onto the plate. Spoon some couscous on top of the sauce and finish with a fillet of sea bream – skin side up. Sprinkle some more coriander leaves over the complete dish.
Salmon Teriyaki
PAREV DAIRY-FREE GLUTEN-FREE
This Japanese salmon dish uses a sweet and shiny sauce for marinating as well as for glazing. It is a tasty, low-fat main course that is delicious with sushi rice. The teriyaki sauce is also perfect with tuna, steak or chicken. I like to serve it with mangetout and bean sprouts; enjoy with chopsticks for the genuine experience. Kosher mirin wine (Chinese rice wine) is now available in the kosher supermarkets or you can use kosher dry sherry.
Info
• Preparation Time: 15 minutes plus 10 minutes to cool and 30 minutes to marinate
• Cooking Time: 10 minutes
• Serves: 4
Ingredients
For the teriyaki sauce
• 4 tbsp soy sauce
• 3 tbsp sake
• 3 tbsp mirin (Japanese rice wine) or kosher dry sherry
• 1 tbsp sugar (plus two extra tsp later)
• 4 × 150g/5 oz salmon fillets, skinned
• 150g/5 oz carrots, peeled and cut into thin strips
• 150g/5 oz mangetout
• 100g/4 oz bean sprouts, washed
• salt and pepper to taste
Method
• Mix all the ingredients for the teriyaki sauce in a pan. Heat to dissolve the sugar. Remove and cool for 10 minutes.
• Place the salmon fillet in a shallow dish and pour over the teriyaki sauce. Leave to marinate for 30 minutes.
• Pre-heat the grill to medium. Take the salmon fillet out of the marinade and pat dry with kitchen paper. Reserve the marinade. Lightly oil a grill pan.
• Grill the salmon for about 10–12 minutes.
• Pour the sauce into the original pan. Add the extra 2 tsp sugar and heat until dissolved. Remove from the heat.
• Brush the salmon with the sauce, then grill until the surface of the fish bubbles.
• Meanwhile, boil the carrots in lightly salted water. After 5 minutes drain the water away. Add the mangetout and bean sprouts and mix well. Remove the pan from the heat after 1 minute. Serve immediately.
To serve the stylish way: Heap the vegetables onto a serving plate. Place the salmon on top and spoon over the rest of the sauce.
Sole Kebabs with Parsley Couscous
PAREV
Delicate fish like sole is best served as simply as possible without fussy creamy sauces. This recipe is pleasantly seasoned with lemon and garlic and makes a lavish piece of fish go a long way. The fish can be prepared in advance and cooked just before your guests arrive, making it a hostess’s delight.
I like to serve this with Israeli couscous – a type of toasted pasta – which provides the perfect texture to accompany the fish. It is extremely versatile and is delicious hot, cold or warm. Due to its round nature, my family call it ‘bubbles’.
Israel is the only place in the world where Jews are not in the minority. Ever since the state was established in 1948, Jews from all over the world have moved to live in Israel; in particular Holocaust survivors and Jews fleeing Arab lands. In more recent times there has been a large influx from Ethiopia, Russia, Latin America and Western Europe. This mix of nations has greatly influenced ‘Israeli’ cuisine and foods like falafel, hummus, shakshouka and couscous often represent a delicious merger of both Mediterranean and Middle Eastern ingredients and styles.
Info
• Preparation Time: 15 minutes plus 30 minutes to marinate
• Cooking Time: 25 minutes
• Serves: 4
Ingredients
• 4 tbsp extra virgin olive oil
• 4 cloves garlic, peeled and crushed
• zest and juice of 1 lemon
• salt and freshly ground black pepper
• 4 lemon sole fillets, cut in half lengthways
• 2 red peppers, halved, deseeded and cut into 2.5 cm/1 inch pieces
• 400g/14 oz button mushrooms, stalks removed
• 250g/9 oz Israeli couscous
• 500ml/1 pint vegetable stock (mushroom is good)
• 2 large courgettes (zucchini), coarsely grated
• large bunch of fresh parsley, roughly chopped
• Garnish: 1 lemon, cut into wedges
Method
• Mix together the olive oil, garlic, lemon zest and juice, salt and pepper.
• Pour this marinade over the sole fillets and leave covered for 30 minutes in the refrigerator.
• Roll up each sole fillet like a Swiss roll and carefully thread onto the kebab skewers alternately with the pepper pieces and mushrooms.
• Brush each threaded kebab with a little of the lemon and oil marinade.
• Arrange the kebab skewers on a grill tray and cook under a moderately hot grill for about 8 minutes, carefully turning the kebabs once or twice during cooking and brushing them with the remaining marinade if required.
• Whilst the kebabs are cooking, cook the Israeli couscous. Pour hot stock over it and bring to the boil.
• Cook for 10 minutes or until soft. Stir in the courgettes and cook for a further 3 minutes. Taste and adjust seasoning accordingly. Add the parsley.
To serve the stylish way: Spoon a generous helping of couscous onto a hot plate. Top with the kebabs. Garnish with lemon wedges and a drizzle of extra virgin olive oil.
Lamb and Apricot Tagine
M RH
Tagine is the Moroccan word for both a glazed earthenware cooking vessel with a conical lid and the stew cooked and served in it. This tasty aromatic recipe demonstrates Sephardi cooking at its best, with its abundant use of spices: saffron, turmeric, cinnamon, cayenne, ginger and rosewater. The spice market in Marrakesh is an amazing, colourful experience with labyrinths of souks all around the main Medina square. When I last went I purchased all my favourite spices as they are far more pungent than any supermarket equivalent and take up very little space in the suitcase.
Most of the original Moroccan Jews have now moved to Israel, France, Canada, Spain and Venezuela. However, there is still an active community today and a well-preserved synagogue and cemetery in Marrakesh.
Moroccan Jews enjoy ‘henna’ parties, which usually take place a week before a wedding, and sometimes before a bar mitzvah or bat mitzvah. The oldest member of the family, normally the grandmother, smudges henna in the palm of the bride and groom to bless the new couple with good health, fertility, wisdom and security. It is believed that the henna acts as a protection against demons. The henna dye often lasts for up to 2 weeks and in Morocco the tradition is for the bride to be exempt from housework duties until it has completely faded.
Info
• Preparation Time: 25 minutes
• Cooking Time: 1 hour 45 minutes
• Serves: 6–8
Ingredients
• 2 tbsp olive oil
• 6 threads of saffron
• 1 tsp ground turmeric
• 1 tsp ground black pepper
• 2 cm/1 inch piece of ginger root, peeled and grated
• 1 tsp cayenne pepper
• 2 red onions, peeled and sliced
• 1.3 kg/3 lb boned shoulder of lamb, cut into large cubes
• 300g/11 oz/1¼ cups dried apricots
• 450g/1 lb butternut squash, lpeeled, seeded and cut into 5 cm/2 inch pieces
• 6 tbsp honey
• 3 tbsp orange blossom or rosewater (or zest and juice of 1 orange)
• 2 × 2.5 cm/1 inch stick of cinnamon
For the lemon couscous
• 500g/1 lb couscous
• 1 litre/1¾ pints/4 cups vegetable stock
• zest of 1 lemon
• 2 tbsp roughly chopped parsley
• 2 tbsp roughly chopped coriander
• 2 pomegranates, halved and deseeded
• Garnish: 2 tbsp toasted almonds, sprigs of flat-leaf parsley
Method
• In a large bowl, mix together the oil, saffron, turmeric, pepper, ginger, cayenne and onions until well blended. Add the meat and toss to coat.
