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Slow Roasted Lamb With Dried Cherries

Wednesday, 23rd January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Preparation Time: 20 minutes             
Cooking Time: 3 hours   
Serves: 4

When rolled lamb is cooked slowly, the meat becomes amazingly succulent and tender. Each mouthful just melts in the mouth. With no bone, this is easy to carve with no waste and very little fat. I have flavoured this with rosemary, sweet paprika, cumin and a sprinkling of cinnamon. The cherries add a pleasant sweetness in the sauce that is served separately.

It is a great Friday night meal. Enjoy with rice or cous cous.

Ingredients

1 kg rolled lamb – netting removed but retain the string

1 teaspoon sweet paprika

1 tablespoon dried cumin

1 teaspoon dried cinnamon

Salt and freshly ground black pepper

1 tablespoon rapeseed oil

200ml red wine

100ml chicken stock

100g dried cherries

2 leeks – sliced thinly

4 sprigs fresh rosemary

Gravy: 1 tablespoon corn flour, 100 ml red wine

 

Method

  1. Preheat the oven to 160C/325F/ Gas mark 3.
  2. Dust and season the lamb with paprika, cumin, salt and pepper.
  3. Transfer to a deep ovenware dish.
  4. Combine the wine, chicken stock, dried cherries, leeks, rosemary and pour into the ovenware dish.
  5. Cover with a lid or foil.
  6. Roast for 3 hours.
  7. Remove the lamb from the gravy and leave for 20 minutes covered before carving.
  8. Transfer the gravy to a saucepan.
  9. Combine 2 tablespoons of water with 1 tablespoon of corn flour, add the red wine and simmer stirring continuously for 5 minutes to thicken and reduce. Sieve and then season.
  10.  Serve the gravy separately.
  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

Passion Fruit and Banana Drizzle Cake

Wednesday, 16th January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is the perfect cake when the bananas in the fruit basket are very ripe and family don’t want to eat them as they are!  Apart from the passion fruit it is made with store cupboard ingredients.
The passion fruit has to be one of the most intensely and enticingly scented of all fruits. Although not exactly a local food, good quality imports are conveniently in abundance when northern hemisphere summer fruits are out of season. Found in UK shops  …… all year round with no real shortage but if you are looking for ripeness and quantity then June through to September is best.

……
Passion fruit are rich in vitamins A and C and are a good source of potassium and iron with seeds high in fibre 
Store ripe passion fruit in the fridge. Smooth, unripe passion fruit will ripen in a few days at room temperature.

Both the fruit and juice freeze well. Ice cubes made from the juice diluted with an equal volume of water can be served with fresh fruit juices or to enliven a glass of water.

If your bananas are firm, bake them unpeeled in a low oven for 30 minutes and they will soon soften up!

Preparation Time:  20 minutes  Cooking Time: Approx 1 ¼ hours          Makes 1 loaf
Ingredients
75g soft margarine
100g light brown muscovado sugar
130g plain flour
75g wholemeal flour
2 teaspoons baking powder
2 eggs
4 very ripe bananas – mashed up
75g walnuts – toasted and roughly chopped

Icing
150g icing sugar
4 passion fruit – halved and seeds and pulp removed
Garnish: Sprigs of fresh mint
Method
1) Preheat the oven to 160C Fan/ Gas mark 4.  Line and grease a 1 kg loaf tin.
2) Beat the margarine, sugar, flours, baking powder, eggs and banana together.
3) Stir in the nuts and transfer to the prepared baking tin.
4) Bake for 1 ¼ hours or until a skewer comes out clean.
5) Cool for 10 minutes in the tin then lift out and cool on a wire rack.
6) Mix the icing sugar with most of the passion fruit juice to make an icing that will drizzle easily.
7) Leave the seeds in.  Using the remaining seeds and pulp to serve.

  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

Date & Cauliflower salad

Tuesday, 8th January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

The cauliflower cooked with saffron gives the most amazing aromatic flavour and colour. If you are not a great fan of barley, substitute with cous cous, quinoa, pasta or freekeh.  Straightforward to make, it makes a tasty salad with all the flavours of the Med!

