Victoria Prever

A band of indies that really rocks

By Richard Ehrlich, December 20, 2012

If you read this column with any regularity, you have probably noticed that most of the wines recommended here come from national chains. Does this mean that I like those wines better than others? Not for a second.

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Caramelised onion and anchovy tart

By Silvia Nacamulli, December 20, 2012

This is great for entertaining. If you leave off the anchovies it is perfect for your vegetarian guests. It is easy to prepare and wonderfully strong in flavour. You can also make individual tartlets by cutting the puff pastry into squares, rounds or rectangles. To ensure the pastry stays crisp, bake the tart directly on an oven tray rather than in a tart dish.

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Your chance to choose who wins the Gefiltefest Food Awards 2013

By Victoria Prever, December 20, 2012

On May 19 2013, the fourth Gefiltefest will take place at Ivy House, in north London, home of the London Jewish Cultural Centre.

Founder Michael Leventhal is anticipating a record turnout this year for the food festival which covers almost every aspect of Jewish cuisine.

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Who needs shechita anyway?

By Victoria Prever, December 20, 2012

Ashkenazi food is founded on chopped liver, chicken soup and cholent. But with shechita under attack again, could that be about to change? The traditional form of kosher slaughter is already banned in Sweden and Denmark and is under threat in the Netherlands. Poland has now jumped on the bandwagon.

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Healthy Chanucah Carrot Cake

By Ruth Joseph, December 13, 2012

INGREDIENTS
140g plain flour
¼ tsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
5 heaped tbsp ground almonds or walnuts
2 organic free-range eggs
225g fairtrade light brown muscovado sugar
180ml light olive oil
180ml orange juice (equivalent to about 1½ oranges)
Zest of 1½ oranges
Juice of ½ lemon
1 tsp vanilla extract
300g carrots, peeled and finely grated

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Apple, pear and olive oil cake

By Denise Phillips, December 13, 2012

This is perfect for Chanucah tea as it captures the symbolic use of oil as an ingredient as well as being an ideal recipe for an afternoon snack. Olive oil makes dense, moist cakes and goes well with fruity flavours.

Preparation: 25 minutes
Cooking: 1 hour
Serves 8

Ingredients
60ml olive oil
225g caster sugar
5 eggs, separated
1 tbsp ground cinnamon
1 tsp bicarbonate of soda

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Roasted Beetroot and Apple Salad

By Ryan Bartley, December 13, 2012

The combination of earthy beetroot, salty feta and sweet dressing in this recipe makes a cleansing salad for your Chanucah table. The combination of purple, golden and candy-striped beetroot adds a wonderful colour contrast. If you cannot get hold of multi-coloured beetroots, the standard beetroot can be used to make a deeply purple salad. Chanucah’s golden olive oil is used in the dressing.

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Baked doughnuts with creme patissiere filling

By Lisa Roukin, December 13, 2012

It seems strange to put “baked” and “doughnuts” in the same sentence but believe me, they are good. If you haven’t got time to make the custard filling, they are equally delicious unfilled; or try ready-made alternatives like strawberry jam, chocolate spread or lemon curd.”

Preparation time: 20 minutes

Cooking time: 10-12 minutes

Makes 20

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How to make the festival even sweeter

By Richard Ehrlich, December 6, 2012

When I was a child we sometimes had chicken for our Chanucah dinner. But mostly it was my mother’s pot roast brisket, which I have already pointed out in these pages was the greatest brisket cooked anywhere since the end of the Babylonian exile. Sadly, we stuck with cookies and pastries instead of doughnuts – not that anyone ever had room for many of them.

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Fruit tempura with salted caramel dipping sauce

By Ryan Bartley, December 6, 2012

This classic Japanese recipe is traditionally savoury. I have transformed it from a starter into an interesting dessert and teamed it with a salted caramel sauce.

INGREDIENTS

250ml ice-cold sparkling water
½ egg, beaten
100g plain flour plus extra for coating
50g cornflour
½ tsp baking powder
1 apple, cored and sliced
1 pear, cored and sliced

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Cinnamon doughnuts with hot chocolate sauce

By Kevin Mangeolles’s, December 6, 2012

This recipe makes for an entertaining dessert. They’re not doughnuts in the strictest sense of the word, but they do make for a pretty and tasty alternative.