• Heat a large saucepan over a moderately high heat, then add the meat and sear on all sides.
• Add enough water to just cover the meat, bring to the boil, then reduce the heat, cover and simmer for 1 hour 30 minutes or until the meat is very tender.
• Add the apricots, butternut squash, honey, orange blossom or rosewater and cinnamon sticks and mix well. Cook for a final 15 minutes.
• Place the couscous in a large bowl, pour over the vegetable stock, stir in the lemon zest and fresh herbs and season well. Cover with cling film and leave until the stock is absorbed. Fluff up with a fork just before serving and stir in the pomegranate seeds.
To serve the stylish way: Sprinkle with the toasted almonds and sprigs of parsley and serve hot with the couscous.
Roast Rib of Beef spiked with Horseradish Sauce
M RH
Cooked with red wine and beef stock, this rib of beef will just melt in the mouth. The general rule for cooking times is 20 minutes per 450g/1 lb for rare, add 10 minutes per pound for medium-cooked and a further 20–30 minutes for well done. For perfect succulent meat cook covered and baste the meat with the stock and red wine every 30 minutes. To check if the beef is cooked, insert a skewer into the thickest part and press out some of the juices: the red, pink or clear colour will indicate how much the beef is cooked.
Roast beef is the national signature dish of Britain and cooking it with the horseradish sauce gives all the flavour without the heat.
The Jews of London’s East End came mainly from Russia at the beginning of the nineteenth century. Aldgate, Mile End, Whitechapel, Stepney, Spitalfields and Brick Lane were some of the main Jewish areas at this time but living conditions were poor and community life was very insular. Most people only spoke Yiddish and the local shops sold bagels, salted herrings and pickled cucumbers. My great-grandmother Golda and great-grandfather Samuel were part of this community. They had a kosher butcher’s shop at 70 Old Bethnal Green Road called ‘Ziff’s Butcher’ and they produced their own schmaltz, pickled beef and tongue and gribines (rendered chicken fat with onions and seasoning).
It was in the 1930s and ’40s that the Jews moved to the more prosperous areas of London, in the suburbs, and now there are few Jews living in the old East End although there are still plenty of Jewish landmark buildings and streets.
Chef’s Tip: Check that the horseradish sauce is dairy-free as many contain double cream.
Info
• Preparation Time: 5 minutes
• Cooking Time: 2 hours
• Serves: 8
Ingredients
• 1.8kg/4 lb rib of beef
• 1 tbsp olive oil
• 1 onion, peeled and cut in quarters
• 2 tbsp horseradish sauce
• 150ml/¼ pint red wine
• 150ml/¼ pint beef stock
For the gravy
• 1 tbsp plain flour
• 1 tbsp red wine/hot water
• salt and pepper
• Garnish: sprigs of fresh thyme
Method
• Pre-heat the oven to 240ºC/475ºF/Gas mark 9.
• Coat the meat in the olive oil. Place the onion on the base of a large roasting tin and position the meat on top.
• Cook for an initial 20 minutes. Remove and spread a layer of horseradish sauce over the top of the meat.
• Carefully pour in the red wine and beef stock. Cover with foil and return to the oven.
• Reduce the oven temperature to 180ºC/350ºF/Gas mark 4 and cook for approximately 1½ hours, according to how well done you like your meat.
• Baste the juices over the meat every 30 minutes.
• Once cooked, remove and leave covered for 30 minutes before carving.
• For the gravy, transfer the roasting tin to the hob. Remove any excess fat and discard the pieces of onion.
• Stir in the flour and cook for 2 minutes, scraping up all the sticky caramelised meat and onion sediment as you go.
• Pour in a little red wine or hot water until you have the pouring consistency you like. Bring to the boil and simmer for 5 minutes or until thickened. Season with salt and pepper to taste.
• Strain the gravy into a clean pan. Bring to the boil again before serving.
To serve the stylish way: Carve the meat into thin slices, garnish with sprigs of thyme and serve with the gravy.
Chicken Paella
M DAIRY-FREE GLUTEN-FREE
The combination of the smoked paprika and the spicy chorizo sausage gives this Spanish chicken recipe its distinctive flavour and rich colour. In Spain paprika is known as pimentón and has a smoky flavour and aroma as it is dried by smoking, typically using oak wood. Pimentón is a key ingredient in several Spanish sausage products such as chorizo, as well as this dish.
I like to serve this with plain rice garnished with sprigs of parsley and lemon wedges.
The Jewish community today in Spain are mainly of Sephardi descent hailing from North Africa, along with some Ashkenazi Jews from Argentina who fled the military Junta in the 1970s. Murcia in south-eastern Spain has a flourishing Jewish community and it is here that kosher olives are produced and exported all over the world.
Info
• Preparation Time: 25 minutes
• Cooking Time: 40 minutes
• Serves: 6
Ingredients
• 6 chicken breasts, skinned
• 2 tbsp smoked paprika
• 2 tbsp olive oil
• 1 red onion, peeled and sliced
• 3 cloves garlic, peeled and roughly chopped
• 2 red peppers, deseeded and roughly chopped
• 1 red chilli, deseeded and finely chopped
• 100ml/3½ fl oz white wine
• 200ml/7 fl oz chicken stock
• 6 mini kabanos (smoked sausage), sliced
• 300g/10 oz paella rice
• 450g/1 lb salad tomatoes, skinned, quartered and deseeded
• 1 lemon, sliced
• salt and freshly ground black pepper, to taste
• Garnish: 1 lemon, cut into wedges
Method
• Dust the chicken breasts with the smoked paprika so that they are evenly coated.
• Heat the olive oil in a large frying pan. Sauté the chicken breasts for about 4 minutes on each side until they are golden. Remove and set aside.
• Add the onion, garlic, peppers and chilli to the pan and cook for 2 minutes until just softened.
• Return the chicken to the frying pan. Add the wine, stock and sausage.
• Cook rice according to packet instructions.
• Bring to the boil, reduce the heat, cover and simmer for 15 minutes. Add the tomatoes and lemon and cook for a final 10 minutes. Season with salt and pepper.
To serve the stylish way: Dust the plate with smoked paprika, spoon on the cooked rice and ladle the Spanish chicken on top. Garnish with lemon wedges.
Hazelnut-stuffed Turkey with Brandy Sauce
M SHABBAT YT DAIRY-FREE GLUTEN-FREE
Turkey is a special occasion meal and this is a perfect festive recipe. I love the hazelnut, apple and marzipan stuffing which cooks gently inside the turkey neck cavity. Allow about 450g/1 lb turkey per person.
