Food

Yotam Ottolenghi's Corsican pie with courgette flowers

September 19, 2014

In our Rosh Hashanah magazine (JC, September 19), we published a recipe for Yotam Ottolenghi's Corsican pie.

Due to a production error part of the recipe was not printed.

It should end with the following instruction:

Bake the tart for 30 minutes until the pastry is golden and cooked on the base.
Remove from the oven and brush with a little olive oil.
Serve warm or at room temperature.

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Pudding duels and plenty more Yotam

By Michael Leventhal , September 11, 2014

Linda Dangoor has challenged Zest’s flamboyant head chef, Eran Tibi, to a mahallabi cook-off. Iraqi-born Dangoor will be launching a new edition of her cookbook Flavours of Babylon at London’s JW3 on September 18, and has thrown down the gauntlet to Tel Aviv-born Tibi, who has accepted. Details at www.jw3.org.uk.

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On becoming a bread-winner

By Victoria Prever, September 4, 2014

Who doesn't love bread? One of our most prized staple foods - it even has its own Sabbath blessing.

Some are so passionate about it they have made it their livelihood.

Tami Isaacs Pearce is addicted not just to eating but to baking the fine chewy stuff.

"I love the fact that with flour and water you can actually make something so nourishing and comforting."

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More feasts for fressers

By Victoria Prever, August 28, 2014

Not many people can make gefilte fish look good.

Lisa Goldberg, Merelyn Chalmers and the other members of the Monday Morning Cooking Club (MMCC) - Natanya Eskin, Lauren Fink, Paula Horwitz and Jacqui Israel - have managed it in their second charity cookbook - Monday Morning Cooking Club: the feast goes on.

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Peanut butter vodka? You can keep it

By Richard Ehrlich, August 26, 2014

Generally speaking, my attitude towards flavoured vodka oscillates between indifference and loathing. There are two honourable exceptions: Zubrowka (Polish) and Chase Marmalade (English).

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From Southgate to Soho via Peru

By Anthea Gerrie, August 25, 2014

Within 18 months, half a dozen Peruvian restaurants have opened in London to near-universal acclaim.

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I make it, but I can't touch it

By Victoria Prever, August 11, 2014

Phil Jones is the largest producer of kosher wine in New Zealand and owns the only kosher winery in America's Pacific North West. He is not permitted to handle his wine as he is not Jewish.

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Kitchen failure: silver lining

By Anthea Gerrie, August 1, 2014

This time last year Roy Levy was weeping over the loaf he had just carefully lifted from his new oven. it was a lumpen mass: "i had been baking for 20 years, but this was nothing like the beautiful sourdough I was used to making," he laments.
"It was almost as if I had never learned to make bread."

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More than just a dip

By Victoria Prever, July 24, 2014

Hummus has become part of our national diet.

While it is not the staple food it is in Israel, supermarket fridges up and down the UK brim with the chickpea-packed paste.

However, according to Christian Mouysset and Ronen Givon — owners of Hummus Bros Levantine Kitchen — what we can buy here is a far cry from the real deal.

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Tabor wine: it's the real thing

By Anthea Gerrie, July 10, 2014

It's a very modern Israeli fairytale. A grape grower - the fourth generation of growers in his village - decides not to sell his grapes to wine makers any more. Instead, he finds a wine-maker to help him produce his own wine. The results are so good that a subsidiary of multi-national Coca-Cola notices and invests millions.

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