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

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No Peel Orange & Ginger Chicken Bake

Wednesday, 4th April 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I just love this tasty colourful recipe - perfect for Seder night.  Family friendly, quick to make and you can prepare in advance and easy to serve.  You can use chicken breast if you prefer and make double to accommodate extra guests.

 

Preparation Time:  15 minutes     
Cooking Time: 50 minutes     
Serves: 6- 8 people

 

Ingredients

4 tablespoons NO peel Tiptree orange jam

2 tablespoons olive oil

1 clove garlic, peeled and crushed

1 level tablespoon freshly grated ginger

~

Salt and freshly ground black pepper

8-12 large chicken thighs and/or drumsticks/ skinless and boneless chicken breasts

6 clementines, or tangerines ( keep skin on)

1-2 tablespoons chopped fresh thyme

 

Method

  1. preheat the oven to 200°C/400°F/Gas Mark 6.
  2. In a large bowl, mix together the no peel orange jam, olive oil, garlic, ginger and seasoning or combine in the food processor.
  3. Spread the chicken pieces out in a large roasting tin and pour the jam juices over.
  4. Thinly slice 5 clementines, or tangerines (remove any pips), and place over the chicken pieces, pressing some in between the pieces.
  5. Cover roasting tin with foil and place in the centre of the oven.
  6. Bake for 20 mins, then remove foil and bake for a further 30 mins, basting occasionally, until chicken is starting to turn golden and the juices run clear when flesh is pierced.
  7. Remove from the oven and sprinkle thyme leaves over before serving.

 

Garnish: Slice the remaining clementine and place on top of the chicken.

  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

Any Time Berry Bake

Thursday, 29th March 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Coconut cream for 2018 is now kosher for Pesach.  This is quick to prepare and is a delicious family friendly dessert or cake for afternoon tea.

 

Preparation Time: 15 minutes    Cooking Time: 40 minutes    Serves:  8 people

 

Ingredients

3 tablespoons coconut cream

200g ground almonds

6 tablespoons honey/ maple syrup

½ teaspoon baking powder

Zest of lemon

Juice of ½ lemon

1 teaspoon vanilla extract

3 eggs

350g frozen mixed berries – drained

 

Topping: 2 tablespoons fresh blueberries

 

Method

  1. Preheat the oven to 180C/ 350F
  2. Line a 2kg loaf tin with baking parchment paper.
  3. Mix coconut cream with the ground almonds, honey, baking powder, lemon zest and juice, vanilla extract together.
  4. Stir in the eggs and mix well.
  5. Transfer the mixture to the prepared tin and sprinkle over the defrosted berries and gently stir in.
  6. Bake for 40 minutes or until firm in the middle and just golden on top.
  7. Cool for 10 minutes before removing from the cake tin.

 

Top with some fresh blueberries 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

Seder Brisket with Pomegranate and Lemon Gremolata

Thursday, 22nd March 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

A new recipe that is tried and tested ‘amazing’ is just what one needs for Seder night!  This succulent piece of brisket just melts in the mouth.  Make it in advance, slice and keep warm.  What could be easier…….?

 

Preparation Time:  25 minutes plus 2 hours refrigeration

Cooking Time: 2 hours 40 minutes          Serves:  6- 8 people

 

Ingredients

Brisket

4 garlic cloves - peeled and finely chopped

Coarse salt and freshly ground pepper

1 piece beef brisket 1.8kg – 2kg

2 tablespoons olive oil

~

2 lemons – zest and juice

2 tablespoons beef powder with 300ml hot water- to make beef stock

150ml red wine/ Kiddush wine

 

Pomegranate Gremolata/ Herb Topping

3 tablespoons chopped fresh flat-leaf parsley

3 tablespoons chopped fresh chives

100g split almonds

1 lemon – zest only  

2 garlic cloves – peeled and finely chopped

Flaked sea salt

1 pomegranate – remove seeds

 

Method

  1. Prepare the brisket by mashing garlic and a pinch of salt using a mortar and pestle/ rolling pin or the side of a knife until a paste forms.
  2. Smear brisket with the paste and transfer to a baking dish.
  3. Refrigerate, covered, for at least 2 hours or overnight.
  4. Preheat oven to 160C/ 325 F/ Gas mark 3.
  5. Heat oil in a large frying pan over medium-high heat.
  6. Sear brisket until browned on all sides, about 10 minutes and then transfer to an ovenware dish.
  7. Pour lemon juice, stock and wine over brisket and cook covered for 2 hours. Uncover for a final 15 minutes.
  8. To make the gremolata/ herb, combine the parsley, chives, split almonds, lemon zest, and garlic. Season with sea salt.  Add pomegranate seeds.
  9. Slice brisket. Serve with pan juices and pomegranate gremolata.