The cooking time is an estimate; weigh the stuffed bird before roasting. As a general guide, if the turkey weighs under 4 kg/9 lb, allow 20 minutes per kg/2½ lb plus 70 minutes cooking time, and if it is over 4 kg/9 lb allow 20 minutes per kg plus 90 minutes cooking time. Remember that fan-assisted ovens cook quicker than conventional ovens so adjust your timings accordingly.
Many American Jews celebrate Thanksgiving and turkey would certainly be part of the festive menu. Numerous Rabbis have commented on this tradition and concluded that since it is not a religious festival, partaking of this American holiday is permitted.
Info
• Preparation Time: 20 minutes
• Cooking Time: 2–3 hours depending on weight after stuffing (see introduction for directions)
• Serves: 10–12
Ingredients
• 1 turkey weighing 3.5–5kg/8–11 lb
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp sweet or smoked paprika
• 2 eating apples
• 200g/7 oz chopped hazelnuts
• 150g/5 oz can chestnut purée
• 100g/4 oz marzipan, finely chopped
• 1 tsp cinnamon
• 250ml/9 fl oz/1 cup hot chicken stock
• 125ml/4 fl oz/½ cup white wine
For the brandy sauce
• 2 tbsp cornflour
• 3 tbsp brandy
• salt and pepper, to taste
• 1 tsp cinnamon
• To serve: dried cranberries, roast potatoes
Method
• Pre-heat the oven to 200°C/400°F/Gas mark 6.
• Wash and dry the turkey and rub well inside with the salt, pepper and paprika.
• Peel and quarter the apples then core and chop them. Combine the apples with the nuts, chestnut purée, marzipan and cinnamon.
• Stuff the neck cavity with this mixture. Using household string tie the turkey together to prevent the stuffing from coming out.
• Pour the chicken stock and wine into the roasting tin. Roast the turkey breast side down covered with aluminium foil for 1 hour
• Turn the turkey over and continue to roast covered according to its weight (see above).
• Switch off the oven and leave the bird in there to stand for 15 minutes. To make the brandy sauce, strain the cooking juices into a small saucepan. Mix the cornflour with 2 tbsp of the reserved cooking juices. Stir in the brandy, salt, pepper and cinnamon. Bring to the boil and simmer for 3 minutes or until thickened.
• Slice the turkey breast with a sharp knife or an electric knife.
• Serve accompanied by dried cranberries and roast potatoes and pour the sauce over the sliced turkey.
Italian Chicken Spirals
M SHABBAT YT SUCCOT
This recipe transforms a simple chicken breast into a delicious wrap of aubergine, peppers, basil and tomatoes: the flavours of Italy. It can be prepared in advance and cooked at a later stage. To continue the Italian theme serve with a basil dressing.
Info
• Preparation Time: 25 minutes
• Cooking Time: 45 minutes
• Serves: 4
Ingredients
• 1 aubergine, cut lengthways into 4 thin slices
• 6 tbsp olive oil
• 2 red peppers, cut in half and deseeded
• 4 chicken breasts, skinned
• 4 tsp sun-dried tomato paste or tomato purée
• 8 basil leaves
• salt and freshly ground black pepper
• 2 cloves garlic, peeled and crushed
• 1 egg, for coating
• 8 tbsp breadcrumbs or medium matza meal
For the basil dressing
• 75g/3 oz pine nuts
• large bunch of fresh basil, at least 30g/1 oz/2 tbsp
• 2 cloves garlic, peeled and roughly chopped
• 100ml/3½ fl oz olive oil
• Garnish: 4 cherry tomatoes, sliced, sprigs of basil
Method
• Pre-heat the grill to its highest setting.
• Place the aubergine slices on a baking tray. Drizzle over 3 tbsp of the olive oil and grill for 5 minutes on each side or until golden.
• Place the red peppers on a tray. Drizzle over 1 tbsp of the olive oil. Grill until blackened. This will take 5–8 minutes. Remove and transfer to a dish and cover with cling film. Leave for 10 minutes and then remove the skin.
• Place the chicken breasts between two pieces of non-stick baking parchment. Flatten them by gently bashing with a rolling pin until they are evenly 2 cm/1 inch thick.
• Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
• Spread each chicken breast with sun-dried tomato paste, then an aubergine slice, then half a red pepper, top with a few basil leaves and a sprinkling of salt, pepper and crushed garlic.
• Roll up firmly and secure with a cocktail stick. Brush with a little beaten egg and sprinkle with breadcrumbs or matza meal.
• Heat the remaining 2 tbsp of olive oil. Sauté the chicken breasts for about 3 minutes on each side or until golden.
• Place the spirals on a baking tray.
• Cook for 25–30 minutes or until thoroughly cooked.
• To make the dressing, roast the pine nuts in a dry frying pan for 2–3 minutes. They will cook fast so keep an eye on them. Remove immediately and transfer to another dish.
• Place the pine nuts, basil and garlic in a food processor. Blitz together into a paste. Gradually add the olive oil and season with salt and pepper to taste.
To serve the stylish way: Place the chicken spirals on a warmed plate. Remove the cocktail sticks. Drizzle over some basil dressing and garnish with sliced cherry tomatoes and sprigs of basil.
Honey-glazed Lamb with Minted Mash
M SHABBAT RH
Tender, lean lamb cutlets are delicious glazed with a honey sauce. This recipe is particularly good for a dinner party, impressive as well as straightforward to serve. I like to prepare the cutlets and mashed potato in advance so that very little time is required in the kitchen when my guests arrive. Mint is traditionally the accompaniment for lamb – in my stylish twist I have added it to the potato.
Health Hint: The lamb in this dish serves up excellent amounts of vitamin B12, which is needed to make red blood cells and build nerve fibres; particularly good if you are anaemic.
Info
• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Serves: 4
Ingredients
• 2 tbsp olive oil
• 2 eggs, beaten
• 8 large lamb cutlets
• 8–10 tbsp breadcrumbs or medium matza meal, seasoned with salt and pepper
For the sauce
• 2 tbsp soy sauce
• 1 tsp mustard
• 3 tbsp red wine vinegar
• 4 tbsp brown sugar
• 4 tbsp honey
• 150ml/¼ pint/5 fl oz tomato ketchup
• salt and freshly ground black pepper
Method
• Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
• Mix together the oil and beaten eggs. Brush each cutlet lightly with this mixture. Coat each cutlet on both sides with the breadcrumbs or matza meal. Place on a tray lined with baking parchment.
• Bake uncovered for 20 minutes.
• Make the sauce by combining all the ingredients. Taste and season accordingly. Remove the cutlets from the oven and brush with the sauce mixture.
• Reduce the oven temperature to 180ºC/350ºF/Gas mark 4.
• Return the cutlets to the oven for a further 20 minutes.
• Serve with minted mash (see here).
