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Mixed Mushroom Panzanella

Wednesday, 14th November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Panzanella is the traditional Italian tomato and bread salad. It is a peasant dish born out of necessity to use up stale bread.  Although there are numerous variations of the recipe, they all conform to using the country style dry Tuscan bread. Don’t waste your time using fresh bread as it will disintegrate. Other optional ingredients include roasted peppers, olives and anchovies.

In this version I have used a selection of wild mushrooms with basil. It makes a tasty starter and just omit the mozzarella for a parev or vegan option!

Preparation Time: 15 minutes   
Cooking Time: 20 minutes     
Serves: 4 people

Ingredients

3 tablespoons olive oil

200g Italian bread eg ciabatta – cut into cubes

~

2 cloves garlic – peeled and finely chopped

1 red onion – peeled and finely chopped

650g mixed mushrooms – sliced

~

2 tablespoons fresh lemon juice

100g heirloom / baby plum tomatoes- cut in half

125g buffalo mozzarella

~

4 tablespoons fresh basil – roughly chopped

Salt and freshly ground black pepper

 

Method

  1. Preheat the oven to 200 C/ 400 F? Gas mark 6.

  2. Drizzle the bread with 1 tablespoon olive oil, season with salt and freshly ground black pepper. Place in the oven for 8 minutes or until golden. Remove and set aside.

  3. Heat the remaining oil in the pan and sauté the garlic and onion for 5 minutes or until soft. Remove and set aside.

  4. Then sauté the mushrooms until golden. Cook until nearly all the juices have been absorbed.  Add the cooked onion, garlic , lemon juice and season. Remove and set aside.

  5. Tear the mozzarella into pieces and add the tomatoes.

  6. Combine all the ingredients together and serve.

 

Garnish: Basil leaves and a dusting of freshly ground black pepper

 

  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

 

Chocolate Nut Tray Bake

Thursday, 8th November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This recipe is suitable any time of the year. Cut up for tea, use for picnics or packed lunches too!

Preparation Time: 20 minutes       Cooking Time:  30 minutes      Makes: 24 slices

Ingredients

 

For the base

450g plain flour/ fine matzah meal

130g light brown muscovado sugar

200g butter/ non-dairy margarine -melted

100g plain chocolate - melted

 

Topping

120g dark brown muscovado sugar

75g butter/ non dairy margarine

40g golden syrup

1 tablespoon double cream/ (soya cream – not for use on Pesach)

300g mixed nuts – almonds, walnuts, pistachio and macadamia or pecans

 

 

Method

  1. Preheat the oven to 180C/ 160 C fan / Gas mark4.
  2. Line and grease a baking tin measuring 22cmx 22cm x 4 cm deep.
  3. Make the base by sifting the flour and sugar into a bowl and pouring the melted butter and chocolate. Mix well, then press evenly into the base of the baking tin.
  4. Bake for 20 minutes, then leave to cool slightly.
  5. For the topping, put the sugar, butter and golden syrup in to a pan over a medium heat.
  6. Stir often to dissolve the sugar but don’t let the mixture boil.  Add the cream and mix well.
  7. Add the nuts and stir until coated with the sauce.
  8. Spread evenly over the cooked base and bake for 10 minutes.

 

Leave to cool for 10 minutes before cutting into squares

  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

 

Herb Turkey Schnitzels with Cranberry Red Rice

Thursday, 1st November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Turkey schnitzel is a great family favourite and as it is served as individual portions,
it makes serving very straightforward. The cranberry red rice is delicious hot or cold
but to avoid food poisoning – never serve it warm!
Preparation Time: 25 minutes Cooking Time: 45 minutes Serves: 6 people
Ingredients
6 turkey schnitzels
4 tablespoons Rapeseed Oil
2 eggs – slightly beaten
200g breadcrumbs
100g fine matzah meal
2 tablespoons fresh parsley – very finely chopped
Salt and freshly ground black pepper
~
Salt and freshly ground black pepper – to taste
Red Rice Salad
250g red rice
500ml water
100g dried cranberries
1 red pepper – deseeded and roughly chopped
3 tablespoons pumpkin seeds /chopped pecan nuts
20g fresh parsley
Salt and freshly ground black pepper
Dressing
6 tablespoons olive oil
2 cloves garlic – peeled and finely chopped
3 teaspoons maple syrup
Zest of 1 lemon and juice of ½ lemon
Salt and freshly ground black pepper
Garnish: Sprigs of fresh parsley
To serve: Cranberry sauce
Method
1) To make the schnitzels, mix the chopped parsley with the breadcrumbs.
2) Season the meat with salt and freshly ground black pepper. Coat the turkey
into beaten egg followed by matzah meal. Coat again in the egg and finally
into the breadcrumbs mixture.
3) Heat a large frying pan with rapeseed oil.
4) Fry the turkey until golden for about 4- 5 minutes on each side depending on
thickness, then transfer to a oven rack.
5) To complete cooking, place the oven rack in a preheated oven of 200C/400F/
Gas mark 6 for 10 minutes.
6) Cook the rice according to the packet instructions.
7) When cooked stir in the chopped pepper, pumpkin seeds/ pecan nuts and
parsley.
8) Make the dressing by combining all the ingredients together and stir in just
before serving.