 

Preparation Time:  20 minutes  
Cooking Time: 40 minutes         
Serves: 4 People

Ingredients

1 cauliflower, broken into 1 inch pieces

2 tablespoons of boiling water

1 pinch of saffron

1 teaspoon smoked paprika

1 red onion, thinly sliced

150g pearl barley

300ml vegetable stock

1/2 lemon, juice only

3 tablespoons of flat-leaf parsley, finely chopped, plus extra to garnish

4 Medjool dates, stoned and finely chopped

70g green olives – pitted preferably with herbs and garlic

3 tablespoons of olive oil

salt

black pepper

 

  1. Preheat the oven to 200°C/gas mark 6
  2. Mix the saffron with the boiling water in a large bowl. Toss with the cauliflower, 1 tbsp of the olive oil, the smoked paprika and a generous amount of salt and pepper. Add the onion and mix again
  3. Spread the cauliflower and onion out on a large baking tray and roast for 25–30 minutes, turning occasionally, until golden and slightly crispy around the edges
  4. Meanwhile cook the pearl barley in simmering vegetable stock for around 20 minutes or until soft. When ready, drain and set aside
  5. When the cauliflower is cooked add the barley, lemon juice, parsley, dates and olives to the roasting tray and mix well to combine. Drizzle over the remaining olive oil and mix well
  6. To serve, divide the barley salad between bowls and garnish with the extra chopped parsley. Serve immediately, or chill and eat cold – ideal for Shabbat lunch too!

  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

 

Udon Noodle Tofu Ramen Soup

Thursday, 3rd January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Ramen is an oriental noodle recipe that can be made into a hot soup or used as the base of a salad. This soup recipe makes a comforting and warming bowl of tasty soup ideal for a cold winter’s day. Food presented in a bowl is definitely on the ‘trendy’ scene at the moment!  My version of ‘home made’ Wagamama!

Preparation Time:  15 minutes             
Cooking Time: 10 minutes      
Serves: 4 people

Ingredients
25g dried shiitake mushrooms
1 litre water plus 2 tablespoons vegetable/ chicken stock
1 tablespoon mirin
1 tablespoon soya sauce
1 garlic clove
2cm fresh ginger – peeled and finely chopped
1 red chilli – deseeded and finely chopped
~
300g Udon noodles
50g Kale – washed and chopped
160g marinated tofu – sliced
2 spring onions – trimmed and sliced

Method

  1. Pour the stock into a large saucepan.
  2. Add the dried mushrooms, mirin, soya sauce, garlic, ginger, chilli.
  3. Bring to the boil and simmer for 5 minutes for the flavours to all diffuse.
  4. Cook the noodles according to the packet instructions, drain and transfer to large individual soup bowls.
  5. Pour in the hot soup and top with kale, spring onions and tofu.

  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

Sesame Spiced Roasted Turkey Thigh

Friday, 28th December 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I was excited to discover a new cut of meat, boneless, skinless turkey thigh in my butcher and decided to make this recipe with it.  You could of course use chicken pieces if you prefer.

I have lightly dusted the meat in a sesame herb spice mix and then slow roasted it for 2 hours to tenderize.  Prepare in advance ready for the oven up to 2 days in advance.

Preparation Time: 20 minutes plus 15 minutes to rest  

Cooking Time:   2 hours   Serves: 4 – 6 people

 

Ingredients

Spice Mix: 2 tablespoon sesame seeds, 2 tablespoons dried oregano, 1 tablespoon dried thyme, 2 teaspoons sweet paprika

~

1.2 kg skinless, boneless turkey thigh

1 tablespoon olive oil

2 red onions – peeled and cut into crescents

~

500ml chicken stock

150ml white wine/ apple juice

~

2 garlic cloves – peeled and finely chopped

150g pitted black olives – keep back 1-2 tablespoons for garnish

Juice of 1 lemon

~

Garnish:  Sprigs of fresh thyme. Slices of lemon and a handful of black olives

Method

  1. Dust the meat in the spice mix.

  2. Heat the olive oil in a large frying pan. Brown the turkey on both sides  just to seal the spices and colour the flesh. Add the onions and cook for 3 minutes.

  3. Transfer to an ovenware dish.

  4. Add the stock and wine/ apple juice so the meat is covered.

  5. Stir in the garlic, olives and lemon juice.

  6. Preheat the oven to 160C/ 320F/ Gas mark 3.

  7. Roast covered for 2 hours.

  8. Remove from the oven.  Place the meat on a carving board, cover with foil and leave to rest for 15 minutes.

  9. Slice the meat and return to the ovenware dish. Keep warm in the oven / hot plate until ready to serve.

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

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

Sticky Figgy Pudding

Thursday, 20th December 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This is a delicious warming winter pudding. It does have quite of list of ingredients but is well worth the extra effort putting them together. For the best flavour, I like to soak the dried fruit in whisky overnight.  Enjoy hot cold or warm.