Minted Mash
PAREV P V DAIRY-FREE GLUTEN-FREE SUCCOT
Mashed potato at any time of the year is most welcome in my household and combining it with fresh mint is a special treat. It is quick and easy to make and will easily reheat in the microwave should you wish to make it in advance. My chef’s secret is to use a ricer to avoid undesirable lumps. Adding margarine, olive oil and seasoning well with salt and freshly ground black pepper or a pinch of nutmeg help to maximise the flavour.
Info
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Serves: 4–6
Ingredients
• 900g/2 lb white potatoes, peeled and roughly chopped
• 110g/4 oz margarine
• 2 tbsp olive oil
• 1 tbsp mint jelly
• pinch of nutmeg
• 4 tbsp roughly chopped fresh mint
• salt and freshly ground black pepper
Method
• Cook the potatoes in a large saucepan of boiling water until soft – about 20 minutes. Drain well.
• Mash the potato using a masher or fork or ricer. Return the mashed potato to the saucepan.
• Stir in the margarine, olive oil and mint jelly whilst the potato is still hot.
• Add the nutmeg and mint and season well with salt and pepper.
Middle Eastern Lamb with Dill, Olives and Spring Onion Mash
M SHABBAT YT DAIRY-FREE GLUTEN-FREE
This recipe is Sephardi: the flavours of turmeric and lemon amongst its ingredients reflect its Syrian origin. Low wages and large numbers of mouths to feed made these dishes popular – they used cheaper cuts of meat and by adding the peas and olives, small amounts of meat went a long way. The slow gentle cooking transforms the meat into succulent tender pieces and the visual impact of the yellow and green ingredients make it most impressive. Enjoy it with pitta bread to mop up the tasty juices.
Other typical Jewish Syrian foods include dishes like mjaddrah (lentils, vermicelli and fried onions), sweet and sour chicken with apricots, pastilles (savoury meat pies) and cheese dumplings.
Info
• Preparation Time: 15 minutes
• Cooking Time: 2 hours 15 minutes
• Serves: 6
Ingredients
• 2 tbsp olive oil
• 1 kg/2¼ lb shoulder of lamb, cubed
• 2 onions, peeled and finely chopped
• 2 tsp turmeric
• freshly ground black pepper, to taste
• 1 tsp salt
• 600ml/1 pint beef stock
• juice of 2 lemons
• 4 sticks of celery, finely chopped
• 8 spring onions, finely chopped
• 300g/10 oz/2 cups green olives, pitted and rinsed
• 300g/10 oz/1 cup frozen or fresh peas
• 225g/8 oz spinach, roughly chopped
• 2 tbsp finely chopped fresh dill
• Garnish: 1 lemon, sliced, sprigs of fresh dill
Method
• Heat the oil in a large pan. Brown the lamb cubes and onions.
• Add the turmeric, pepper and salt. Pour over the stock and lemon juice. Add the celery and spring onions. Bring to the boil, cover and simmer for 2 hours.
• Add the olives and peas and cook for a further 3 minutes.
• Taste and adjust the seasoning accordingly. Stir in the spinach and dill.
• Serve with spring onion mash (see here) and garnish with slices of lemon and sprigs of fresh dill.
Spring Onion Mash
PAREV P V DAIRY-FREE GLUTEN-FREE
Info
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Serves: 6 people
• Can be made in advance
Ingredients
• 1.8 kg/4 lb white potatoes, peeled and roughly chopped
• 2 tbsp olive oil
• 2 bunches of spring onions, trimmed and roughly chopped
• 4 cloves garlic, peeled and finely chopped
• 150g/5 oz margarine
• salt and freshly ground black pepper
Method
• Cook the potatoes in boiling salted water until tender – about 20 minutes.
• While the potatoes are cooking, heat the olive oil in a frying pan and sauté the spring onions and garlic until softened.
• Drain the potatoes, then mash. Add the fried spring onions and margarine.
• Season with salt and pepper to taste.
Tender Beef and Crispy Sweet Potato Pie
M SHABBAT CHANUKAH YT
This is a tasty winter warming beef stew made with a selection of seasonal vegetables. My favourite part is the crispy topping of sweet potatoes.
When buying sweet potatoes they should be firm, without bruises and without a smell. Ideally they should be stored unwrapped in a cool, well-ventilated, dark, dry place.
Chef’s Tip: This recipe can be frozen once cooled. When reheating, defrost and allow an hour on 170ºC/325ºF/Gas mark 3 to warm up.
Info
• Preparation Time: 35 minutes
• Cooking Time: 2 hours 10 minutes
• Serves: 6
Ingredients
• 900g/2 lb cubed beef steak or cubed shoulder of lamb
• ½–1 tbsp cinnamon
• 3 tbsp plain flour
• 6 tbsp extra virgin olive oil or rapeseed oil
• 2 onions, peeled and sliced
• 3 cloves garlic, finely chopped
• 300g/11 oz chestnut mushrooms, cut into quarters
• 300g/11 oz butternut squash, peeled and cubed
• 2 orange peppers, cut in half, deseeded and roughly chopped
• 2 carrots, peeled and coarsely chopped
• 300ml/½ pint/1¼ cups red wine
• 2 tbsp beef or mushroom stock powder
• salt and freshly ground black pepper, to taste
• 2–3 sweet potatoes, peeled and finely sliced
• To serve: green vegetables
Method
• Pre-heat the oven to 170ºC/325ºF/Gas mark 3.
• Dust the beef with the cinnamon and flour.
• Heat 3 tbsp of the olive oil or rapeseed oil in a large saucepan and brown the beef in batches, followed by the onions and garlic together.
• Add the mushrooms, butternut squash, peppers and carrots to the beef mixture, followed by the wine, beef or mushroom stock powder, salt and pepper.
• Cover with a lid, bring to the boil and simmer for 1½ hours.
• Transfer to an ovenware dish and fan the sliced sweet potatoes on top. Drizzle the remaining oil over the potatoes, season with salt and pepper. Cook for a final 40–50 minutes in the oven or until the potato is cooked and crispy.
• Serve with green vegetables.
Veal Chops with Mushroom Sauce
M YT
Veal is the meat produced from very young cattle – mainly male calves from dairy herds. It is regarded as something of a delicacy and rarely features in the kosher cook’s repertoire. However, things are changing. Kosher veal, produced according to strict humane laws, is now readily available in the UK and comes from France.
At my local butcher’s you can buy veal chops, veal osso bucco, veal mince, rolled breast and cutlets. This is a tasty recipe and makes a special treat for the whole family. I like to serve it with long pasta such as fettuccine, tagliatelle or pappardelle.
Info
• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Serves: 4
Ingredients
• 2 tbsp olive oil
• 4 veal chops, trimmed of any excess fat
• salt and freshly ground black pepper
• 1 large onion, peeled and sliced
• 3 cloves garlic, peeled and finely chopped
• 300g/11 oz brown cap mushrooms, thinly sliced
• 15g/½ oz/1 tbsp dried mushrooms, ideally porcini, soaked in 200ml/7 fl oz hot water
• 100ml/3½ fl oz mushroom or vegetable stock
• 100ml/3½ fl oz dry white wine
• 1 tbsp fresh thyme
• 400g/14 oz fettuccine, tagliatelle or pappardelle pasta
• Garnish: sprigs of fresh thyme
Method
• Heat the olive oil in a large frying pan.
