Recipes
Our community chef, Denise Phillips, shares with you regularly updated recipes. Enjoy!
February's Recipe
Italian Chicken Spirals
This recipe transforms a chicken breast into a
delicious wrap of aubergine, basil and tomatoes, the flavours of Italy.
The 
meat needs to be flattened and I found the best way to do this is to
place the breast between two sheets of cling film or baking parchment
paper. It can be prepared in advance and cooked at a later stage. To
keep the Italian style, serve with a basil dressing.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4 people
meat needs to be flattened and I found the best way to do this is to
place the breast between two sheets of cling film or baking parchment
paper. It can be prepared in advance and cooked at a later stage. To
keep the Italian style, serve with a basil dressing. Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4 people
Ingredients:
4 chicken breasts – thinly sliced and flattened4 teaspoons sun-dried tomato paste or tomato puree
2 cloves garlic- peeled and crushed
1 aubergine – sliced thinly lengthways
5 tablespoons olive oil
1 egg – for coating
8 tablespoons breadcrumbs or mato meal
Salt and freshly ground black pepper
Basil Dressing
75g tablespoons pine nuts
2 cloves garlic- peeled and roughly chopped
100ml olive oil
Large bunch of fresh basil
Salt and freshly ground black pepper
Garnish: Sprigs of basil, 4 cherry tomatoes sliced
Method
1) Pre-heat the grill to its highest setting.2) Place the aubergine slices on a baking tray. Drizzle over 3 tablespoons olive oil and grill for 5 minutes on each side or until golden.
3) Place the chicken breasts on a board. If too thick, flatten them by placing between 2 sheets of non-stick baking parchment paper and gently bashing with a rolling pin.
4) Spread each chicken breast with sun dried tomato paste, then an aubergine slice and top with a few basil leaves and a sprinkling of salt and freshly ground black pepper and crushed garlic.
5) Roll up firmly and secure with a cocktail stick. Brush with a little beaten egg and sprinkle with breadcrumbs or matzo meal.
6) Heat the remaining 2 tablespoons of olive oil. Sauté the chicken breasts for about 3 minutes on each side or until golden.
7) Place the spirals on a baking tray.
8) Preheat the oven to 200 C/ 400 F/ Gas Mark 6.
9) Cook for 25 – 30 minutes or until thoroughly cooked.
10) To make the dressing, roast the pine nuts in a dry frying pan for 2 – 3 minutes. They will cook fast so keep an eye on them. Remove immediately and transfer to another dish.
11) Place the pine nuts, basil and garlic in the food processor. Blitz together so that it forms a paste. Gradually add the olive oil and season to taste.
To serve the stylish way: Place the chicken spirals on a warmed plate. Drizzle over some basil dressing and garnish with sliced cherry tomatoes and sprigs of basil.
May's Recipe
Blueberry Lokshen Kugel
Will freeze
Dairy
In addition to your cheese cake recipes for Shavout, add this recipe to your menu. It is a delicious dairy noodle dessert that just melts in the mouth! I like to pre soak the raisins in brandy to add a little extra flavour.
Lokshen kugel, which originated in Eastern Europe means “noodle pudding” in Yiddish. Lokshen puddings are often served for dessert on a Friday night although this particular cheese version is my favourite for Shavout.
I have made this dessert in one large pudding dish but for a more sophisticated alternative, make in individual ramekins. Grease and line the base with a baking parchment circle and reduce the cooking time to about 20 minutes.
Preparation Time: 10 minutes Cooking Time: 55 minutes
Serves: 8-10 people
250g thick lokshen noodles
500g cream cheese
50g raisins soaked in 2 tablespoons brandy
100g blueberries
5 eggs – beaten
1-2 tablespoons ground cinnamon
200g sugar
250ml sour cream
2 tablespoons melted butter
Topping: 1 teaspoon cinnamon and a dusting of icing sugar
Method
1) Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
2) Soak the raisins in 2 tablespoons brandy for 10 minutes.
3) Cook the noodles according to the packet instructions.