  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

Passover Nut Torte

Friday, 16th March 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a really tasty succulent main course vegetarian dish that is egg free. It can be enjoyed as a side dish with grilled/ baked fish. All the ingredients are readily available for Passover and it can be made in advance and reheated.

                    

Cooking Time: 45 minutes            
Serves: 6-8

 

Ingredients

100g flaked almonds

~

1 tablespoons extra virgin olive oil

100g medium matzah meal

~

1 kg spinach – tough stalks removed – roughly chopped

100g roasted cashew nuts – roughly chopped

Zest of 1 lemon

1 tablespoon fresh thyme leaves

200g cheddar cheese - grated

Salt and freshly ground black pepper

 

Method

  1. Preheat the oven to 200 C/ 400 F / gas mark 6.
  2. Line and grease a 20cm deep cake tin with baking parchment paper.
  3. Place the almonds on a baking tray and toast for 10 minutes or until lightly golden.
  4. Place the matzah meal on a separate baking tray. Drizzle with 1 tablespoon extra virgin olive oil and toast for 10 minutes in the same oven at 200 C. Set aside.
  5. Cook the spinach gently in a saucepan with no water – drain well.
  6. Place the spinach, cashew nuts, almonds, lemon zest, thyme, salt and pepper in a bowl and mix well.
  7. Scatter half of the toasted matzah meal over the base of the lined tin.
  8. Press the spinach mixture on top, followed the cheese and finally the rest of the matzah meal.
  9. Cook for 30 minutes until golden and crisp.
  10. Serve cut into thick 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

Passover Roasted Strawberry Ice Cream Dessert

Thursday, 8th March 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Finding a parev dessert that you can make in advance is always very useful when you want to plan as much as possible at this time.  The roasted strawberries and twirl of strawberry jam make a refreshing sweet after a heavy meal. I have made this into individual dessert which you can just take from the freezer.  Add fresh strawberries just before serving.

 

Serves: 8-10 people            
Preparation Time:  20 minutes        
Total Time: 24 hours

 

Ingredients

For the Roasted Strawberries

450g strawberries, hulled and quartered

50g caster sugar

 

Method

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

2) Arrange the strawberries in an even layer on a baking tray lined with baking parchment paper. Add the sugar.

3) Roast for 15 minutes.

4) Cool slightly before transferring to a storage container

5) Keep in the fridge until ready to use.

 

For the Ice Cream

1 batch of roasted strawberries 

450ml Non dairy cream

75g caster sugar

Pinch salt

1 teaspoons vanilla extract

6 eggs
~

450ml non dairy whipping cream

1 jar Tiptree Passover Strawberry Jam

 

Garnish: 100g fresh strawberries – cut into quarters, sprigs of mint

8 teaspoons Tiptree Passover jam strawberry

 

Method

  1. Heat the cream and salt until hot.
  2. Whisk the eggs and sugar until thick.  Add the vanilla extract.
  3. Slowly pour the cream mixture into the egg yolks, whisk gently to combine.
  4. Pour egg mixture into the saucepan and heat gently until it thickens or the mixture coats the back of a spoon.
  5. Pour through a sieve into a bowl.
  6. Leave to cool.  Add the roasted strawberry mixture.
  7. Whisk the whipping cream until thick and stir in to the strawberry mixture.
  8. Transfer to a large container.   Freeze for 2 hours.
  9. Remove from the freezer and stir in the strawberry jam to get a ripple effect.
  10. Return to the freezer for 1 hour.
  11. Place 1 teaspoon of jam at the base of a glass dish. Spread the slightly softened ice cream over the top. Return to the freezer.

 

To serve the stylish way: Top with strawberries and sprigs of fresh mint

  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

Vegetarian Italian Stuffed Red Peppers

Tuesday, 27th February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Stuffed vegetables of all variety are full of wonderful flavours and textures.  These stuffed peppers make a great Yom Tov meal as they can be made in advance and require no last minute attention.