• Season the veal with salt and pepper. Pan fry for 2–3 minutes on each side to give a little colour. Remove and set aside.
• Sauté the onion, garlic and brown cap mushrooms until soft. Add the veal, dried mushrooms with mushroom liquid, mushroom or vegetable stock, wine and thyme. Bring to the boil and simmer for 15 minutes.
• Cook the pasta according to the packet instructions. Drain and transfer to individual dishes.
• Place a veal chop on each dish and spoon on the sauce.
To serve the stylish way: Garnish with sprigs of fresh thyme and a dusting of black pepper.
Golden Glazed Cinnamon Chicken with Red Rice
M DAIRY-FREE GLUTEN-FREE RH
This is an ideal recipe for Rosh Hashanah – family-friendly, easy to make and serve and fantastic served with red rice.
Red rice originates from the Camargue, Southern France. It has a unique nutty taste and a firmer texture than most other rice and subsequently may need additional cooking water. Its wonderful red colour enhances this tasty chicken dish.
Info
• Preparation Time: 25 minutes plus overnight marinating
• Cooking Time: 50 minutes
• Serves: 8
Ingredients
• 1 tsp salt
• 100g/4 oz brown muscovado sugar
• 2 red onions, peeled and finely chopped
• 4 cloves garlic, peeled and finely chopped
• 1 large tbsp dried cinnamon
• zest and juice of 2 oranges
• 8 chicken leg portions or chicken breasts
• 500g/1 lb red rice, rinsed
• 1 litre/1¾ pints/4 cups vegetable or chicken stock
• Garnish: 1 orange, sliced
Method
• For the chicken marinade, mix the salt, sugar, 100ml/3½ fl oz cold water in a small saucepan. Gently heat to dissolve the sugar.
• Stir in the onions, garlic, cinnamon and orange zest and juice and cook for 5 minutes. Remove and set aside.
• Using a sharp knife make several incisions in the chicken flesh before adding the marinade. Using your hands, rub the marinade into the chicken, turning to ensure that it is well coated. Cover with cling film and leave at the bottom of the fridge overnight.
• Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
• Transfer the chicken to an ovenproof dish and pour over the marinade. Cover with foil and roast for 35 minutes or until cooked and golden.
• Cook the rice in the stock according to the packet instructions.
To serve the stylish way: Sit the golden glazed chicken on top of the warmed red rice and garnish with slices of orange.
Chicken Livers with Golden Rice
M CHANUKAH DAIRY-FREE GLUTEN-FREE
This recipe is typical of Persian Jewish cooking – basmati rice is a staple of Persian cuisine and when combined with the chicken livers it makes a very quick and tasty nutritious meal. Coloured and flavoured with turmeric and stock, the golden rice has a great aroma and appearance. The addition of brown sugar helps to caramelise the onions and bring all the delicious tastes together.
Chef’s Tip: Koshered chicken liver is readily available at the kosher butcher’s.
Info
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Serves: 4
Ingredients
• 2–3 tbsp rapeseed or sunflower oil
• 2 onions, peeled and sliced
• 4 cloves garlic, peeled and finely chopped
• 1 tbsp brown sugar
• 50g/2 oz/¼ cup dried apricots, roughly chopped
• 1 tsp turmeric
• 340g/12 oz basmati rice
• 850ml/1½ pints/3½ cups chicken stock
• 4 tbsp chopped flat-leaf parsley
• 340g/12 oz chicken livers, ready-koshered and sliced
• 2 tbsp red wine
• salt and freshly ground black pepper, to taste
• Garnish: 50g/2 oz/¼ cup roasted flaked almonds, sprigs of fresh parsley
Method
• Heat the rapeseed or sunflower oil in a large frying pan. Sauté the onions, garlic and sugar until the onions are soft and golden. Set aside.
• Place the apricots, turmeric, rice and stock in a saucepan. Cover, bring to the boil and simmer until cooked – about 20 minutes. Stir in the parsley.
• Add the chicken livers to the onions with the wine and cook for a final 5 minutes until hot and cooked through. Season with salt and pepper.
To serve the stylish way: Spoon a generous circle of rice onto a warmed plate. Add the cooked chicken livers to the middle and top with toasted almonds and sprigs of parsley.
Jamaican Lime Chicken
M DAIRY-FREE GLUTEN-FREE SHABBAT YT
This is an easy recipe made with a Jamaican jerk sauce of soy sauce, lime, orange juice and numerous spices. It makes a mouth-watering marinade that is also delicious on other poultry such as turkey and duck. I like to serve it with coconut rice and peas, the true Caribbean way.
Jamaica has a history of hosting Jews dating back to Columbus’ times, when Sephardi Jews fled the Spanish Inquisition. In 1882, the synagogue in Kingston was destroyed by fire and today there is just one other remaining synagogue. The floor is covered in sand, which is a Marrano tradition to conceal any noise made during prayer. Various Jewish voluntary organisations are active there and since Jamaican Independence in 1962, Israel and Jamaica have developed and maintain full diplomatic relations.
Info
• Preparation Time: 10 minutes, plus 8 hours marinating
• Cooking Time: 30 minutes
• Serves: 6
Ingredients
For the marinade
• 4 spring onions, finely chopped
• ½ green chilli, deseeded and finely chopped
• 4 tbsp orange juice
• 1 tbsp finely chopped fresh ginger
• juice of 1 lime
• 2 tbsp soy sauce
• 2 cloves garlic, peeled and finely chopped
• 1 tsp allspice
• 1 tsp cinnamon
• pinch of ground cloves
• 6 chicken breasts, skinned
• Garnish: ground cinnamon, 1 lime, sliced
Method
• Make the marinade by combining the spring onions, chilli, orange juice, ginger, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add the chicken and marinate for 8 hours or overnight.
• Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
• Transfer the chicken to an ovenproof dish and pour over the marinade juices.
• Cook covered for 30 minutes or until cooked.
To serve the stylish way: Dust the plate with ground cinnamon and serve on a bed of coconut rice with peas. Garnish with slices of lime.
Tandoori Chicken With Tomato, Cucumber and Coriander Salad
M GLUTEN-FREE DAIRY-FREE
With the use of soya yoghurt and soya creams, recipes like tandoori chicken can now be made kosher. This is an extremely likeable dish and looks as good as it tastes. Like most tandoori recipes, it requires at least 6 hours’ marinating time; plan it well and you will be delighted with the end result; pieces of succulent chicken with a delicious curry flavour. Tandoori paste is now available from most kosher supermarkets.
Tandoori comes from the Punjab region of India and is made by tenderising the meat in a yoghurt and spice marinade. It is traditionally cooked in a tandoor, a clay oven that fires up to a really high temperature but a grill or very hot oven will achieve similar results when you are cooking at home.
I like to serve this with a selection of chutneys and naan bread and a soothing dip of freshly made raita, a soya yoghurt dip made with finely chopped cucumber, chopped coriander, salt and pepper and a pinch of sugar.