4) Drain the noodles and stir in the cream cheese, raisins and brandy, blueberries, eggs, cinnamon, sugar and sour cream.
5) Grease a large casserole dish with melted butter about 32 cm/ 13 inches x 24cm/ 9 ½ inches and add the remaining melted butter to the noodle mixture.
6) Pour the noodle mixture in to the greased dish.
7) Bake 45 minutes or until set.
To Serve the stylish way: Dust the top with a little cinnamon and icing sugar
February's Recipe
Hameen
This is the classic Shabbat lunch meal eaten by Indian Jews of Sephardi Jews and Far Eastern origin. It is a whole meal not just a single dish, and is made on the Friday before Shabbat and is cooked very slowly in a low oven and then eaten for lunch the following day. Don't just serve this for Shabbat ~ it is just as filling and delicious eaten in the week. Remember to start cooking the night before.
This stew is the equivalent to the Ashkenazi Jews cholent. The word Hameen, or Hamin, came from the Hebrew word "cham," meaning "hot", or the French word "chaud"- as it does resemble a Jewish French cassoulet.
When the Sephardi Jews of Spain were expelled in 1492, they took with them to Morocco and North Africa the tradition of making hamin for the Sabbath. They cooked their overnight stew in the same manner, using local ingredients and flavours. Mutton replaced beef, and rice-- cooked in a cloth bag to prevent sogginess- substituted for barley. The mixture was spiced with hot red peppers, saffron or turmeric, and ground coriander seed. Syrian Jews place the mixture inside a hollowed-out piece of pumpkin or squash and Jews throughout the Mediterranean often add chickpeas or cracked wheat as well.
This is actually the Sephardi equivalent of the Ashkenazi Cholent. There are two main differences: the Sephardi kitchen uses mostly whole-wheat grain and rice while it customary for the Ashkenazi to use pearl barley. As for the meats - the Ashkenazi use beef, duck, goose and schmaltz (fat), the Sephardi - beef, mutton, chicken, mutton fat and oil. Because of the length and gentleness of cooking, the meat used is cheap, gelatinous and tough.
The secret of a good Hameen is plenty of cinnamon so good thick sticks of the fresh spice should be used. The smell fills the kitchen with its unique aroma.
Preparation Time: 30 minutes Cooking Time: Overnight!
Ingredients
2.3 kg roasting chicken – cut into 8 portions
2 onions – peeled and roughly chopped
2 tablespoons vegetable oil
450g salad tomatoes – roughly chopped
2 tablespoons tomato puree
400g basmati rice
7 whole cloves cardamom
3 garlic cloves – peeled and finely chopped
2 cm fresh root ginger – peeled and finely chopped
3 cinnamon sticks
3 teaspoons turmeric
2 litres chicken stock
Salt and freshly ground black pepper – to season
Method
<!--[if !supportLists]-->1) Heat the vegetable oil in a very large frying pan. Sauté the onion, garlic, turmeric, and ginger for 2 minutes.<!--[endif]-->
<!--[if !supportLists]-->2) Add the chicken pieces and brown all over. <!--[endif]-->
<!--[if !supportLists]-->3) Add the rice, tomatoes, tomato puree, cardamom, and cinnamon. Cook for a further 2 minutes and then pour in the stock. Make sure that the stock completely covers the rice.<!--[endif]-->
<!--[if !supportLists]-->4) Mix well so that the cinnamon flavours infuse into the chicken. Bring to the boil and then reduce to simmer for 10 minutes.<!--[endif]-->
<!--[if !supportLists]-->5) Pre-heat the oven to its lowest setting – 250 F/ 120C/ Gas mark ½.<!--[endif]-->
<!--[if !supportLists]-->6) Transfer to a large ovenproof dish and cover with a lid and foil.<!--[endif]-->
<!--[if !supportLists]-->7) Place in the pre-heated oven and cook overnight.<!--[endif]-->
December's Recipe
Orange Chanukah Dreidel Biscuits
The dreidel is one of the best-known games during Chaunkah. This 4-sided spinning top has 4 letters: Shin, Hey, Gimmel and Nun. These letters mean ‘ a great miracle happened there’. Each letter has a fate, nun means nothing happens, and the next player spins the dreidel, gimmel player takes all the tokens in the pot, Hey the player takes half the pot and Shin the player must put one token in the pot.