 

Preparation Time: 25 minutes plus soaking fruit overnight         Cooking Time: 2 hours Serves:10-15 people

Ingredients

300g finely chopped dried figs – stalk removed

250g dried mixed fruit

50g dried cranberries or dried cherries

100ml whisky, brandy or orange juice

~

Zest of 1 orange

Juice of 2 oranges

150g plain whole meal flour

1 1/2 teaspoons mixed spice

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon bicarbonate soda

200g dried coconut - desiccated

150g ground almonds

~

125g non-dairy margarine

150g dark brown sugar   

2 eggs

2 teaspoons vanilla extract

180g brown bread crumbs

2 tablespoons clear honey

 

Method

  1. Grease 15 mini pudding moulds or 1 large and set aside.

  2. In a medium bowl combine figs, dried fruit, and dried cranberries with the orange zest, orange juice, and whisky; set aside or leave covered overnight.

  3. In a small bowl stir together flour, mixed spice, cinnamon, baking powder, salt, bicarbonate soda, dried coconut and ground almonds; set aside.

  4. Whisk margarine and brown sugar until combined. Add eggs, vanilla, flour and combine well. Stir in bread crumbs and fruit mixture. Spoon batter into prepared pudding mould; cover tightly with greased foil.

  5. Place pudding mould on a roasting tray filled with boiling water to a depth of about 4 cm (bain marie) of 160 C for about 2 hours or until a skewer inserted in the centre of the pudding comes out clean. Add more boiling water if necessary.  Or use a steam oven. 100% steam for 11/2 hours.

  6. Remove pudding and cool on a wire rack for 30 minutes. Loosen edge of pudding from sides of mould; invert pudding onto a serving plate. Brush with honey.

Serve with custard or ice cream.

 

  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

 

Courgette Rolls with Sunflower Seed Pate & Sun Dried Tomatoes

Friday, 14th December 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I am always looking for new creative canapés for my Date On A Plate events and this one is both eye catching and delicious. They are bite sized courgette rolls with a soaked sunflower seed pate decorated with basil leaves and sprouted mung beans.

 

Preparation Time:  30 minutes plus 2 hours soaking           
Cooking : 10 minutes

 

Ingredients:

For sunflower seed pate:

200g sunflower seeds, soaked for 2 hours

4 tablespoons olive oil

2 tablespoons tahini

Juice of ½ lemon

Sea salt, to taste

Black pepper, to taste

Chili flakes, to taste

 

For the rolls:

1 big courgette, cut into flat thin strips (you should get around 12)

12 basil leaves

6 sun dried tomatoes, cut into fine strips

30g sprouted mung beans

 

Method.

  1. To speed up the soaking process for the sunflower seeds, place in a bowl, cover with water and cling film. Put into the microwave and cook on high for 10 minutes or into a steam oven for 10 minutes.
  2. To make pate place all the ingredients in a food processor and whizz to a creamy pate.
  3. Scoop in a bowl and season to taste.

  4. Prepare all the ingredients for the rolls and begin to assemble.

 

 

To make one roll add:

1 slice courgette

1 tablespoon pate spread on the surface of the courgette slice.

1 teaspoon sprouted mung beans (gently press this into the pate so it does not scatter all over). Place in the middle 2-3 sun dried tomato strips

1 basil leaf

Roll and press firmly together to secure and form a small cyclinder about 5 cm long. One courgette can be cut into about 3 cylinders.

They are best served fresh but keep well in the fridge for 1 day.

  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

Cashew Nut and Hemp Seed Stuffed Potatoes

Thursday, 6th December 2018

 

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This scrumptious potato recipe offers a crisp crust and a creamy interior that’s packed with flavour. They can easily be wrapped and reheated in the oven later in the week for a make-ahead meal.