Info
• Preparation Time: 20 minutes plus 6 hours marinating
• Cooking Time: 30 minutes
• Serves: 4
Ingredients
• 4 large chicken breasts, boneless and skinless, cut in half lengthways
• 4 tbsp soya yoghurt
• 2 tbsp tandoori curry paste
• 2 cm/1 inch piece of fresh ginger root, peeled and grated
• 1 tsp paprika
• ½ tsp salt
• 2 tsp lemon juice
• 2 cloves garlic, peeled and finely chopped
• 2 tbsp tomato paste
• 1–2 green chillies, deseeded and finely chopped
• 1 tsp turmeric
For the salad
• 6 salad tomatoes, deseeded and chopped
• 1 small cucumber, diced
• 1 red onion, peeled and finely chopped
• 3 tbsp fresh coriander, roughly chopped
• salt and freshly ground black pepper
• Garnish: 1 lemon cut into wedges
Method
• Make three deep slashes in each chicken fillet and put them in a non-metallic shallow dish.
• Mix the yoghurt with the curry paste, ginger, paprika, salt, lemon juice, garlic, tomato paste, chillies and turmeric.
• Pour the marinade over the chicken and leave for 6–8 hours or overnight.
• Pre-heat the oven to 240ºC/475ºF/Gas mark 9.
• Lift the chicken out of the marinade and put on a rack in a roasting tin. Cook in the oven for 20 minutes.
• Pre-heat the grill to high. Pour the marinade over the chicken and grill for 10 minutes turning once until golden and cooked through.
• For the salad, mix together all the ingredients and season just before serving.
To serve the stylish way: Garnish with lemon wedges and serve with the salad.
Rigatoni with Spiced Meatballs and Red Wine Sauce
M SHABBAT YT RH
You can never have too many pasta or meatball recipes and this one should certainly be added to your repertoire. Family-friendly, it can be made in advance: what more could you ask for on a cold winter’s night? I have used rigatoni pasta, which is shaped like a tube and can vary in length and diameter. Its name comes from the Italian word meaning ‘ridges’. The sauce gets trapped in the tubes and ridges. It is most common in southern and central Italy.
In my opinion there is no such thing as cooking wine – the better the wine, the better the sauce – however, if you already have a bottle of wine that has been opened and it is unlikely to be drunk, use it for cooking.
Info
• Preparation Time: 25 minutes
• Cooking Time: 40 minutes
• Serves: 4
Ingredients
For the meatballs
• 450g/1 lb minced beef
• 1 onion, peeled and finely chopped
• 50g/2 oz/¼ cup black olives, stoned and roughly chopped
• 50g/2 oz/¼ cup medium matza meal
• 1 egg
• 1 tbsp smoked paprika
• 1 red chilli, deseeded and finely chopped
• 2–3 tbsp finely chopped fresh parsley
• salt and pepper, to taste
For the red wine sauce
• 250ml/9 fl oz/1 cup red wine
• 2 × 400g/14 oz cans chopped tomatoes
• 2 tsp sugar
• large bunch of fresh basil, roughly chopped
• salt and pepper
• 400g/14 oz rigatoni pasta
• Garnish: smoked paprika and sprigs of basil
Method
• Heat the oven to 200ºC/400ºF/Gas mark 6.
• To make the meatballs combine all the ingredients.
• With wet hands, divide the mixture into small balls about the size of a walnut.
• Place the meatballs on a tray lined with baking parchment and bake for 15 minutes.
• Place the red wine sauce ingredients in a saucepan. Mix together, bring to the boil and simmer for 20 minutes until reduced and thickened.
• Remove the meatballs from the oven tray and transfer to the red wine sauce.
• Cook the pasta according to the packet instructions.
• Drain the pasta, return to the saucepan and pour over the meatballs and sauce. Mix well.
To serve the stylish way: Dust the plate with smoked paprika and garnish with sprigs of basil.
Schnitzel Noodle Stir Fry
M CHANUKAH YT
I am always looking for an easy meal that will be nutritious and filling with whole family appeal. Usefully, this recipe can be made in several stages; first the chicken breasts need to be coated and fried and then the vegetables and noodles cooked.
Cooking the schnitzel in cold pressed rapeseed oil means that the frying pan does not need to be cleaned half way during cooking as the oil has a high resistance to heat. Other oils tend to burn the crumb remains by the time you have cooked a second batch of schnitzels. If you cannot get the rapeseed oil any quality frying oil will be fine.
The secret of a good stir fry is to have all the ingredients ready chopped in advance.
Info
• Preparation Time: 30 minutes
• Cooking Time: 25 minutes
• Serves: 6
Ingredients
• 6 chicken breasts, skinned and boneless
• salt and freshly ground black pepper
• 4 eggs, slightly beaten
• 100g/4 oz fine matza meal
• 200g/7 oz breadcrumbs
• 6 tbsp rapeseed oil or other quality frying oil
For the dressing
• 2 tbsp soy sauce
• 3 tbsp rapeseed/extra virgin olive oil
• 1 tsp honey
• 1 tbsp sesame oil
• juice of 1 lime
For the noodle stir fry
• 3 cloves garlic, peeled and finely chopped
• 6 spring onions, trimmed and chopped
• 2 cm/1 inch fresh ginger, peeled and finely chopped
• 3 red peppers, deseeded and sliced in cubes
• 200g/7 oz mangetout, trimmed
• 200g/7 oz bean sprouts
• 375g/13 oz thick egg noodles
• Garnish: sprigs of coriander, 2 limes, cut into wedges
Method
• Slice the chicken breasts into goujon-size strips. Season with salt and pepper.
• Dip the chicken in the beaten egg then in the matza meal. Coat once more with the egg and finally dip into the breadcrumbs.
• Heat 4 tbsp of the rapeseed oil in a large frying pan.
• Fry the chicken until golden, then transfer to a plate lined with kitchen paper. Set aside.
• Make the dressing by combining all the ingredients.
• Heat the remaining 2 tbsp rapeseed oil in a large wok or deep frying pan.
• Add the garlic, spring onions, ginger and peppers and cook for 3 minutes.
• Cook the egg noodles according to the packet instructions, drain and set aside.
• Pour in the dressing, schnitzel, mangetout and bean sprouts and cook for a final 2–3 minutes, or until the vegetables are al dente and the noodles and the meat hot.
• Transfer to a large serving dish and serve immediately.
To serve the stylish way: Garnish with sprigs of coriander and wedges of lime.
Crispy Shredded Chilli Beef
DAIRY-FREE GLUTEN-FREE M CHANUKAH SUCCOT
This is an all-time Chinese favourite – but kosher of course. Getting the beef really crispy is the secret of its success and can only be achieved by frying it in very hot oil and cutting the meat very fine. Like all Chinese dishes, preparing the ingredients in advance, ready for the pan, will make the process easier. The best way to shred the carrots is to use a mandolin or food processor.
I like to serve this with either egg noodles or plain rice.
