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Do you have a recipe you would like to share on KosherPages?

If so we would love to include it, please use our contact form to send it through to us.


Crispy Lamb Pie

Friday, 15th November 2019

This is a recipe that is easy to serve, ideal for a large group and
above all that can be made in advance. This is a stunning hearty dish with a twist on
a lamb tagine.

Preparation Time: 30 minutes Cooking
Time: 3 ½ hours Serves: 8-10

Ingredients
3 tablespoons rapeseed oil
750g-800g lamb shoulder cubed
2 tablespoon ground coriander
2 tablespoon ground cumin
2 tablespoon paprika – smoked or regular
2 tablespoons turmeric
2 teaspoons ground cinnamon
~
400g can chopped tomatoes
2 red onions – peeled and sliced
4 garlic cloves – skin removed and crushed
1 lemon – zest and juice
1 tablespoon honey or date honey
4 tablespoons pomegranate molasses
100ml fruity red wine
100ml beef stock
~
270g filo pastry - 4-6 sheets
150g non-dairy margarine -melted
50g flaked almonds
50g pomegranate seeds
Method
1) Mix all the spices together in a bowl and stir in the lamb, mixing to coat evenly.
2) Heat 2 tablespoons of the oil in the frying pan and sauté the lamb cubes in
batches to brown. Don’t overcrowd the frying pan otherwise your meat will steam
and not fry. Remove the meat and set aside.
3) Heat the remaining oil in the frying pan and sauté the onion and garlic for about 5
minutes. Stir in the tomatoes, lemon zest and juice, honey and pomegranate
molasses, red wine and beef stock. Return the meat to the frying pan, season well
and simmer covered for 2 ½ hours or place in the oven covered 160C/ gas mark 4.
5) Set aside and leave to cool.
6) Transfer the meat to a pie dish or ovenware dish.
7) Preheat the oven to 190C.
8) Unwrap the pastry and cut into 10 x 10cm squares. Brush each square with
melted margarine. Put two together and then scrunch up and place on top of the pie.
Continue with the remaining pastry sheets until the lamb is covered. Drizzle with a
little olive oil and flaked almonds.
10) Bake for about 40 minutes or until the pastry is crisp and golden.
11) To serve scatter with pomegranate seeds and sprigs of fresh thyme.

Paprika Lamb Kofta Stew

Thursday, 7th November 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Ideal winter warming dish best enjoyed with cous cous or rice. I like to make the
kofta mixture and then leave overnight for the flavours to infuse and strengthen.

Preparation Time: 40 minutes plus overnight marinating
Cooking Time: 1 hour Serves: 4 people

Ingredients
Paprika Koftas
2 onions – peeled and finely chopped
30g fresh coriander – finely chopped
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 tin 400g chickpeas – drained
~
500g lamb mince
For the Sauce
1 tablespoon olive oil
1 red onion – peeled and chopped
~
2 cloves garlic – peeled and finely chopped
1 tin chopped tomatoes
2 teaspoons tomato puree
500ml chicken stock
Pinch of sugar
1 cauliflower – broken into small florets
1 tin chick peas – drained
Garnish: Sprigs of coriander and lemon wedges.
Method
1) For the koftas, mix the onions, coriander, cumin, paprika, chickpeas and salt
and freshly ground black pepper in the food processor. Whizz on the pulse
button so that it is roughly combined.
2) Stir in the minced lamb.
3) With slightly wet hands, make golf –size balls and transfer to a plate lined with
baking parchment paper. Ideally cover and leave at the bottom of the fridge
overnight.
4) For the sauce, heat the oil in a large pan.
5) Fry the onions for about 10 minutes until starting to soften and caramelise.
Stir in the garlic, tomatoes, tomato puree and stir again.
6) Add 400ml stock, pinch of sugar and cover. Simmer for 20 minutes.
7) Drop the kofta balls into the sauce. Add the cauliflower florets and chickpeas.
Cover and simmer for a final 30 minutes or until the koftas are cooked and
tender. Add the remaining 100ml stock if required.
To serve the stylish way: Ladle the stew into a large serving bowl and garnish with
sprigs of coriander and lemon wedges.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