Just omit the cheese in the topping if you want to make it parev / vegan.

Preparation Time:  15 minutes

Cooking Time:       35 minues

Serves:                 2 people

 

Ingredients

2 large red peppers

~

50g cous cous

100ml vegetable stock

~

50g cherry tomatoes – sliced

50g black olives

30g hazelnuts- roasted and roughly chopped

2 tablespoons parsley

Zest of 1 lemon

Salt and freshly ground black pepper

 

Topping

2 tablespoons breadcrumbs

2 tablespoons Chevington Grated Mature Cheddar

 

Method

  1. Preheat the oven to 200 C / 400 F/ Gas mark 6.
  2. Cut the peppers in half through the stalks and scoop out the seeds. Transfer to a tray lined with baking parchment paper.
  3. Bake for 20 minutes or until just tender.
  4. Tip the cous cous in a bowl and pour in the hot stock. Cover and leave for 5 minutes and then fluff up with a fork.
  5. Add the cherry tomatoes, olives, hazelnuts, parsley, and lemon zest and season well. Mix well and spoon into the pepper halves.
  6. For the topping, mix the breadcrumbs with the Chevington Grated Mature Cheddar.  Sprinkle on top.
  7. Return to the oven for 15 minutes until the cheese topping is golden.

  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 Beetroot Cupcakes

Friday, 23rd February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This cake is an unusual mix of ingredients which merge well to produce a very moist recipe that is full of goodness. The mixture can also be made in a loaf tin and used as a dessert with chocolate custard or ice cream or for tea with thick cream.  ( It will then take about 30 minutes to cook.)

 

Packed with the goodness of both apples and beetroot – If you have a guest who says they don’t like beetroot ~ don’t tell them the ingredients as they will never know! they might change their mind on discovery!!

 

Beetroots are remarkably healthy and delicious vegetables. They get their distinctive colour from Betalain. Betalains are anti-oxidants, anti-inflammatory and detoxifying.  They also help to make red blood cells and are high in vitamin C and potassium.

 

The whole vegetable can be used – roasted, boiled, raw, pickled, steamed, grated and baked. And the delicious leaves can be used like spinach!

 

Preparation Time: 20 minutes     Cooking Time: 30 minutes  Makes: 14 cup cakes

 

Ingredients

175g cooked beetroot – vacuum packed non vinegar

200ml vegetable oil

75g cocoa

180g plain flour

2 teaspoons baking powder

150g caster sugar

2 apples – peeled and roughly chopped

3 large eggs

2 teaspoon vanilla extract

 

Method

 

  1. Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
  2. Place paper cases into muffin tins.
  3. Whizz the beetroot into a purée and add the eggs, and then the oil.
  4. Mix the remaining ingredients in a bowl and add the beetroot purée.
  5. Fill the paper cases 2/3rd full with the mixture.
  6. Bake in the preheated oven for about 20 minutes or until a toothpick is inserted and comes out clean.

 

 

To serve the stylish way: Dust the plate with cocoa powder.

  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

Rosemary Lamb Chop Bake

Thursday, 15th February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Enjoy new season lamb chops with fresh rosemary and garlic. Good lamb chops should have light red, finely textured meat with smooth, white fat. The fat provides flavour and ideally it should be evenly distributed. If you have time to marinate them, a good splashing of olive oil, lemon juice and a little red wine is a great combination!

It is also suitable for a mid-week family meal during Pesach.      

Preparation Time: 15 minutes     Cooking Time: 30 minutes   Serves: 4 people                      

 

Ingredients

1 kg potatoes –skins on and cubed

8 – 12 lamb chops

3 tablespoons olive oil

8 sprigs of rosemary

 

1 whole bulb garlic – left whole

2 red onions – peeled and cut into large wedges

~

300g cherry tomatoes on the vine

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper

 

Garnish: Sprigs of fresh rosemary

               Lemon wedges

 

Method

  1. Parboil the potatoes so that they are just soft. Drain and transfer to an ovenware dish.
  2. Heat the oil in a large frying pan. Brown the chops on both sides. Lift out of the pan and set aside. 
  3. Preheat the oven to 175 F/ 350 F/ Gas mark 4.
  4. Sit the chops on top of the potatoes. Add the rosemary, red onions and garlic. Season and roast in the oven for 30 minutes.
  5. Add the tomatoes and balsamic vinegar; roast for a final 5 minutes.

