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Posts Tagged ‘Denise Phillips’

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
 
Ingredients
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
 
Method
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
 
Ingredients
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
 
Dressing
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
 
Method
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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