Serves 6

Ingredients

For the doughnuts:
125g plain flour
20g sugar
1 orange, zested
20g butter
20g yeast
1 tbsp milk
1 egg

For the chocolate sauce:
75g dark chocolate, broken into cubes
10g butter
5 tbsp milk

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Herby honey lemon buffalo wings

By Kosher Roast, December 6, 2012

INGREDIENTS

20 chicken wings
100ml olive oil
60ml white balsamic vinegar
Large bunch flat leaf parsley, chopped
Juice and zest of 1 lemon
2 tbsp honey
2 tbsp mustard
White pepper and rock salt
1 litre vegetable oil, for frying

METHOD

Wash and pat the wings dry and put in a mixing bowl.

Blend the oil, balsamic, lemon juice, honey and mustard to a sauce-like consistency.

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Mini savoury, spiced filled doughnuts

By Fabienne Viner-Luzzato, December 6, 2012

Makes: 20 turmeric and 20 paprika doughnuts

INGREDIENTS

500g flour, approximately
14g fast action yeast
2 tbs vegetable oil
1 egg
25cl warm water
12cl milk
Flavourings: paprika, dried oregano, turmeric and celery seeds
Oil, for deep frying

METHOD

Mix the flour, yeast, oil, egg, water and milk until the dough forms a neat ball. If it feels dry/wet, add a little water/flour.

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I’m over the moon now I can make perfect macaroons

By Julia Noakes, November 29, 2012

Class: Mastering Macaroons at Atelier des Chefs in the City of London.

Expectation: To make perfect macaroons.

On Offer: Two hours making four selected flavours of macaroons. I chose peanut butter with raspberry, chilli-spiced tonka bean with white chocolate, lime and fresh ginger butter cream, and salted butter caramel.

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Fantastic fizz that needs no nosh

By Richard Ehrlich, November 29, 2012

By the time you read this, trophies will have been presented to the winners of the second annual What Food What Wine (WFWW) competition (www.whatfoodwhatwine.com). The awards were announced in the summer, but there’s a lag before the recipients gather to get their gongs.

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Salmon, spinach and rice en croute

By Lisa Roukin, November 29, 2012

Make these with your children to encourage them to eat fish.

Preparation: 40 minutes
Cooking: 20 minutes
Serves: 4

Ingredients

500g puff pastry
100g long-grain rice
2 salmon fillets, skinless (approx 280g)
2 tsp lemon juice
1 tsp American mustard
80g cream cheese
100g washed spinach
1 egg, beaten
Plain flour, for rolling
4 black olive slices

Method

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Following in Jamie Oliver’s footsteps

By Victoria Prever, November 29, 2012

Natasha Abraham cannot believe her luck. Since September, the 24-year-old has been chef patron of The Orchard — a tiny canteen-style eatery, a stone’s throw from trendy Portobello Road in West London.

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G’day, mate? Not when Aussie rules

By Richard Ehrlich, November 22, 2012

Highlight of the month: a BBC4 broadcast called Chateau Chunder: When Australian Wine Ruled the World. It told the story of how the Aussies conquered the UK market. If you missed it, I urge you to find it on catch-up.

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tibits's Spinach and Feta Lasagne

By tibits, November 22, 2012

Well known in its native Switzerland, tibits is a vegetarian restaurant chain that has opened in London. This recipe comes from its new cookbook.
Preparation: 60 minutes

Ingredients
160g feta cheese
200g tomatoes
500g fresh spinach
1 onion
4 tbsp rapeseed oil
550 ml soy milk
250 ml vegetable stock
½ tsp chilli oil
4-5 tsp cornflour
8 tbsp cold water

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Caramelised endives or fennel

By Catherine Phipps, November 22, 2012

I love this unadulterated – just endives cooked in buttery juices and a scant crumbling of sage. However, sometimes I do want something a bit more, so I add Marsala and cream as well. It depends on my mood.
You could also substitute endive with fennel, replacing the Marsala with white wine or something aniseedy, and the sage with dill.

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