 

Serve immediately with sprigs of fresh rosemary 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

Oregano & Olive Roast Chicken

Wednesday, 7th February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Finding a roast chicken dish which is slightly different is always welcome.  Sometimes ‘same old’ needs to be refreshed with the addition of something new!  This recipe is flavoured with oranges, olives, and garlic and lemon juice.

 

Preparation Time: 30 minutes           
Cooking Time: 45 minutes           
Serves: 6

 

Ingredients

12 chicken thighs/ pieces of chicken – skin removed

1 bunch fresh oregano – leaves chopped

Juice of 2 oranges

Zest of 1 orange

3 cloves garlic – peeled and roughly chopped

4 tablespoons extra virgin olive oil

Sea salt and freshly black pepper

 

Olive Topping

200g mixed green and black olives   pitted and chopped

2 garlic cloves – skinned and finely chopped

1-2 red chillies - deseeded and finely chopped – optional

Zest of 1 orange and 1 tablespoon orange juice

2 fresh oregano sprigs – leaves only

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

2 teaspoons lemon juice

1 teaspoon honey

~

2 small oranges – sliced

Pinch of sugar

 

Method

  1. Trim the chicken thighs / pieces of any excess fat or skin and place in a large dish.
  2. Add the oregano, garlic, orange juice and zest, 2 tablespoons oil and some black pepper.  Mix with your hands, cover and marinate in the fridge for a few hours or overnight.
  3. For the olive topping, put all the ingredients in a bowl and mix and set aside.
  4. Preheat the oven to 190C/ 170F fan/ Gas mark 5.
  5. Take the chicken out of the marinade.  Heat 2 tablespoons oil and sauté on both sides until golden. Do in batches so the chicken is in one layer.
  6. Transfer to an ovenware dish, add the marinade ingredients and roast covered for 20 minutes.
  7. Remove from the oven and now add the orange slices some under the chicken and some on top.  Add pinch of sugar and roast for another 20 minutes.
  8. When ready to serve, scatter over the olive topping.

  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

Winter Pastry Roll With Kale Pesto

Friday, 2nd February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is tasty vegan main course that even meat lovers will love! Made with all my favourite
winter ingredients and serve with cranberry sauce.

Preparation Time: 40 minutes plus 1 hour chilling
Cooking Time: 1 hour 20 minutes
Serves: 6 people

Ingredients
1 red onion – peeled and cut into 8 wedges
250g raw beetroot – peeled and cut into small pieces
200g butternut squash – peeled and cut into chunks
4 garlic cloves- unpeeled
6 tablespoons olive oil
3 tablespoons fresh thyme – leaves only
1 tablespoon sumac
250g cooked puy lentils
2 x 180g pack whole cooked chestnuts – roughly chopped
250g kale
Juice of 1 lemon
2 x 320g ready rolled puff pastry
~
2 tablespoons almond milk
3-4 tablespoons sesame seeds

Method
1) Pre-heat the oven to 180C/ 350 F/ Gas mark 4.
2) Toss the onion, beetroot, squash and garlic in 2 tablespoons olive oil and season
with thyme, sumac and salt and pepper.
3) Roast for 45 minutes or until the vegetables are tender but still retain their shape,
then stir in the lentils and half the chestnuts.
4) Squeeze the garlic from the skins, reserve half and squash the other two into the
lentil mixture. Leave to cool completely.
5) Bring a large pan of salted water to the boil, tip in the kale, cook for 1 minute until
wilted, then drain under cold water until cool. Squeeze all the water from the
kale, then put it in the small bowl of the food processor along with the reserved
garlic cloves, chestnuts, lemon juice, olive oil and salt and pepper.
6) Blitz to a thick paste like pesto and season to taste. Divide mixture into two.
7) On a lightly floured work surface unravel the two sheets of puff pastry.
8) Spread the kale pesto along the pastry base and then top with the cooked
vegetables.
9) Brush all borders with some almond milk, fold over the ends, then carefully roll
the pastry lengthways to completely encase the filling into a roll.
10) Place on a baking sheet lined with parchment paper.
11) Brush the top with the remaining almond milk, sprinkle with a little sumac and
sesame seeds.
12) Bake for 30 - 35 minutes on 200C/ 400F / Gas mark 6 or until crisp and golden.

Garnish: Scatter with thyme leaves and flaky sea salt.

 

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

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

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