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
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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

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

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

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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

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