To serve the stylish way: Sit the schnitzel on top of a bed of wild rice salad and serve with cranberry
sauce on the side.

  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

Baby Gem Squash Stuffed with Hazelnuts and Cranberry Rice

Wednesday, 24th October 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Baby gem squash make excellent baskets to stuff. I have filled them with wild and white rice mixed with dried cranberries, onions and toasted hazelnuts. As they can be prepared in advance and just reheated, they are ideal during Autumn when the squash are at their best. The same filling can be alternatively used with aubergines, large tomatoes or marrow. This recipe is both vegetarian and wheat free.

Preparation Time: 15 minutes Cooking Time: 1 hour 10 minutes Serves: 4 people

Ingredients

175g wild rice and basmati rice mix

4 small Baby gem squash

2 tablespoons olive oil

2 onions – peeled and finely chopped

2 tablespoons fresh parsley – roughly chopped

50g dried cranberries

50g toasted hazelnuts – roughly chopped

 

Topping

3 tablespoons dried cranberries - 

3 tablespoons chopped toasted hazelnuts

2 tablespoons fresh parsley

 

Method

  1. Cook the rice according to the packet instructions. Transfer to a large bowl.
  2. Preheat the oven to 200 C/ 400F / Gas mark 6.
  3. Line a baking tray with non-stick baking parchment paper.
  4. Using a serrated sharp knife, remove the top third of the squash; this is the lid.   
  5. Take a spoon and scoop out the seeds and discard.
  6. Place the squash cut side down onto the baking tray. Bake until tender, about 40 minutes. Cool.
  7.  Heat the olive oil in a large frying pan. Sauté the onions for about 5 minutes or until softened. Set aside.
  8. Add the cooked onion, chopped parsley, cranberries and hazelnuts and season with salt and freshly ground black pepper to the cooked rice.
  9. Reduce oven temperature to 180 C/ 350 F/ Gas mark 4.
  10. Divide rice mixture among the reserved squash shells. Place in a roasting pan lined with baking parchment paper. (Can be made 6 hours ahead. Cover and chill.)
  11. Bake squash until filling is heated through, about 25 minutes.

 

To serve the stylish way: Sprinkle with cranberries, hazelnuts and sprigs of parsley

 

  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

 

Individual Baskets of Black Bean Mole (Chilli beans with chocolate)

Thursday, 18th October 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a tasty warming dish that is ideal for Sukkot entertaining – easy to make for a large quantity and the baskets add a little finesse to the finished dish; it is also happens to be vegan too!I just love Mexican food and first made it as part of a themed event for my daughter’s engagement party celebration.  Use drained, rinsed tinned beans to reduce cooking time.

Preparation Time: 30 minutes    Cooking Time: 2 hours 30 minutes   Serves: 6 people.

Ingredients

200g dried black beans or you can used 2 400g tinned black beans

~

2 tablespoons olive oil

4 carrots – peeled and roughly chopped

2 red onions – peeled and roughly chopped

3 red peppers – de seeded and roughly chopped

2 green chilies – deseeded and finely chopped

3 garlic cloves – peeled and roughly chopped

~

10 large plum tomatoes – roughly chopped

1 tablespoon dried oregano

1 teaspoon cinnamon

25g dark chocolate – roughly chopped

2 tablespoons tomato puree

1 tablespoon brown sugar

150ml vegetable stock

Salt and freshly ground black pepper

 

Tortilla Basket

6 tortilla wraps (whole-wheat or plain)

2 tablespoons rapeseed oil

 

To serve: diced avocado dressed in lime juice

 

Method

  1. Cook the black beans in simmering water for 1 hour or steam at 100* for 50 minutes in a steam oven or until soft. Drain and set aside.
  2. Heat a deep frying pan with olive oil.  Add the carrots, onions, peppers, chillies and garlic. Cook for 3 minutes and then add the tomatoes, oregano, cinnamon, chocolate, tomato puree, brown sugar and stock.
  3. Bring to the boil and simmer covered for 20 minutes.  Add the black beans. Check seasoning and spoon into the prepared baskets.

 

For the baskets

  1. Preheat the oven to 200C / Gas mark 6.
  2. Using a pastry brush, lightly coat the inside of a 11cm ramekin/ glass ovenware dish with rapeseed oil.
  3. Brush the tortilla on both sides with a little oil and mould into the ramekin.
  4. Bake for approximately 15 minutes or until golden. Remove immediately and set aside on a rack to cool.  (These can be made 3-4 days in advance and stored in an airtight container).

