Victoria Prever

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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Oven-fried latkes with sweet apple sauce

By Rosalind Rathouse, November 28, 2013

V In my family we used to pan fry our latkes but I “fry” them in a hot oven, turning them a few times so they are good and crisp. They are wonderful served with apple sauce made from dessert apples rather than the cooking variety as no additional sugar is required.

INGREDIENTS
For the latkes:
1kg potatoes — not the waxy kind
2 large onions, peeled
2 eggs

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Farka - Tunisian Chanucah couscous cake

By Fabienne Viner-Luzzato, November 28, 2013

On the sixth day of Chanucah Tunisians celebrate Rosh Hodesh El Bneit or Fete des Filles — the festival of the girls. Girls are the centre of attention for that day. They receive presents from their parents and fiancées and farka — a Tunisian sweet cake of couscous, walnuts and dried fruit is served.

Serves: 8-10
Preparation: 30 minutes plus overnight cooling
Cooking: 60 minutes

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Cheese Beignets

By Tom Aiken, November 28, 2013

INGREDIENTS
250ml water
50g butter
70g plain flour
100g grated Parmesan
4 eggs
1/2 tsp English mustard
Salt and pepper
Polenta for dusting
Vegetable oil, for frying

METHOD

Melt the butter in the water in a pan over a low heat and then bring the water to a simmer. As soon as it starts to boil, remove it from the heat and stir in the flour.

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Italian precipizi

By Silvia Nacamulli, November 28, 2013

Precipizi is an old Chanucah recipe from Ancona, in central Italy. This is my version, which I serve piled in a pyramid topped with coloured sugar sprinkles, like struffoli — a Christmas dessert from Naples. An old Jewish tradition presented in a modern way inspired by traditional Italian cooking.

Serves: 4

Preparation: 15 minutes plus 15 minutes resting

Cooking: 10 minutes

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