As well as playing the dreidel game with chocolate Chanukah gelt why not play with these Chanukah biscuits! These delicious dreidel shaped biscuits are light and simple to make. You can shape them using a dreidel cutter (I found some on the internet) but you can make them using a paper template and drawing round that. For an authentic look, you can also pipe a selection of Shin, Hey, Gimmel and Nun Hebrew letters using ready made colour icing. Little helpers will love making these!
To grind the Brazil nuts, place in a food processor for 2- 3 minutes until completely ground.
Preparation Time: 15 minutes Cooking Time: 8- 10 minutes
Makes: 60 biscuits
Ingredients
100g margarine / unsalted butter
2 tablespoons icing sugar
1 egg
1 tablespoon grated orange zest
100g ground Brazil nuts
200g plain flour
¼ teaspoons baking powder
1 teaspoon almond essence
Topping: Coloured icing, coloured sprinkles (Hundreds and Thousands)
2 tablespoons icing sugar
1 egg
1 tablespoon grated orange zest
100g ground Brazil nuts
200g plain flour
¼ teaspoons baking powder
1 teaspoon almond essence
Topping: Coloured icing, coloured sprinkles (Hundreds and Thousands)
Method
1) In a food processor, cream together butter or margarine and sugar until light and fluffy.
2) Stir in the egg, orange zest, and Brazil nuts.
3) Sift together flour and baking powder. Add to the creamed mixture.
3) Sift together flour and baking powder. Add to the creamed mixture.
4) Mix well. Stir in almond essence.
5) Pre- heat the oven to 180 C/ 350 F/ Gas mark 4.
6) Roll out dough 2 cm thick on a lightly floured board.
7) Cut into dreidel shapes or other desired shape.
8)Bake on a lined tray with non-stick baking parchment paper for 15 minutes.
9) When cool, pipe a selection of Hebrew letters. Can be frozen or store in an airtight container for up to 4 days.
September's Recipe
Glazed Lamb with Lemon Potatoes
I thought long and hard about this recipe so that we could capture the essence of Rosh Hashonah in this celebration meal. The lamb is cooked in red wine and pomegranate juice ensuring the meat is both tasty and succulent. Cooking the lamb covered prevents the meat drying out. The pomegranate juice provides a wonderful glaze over the meat and the lemon potatoes contrast well with the sweetness of the lamb.
Preparation Time: 25 minutes Cooking Time: 2 1/2 hours
Serves: 10 people
10 cloves of garlic – peel and slice
300ml pomegranate juice
200ml red wine
2 kg floury potatoes – Maris Piper – scrubbed but not peeled
2 lemons
300ml chicken stock
6 sprigs each fresh thyme and oregano
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Garnish: Sprigs of Thyme
3 pomegranates – seeds removed.
2) Using the point of a sharp knife, score the top of the lamb with diagonal criss-cross lines.
3) Peel and slice 2 of the garlic cloves. Make slits in the lamb along the scored lines and press the garlic into them. Place the lamb into a deep roasting tin. Sprinkle with the juice of half a lemon and season well. Pour over the red wine and pomegranate juice.
4) Cover with foil and bake for 2 1/2 hours.
5) Roughly chop the potatoes and place in a saucepan of boiling water. Simmer for 5 minutes. Drain and place in a separate roasting tin. Drizzle with the olive oil and toss together.
6) Scatter over the remaining whole garlic cloves, sprigs of herbs, juice from the remaining 1 ½ lemons and season well. Add the chicken stock, adding more if required.
7) Roast the potatoes for approximately 40 minutes or until golden.
8) When the lamb is cooked remove from the oven and leave to rest for 10 minutes before serving. Carve into thick slices.
To serve the stylish way: Sit several slices of lamb on a warmed plate with the lemon potatoes. Garnish with sprigs of thyme and a spoonful of pomegranate seeds.
