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April 17, 2014 / 17 Nisan, 5774
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Posts Tagged ‘Denise Phillips’

Lamb Stew With Dill And Olives

Wednesday, October 29th, 2008

   This recipe is Sephardi; the flavours of turmeric and lemon amongst its ingredients reflect its Syrian origin. It’s a perfect meal for a nippy autumn lunch or supper. Less expensive cuts of lamb were used, and by adding the peas and olives, smaller amounts of meat went a long way. Economic needs and large numbers of mouths to feed made stews like this very popular. They were often enjoyed with pita bread to mop up the tasty juices. The slow gentle cooking transforms the meat into succulent tender pieces and the visual impact of the yellow and green ingredients make it most impressive.
Preparation Time: 15 minutes; Cooking Time: 2 hours 15 minutes.  Serves: 6 people
2 tablespoons olive oil
2 1/4 pound shoulder of lamb – cubed
2 onions – peeled and finely chopped
2 teaspoons turmeric
1-teaspoon salt
Freshly ground black pepper – to taste
2 cups beef stock (there is a popular kosher brand packed in vacuum boxes available in many kosher markets, so you may not need to cook your own from scratch)
Juice of 2 lemons
½ pound spinach – roughly chopped
4 sticks of celery – finely chopped
8 scallions – finely chopped
1-¼ cups green olives – pitted and rinsed
2 cups frozen or fresh peas 
2 tablespoons fresh dill – finely chopped
Garnish: 1 lemon – sliced, Sprigs of fresh dill

1. Heat 2 tablespoons of the olive oil in a large pot. Brown the lamb cubes and onions.
2. Add the turmeric, freshly ground black pepper and salt. Pour over the beef stock and lemon juice.  Add the celery and scallions. Bring to the boil, cover and simmer for 2 hours.
3. Add the olives, peas, spinach and fresh dill. Cook for a further 5 minutes.
4. Taste and adjust seasoning accordingly.
To serve the stylish way, ladle hot stew over rice or cous cous and garnish with slices of lemon and sprigs of fresh dill.

Denise Phillips is a Professional Chef and Cookery Writer. She may be reached by email at: denise@jewishcookery.com or visit her website at: www.jewishcookery.com  

Tzimmes Chicken

Wednesday, October 1st, 2008

     Come Rosh Hashanah and Sukkot, there are extra guests for dinner; I am always looking for a tasty family meal that everyone will enjoy. This tzimmes chicken combines the traditional ingredients in one pot.

      I looked up the definition of tzimmes and it means to make a fuss over someone or something. It is the sense of the word that gives this dish its name, a lot of things mixed together.

    The classic tzimmes is an Eastern European recipe for honey-baked carrots. In Yiddish, the word “meren” means “carrots” and  “to increase.” On Rosh Hashanah we often use carrots as they symbolize our hope that we increase our good deeds in the coming year. Another reason for eating them is that the sliced carrots look like golden coins – we wish that our pockets should never be empty in the year to come! Tzimmes recipes vary considerably but all of them are sweet and contain the vital ingredient of carrots.
Preparation Time:  15 minutes; Cooking Time: 1 hour 45 minutes.

Serves: 6- 8 people
1 large chicken (5 pounds)
4 sweet potatoes, peeled and sliced
3 sliced, unpeeled cooking apples
1 pound carrots, peeled, sliced into discs
2 cups pitted prunes, cut in half
Zest and juice of 1 orange
1-½ cups chicken stock
1 cup red wine
2 tablespoons honey
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1-inch fresh ginger root – peeled and finely chopped
Salt and freshly ground black pepper
Garnish: 2 oranges, sliced
1. Preheat the oven to 350 F.
2. Place the chicken in a large ovenware dish.
3. Mix the potatoes, apples, carrots and prunes together and place round the chicken.
4. Combine the chicken stock, wine, zest and juice of an orange, honey, sugar, cinnamon and ginger. Pour over the chicken.
5. Season with salt and freshly ground black pepper.
6. Cover with aluminum foil and roast for 1 hour and 45 minutes.
7. Remove from the oven and leave to rest for 10 minutes. Carve the chicken as desired.

     To serve the stylish way: Dust the serving platter with a sprinkling of ground cinnamon and garnish with sliced oranges.
     Denise Phillips is a Professional Chef and Cookery Writer. She may be contacted at: her e-mail – denise@jewishcookery.com and website: www.jewishcookery.com

Sweet Potato, Pomegranate and Pumpkin Seed Salad

Wednesday, September 24th, 2008

I love to make this salad ready for when you come home for Yom Tov dairy lunch in the sukkah. I have mixed an unusual selection of vegetables to create a dish, with strong, vibrant color and full of varied interesting textures and flavors. Pomegranates are particularly popular around the autumn Jewish holidays. It is claimed that the fruit has 613 seeds, the same number of commandments – although I have never counted them!
Pomegranates are quite seasonal but can sometimes be found out of season in ethnic supermarkets − these stores may import a supply of out of season produce all the time that differs from what the larger stores may feature.

The taste of pomegranates can range from very sweet to very sour or tangy, depending on their variety and their state of ripeness. Be careful when you remove the white outer casing of the pomegrante to retrieve the red seeds, as the juice does stain!
Preparation Time: 20 minutes; Cooking Time: 25 minutes.  Serves: 6 people
2 pounds sweet potatoes (approx 2 large potatoes) – peeled and cut into cubes
1-Tablespoon olive oil
½ pound watercress
1 large pomegranate – halved and deseeded
 ⅓ cup pumpkin seeds
1-cup goat’s cheese − crumbled
Salt and freshly ground black pepper
4 Tablespoons extra virgin olive oil
1-Tablespoon balsamic vinegar
1-teaspoon sugar
½ teaspoon mustard – of any variety
1 teaspoon lemon juice
Salt and freshly ground black pepper – to taste
1. Pre-heat the oven to 400 F.
2. Put the sweet potatoes in a roasting tin, drizzle with olive oil, salt and freshly ground black pepper.
3. Roast for 20 -25 minutes turning once during cooking.
4. To make the dressing, mix all the ingredients together and season to taste.
5. Put the sweet potato in a bowl with the watercress, pomegranate and goats cheese.
To serve the stylish way: Drizzle over the dressing and sprinkle over the pumpkin seeds.
Denise Phillips, is a Professional Chef and Cookery Writer .She can be reached by Email: denise@jewishcookery.com; Website: www.jewishcookery.com

Printed from: http://www.jewishpress.com/sections/food/sweet-potato-pomegranate-and-pumpkin-seed-salad/2008/09/24/

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