Victoria Prever

Look who stepped up to the plate this year

By Victoria Prever, January 17, 2014

The last year brought plenty to keep JC Food happy, so here is a flavour of what we found great in culinary during 2013.

In the kosher food world, there has been much to celebrate. No longer the poor relative of cuisines, its reputation for being old-fashioned and boring is being diminished on a daily basis.

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Crunchy pistachio and wasabi salmon

By Lisa Roukin, January 16, 2014

This delicious and colourful way of preparing salmon makes a healthy meal when paired with my Asian cucumber salad — below.

Serves: 4
Preparation: 10 minutes
Cooking: 16-20 minutes

INGREDIENTS
4 salmon fillets, approximately 150g each (with skin)
1 tsp sesame oil
1 dsp sunflower oil
1 dsp mayonnaise
¼ tsp wasabi powder/paste
40g crushed pistachios
Sea salt

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Absent numbers worth counting on

By Richard Ehrlich, January 16, 2014

I do not often frequent price-comparison websites. Knowing that one supermarket is selling Fairy Liquid for 21 pence less than another is never going to make me shop elsewhere. But a new site called Bring a Bottle (BaB) — www.bringabottle.co.uk — might be enough to make me change my tune, at least where drink is concerned.

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Cherry and chocoate mandelbrot

By Lisa Stander-Horel and Tim Stander, January 16, 2014

This recipe was inspired by my best friend’s mother, who was the guru of all things Jewish pastry. In the usual fashion of how Jewish recipes are shared, her note to me read: “add cherries and chocolate, then add more”. We did, and this is the resulting recipe. The combination of cherry and chocolate is brilliant and makes a spectacular mandelbrot.

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‘It was like cleaning for Passover’

By Victoria Prever, January 16, 2014

Imagine if you were told that you would never again bite into a slice of sweet-smelling freshly baked challah, that lockshen pudding was out of bounds and a salmon and cream cheese bagel just a memory.
This was the dismal news that faced Tim Stander when, in his 40s, he was diagnosed as suffering from coeliac disease.

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Low on alcohol, high on flavour

By Richard Ehrlich, January 9, 2014

It’s that time of year. Again. The excesses of the holiday season lie brooding on waistlines nationwide. And people of good sense want to cut back on their consumption of alcohol. Those who are made of sterner stuff than I cut it out altogether for January, or a part of it.

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Tu Bishvat fruity corn flake florentines

By Lisa Roukin, January 9, 2014

We celebrate Tu Bishvat, the birthday of the trees, with fruit and nuts. These gluten-free florentines are just the ticket, and great to make with children. I have used only fruit for these but you can add nuts and for extra indulgence you could drizzle the top with melted chocolate.

Makes: 40-50
Preparation: 40 minutes
Cooking: 12-13 minutes

INGREDIENTS
250g corn flakes

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How to feed belly and soul

By Clarissa Hyman , January 9, 2014

Fancy reflecting on the creation of fruit trees and the tree of knowledge as set out in Genesis while munching a slice of Polish apple cake? Or a vision of Joseph’s coat of many colours as interpreted by Judy Jackson’s chicken with many-coloured vegetables?

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More than just a dip

By Victoria Prever, January 8, 2014

Hummus has become part of our national diet.

While it is not the staple food it is in Israel, supermarket fridges up and down the UK brim with the chickpea-packed paste.

However, according to Christian Mouysset and Ronen Givon - owners of Hummus Bros Levantine Kitchen - what we can buy here is a far cry from the real deal.

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Libyan beef, bean and cumin stew

By Silvia Nacamulli, January 5, 2014

This hearty winter dish — Lubia bel kammun — is a classic. Do use dried beans soaked in water overnight, so the beans slow-cook with the beef and the flavour of the two, together with the cumin and spices marry perfectly. The flavour develops and it tastes even better the next day.

