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

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3 large pita breads – cut into triangles

2 tablespoons olive oil

1 teaspoon sumac

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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

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

A honey cake with a difference! Gluten free with a citrus zing of lime and oranges.  The addition of 2 carrots keep the cake extra moist. Topped with golden marshmallow peaks that certainly elevate it to a special Yom Tov cake that the whole family will enjoy.

Preparation Time: 25 minutes              
Cooking Time: 1 hour          
Serves: 10 people

Ingredients

For the Cake

3 large eggs

75g honey

100g golden caster sugar

100ml light rapeseed oil/ light olive oil

1 teaspoon vanilla extract

2 teaspoons orange blossom water

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150g ground almonds

75g gluten free whole meal flour

1 teaspoons gluten free baking powder

75g desiccated coconut

1 teaspoon mixed spice

1 teaspoon ground cinnamon

200g carrots – peeled and grated

2 oranges – zest only and juice of 1

1 lime – zest and juice

100g pistachio nuts – finely chopped

Marshmallow Icing

3 egg whites

150g caster sugar

½ teaspoon cream of tartar

½ teaspoon vanilla extract

Method

1. Preheat the oven to 160C/ Fan 140F/ Gas mark 3.
2. Line the base and sides of a 22cm round spring form cake tin with baking parchment paper.
3. Using an electric whisk, beat the eggs, honey, sugar, oil, vanilla and orange water until thick.
4. Stir in the ground almonds, flour, coconut, spices and mix to a smooth batter.
5. Finally stir in the grated carrots, orange and lime zest and chopped pistachio nuts.
6. Transfer to the prepared cake tin and bake for 45-50 minutes or until cooked through.
7. Poke holes in the surface and drizzle over 2 tablespoons orange juice and all the lime juice.  Leave to cool.
8. To make the icing, put the egg whites, sugar, and tartar in a clean heatproof bowl set over a pan of gentle simmering water. Using a hand whisk, beat the mixture for 3 minutes until the sugar has dissolved.
9. Lift the bowl off the heat and use an electric whisk to keep beating for a final 5 minutes or until stiff and shiny peaks form.
10. Add vanilla extract.
11.  Spread the icing over the cake, then use a blow torch (or put under a grill watching carefully) to toast the icing to a light golden brown.

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

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Freekah is a super grain, wheat that is harvested whilst young and green.  It is roasted over an open fire; the inside grain is firm, slightly chewy and has its own distinct nutty and smoky flavour.  It has been a staple grain in Middle Eastern diets for centuries but is now having an international revival. Loaded with nutrients, high in fibre and protein and low in fat, in fact superior to quinoa, but of course not suitable if you are gluten free! 

Use bulgur wheat as a tasty alternative to freekeh if you can’t purchase it!

Preparation time: 20 minutes  
Cooking Time: 15 minutes plus cooling time              
Serves 4 - 6 people

Ingredients 

250g freekeh

1 tablespoon vegetable stock powder

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75g baby spinach leaves

100g red cabbage – tough core removed, very finely sliced

1 small eating apple – cored and cut into match sticks – leave skin on

¼ small red onion – sliced wafer thin

15g walnut pieces

75g blackberries

Dressing:

1 1/2 tablespoons maple syrup

1 teaspoon Dijon mustard

1 ½ tablespoons cider vinegar

90ml extra virgin olive oil

Salt and freshly ground black pepper

Method

1. Put the freekeh and 1 litre water in a pan together with 1 teaspoon salt and 1 tablespoon vegetable stock powder.
2. Bring to the boil, then turn down and simmer covered for 15 minutes or until just tender. Leave to cool.
3. For the dressing – combine all the ingredients together.
4. Bunch the spinach leaves together on a chopping board and slice them finely.
5. When the freekeh is cool, stir in the spinach, cabbage, apple, onion, walnuts and black berries.
6. Transfer to a serving bowl.
7. Add the dressing just 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

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Cacciatore means ‘hunter’ in Italian and in cooking terms it refers to a recipe that includes tomatoes, onions, herbs, peppers and often wine. Use your favourite tomato basil sauce to make this Italian classic family recipe. It is the ideal mid-week meal that can be prepared in advance and reheated when ready.  The Italians like to serve it with a plate of pasta on the side or with rustic bread to scoop up the sauce.

Preparation Time: 25 minutes    Cooking Time: 1 hour    Serves: 6 people

Ingredients  

6 chicken portions thighs or breasts – skin on

3 tablespoons rapeseed or vegetable oil

Salt and freshly ground black pepper

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For the Sauce

300g chestnut or button mushrooms – sliced

3 red onions – peeled and chopped

4 cloves garlic – peeled and chopped

2 red peppers – cut in quarters, deseeded and roughly chopped

1 540g jar tomato Basil Sauce

100ml red wine

Garnish: Large bunch of fresh basil – roughly chopped

               Black pepper

Method

1. Season the chicken with salt and pepper.
2. Heat the oil in a large frying pan and sauté the chicken pieces until golden on both sides. Remove and set aside.
3. Add the mushrooms, onions, garlic and peppers and sauté for 5 minutes.
4. Preheat the oven to 180C/ 350F/ Gas mark 4.
5. Place the sauce ingredients on the base of a deep ovenware dish. Sit the chicken pieces on top.
6. Combine the tomato basil sauce and red wine together and pour over the chicken.
7. Cover with foil and bake for about 40 minutes.

To serve: Transfer to a family sized serving plate and garnish with chopped basil and a dusting of 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