 

To serve spoon the hot black bean mole into the baskets, garnish with a side dish or avocado and a slice of lime.

  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

Cauliflower Tabbouleh

Friday, 12th October 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

A gluten free, grain free colourful recipe that can be prepared in advance - ideal for supper or as a Yom Tov/ Shabbats side dish. It is a modern take on the classic Middle Eastern bulgur and herb salad and swaps grains for cauliflower "rice," making it nutritious and low calorie. Serve with roasted or grilled meats or mix with leafy greens for a healthy salad.

Preparation Time: 20 minutes   Cooking Time:  20 minutes         Serves: 8 people

Ingredients

1 large cauliflower – cut into florets

3 teaspoons paprika

2 teaspoons cumin

1 teaspoon turmeric

Salt and freshly ground black pepper – to taste

Large bunch fresh mint – leaves only

3 radishes – thinly sliced

~

Dressing

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

2 tablespoons pomegranate seeds

 

Method

  1. Preheat the oven to 200C/ 180C fan/ Gas mark 4.
  2. Line 2 large baking trays with baking parchment paper.
  3. In 2 batches process the cauliflower in a food processor until chopped. Spread the cauliflower evenly over the prepared trays.
  4. Mix the spices and salt and pepper together and sprinkle over the cauliflower.
  5. Spray with olive oil.
  6. Bake the cauliflower in an even layer for about 20 minutes or until golden and tender.
  7. Transfer to a bowl to cool completely.
  8. Stir in the parsley, mint, radishes, lemon juice and olive oil.
  9. Toss to combine and garnish with pomegranate seeds.
  10.  
  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 & Meat Ball Tagine

Wednesday, 3rd October 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Choose the leanest beef mince for this recipe.  Perfect for Yom Tov family gatherings as it is easy to serve and the meat balls can be made and frozen in advance.

Preparation Time: 20 minutes    Cooking Time: 45 minutes   Serves: 8-10

Ingredients

4 onions – 2 quartered, 2 halved and sliced

2 tablespoons tomato puree

2 garlic cloves

1 egg

1 teaspoon chilli powder

2 teaspoons ground cumin

1 kg pack extra lean beef mince

Salt and freshly ground black pepper

~

1 tablespoon rapeseed oil

1 tablespoon turmeric

1 tablespoon ground coriander

300g chanteray carrot – cut in half or regular carrots cut into batons

400g tin chopped tomatoes

150ml red wine

2 lemons – zest (and use juice for bulghur wheat)

150g pitted dates

2 tablespoons vegetable stock powder

 

For the Bulghur Wheat

400g bulghur wheat

2 x 400g tin chick peas

1 tablespoon vegetable stock powder

1 tablespoon ground coriander

Garnish: Sprigs of fresh coriander

 

Method

  1. Put the quartered onion in the food processor to finely chop.
  2. Add 1 tablespoon tomato puree, the garlic, egg, chilli powder, cumin and salt and pepper and blitz briefly again. Remove this mixture from the food processor and work the mince in with your hands ensuring that it is evenly distributed.
  3. Divide into even small balls, transfer to a plate and put in the fridge to firm up for 15 minutes.
  4. Heat the oil in a large frying pan and cook the meat balls for 5 minutes to lightly brown. Remove and transfer to a plate.
  5. Add the sliced onion, turmeric, coriander, carrots to the pan and stir fry briefly to soften them a little.
  6. Add the tomatoes, red wine and 1 tin of water, lemon zest, remaining tomato puree, the dates and vegetable powder.
  7. Return the meat balls to the pan, cover and simmer for 15 minutes or until the carrots are soft.
  8. While the tagine is cooking, tip the bulghur wheat into a deep saucepan, add the chick peas and liquid from the tin. Add 2 tins of water, the vegetable stock powder, ground coriander and reserved lemon juice.
  9. Cover and cook for 10 minutes or until the bulghur wheat is cooked and liquid has been absorbed.

           Garnish with 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

 

Stuffed Harlequin Squash with Coconut and Mushrooms

Friday, 21st September 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER
 

This makes a tasty individual vegetarian main course or serve as part of a buffet especially over Succot when stuffed vegetables are the traditional dish.

Harlequin squash is a winter acorn squash.  Inside it has a large cavity packed with seeds and fibre with not a lot of squash to eat so it is ideal for stuffing.