In Beijing there is a very active Jewish community, mostly made up of expats and there is a Chabad centre with a kosher restaurant and mikveh. Ingredients can be found in Western-style grocery stores, but because they come from all over the world, working out whether they are kosher or not can be tricky. The following are some of the main symbols used by Beth Din around the world to indicate that a product is kosher.
Info
• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Serves: 3–4
Ingredients
• 2 eggs, beaten
• 1 tsp salt
• 4 tbsp cornflour
• 800g/2 lb (approx. 200g/7 oz per person) large pieces of prime bola steak, cut into strips
• Oil, for frying
• 3 spring onions, shredded
• 1–2 red chillies, deseeded and shredded
• 3 carrots, peeled and finely shredded
For the sauce
• 1 tbsp brown sugar
• 1 clove garlic, peeled and finely chopped
• 2 tbsp white rice vinegar
• 4 tbsp sweet chilli dipping sauce
• 1 tbsp soy sauce
• Garnish: sprigs of coriander and chopped spring onions
Method
• Combine the eggs, salt and cornflour and coat the beef strips.
• Heat the oil to 180ºC/350ºF/Gas mark 4 in a deep wok or frying pan. Fry the beef strips taking care to add them to the pan one by one. Don’t stir for approximately 10 seconds, then stir to ensure the pieces don’t stick together (use a chopstick to separate). Cook for approximately 6–7 minutes until brown and crispy. Remove and drain on a plate covered with kitchen paper.
• Using some of the oil from your wok in a separate pan, stir fry the spring onions, chillies and carrots.
• For the sauce, mix together the sugar, garlic, vinegar, chilli dipping sauce and soy sauce. Stir into the vegetable pan and cook gently for 2 minutes. Finally add the cooked beef and toss together.
To serve the stylish way: Garnish with sprigs of coriander and chopped spring onions.
Thai Chicken Cakes
M SHABBAT YT
This quick and versatile new way of spicing up chicken breasts was a great success at my cookery class ‘Something different with chicken’. Use it for a mid-week family supper with salad (the kids will love it), dress it up for a dinner party starter, or make mini chicken cakes for a picnic or packed lunch.
The oriental flavours of coconut, ginger, chilli and garlic come through in every mouthful. Serve the chicken cakes with noodles or rice for a complete oriental feast.
As this recipe freezes easily I like to make double quantity so I can use some and freeze the second batch.
Info
• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Serves: 6
• Suitable for freezing
Ingredients
• 3 cloves garlic, peeled and roughly chopped
• small piece of ginger, peeled and finely chopped
• 3 tbsp fresh coriander
• 1 red chilli, deseeded and finely chopped
• 5 spring onions, trimmed
• 1 slice of white bread
• 3 tbsp shredded coconut
• salt and freshly ground black pepper
• 900g/2 lb minced chicken
• vegetable oil, for frying
• Garnish: sprigs of fresh coriander, wedges of lime
• Serve with: shredded Chinese leaves, rocket leaves, bean sprouts and sweet chilli sauce
Method
• Place the garlic, ginger, coriander, chilli, spring onions, bread, coconut, and salt and pepper in a food processor.
• Whiz together until the ingredients are finely chopped. Remove from the food processor and stir in the minced chicken.
• With wet hands shape into 12 small cakes.
• Heat the oil in a frying pan. Cook the chicken cakes for 6–8 minutes, turning once. Alternatively cook them in a deep fat fryer.
• Garnish with sprigs of fresh coriander and lime wedges.
To serve the stylish way: Serve hot on a bed of shredded Chinese leaves, rocket and bean sprouts and sweet chilli sauce.
Hot and Sour Duck
M DAIRY-FREE GLUTEN-FREE SHABBAT RH
Thai cuisine includes a wonderful range of different strong flavours; turmeric, ginger, cinnamon, tamarind and soya sauce are particular favourites. This duck recipe is a tasty aromatic dish that makes one duck go a long way. I like to serve it with plain rice and a stir fry of pak choy.
You may not have come across tamarind but it is now available in most kosher supermarkets. The tamarind fruit is used as a flavouring ingredient especially in Latin American and Asian cuisine and pre-packaged snacks. Tamarind is purchased as a pulp and has to be soaked in hot water to soften and then you need to press it through a sieve to release the juice, which is the part you need. It is slightly sour but is perfect in dishes like this hot and sour recipe.
Info
• Preparation Time: 20 minutes plus 20 minutes to debone duck if you are doing this yourself
• Cooking Time: 20 minutes
• Serves: 6
Ingredients
• 1 large duck
• 4 tbsp tamarind pulp
• 6 shallots, peeled
• 3 cloves garlic, peeled
• 2.5 cm/1 inch piece of fresh ginger
• 1 tsp dried coriander
• 2 tbsp soy sauce
• 1 tbsp ground cinnamon
• 1 large red chilli, cut in half, deseeded and vein removed
• 1 tsp turmeric
• 100g/4 oz blanched almonds
• 225g/8 oz bamboo shoots
• 5 salad tomatoes, cut in quarters
• 2–3 tbsp vegetable oil
• salt and pepper, to taste
• Garnish: sprigs of coriander (cilantro)
Method
• Remove the duck meat from the bones into bite-size pieces, or ask your butcher to do this for you.
• Place the tamarind pulp in a small bowl, pour over 4 tbsp of hot water and leave for 3 minutes to soften. Press the mixture through a sieve to produce about 2 tbsp of smooth juice.
• Place the tamarind juice in a food processor with the shallots, garlic, ginger, coriander, soy sauce, cinnamon, chilli, turmeric and almonds.
• Blend until smooth, adding a little more water if necessary. Set aside.
• Heat the oil in a wok or large frying pan and stir fry the duck in batches for about 3 minutes or until just coloured.
• Add the paste and stir fry for 5 minutes.
• Add the bamboo shoots and tomatoes and stir fry for 2 minutes.
• Taste and adjust seasoning accordingly.
To serve the stylish way: Transfer to a large dish, garnish with sprigs of coriander and serve with plain rice.
Salmon Crumble
D
This is a delicious unusual way of making a little piece of salmon go a long way. Topped with herb breadcrumbs drizzled with olive oil, salmon crumble makes a wonderful alternative to the popular sweet crumble varieties. It is a great family recipe that can be doubled in quantity.
Scottish salmon is internationally recognised and the number one choice for high quality fish. Salmon is popular amongst Jews all over the world, particularly for Shabbat.
One reason for this popularity is that fish do not have any eyelids and thus never close their eyes. Our sages felt that they were a metaphor for God, whose eyes and gaze are always on us. In addition, there is a tradition that each letter in the Hebrew alphabet has a numerical value. The letters of the Hebrew word for fish, dag, add up to seven. The seventh day of the Jewish week is Shabbat. Therefore, eating fish is an auspicious and spiritual way of honouring Shabbat.
Serve with a green salad or a selection of seasonal green vegetables.
Chef’s Tip: Use the seasoning of salt sparingly as the anchovy essence/fillets are already salty.