Serves: 4-6
Preparation: 10-15 minutes plus overnight soaking of beans
Cooking: 4 hours

INGREDIENTS

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Sweet marinated herrings with beetroot

By Andy McLeish, January 4, 2014

Serves: 4
Preparation: 1 hour 20 minutes plus 48 hours marinating

INGREDIENTS
For the sweet cured herring:
12 herring fillets
500ml water
200g sugar
100ml white wine vinegar
20 peppercorns
8 bay leaves
2 red onions, finely sliced
200g leek, sliced
To serve:
3 large beetroots, uncooked
3 celery sticks, peeled
1 shallot, ch++opped
100g fresh horseradish
Salt
Olive oil

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Leek and hazelnut salad

By Sybil Kapoor, January 3, 2014

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)
Salt and freshly ground black pepper
4 heads red chicory, separated

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Mini Mont Blanc chestnut meringues

By Fabienne Viner-Luzzato, December 27, 2013

Mont Blanc is an indulgent dessert that reminds me of childhood trips with my sisters to see the extravagant windows at Galeries Lafayette over the festive season. Afterwards we would always stop at a patisserie for a Mont Blanc each. Those cakes were five times the size of the mini versions here, which makes me slightly less guilty.

Serves 6
Preparation: 45 minutes
Cooking: 120 minutes

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Look who stepped up to the plate this year

By Victoria Prever, December 27, 2013

The last year brought plenty to keep JC Food happy, so here is a flavour of what we found great in culinary during 2013.

In the kosher food world, there has been much to celebrate. No longer the poor relative of cuisines, its reputation for being old-fashioned and boring is being diminished on a daily basis.

More..

Stepping up to the plate: Our cooks of the year

By Victoria Prever, December 23, 2013

The last year brought plenty to keep JC Food happy, so here is a flavour of what we found great in culinary during 2013.

In the kosher food world, there has been much to celebrate. No longer the poor relative of cuisines, its reputation for being old-fashioned and boring is being diminished on a daily basis.

More..

Crispy curly kale ‘seaweed’

By Lisa Roukin, December 20, 2013

A sidedish that can be prepared in advance.

Serves: 4
Preparation: 5 minutes
Cooking: 16-18 minutes

INGREDIENTS
200g curly kale, washed
3 tbsp olive oil
Sea salt
Black pepper
1 tsp sugar
To garnish:
Toasted sesame seeds
Onion salad bits — salad topper

METHOD

Heat the oven to 190°C.

Line a large baking tray with baking parchment.

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Aromatic, sticky spicy duck salad

By Lisa Roukin, December 20, 2013

The “dipping” hoisin sauce makes this dish a tasty favourite. Serve with rice or noodles

Serves: 4-6
Preparation: 20 minutes
Cooking: 1 hour 52 minutes

INGREDIENTS
1 duck, roughly 2kg in weight
Chinese 5 spice
Sea salt
1 onion, quartered
1 ½ tbsp sesame oil
1 large cucumber, peeled and seeded then julienned
7 tbsp hoisin sauce, approximately
Toasted sesame seeds

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Caramelised clementines with chocolate

By Fabienne Viner-Luzzato, December 12, 2013

This fruit salad uses one of the star fruits of winter — the clementine. With a sweet caramel sauce and some dark chocolate, it makes an easy and beautiful dessert to serve after a hearty winter meal.
Serves: 6
Preparation: 15 minutes
Cooking: 10-15 minutes

INGREDIENTS
12 seedless clementines
6 tbsp honey or golden syrup
125g caster sugar
150g dark chocolate, 70%

METHOD

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Pear and ginger compote

By Victoria Prever, December 12, 2013

This is the perfect season to eat and preserve pears, especially in the UK where we have so many tasty varieties. A friend gave me 2 large boxes of wonderful firm green pears from her garden. Some we ate, some we used for pear and lemon jam, and the rest we used for this great compote.

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It’s all coming up rosé(s) for Tulip

By Anthea Gerrie, December 12, 2013

They call it the Village of Hope. Kfar Tikva is a tiny hamlet in Israel where the point has been proven that people with special needs can earn a living — and integrate with society instead of being hidden away in isolation. And the source of their interaction is particularly joyous, perpetuating Israel’s burgeoning reputation as a producer of fine wine.

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