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.
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.”
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.
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
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.
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.
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.
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.
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.
When it was confirmed that Barack Obama had defeated Mitt Romney, I breathed a sigh of relief. Not because of the politics – those are views I keep to myself, at least in print – but because I couldn’t bear the thought of such a comprehensive abstainer in the White House.
Any child can make this — the tricky part is putting it in and taking it out of the oven.
If you have a vanilla pod, cut it in half, scrape out the seeds and add it to the milk at the beginning. This gives it an extra nice flavour. If you like your pudding very smooth, you can add some cream at the end. Eat it either warm or cold.
Ask any chef how to make chips and they will say they need to be fried twice: first at medium heat, then in hotter oil. Now comes a totally different view: you can fry the potatoes once, starting with stone-cold oil.