Info
• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Serves: 6 as a starter or 4 for a main course
• For starter portions, place in small ramekins and reduce cooking time to 20 minutes
Ingredients
• 450g/1 lb salmon, skinned and cut into cubes
• 330ml/11 fl oz/1½ cups milk
• 2 tbsp olive oil
• 1 onion, peeled and finely chopped
• 30g/1 oz unsalted butter
• 30g/1 oz plain flour
• 1 tbsp tomato purée
• freshly ground black pepper, to taste
• 2 tbsp anchovy essence or 1 small can anchovy fillets, drained and roughly chopped
• 2 tbsp roughly chopped fresh parsley
For the topping
• 2 thick slices of wholemeal bread
• 2 tbsp parsley
• 1–2 tbsp extra virgin olive oil
Method
• Pre-heat the oven to 190ºC/375ºF/Gas mark 5.
• Cook the salmon in the milk for about 15 minutes. Drain, retaining the milk to make the white sauce later.
• Heat the olive oil in a medium-sized saucepan. Sauté the onion until soft. Remove and set aside.
• Add the butter to the pan, melt and stir in the flour. Cook for 2 minutes, then gradually add the retained milk, stirring well.
• Return the onion to the pan of white sauce and stir in the tomato purée, pepper and anchovy essence or fillets and parsley.
• Stir the salmon and fold into the milk mixture.
• Transfer to an ovenproof dish.
• Place the bread and parsley in a food processor and whiz to form herb breadcrumbs.
• Sprinkle the breadcrumbs over the top. Drizzle over the extra virgin olive oil.
• Bake for 35 minutes or until brown and crunchy. Serve immediately.
Crusted Cod with Salsa
PAREV
Cod can be quite bland, but coating it with couscous adds both texture and flavour. Served with a tomato salsa, this dish is healthy, colourful and tasty and an easy supper main course.
Cod is the most commonly caught fish in the world, and we in the UK can choose from either Atlantic or Pacific cod. It is very low in fat and is great grilled, fried or baked.
Serve with basil mashed potato which is simply boiled and seasoned potato, creamed with margarine or butter to taste with a generous helping of finely chopped fresh basil mixed through.
Info
• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Serves: 6
Ingredients
• 570 ml/1 pint/2½ cups vegetable stock
• 350g/12 oz couscous
For the basil dressing
• 75g/3 oz tbsp pine nuts
• large bunch of fresh basil, at least 30g/1 oz
• 2 cloves garlic, peeled and roughly chopped
• 100ml/3½ fl oz olive oil
• salt and freshly ground black pepper
• 6 × 170g/6 oz cod fillets
For the salsa
• 170g/6 oz cherry tomatoes, cut in quarters
• 1 bulb of fennel, finely chopped
• 1 tbsp lemon juice
• 2 tbsp finely chopped fresh coriander
• 2 tbsp finely chopped fresh basil
• 2 tbsp extra virgin olive oil
• 2 spring onions, trimmed and finely chopped
• 1 tsp caster sugar
• salt and freshly ground black pepper
Method
• Pre-heat the oven to 180ºC/350ºF/Gas mark 4.
• Heat the vegetable stock and pour over the couscous. Cover with cling film and set aside for 10 minutes.
• To make the dressing, roast the pine nuts in a dry frying pan for 2–3 minutes. They will cook fast so keep an eye on them. Remove immediately and transfer to another dish.
• Place the pine nuts, basil and garlic in a food processor. Blitz together into a paste. Gradually add the olive oil and season with salt and pepper to taste.
• Make 2 slits diagonally across each cod fillet. Spread the basil dressing inside the slits and over the cod fillets and then coat with cooked couscous.
• Bake for approximately 30 minutes.
• Mix together all the salsa ingredients and season to taste.
To serve the stylish way: Serve the cod on a warmed plate garnished with the tomato and basil salsa. Complete the meal with basil mashed potato.
Sesame Fish with Udon Noodles
PAREV
For this new fish dish, I have used a fish which may be new to you too. Pollock makes a delicious alternative to cod or haddock. It can be poached, baked, pan fried, grilled or put into chowders. In recent years pollock has become more widely available and it can now be found in most supermarkets as fresh fillets. This recipe makes a tasty low-fat mid-week supper. If you like oriental flavours you will like this.
Info
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Serves: 4
Ingredients
For the dressing
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp mirin (rice wine)
• 1 tsp lemon juice
• 1 tbsp caster sugar
• ½ red chilli, deseeded and finely chopped (optional)
• 4 spring onions, trimmed and sliced
• 2 tbsp extra virgin olive or rapeseed oil
• 4 × 150g/5 oz skinless pollock fillets
• 200g/7 oz udon or rice noodles 300g/11 oz/1 cup soya beans (found in the frozen vegetable section of the supermarket)
• Garnish: sprigs of fresh coriander, 2tbsp toasted sesame seeds
Method
• Mix together the soy sauce, sesame oil, mirin, lemon juice, sugar, chilli (if using) and spring onions.
• Heat the olive or rapeseed oil in a large frying pan. Add the fish and cook for 3 minutes covered and then turn over.
• Pour over the prepared dressing and continue cooking for a final 3 minutes.
• Cook the noodles and soya beans in salted water according to the noodle packet instructions.
To serve the stylish way: Transfer the noodles to individual bowls. Top with the fish and pour over any remaining dressing. Garnish with sprigs of fresh coriander and toasted sesame seeds.
Mediterranean Tuna Stacks
D
This tasty tuna ‘gourmet sandwich’ is perfect for a summer’s evening when you want a quick healthy meal. BBQ, griddle or grill the fresh tuna steaks and enjoy with a glass of chilled white wine. A tomato or green salad is all that is needed to accompany this delicious combination of Mediterranean ingredients.
The secret of perfectly cooked tuna is to undercook it – this will produce a succulent fish steak that just melts in the mouth.
For a vegetarian option substitute thick slices of aubergine for the tuna.
Info
• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Serves: 4
Ingredients
For the tapenade
• 75g/3 oz pitted black olives
• 2 cloves garlic, peeled and roughly chopped
• 1 tbsp balsamic vinegar
• 1 large bunch of basil
• 5 tbsp olive oil
• 1 tsp sugar
• 4 × 170g/6 oz tuna steaks
• 4 slices of thick granary bread
• 100g/4 oz ricotta cheese
• 100g/4 oz baby spinach leaves
• sea salt and freshly ground black pepper, to taste
• Garnish: 1 lemon, cut into slices
Method
• Heat the griddle pan, BBQ or grill.
• To make the tapenade, place the olives, garlic, vinegar, basil and 3 tbsp of the oil in a food processor and blend to a purée. Taste and add about 1 tsp of sugar or to taste.
• Brush the tuna with the remaining 2 tbsp of oil and then cook in the hot griddle pan, BBQ or grill for 2–3 minutes on each side, or according to personal taste. Cut in half.
• Toast the bread, and spread the ricotta cheese on top. Cut in half to produce a triangle shape. Add a generous helping of spinach and layer with the basil sauce and tuna steaks to produce a stack. Season with salt and pepper.
• Serve with lemon slices.