Potato and Truffle Galette

Friday, 1st November 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This elegant layered potato dish is a great accompaniment for just about any dish –
roast chicken, grilled steaks, chops or grilled salmon. Just a small amount of truffle
oil is needed to give a delicious earthy flavour which gently permeates into the crispy
potatoes.
Truffle oil both white and black is now available kosher from Truffle corner can add
pure elegance to so many recipes. Just a splash is all that is required to add an
earthy elegance to your classic dish.
Preparation Time: 20 minutes Cooking Time: 1 hour 10 minutes Serves: 6 people
Ingredients
1 kg roasting potatoes eg King Edwards –peeled
~
2 tablespoons melted butter/ non-dairy margarine
1 tablespoon plain flour
4 egg whites
1 teaspoon salt
1 teaspoon black truffle oil
2 teaspoons smoked paprika
Salt and freshly ground black pepper
1 tablespoon olive or vegetable oil – to coat frying pan
Garnish: 2 tablespoons fresh chives, 1 teaspoon black truffle oil
Method
1) Preheat the oven to 200 C/ 400F / Gas mark 6.
2) Slice the potatoes in a food processor or use a mandolin. You need them to
be about ¼ cm thick.
3) Rinse in cold water to remove any excess starch and dry thoroughly with
kitchen paper.
4) Whisk the melted butter, flour, egg whites, salt, truffle oil, smoked paprika and
pepper together and toss together with the potatoes until thoroughly coated.
5) Using an ovenproof non-stick frying pan, coat it with the oil.
6) Starting from the outer edge of the pan arrange the potato slices in an
overlapping spiral to cover the base. Put another layer of potatoes on top in
the same circular way so that they form an even thickness.
7) Place the frying pan over a medium heat and cook covered until sizzling and
the potatoes around the edge start to turn translucent. This will take about 20
minutes.
8) Remove from the heat and transfer to the oven.
9) Bake for about 50 minutes or until the potatoes are tender and crispy.
10) Gently ease the sides with a knife so that it can be inverted onto a chopping
board.
11) Using a serrated knife, cut into wedges and serve immediately.
To serve the stylish way, sprinkle with chopped chives and a drizzle of black truffle
oil.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

Heavenly Roast Figgy Chicken

Thursday, 19th September 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a roast chicken recipe with a tasty difference. I love the addition of dried and
fresh figs. Straightforward to make, this can be prepared in advance so definitely an
excellent choice for the forthcoming gatherings over Yom Tov.
Preparation Time: 15 minutes Cooking Time: 45 minutes Serves: 4-6
Ingredients
8 portions bone-in, skin-on chicken thighs 
1 teaspoon salt
1 teaspoon black pepper 
2 tablespoons dried paprika – smoked or regular
2 tablespoons olive oil
~
4 tablespoons red wine vinegar
100ml water
100ml honey
Large pinch chilli pepper flakes
2 teaspoons cornflour
1 large white onion -peeled and thinly sliced
2 large shallots- peeled and thinly sliced
8 cloves garlic whole with skin on
2 tablespoons fresh thyme leaves
8 dried figs, stalk end removed and soak in boiling water for 10 minutes, drained
before use.
Garnish: 8 fresh figs – trim stalks off, cut in half, sprigs of fresh thyme leaves, 2
tablespoons toasted split almonds
Method
1. Preheat oven to 200°C.
2. In a small bowl, whisk together the vinegar, water, honey, chilli pepper
flakes and cornflour. Set aside.
3. Sprinkle chicken on both sides with salt, paprika and black pepper.
4. Heat oil in a large ovenproof frying pan over medium-high heat until hot.
Place chicken skin side down. Brown until skin is deep golden and crisp,
8 to 10 minutes. Turn over and brown the other side, 2 to 4 minutes more.
Transfer chicken to an ovenware dish and set aside.
5. Add onions and shallots to the frying pan and sauté until translucent, 5
minutes. Add whole garlic and cook 1 minute more. Add cornflour mixture
and chopped thyme. Cook until the mixture thickens, 1 to 2 minutes.
6. Add dried figs and sauce to the ovenware dish and roast in the oven until
figs soften and caramelize slightly and meat is no longer pink at bone,
about 20 minutes.
7. Stir the fresh figs into the cooked chicken dish.
8. Garnish with sprigs of fresh thyme and toasted almonds.

9. Serve immediately.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

Tahini Blueberry Biscuits

Friday, 13th September 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Although gluten free and vegan, these biscuits have the flavour and texture of
regular biscuits. The nut butter and tahini take over as the main ingredients.
Preparation Time: 15 minutes Cooking Time: 20 minutes Makes: 48
Ingredients
250g rolled oats (use gluten free if intolerant)
100g buckwheat flour
1 teaspoon bicarbonate soda
~
90ml cold-pressed olive oil
120ml maple syrup
250g Nutural World nut butter – choice of almond, cashew, peanut or hazelnut
90g tahini
2 teaspoons vanilla essence
100g fresh blueberries
Method
1) Preheat the oven to 160C/ gas mark 4.
2) Place the oats, buckwheat flour and bicarbonate of soda into the food processor
and whizz to a coarse texture.
3) Put the olive oil, maple syrup, nut butter, tahini and vanilla essence into a
saucepan and melt gently and stir to combine.
4) Pour the melted mixture onto the flour mixture. Stir in the blueberries.
5) Using slightly damp hands shape into balls. Place onto a tray lined with baking
parchment paper.
6) Press down on each biscuit gently with the back of a fork.
7) Bake for about 20 minutes. Don’t over bake them otherwise they will taste dry.
8) Leave to cool on a rack. Store in an airtight container for 1-2 weeks.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

Coconut Custard Pie

Thursday, 5th September 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a delicious light dessert perfect for the family and I have found even those
guests who normally don’t enjoy custard love this! I prefer to make it parev as it is
more user friendly! For a shortcut, buy ready made short crust pastry.

