Food

New frozen latke to solve our Chanucah woes

By Marcus Dysch, September 3, 2013

Kosher latke lovers will breathe a sigh of relief this Yom Tov after a new frozen product filled a gap in the market.

There was despair last Chanucah after food company Rakusen’s ended production of Britain’s most popular kosher frozen potato product.

But now Yarden has come to the rescue with a range of home-style potato latkes — in both the regular and ever-popular mini sizes.

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A toast to the bosses who deserve high pay

By Alex Brummer, August 30, 2013

Critics of high pay in the boardroom have rounded on the former chief executive of Diageo, Paul Walsh.

Walsh, who led the spirits and beer giant for more than a decade, parted this year with a package of £14.8 m — the larger part of which was represented by bonuses in shares.

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Man in the kitchen: how to curry flavour

By Simon Round, August 26, 2013

People always think of curry as a man thing. Perhaps this is because of its associations with Saturday night drinking sessions and testosterone-fuelled chilli eating competitions.

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Spice up your New Year celebrations

August 22, 2013

Silvia Nacamulli’s
Spicy harissa

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If mealtimes are messy — make them muck in

By Justine Kanter, August 21, 2013

What Jewish mother is not concerned with what her offspring eats? Coming from a culture so concerned with its stomachs, most of us know how important it is to pass on to our children the enjoyment of preparing and consuming good food.

Countless articles tell us that the best way to achieve this is by setting a lifelong example to our kids about the value of communal eating.

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Butcher’s heritage site is under threat of the chop

By Jonathan Kalmus, August 12, 2013

A historic Merseyside butcher’s shop which supplied kosher meat to the Titanic is under threat of demolition through building plans of the Liverpool School of Tropical Medicine.

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Obviously, we are always what we eat

By Elizabeth Luard, August 9, 2013

Food is political – and nowhere are politics more evident that in The Gaza Kitchen, an everyday story of life and cooking in that narrow strip of fertility that separates the desert from the sea, served as a link between Europe and Asia and allowed Damascus to trade with Venice.

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The fish dish only Jews leave cold

By Anna Sheinman, August 8, 2013

“The fish must be market fresh and the batter crisp and light. I have cod battered, but haddock in matzah meal, cod is just too thick for that. I like my chips dry and slightly crisp with lots of hot fluffy potato in the centre and only fried once. Malt vinegar, followed by salt, because if you put salt on first the vinegar washes it away.

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The bogus burger — is it kosher?

By Simon Rocker, August 8, 2013

The world’s first test-tube burger, grown from the stem cells of a cow, may have left question this week over whether it was tasty enough for the table.

But rabbis will have to wrestle with a different problem posed by the creation of a Dutch scientist and funded to the tune of £250,000 by Google co-founder Sergei Brin — is artificial meat kosher?

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Man in the kitchen: not burnt at the steak

By Simon Round, August 5, 2013

I know quite a few people (OK most of them men) who whenever they see steak and chips on a restaurant menu, just cannot help but order it.

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