 

Preparation Time: 15 minutes plus 10 minutes cooling time

Cooking Time:1 hour 20 minutes      Serves: 4

 

Ingredients

150g raw cashews -roasted

4 large baking potatoes, scrubbed and pierced

2 tablespoons coconut oil

2 tablespoons lemon juice

~

20g finely chopped fresh chives, finely chopped

20g finely chopped fresh parsley, finely chopped

50g hemp seeds

Garnish:  1 tablespoon chopped chives, 1 tablespoon chopped parsley, 2 tablespoons hemp seeds and 2 tablespoons sunflower seeds.

 

Method

1) Preheat oven to 200 C/ 400°F/ Gas mark 6. Roast cashew nuts for 10 minutes or until golden. – Set aside.

3) Bake potatoes for 1 hour on baking sheet, or until tender. Cool 5- 10 minutes, or until easy to handle.

4)  Blend cashews with coconut oil and lemon juice in food processor until smooth. Transfer to large bowl.

5) Slice off top one-third of each potato lengthwise, and discard top skin.

6) Scoop potato flesh into cashew mixture, removing as much flesh from potato skin as possible without misshaping potato. Repeat with remaining potatoes.

7)  Mix well to incorporate cashew mixture into potato flesh while leaving some texture. Add chives, parsley, and hemp and sunflower seeds. Stuff mixture back into potato skins.

8. Place potatoes on baking sheet, and bake 15 to 20 minutes, or until tops are golden.

Serve garnished with chives, parsley, and hemp seeds.

  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

Moroccan Roasted Beetroot with Pomegranate and Pistachio Salad

Thursday, 29th November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a delicious, colourful and healthy salad that is perfect all year round.
Preparation Time: 25 minutes Cooking Time: 1 hour Serves: 4-6
Ingredients
600g beetroots - scrubbed and cut into wedges not more than 2 cm thick. If you prefer
not to eat the skin, peel with a vegetable peeler before cutting.
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon cumin seeds
½ teaspoon fennel seeds
¾ teaspoon salt
½ teaspoon cracked pepper
Balsamic Glaze
50ml balsamic vinegar
1 tablespoon maple syrup
Garnish
1 pomegranate seeds
50g crushed roasted pistachios
1 tablespoon orange zest and a few segments of chopped orange flesh
3 Sprigs of fresh coriander
Method
1. Pre-heat oven to 200C/ 400F/ Gas mark 6.
2. Toss beetroots with olive oil, balsamic vinegar, cumin, fennel, salt, pepper in a
bowl and coat well.
3. Place on parchment lined baking sheet and roast until fork tender, stirring every
15 minutes, about 45 minutes.
4. To make the glaze, put the vinegar and maple syrup in a small saucepan on
medium low heat, and reduce for about 5 minutes or until you have about 3
tablespoons.
5. When beetroots are done, place in a serving dish and toss with balsamic glaze,
pomegranate seeds and pistachios.
6. Garnish with orange zest, orange segments and sprigs of fresh coriander.

 

  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

Carrot & Pumpkin Seed Savoury Crackers

Friday, 23rd November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I thought that is was a perfect snack to enjoy at Succots.  Free from everything but taste- wheat, dairy and also vegetarian.  Enjoy with hummus or your favourite dip or just by itself.  

Preparation Time: 20 minutes    Cooking Time:  20 minutes    Makes: 24

Will freeze

Ingredients

100g whole almonds – toasted

1 tablespoon cumin seeds

50g sunflower seeds

50g pumpkin seeds

50g sesame seeds

50g linseed

4 carrots – approx. 250g peeled and grated

2 tablespoons sun dried tomato paste/ tomato puree/ olive paste

3 tablespoons water

1 tablespoon olive oil

2 eggs

Salt and freshly ground pepper – to taste

 

Topping: 1 tablespoon cumin seeds

 

Method

  1. Preheat the oven to 200 C/ 400 F/ Gas mark 6.
  2. Place the toasted almonds in the food processor and pulse so that they are coarsely chopped.
  3. Add the cumin seeds, sunflower seeds, sesame seeds and linseed.
  4. Remove and stir in the grated carrot, tomato paste, water, oil and eggs.
  5. Season to taste.
  6. Line a baking tray 20 x 30 cm with parchment paper.
  7. Spread over the mixture so that it is ½ cm thick, score into rectangles and scatter over the cumin seeds.
  8. Bake for 15 minutes or until golden and firm.
  9. Cut into biscuits, turn them over and bake for a further 5 minutes to crisp up.
  10. Cool on a wire rack.

  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

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