Preparation Time :30 minutes plus
30 minutes chilling Cooking
Time:30 minutes

Serves: 8-10

Ingredients
For the Pastry
200g plain flour
75g icing sugar
100g non dairy margarine
1 egg
1 teaspoon vanilla essence
For the filling
4 eggs
160g caster sugar
6 heaped tablespoons custard powder
1 tablespoon vanilla paste/ essence

~
750ml coconut milk
6 tablespoons raspberry jam
75g desiccated coconut – toasted ( To toast place in the oven at 200C for about 5
mins or until golden)

Garnish: A handful of fresh blueberries and sprigs of fresh mint leaves
Method

1) For the pastry combine all the ingredients in the food processor until they come
together as a ball.
2) Roll out the pastry between two sheets of baking parchment paper or cling film
large enough to fill the base and sides of a 23cm loose based pie tin. ( You will have
mixture and pastry to make another pie too!) or use a 27cm loose based tin.
3) Cover with foil and leave to chill in the fridge for 30 minutes.
4) Fill pastry case with foil and baking beans.
5) Preheat the oven to 200C/ 400F/ Gas mark 6 and bake for 20 minutes.
6) Remove the foil and baking beans – set aside to cool. Then spread the raspberry
jam over the base.
7) For the custard, using an electric mixer, whisk the eggs and sugar together until
thick. Then add the custard powder and vanilla essence.
8) Heat the coconut milk in a large saucepan. Gradually add to the mixer to combine
and then return to the saucepan.
9) Heat gently stirring continuously until the custard is thick and smooth. Pass
through a sieve to remove lumps before transferring to the cooked pastry base.
10) Sprinkle with the toasted desiccated coconut, then chill for at least an hour or
overnight to set.
11) To serve cut into wedges and garnish with mint and blueberries.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

Leek & Asparagus Shakshuka

Friday, 16th August 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Shakshuka, meaning ‘ all mixed up’ in Hebrew is a dish of eggs traditionally poached in a sauce of tomatoes, peppers and onions; my recipe omits the tomatoes and replaces them with a mix of vibrant green vegetables. Enjoy with pita bread for a tasty brunch or vegetarian dinner. 

 

Preparation Time: 15 minutes    Cooking Time: 8 -10 minutes Serves: 4

 

Ingredients
18 asparagus tips 

200g peas 

100g frozen edamame beans – defrosted

200g kale or cavolo nero– shredded 

2 tablespoons olive oil

1 leek sliced

4 garlic cloves, peeled and finely chopped 

3 teaspoons cumin seeds 

6 – 8 eggs 

2 tablespoons dill chopped

Pinch chilli flakes 
Salt and freshly ground black pepper 

 

Method 

  1. Bring a pan of salted water to a boil then add the asparagus and cook for 30 seconds. 

  2. Add the peas and beans and cook for another 30 seconds, then add in the kale and cook for 2 seconds more before tipping everything out into a colander to drain. Refresh under cold water. Set aside.

  3. Heat the olive oil in a large frying pan. 

  4. Cook the leeks and garlic until soft, then add the cumin seeds.
    Stir in the blanched veg and cook for 2 minutes.

  5. Season, then make holes for as many eggs as you want and crack an egg into each space.

  6. Keep cooking gently on the hob until the eggs are cooked as you like them (cover with a lid if you want to speed things up).
    Scatter over dill and chilli flakes and add another drizzle of olive oil before serving.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

 

Edamame and Roasted Turmeric Cauliflower Buddha Bowls

Friday, 9th August 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Buddha bowls are hearty, filling dishes made of various greens, raw or roasted veggies, beans, and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavour.  They are very popular and very much ‘in trend’ as the ‘new way’ to eat.

You should also make sure to include a variety of textures in each bowl. Here’s an easy formula:

Something soft (roasted veggies)

Something crunchy (fresh veggies, toasted nuts)

Something chewy (al dente whole grains)
 

This makes such a colourful healthy meal! This vegan and gluten free recipe is really easy to make and is very flexible, it can accommodate whatever veggies you have around.