Preparation Time: 20 minutes                      Cooking Time: 45 minutes                  Serves: 4 people

 

Ingredients

4 baby harlequin squash, about the size of a grapefruit

300ml coconut milk

2cm fresh ginger – peeled and finely chopped

1 red chilli – finely chopped

1 garlic clove – peeled and finely chopped

8 brown cap mushrooms – thinly sliced

50g pumpkin seeds

2 tablespoons desiccated coconut – lightly toasted

2 large eggs

1 teaspoon salt

 

Garnish: Sprigs of fresh thyme

 

Method

  1. Preheat the oven to 180C/ Gas mark 4.
  2. Cut the top third off each squash to create a lid. Scoop out the seeds and stringy fibres from the inside.
  3. Line a baking tray with baking parchment paper. Place the prepared squash on the tray with the lids beside them.
  4. Put the coconut milk in a saucepan with the ginger, chilli and garlic. Bring to the boil and simmer for 2 minutes. Take off the heat and mix in the mushrooms, pumpkin seeds and coconut.
  5. Lightly beat the eggs and stir into the coconut mixture.  Spoon this mixture into the prepared squash.
  6. Bake for 35-40 minutes or until a skewer can be inserted through the squash flesh easily.

 

Serve hot or at room temperature and garnish with sprigs of fresh thyme.

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Sumac Crusted Pita Bread & Smoked Trout Salad

Thursday, 13th September 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

On my recent trip to Tel Aviv, I purchased some sumac which is a red sour spice made from dried ground berries. With this spice which is also available in your local supermarkets, I made this tasty salad.  To make ahead, you can cook, then chill the lentils and bake the pita bread and store in an air tight container.

 

Preparation Time: 35 minutes       Cooking Time:  25 minutes   Serves: 6

 

Ingredients

200g puy lentils

~

3 large pita breads – cut into triangles

2 tablespoons olive oil

1 teaspoon sumac

~

300g fresh blackberries

Juice 1 lemon

2 teaspoons honey

100ml olive oil

1 cucumber – finely sliced

1 red onion – thinly sliced

Bunch of fresh mint

300g smoked trout – flesh flaked

150g soft goat’s cheese

Salt and freshly ground black pepper – to taste

 

Method

  1. Heat the oven to 200C/ 400F / Gas mark 6.
  2. Put the lentils in a saucepan of 750ml boiling water and cook gently covered for 25 minutes. Drain and cool when cooked. Set aside.
  3. Brush the pita bread with olive oil and sumac. Season with salt and pepper.
  4. Bake for 10 minutes or until crisp. Set aside.
  5. Crush half the blackberries in a bowl with lemon juice and honey. Season and whisk in 100ml olive oil to make a dressing.
  6. Put the lentils, pita bread, cucumber, onion and mint, the remaining blackberries and fish in a bowl.
  7. Gently toss and transfer to a serving platter. Scatter over goat’s cheese and a sprinkling of sumac.

  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

Salted Caramel Apple Pie

Friday, 7th September 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Delicious and easy to make are what you want to know when you need to make home made
‘family’ desserts for Yom Tov or Shabbats. Made with puff pastry this will please those who find
making pastry a faff! Made parev so useful after any meal.
Preparation Time: 30 minutes Cooking Time: 50 minutes Serves: 8 people
Ingredients
300g fresh puff pastry – ( Don’t use the ready rolled as it is too thin)
25g salted margarine
25g icing sugar
75g ground almonds
25g plain flour
1 egg yolk
3-4 eating apples – Granny Smiths/ Pink Lady – peeled, cored and quartered
Caramel Sauce
100g soft brown sugar
50g salted margarine
100ml soya cream
1 teaspoon vanilla extract
Sea salt flakes
Topping: 2 apples – sliced in circles – skin on
Method
1) Preheat the oven to 200C/Gas mark 6.
2) Roll out the pastry to ½ cm thickness, cut out a circle measuring 26cm.
3) Transfer to a tray lined with baking parchment paper and using a fork, prick the pastry dough.
4) Chill in the fridge for 10 minutes.
5) To make the caramel sauce, put the sugar and margarine in a pan and heat gently until the sugar
has dissolved. Stir in the cream, increase the heat and simmer for 2minutes stirring all the time.
6) Take off the heat, add the vanilla extract and a big pinch of salt.
7) To make the frangipane, beat the margarine, then add the icing sugar, almonds and flour. Add
the egg yolk and mix together.
8) Spread the frangipane over the pastry going right to the edges, then return to the fridge.
9) Slice the apples as finely as possible. Arrange the apple slices on top of the frangipane so they
overlap and fan out from the centre of the pie, completely covering the pastry.
10) Cover the apples with baking parchment paper and put another baking tray on top to keep the
apples flat while cooking.
11) Bake for 15 minutes, then remove the top tray and baking parchment paper and cook for
another 30 minutes or until the pastry is crisp underneath.
12) Take out and brush with the caramel sauce to cover the surface in a thin layer. Return to the
oven for a final 5 minutes.
13) Leave to cool before serving with the rest of the sauce.
14) Finish with a topping of sliced apples.

  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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