Victoria Prever

Buttered beetroot

By James Sommerin, January 24, 2013

Make the most of seasonal veg — this is perfect served with pan-fried mackerel.

Serves 4

2 large beetroots
2 sweet potatoes
Olive oil


Preheat the oven to 190˚C. Cover the beetroot with foil and place in the oven for approximately 1-1½ hours.

Allow to cool, then peel with a small knife while still slightly warm. Cut into large cubes.


Spiced up sauteed brussel sprouts

By Silvia Nacamulli , January 24, 2013

V Brussels sprouts are often unfairly maligned, but they can be delicious if cooked with a little flair. My favourite way of preparing them is with garlic, anchovies and chilli. The anchovies are important, they will melt and you won’t taste them at the end but they will give a lovely kick. The key to success is good seasoning and to saute them until golden brown.


Jerusalem artichoke and parsnip soup

By Lisa Roukin, January 24, 2013

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 4-6

1 kg Jerusalem artichokes, peeled and cut into 4cm pieces
2 echalion shallots, finely sliced
2 dsp vegetable bouillon dissolved in 960ml boiling water
3 tbsp olive oil
2 cloves garlic, peeled
2 parsnips, peeled and cut into 2cm pieces
1 tbsp creme fraiche
Salt and white pepper

For the garnish:


Rainbow coloured braised vegetables

By Fabinenne Viner-Luzatto, January 24, 2013

These colourful vegetables make a perfect accompaniment to any meat or fish. Because they are first boiled and then slowly baked in stock, they melt in the mouth and are full of flavour. If you have any left over chicken soup you can use that instead of the stock.
Serves 6-8

1.5 l chicken or vegetable stock
2 courgettes
4 fresh beetroot
2 carrots
2 turnips
2 parsnips


Cheering zingy winter salad

By Victoria Prever, January 24, 2013

This salad works well for Tu B’shvat with its dates and oranges. Add golden sultanas, figs and dried cranberries for a really fruity treat.

2 oranges
4/5 medium carrots, peeled
3 medjool dates, pitted
100g feta cheese
Handful of pecan nuts

For the dressing:
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
2 tbsp orange juice
2 tbsp maple syrup


Don't detox try Madeira instead

By Richard Ehrlich, January 10, 2013

Please don’t tell me you’re detoxing for January. The word means as close to nothing as a word can mean. When it’s attached to a foodstuff – “the miracle detox powers of goji berries” – it makes me grit my teeth in anger.


Warming minestrone

By Silvia Nacamulli, January 10, 2013

This is the perfect winter soup. The flavour comes from the slowly cooked soffrito, which is the base layer of many Italian dishes. 
The dish tastes even better if left for a day, and it freezes well too.
You can add or remove the vegetables to your taste. I leave them cut chunky, but you can also blitz the soup in a food processor if you prefer a smoother consistency.


Denise Phillips’s fruity lamb Cholent from Alsace

By Denise Phillips, January 10, 2013

At this time of the year you can never have too many cholent recipes. This French/German version is sweetened with dried fruits. I have used peaches, apricots and pears but you can substitute them with figs, prunes and dates.

Preparation: 20 minutes
Cooking: 18–20 hours
Serves 8

2 tbsp olive oil
4 garlic cloves, sliced
2 onions, peeled and sliced


Who will be the cholent masterchef?

By Victoria Prever and Denise Phillips , January 10, 2013

Cholent is a good example of function over form.

Steamy but never sexy, it may not look pretty nor have pretensions of nouvelle cuisine grandeur, but it serves the purpose for which it was evolved — a low cost and minimal-effort meal that will be hot and ready to go for Shabbat lunch.


Resolve to make more time for whisky

By Richard Ehrlich, January 3, 2013

I never make New Year resolutions. What’s the point of tying good intentions to a date, when you can declare them at any time of year? Before going on to break them, of course.

And I know this from long experience, because every year I resolve to drink more whisky.


Spicy Pumpkin cake

By Fabienne Viner-Luzzato, January 3, 2013

If you like carrot cake, try this gorgeous version using pumpkin with a zingy cream cheese frosting. It may even count as one of your five-a-day.

200g plain flour
2½ tsp baking powder
½ teaspoon bicarbonate of soda
2 tsp ground cinnamon
5 eggs
2 tsp vanilla extract
200g brown Muscovado sugar
100g granulated sugar
300ml sunflower oil


Honey & Co’s Poached quince with curd cheese and honeyed hazelnuts

By Honey & Co, January 3, 2013

To save time you can use fresh ricotta — but it is very easy to make your own curd.
Serves 4

For the quince:
2 large quince
1 cinnamon sticks
4 tbsp sugar
Juice of 1 lemon
For the curd:
600ml pint milk
2tbsp natural yoghurt
2 tbsp lemon juice

For the hazelnuts:
100g hazelnuts
1 tbsp good quality honey

For the vinaigrette:
2 tbsp olive oil


Following in the footsteps of Ottolenghi

By Zoe Winograd, January 3, 2013

Until recently, Israel had not been famed for its cuisine. The idea of an Israeli chef being sought after in London would have been laughable. To cater a kosher function maybe, but a draw for foodies? Never.

But Israel is rapidly becoming known for its great food and its chefs have started exporting their talents.


Rich and indulgent chocolate truffles

By Lisa Roukin, January 3, 2013

Celebrate new year with these sweet treats. If you flavour them with liqueur, it’s nice to halve the mixture into two bowls to make different types.

Preparation: 50 minutes
Makes 48


200g thick creme fraiche
1 tsp vanilla bean paste
420g dark chocolate, finely chopped (minimum 70 per cent cocoa solids)
75g unsalted butter, softened and cut into small pieces


A quiet New Year's Eve? Take it as red.

By Richard Ehrlich, January 3, 2013

So, another year. Soon to be bidden farewell with another new year’s eve.

Champagne? Dancing? Noise and crowds? Not for me thanks. New year’s eve is an occasion for low-key celebration, at least in my book. And this isn’t solely because I’m getting to be a boring old grump. I’ve liked it that way ever since I was young — a very long time ago.


REVIEW: Monkeying about with spice and rice is more than nice

By Michael Leventhal, January 3, 2013

SCHOOL: Spice Monkey
CLASS: Beginner’s

EXPECTATION: Idiot’s guide to Indian vegetarian dishes to save me from the charmless neighbourhood takeaway.

ON OFFER: A basic hands-on class demystifying Indian cookery. 


The year Jewish cuisine finally hit the big time

By Victoria Prever, January 3, 2013

As we loosen our belts and limber up for the last Shabbat of 2012, it seemed a good time for to reflect on what has made our eyes light up and our mouths water during the past year.


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.


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.


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.