Food

Man in the kitchen:Scotch not to be missed

By Simon Round, January 27, 2014

Tomorrow is Burns Night which is a significant event in my family. You see, I am Scottish. To be more precise my mother’s father was first-generation Glaswegian and although he left Scotland in his 20s and lived the rest of his life in the south of England, that still makes me Scottish enough to play football for the national team if I am good enough.

More..

Carrot, spinach and coconut milk soup

By Silvia Nacamulli , January 24, 2014

Coconut milk gives this soup a delicate tasty flavour. It is easy to make and is extremely good.

Serves: 4-6 as a starter
Preparation: 10 minutes
Cooking: 40 minutes

Ingredients:
5-6 tbsp olive oil
2 onions, finely sliced
1 kg carrots, peeled and thickly sliced
100g fresh spinach, washed
1 x 400ml tin of coconut milk

More..

Leeds looking to be in the dough with new bakery

By John Fisher, January 20, 2014

The Beth Hamidrash Hagadol Synagogue in Leeds is going into the bakery business to satisfy a local kosher need.
BHH intends to open a bakery by the end of March — with a coffee shop to follow after Pesach — in the entrance area of the synagogue complex in what was once the home of the defunct drama group, Limelight. It will stock artisan bread and challah and pastries and cakes.

More..

What caused Noah's flood? Vegetarianism

By David Robson, January 17, 2014

My friend Ian Jack is a brilliant writer who performs in the Guardian newspaper every Saturday. A fortnight ago he announced his New Year’s intention to help save the planet by going vegetarian. Cows were a disaster — too hungry, he said, and too gassy; environmentally pigs were far more righteous. I pointed out that this was not good for the Jews.

More..

In the future, we'll all be working at Starbucks

By Simon Round, January 10, 2014

January, as we all know, is detox time, so I’ve been thinking that I should start cutting down on my consumption of that well known Colombian powder which has been in the news so much lately... coffee.

More..

Man in the kitchen: Dhal L for lentils

By Simon Round, January 8, 2014

A s you will remember from last week’s column we got the new year health drive off to an early start with a saintly meal of chicken poached in its own stock.

More..

New year, new menu, new you

January 2, 2014

Sybil Kapoor's chicory, leek and hazelnut salad

Hazelnut oil is not easy to find, so you can use walnut oil instead. Add some soft goat’s cheese and hazelnut bread and you will have a lovely winter lunch.

Serves: 6
Preparation: 10 minutes
Cooking: 15 minutes

INGREDIENTS

55g/2oz hazelnuts
450g/1lb baby leeks
2 tbsp cider vinegar
6 tbsp hazelnut oil (or walnut)

More..

Dishing up Michelin reviews from fine diners

By Rosa Doherty, December 25, 2013

“Rochelle is a very nice lady. If she is representing a restaurant I always give it a fantastic review — even if it’s absolutely crap.”

In his own way, top food critic Giles Coren has commended Rochelle Cohen, a driven public relations entrepreneur who has run her PR company for restaurants, for more than 20 years.

More..

The great kosher meat debate

By Marcus Dysch, December 24, 2013

When you sit down for Shabbat dinner, what is on your mind? The joy of being with friends and family? The relevance of the week’s Torah portion? Or concern over the cost of your kosher roast chicken and chopped liver?

Kosher meat and poultry is more widely available in Britain than ever before, with a greater range of quality and affordability.

More..

Don't want to sell pork? Fine by us, Marks and Spencer tell its Jewish staff

By Sandy Rashty, December 22, 2013

Marks & Spencer has said that Jewish employees do not have to serve pig products at tills to its customers, if it goes against their religious beliefs.

More..