Preparation Time: 25 minutes Cooking Time: 2 1/2 hours
Serves: 10 people
Ingredients
8 kg shoulder of lamb
10 cloves of garlic – peel and slice
300ml pomegranate juice
200ml red wine
2 kg floury potatoes – Maris Piper – scrubbed but not peeled
2 lemons
300ml chicken stock
6 sprigs each fresh thyme and oregano
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Garnish: Sprigs of Thyme
3 pomegranates – seeds removed.
Method
1) Pre-heat the oven to 180/350F/ Gas mark 4.
2) Using the point of a sharp knife, score the top of the lamb with diagonal criss-cross lines.
3) Peel and slice 2 of the garlic cloves. Make slits in the lamb along the scored lines and press the garlic into them. Place the lamb into a deep roasting tin. Sprinkle with the juice of half a lemon and season well. Pour over the red wine and pomegranate juice.
4) Cover with foil and bake for 2 1/2 hours.
5) Roughly chop the potatoes and place in a saucepan of boiling water. Simmer for 5 minutes. Drain and place in a separate roasting tin. Drizzle with the olive oil and toss together.
6) Scatter over the remaining whole garlic cloves, sprigs of herbs, juice from the remaining 1 ½ lemons and season well. Add the chicken stock, adding more if required.
7) Roast the potatoes for approximately 40 minutes or until golden.
8) When the lamb is cooked remove from the oven and leave to rest for 10 minutes before serving. Carve into thick slices.
To serve the stylish way: Sit several slices of lamb on a warmed plate with the lemon potatoes. Garnish with sprigs of thyme and a spoonful of pomegranate seeds.
July's Recipe
Sicilian Baby Aubergine Salad
This is just the perfect salad for Shabbat and Yom Tov as it needs to be made in advance for the flavours to infuse and develop. Aubergines are particularly popular in Southern Italy and in this recipe the basil, extra virgin olive oil, lemon and garlic marinates the vegetable so that they are succulent and tender.
This is quick to prepare and can be served with meat, fish or a dairy meal. It is a tasty salad for a buffet table and does not spoil with time.You can use regular sized aubergines if you cannot find the baby variety ~just slice thickly.
Preparation Time: 10 minutes Cooking Time: 15 minutes
Serves: 4 – 6 as a side salad
200ml extra virgin olive oil
Juice of 1 lemon
3 cloves garlic – peeled and finely chopped
2 tablespoons balsamic vinegar
25g pine nuts
2 tablespoons raisins
2 tablespoons granulated sugar
Salt and freshly ground black pepper
Garnish: Large bunch of fresh basil
To Serve the Stylish way: Garnish with sprigs of basil
Serves: 4 – 6 as a side salad
Ingredients
12 baby aubergines – halved lengthways200ml extra virgin olive oil
Juice of 1 lemon
3 cloves garlic – peeled and finely chopped
2 tablespoons balsamic vinegar
25g pine nuts
2 tablespoons raisins
2 tablespoons granulated sugar
Salt and freshly ground black pepper
Garnish: Large bunch of fresh basil
Method
1) Preheat the grill to its highest setting.
2) Place the aubergines, cut side up and brush with a little extra virgin olive oil.
3) Grill for 10 - 15 minutes until slightly blackened turning them over halfway through cooking.
4) To make the marinade, put the remaining oil, lemon juice, vinegar, garlic, sugar, pine nuts, raisins and salt and pepper in a jug and mix.
5) Place the hot aubergines in a dish and pour over the marinade. Leave to cool, turning the aubergine once or twice before serving.
2) Place the aubergines, cut side up and brush with a little extra virgin olive oil.
3) Grill for 10 - 15 minutes until slightly blackened turning them over halfway through cooking.
4) To make the marinade, put the remaining oil, lemon juice, vinegar, garlic, sugar, pine nuts, raisins and salt and pepper in a jug and mix.
5) Place the hot aubergines in a dish and pour over the marinade. Leave to cool, turning the aubergine once or twice before serving.
To Serve the Stylish way: Garnish with sprigs of basil
