Victoria Prever

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.

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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.

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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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A wealth of foodie diary dates for 2014

By Michael Leventhal, December 12, 2013

Sydney recently held its first Jewish food festival for 700 enthusiastic visitors. An Australian Ashkenazi-Sephardi cook-off saw Ashkenazi Rebbetzin Esty Gutnick and her daughter Chanie Light claim victory over the Sephardi boys Shaul Ezekial and Joseph Bekhor with their cinnamon buns and chocolate babka with a brioche challah dough.

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Gluten free chocolate and pecan spiral

By Lisa Roukin, December 5, 2013

Serves: 6-8
Preparation: 20 minutes, plus rising 60 minutes
Cooking: 25-30 minutes

INGREDIENTS
7g fast acting dried yeast
55g golden caster sugar
200g gram flour
200g gluten-free bread flour, plus more for kneading
½ tsp salt
55g salted butter
1 large egg, beaten
120ml milk, lukewarm

For the filling:
60g plain dark chocolate, finely chopped or grated

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Three interesting finger sandwich fillings

By Lisa Roukin, December 5, 2013

Liven up your sandwich fillings. Each recipe makes 15 finger sandwiches, cut from 5 larger sandwiches — crusts removed and cut into thirds.

Asian Tuna
Preparation: 5 minutes, plus marinating

INGREDIENTS
2 cans tuna, in sunflower oil (drained)
Half a cucumber seeded, peeled and finely chopped
1 carrot, peeled and grated
1 tsp lemon juice
5 tsp light soy sauce

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White chocolate berry blondies

By Lisa Roukin, December 5, 2013

Serves: 6-8
Preparation: 20 minutes, plus rising 60 minutes
Cooking: 25-30 minutes

INGREDIENTS
7g fast acting dried yeast
55g golden caster sugar
200g gram flour
200g gluten-free bread flour, plus more for kneading
½ tsp salt
55g salted butter
1 large egg, beaten
120ml milk, lukewarm

For the filling:
60g plain dark chocolate, finely chopped or grated

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Dill scones with horseradish cream

By Victoria Prever, December 5, 2013

Makes: 10 -12
Preparation: 15 minutes
Cooking: 10-15 minutes

INGREDIENTS
For the scones:
150g self-raising flour
75g light brown self-raising flour
½ tsp salt
50g slightly salted butter, chilled, cut in small pieces
20g finely chopped dill
125ml buttermilk
3 tbsp full-fat milk
Extra white flour for dusting
1 egg, beaten with a little salt

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Gluten free corn and coriander cakes

By Lisa Roukin , November 28, 2013

Celebrate Chanucah with these golden, crunchy patties which all will love. These are best served warm but can also be used the next day for packed lunches. Serve with a yoghurt raita or sweet chilli sauce.

Makes: 12
Preparation: 20 minutes
Cooking: 4-5 minutes

INGREDIENTS
300g gram flour or chickpea flour
2 large handfuls coriander, chopped
198g canned sweet corn, drained

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