Preparation Time 15 minutes  
Cook Time 40 minutes       
Servings 2 bowls

Ingredients

Roasted Turmeric Cauliflower

350g cauliflower

2 teaspoons ground turmeric

1 teaspoon ground cumin

2 teaspoons sesame seeds

coconut oil for roasting

salt and pepper to season
 

Rest of the Buddha Bowls

100g brown rice measured uncooked

150g edamame beans

100g cherry tomatoes – cut in half

1-2 carrots – peeled and cut into batons

1 courgette – spiralize or grate

2 handfuls kale or other leafy greens

coconut oil for roasting

salt and pepper to season

fresh coriander, sunflower seeds and chilli flakes - OPTIONAL, to garnish
 

Buddha Bowls Dressing

3 tbsp tahini 

1 tbsp sesame oil

1 tbsp maple syrup or honey

2 teaspoons lemon juice

Method

  1. Put the brown rice on to cook according to packet instructions. 

  2. Preheat oven to 180C and line two trays (or one large tray) with parchment paper.

  3. Chop the cauliflower into small florets. Place in a bowl. Pour over 1 tablespoon melted coconut oil plus the sesame seeds, turmeric, cumin and about 1/2 tsp each of salt and pepper. Toss until evenly coated, then spread out on an oven tray.  Roast for 20 minutes.

  4. On a separate oven tray lined with baking parchment paper add the carrots season with coconut oil and roast for 10 minutes or until soft.

  5. While the rice and roasted vegetables are cooking, prepare the remainder of the buddha bowls. Defrost the edamame beans (I usually do this by soaking in boiling water for a few minutes). Blanch the kale so it's a bit softer and easier to eat (if you're using salad greens like baby spinach, no need).

  6. Make the dressing by whisking together all the dressing ingredients listed above. You can add some water to thin out the dressing as needed.

  7. Once the rice and vegetables are cooked, assemble the buddha bowls. Divide the rice and all the vegetables evenly between two bowls. Drizzle over the dressing, and then garnish with coriander, chilli flakes and seeds as desired.

  8.  

  9. Check the latest cookery classes and events for singles. www.jewishcookery.com

  10. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

Nutty Red Cabbage Steaks

Thursday, 1st August 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Jewish people love red cabbage, and this is a trendy different way to cook it which is suitable for vegans.  Serve as a side dish, with salad or include in the lunch box. Delicious hot, cold or warm.

Preparation Time : 15 minutes  Cooking Time: 1 hour Serves: 4
Ingredients
1 large red cabbage -
2 tablespoons Olive oil
~
100g flaked almonds
150g skin on almonds
150g walnuts 

~
75g cherry tomatoes – roughly chopped
Small bunch of fresh mint – finely chopped
½  lemon – zest and juice
2 tablespoons maple syrup
2 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper

Method
1) Preheat the oven to 180C Fan/ 200 C/ Gas mark 6.
2) Remove any damaged leaves and cut the red cabbage into 4 x 2 cm thick steaks, leaving the stalk on so they stay intact.
3) Brush both sides with olive oil, season well and transfer to a tray lined with baking parchment paper.
4) Roast for 30-40 minutes or until golden and a knife pierces the stalk easily.  Turn the steaks over halfway through cooking and cover with foil if they start to brown too much before they are tender.
5) Place the nuts on a separate oven tray and bake for about 10 minutes or until golden. Remove and set aside, then roughly chop.
6) Tip into a bowl with the cherry tomatoes, mint, lemon zest and juice, maple syrup and 2 tablespoons extra virgin olive oil.
7) Season and drizzle over the steaks.

 

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

Heritage Tomato & Thyme Salad

Friday, 26th July 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Heritage or heirloom tomatoes are picked at the pick of ripeness, which gives them greater vitamin content.  The rainbow colours indicate their diversity of antioxidants which help protect our cells from ageing. A good heirloom tomato is botanically a fruit and can have the juiciness and sweetness of a cherry or a grape. 

 

Preparation Time: 20 minutes  
Cooking Time: No cooking
Serves: 6 people

 

Ingredients 

2 shallots, finely sliced

2 tablespoon sherry vinegar or white wine vinegar 

1 teaspoon caster sugar

~

500g heritage tomatoes or a mix of different colours and varieties – cut in 1/4ers 

50g caperberries
50g black olives - pitted

4 tablespoons extra-virgin olive oil

2 tablespoons fresh thyme leaves

60g bag rocket

 

Method

  1. Toss the shallots with the sherry vinegar and sugar in a small bowl and set aside for 10 minutes, then drain (reserve vinegar).
    Arrange the tomato slices on a platter and top with the shallots, caperberries and olives.

  2. In a bowl, whisk the reserved sherry vinegar with the olive oil and  thyme, then season with salt and pepper. 

  3. Put the rocket in another large bowl and toss with a spoonful of the dressing, then arrange over the tomatoes. 

  4. Drizzle over the rest of the dressing and finish with a pinch of salt and black pepper.

  5.  
  6. Check the latest cookery classes and events for singles. www.jewishcookery.com

  7. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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