Contact Info

General enquiries:

For general enquiries, please contact the Northwood Synagogue office on:

Tel: 01923 820004
Fax: 01923 820020
Email: admin@northwoodus.org

 

Address:

21-23 Murray Road
Northwood
London
HA6 2YP
 
 

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Recipes

Denise Phillips, the leading kosher chef and cookery writer (and an active member of our community) shares with you some of her favourite recipes. Enjoy!  For more information see her website at www.jewishcookery.com
 
 
Pesach Recipes

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PESACH RECIPE  

  Chicken Roulade Stuffed With Apricots, Carrots and Lemon

An exciting colourful chicken breast recipe!    This recipe works well if prepared in advance and looks impressive on the plate. Garnish with baby spinach, carrot ribbons and lemon – all the filling ingredients.

Serves: 6 people                         Freezing: Yes

Preparation Time: 30 minutes    Cooking Time: 35 minutes    

Ingredients

6 large chicken breasts

~

Stuffing

50g dried apricots

2- 3 carrots- 150g – peeled and roughly chopped

Zest and juice 1 lemon

3 cloves garlic – peeled

50g toasted slivered almonds

100g baby spinach

Salt and freshly ground black pepper

 

Roasting Vegetables: 2 red and 2 yellow peppers, 2 courgettes and 2 red onions

                                   2 tablespoons olive oil, Salt and pepper

Method

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

  2. Lay the chicken breasts, spaced apart on a work surface covered with cling film. Cover with more cling film, then using a rolling pin, gently flatten.

  3. Place all the stuffing ingredients in the food processor and gently pulse together to form a chunky pate.

  4. Spread this pate evenly over the chicken breasts, then roll up starting at the narrow end to enclose the filling securing with string. Cover with baking parchment and then foil.

  5. Chop roasting vegetables into large chunks and place in roasting tin lined with baking parchment paper. Season and drizzle over olive oil.

  6. Sit chicken parcels on top of the vegetables and bake for 30 minutes.

  7. Rest chicken roulades for 5 minutes before removing the foil and paper.

  8. Slice diagonally into 1 cm pieces.

     

    To serve: Arrange and garnish the chicken fanned on a plate with the roasted vegetables.

 

FOR MORE INFORMATION ON COOKERY CLASSES RUN BY DENISE PLEASE SEE

 www.jewishcookery.com