During a recent family visit to New York City, the best meals I ate were my brother Henry’s slow-cooked barbecues. Henry is a master of indirect heat who cooks such unlikely items as whole chickens, short ribs and breast of lamb.
This dessert tastes really indulgent but has no added sugar in the ice-cream. Make it with soya single cream for a parev pud. The banana peanut butter ice-cream in it is super simple to make and no one will ever know there are so few ingredients involved. I love that it is healthy too. Serve immediately for soft-serve ice-cream consistency.
By Yossi Elad, Machneyuda Restaurant , July 25, 2013
Ras el Hanut is a Moroccan spice mix which can be found in most supermarkets. Do use very firm white fish such as halibut which holds its shape.
400g white fish fillets cut in 1/2 cm cubes
8 baby aubergines
Sunflower/vegetable oil for deep frying
1 large onion, chopped
2 garlic cloves, chopped
80ml olive oil
Juice of 2 lemons
Raw broccoli as a side salad sounds strange. But one bite of crunchy, fresh broccoli, with crunchy noodles, roasted cashews, and cranberries and you will be sold. And even better, there’s no cooking involved.
This Middle Eastern salad is a classic summer dish – and a perfect accompaniment to a barbecue. It often has more parsley than this version, but I prefer it more subtle. I add a few more tomatoes instead. You can also be creative and add celery, spring onions and/or cucumber.
Preparation: 20 mins
Cooking: 2 mins plus soaking time
250g fine bulgur wheat
Little nuggets of almonds pack out this dense cake full of wicked chocolate indulgence.
Preparation: 25 - 30 mins
Cooking: 35 - 40 mins
200g whole skinned almonds
200 g dark chocolate, minimum 70 per cent cocoa solids, broken into squares
200g salted butter, plus extra for greasing cake tin
4 eggs, separated
200g caster (superfine) sugar
For the perfectly gooey, fudgey chocolate brownie, this is the only recipe you will need.
Really simple to master, and although quite decadent, it is hard to stop yourself eating one
whole batch by yourself, which is why I always make two!
Preparation: 15 minutes
Cooking: 30-35 minutes
Makes: 6 large brownies
225g dark chocolate, broken into small pieces
120g unsalted butter
100g dark chocolate
3 medium bananas
160g light brown sugar
Pinch of salt
2 large eggs
150g self-raising flour plus 1 extra tbsp (for the bananas)
For the icing:
150g smooth peanut butter
225g cream cheese
1 tsp vanilla extract
300g icing sugar
A few drops of whole milk
Flake bars – optional for decoration
When you bite into your next chunky Kit Kat or bar of Green and Blacks, be thankful for Medieval Jewish foodies.
According to Rabbi Deborah Prinz, it was Jews who first brought chocolate to Europe. Her findings are now explained in a fascinating book entitled On the Chocolate Trail.
Now that the weather seems to be warming up, it is time to confront the ugly, intractable question of Pinot Grigio. Sales of these wines have grown steadily, 8 per cent year on year according to the most recent trade figures I’ve seen. They sell as much as Chardonnay and Sauvignon Blanc, and account for around 40 per cent of the Italian wine sold in the UK.
The sharp summer berries cut through the creaminess of this beautiful dessert. You will need to make it the day before serving. It is best made in a Charlotte or jelly dish. If you cannot find either use a deep spring-form tin in which case you would not turn it out but serve it as it is (as shown).
Preparation time: 30 minutes plus overnight chilling
The foreleg of lamb (actually the forequarter of the shoulder) was originally kept for the Temple sacrifices in the times of the Old Testament. It makes a beautifully succulent roast. Rosemary and lemon are a great combination that transforms the joint of lamb into tender mouth-watering slices of meat. I serve it with roast potatoes.
The London kosher meat trade is enjoying a boom. One catalyst has been the horse meat scandal. According to Jackie Lipowicz, chairman of the Licensed Kosher Meat Traders Association: “Customers who have become worried about their meat being adulterated have come back to the kosher shops in greater numbers.”