web analytics
January 18, 2017 / 20 Tevet, 5777

Posts Tagged ‘Preparation Time’

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  

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
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

Denise Phillips

Carrot Kugel

Thursday, September 18th, 2008

In my estimation, kugels are dishes especially for Yom Tov and Shabbat, regardless of their variety. They are also an excellent way of enticing children to eat vegetables; they taste delicious hot or cold and, of course, can be prepared in advance.   This carrot recipe has a great flavor of cinnamon, lemon juice and nutmeg. Since this recipe freezes well, make double and keep one for another occasion.  It cuts up into squares, which make serving easy. Include them chilled with cold meats or hot for the Friday night or Yom Tov meal.
Will freeze – can be made in advance; Preparation Time: 20 minutes; Cooking Time: 40 minutes. Makes: 2 trays – Serves: 10 to15

1 tablespoon vegetable oil – for greasing the tin
2¼ pounds carrots – peeled and grated
1 onion – peeled and grated.
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon brown sugar
Juice of  ½ lemon
¼ teaspoon ground nutmeg
1½ teaspoons baking powder
1 teaspoon baking soda
6 eggs
1 cup all-purpose flour
1 cup fine matzah meal
Freshly ground black pepper – to taste
Garnish: Dusting of ground cinnamon and sprigs of parsley
     1. Preheat the oven to 400º F.
     2. Line a 12″x 8″ inch baking tray with non-stick baking parchment paper.
  3. Place the grated carrot, onion, cinnamon, nutmeg, salt, pepper, brown sugar, lemon   juice, baking powder and baking soda in a mixing bowl.
     4. Add the eggs, flour, matzah meal and mix well.
     5. Spoon kugel mixture into the prepared tin and level off the surface with a knife.
     6. Bake for 40 minutes or until firm and crispy.
     7. Cool for 5 minutes. Remove from the tin and cut into squares.
To serve the stylish way: Dust the plate with some ground cinnamon and garnish with sprigs of parsley.

Denise Phillips is a Professional Chef and Cookery Writer. Phone: 01923 836 456
denise@jewishcookery.comWeb address: www.jewishcookery.com 

Denise Phillips

Strawberry and Vanilla Tartlets

Wednesday, August 20th, 2008

Most fruits can be bought all year, but you can’t beat the true American strawberry that is   in season between June and September.

Strawberries have been a popular fruit since ancient Roman times. They believed that strawberries alleviated symptoms of melancholy, fainting, all inflammations, fevers, throat infections, kidney stones, bad breath, attacks of gout, and diseases of the blood, liver and spleen.

To enjoy strawberries at their best add a little black pepper or good quality balsamic vinegar and eat at room temperature. This, magically, brings out their superior flavor.
This tart is made with vanilla short crust pastry that is filled with cream cheese and Greek yoghurt and is topped with fresh strawberries. For a shortcut, buy ready rolled short crust pastry.

Preparation Time: 25 minutes plus 20 minutes for pastry to chill; Cooking Time:  20 minutes. Serves: 10 individual tartlets

For The Pastry Crust
1 ¾ cups plain all-purpose flour
1-teaspoon vanilla extract
¾ cup unsalted butter
3 tablespoons brown sugar
1 egg
 2 egg yolks – to glaze pastry


 For the Filling
  2 cups cream cheese
  1 cup Greek Yogurt or Thick natural yoghurt
  1-teaspoon vanilla extract
 3 cups strawberries – hulled and halved
 3 tablespoons confectioner’s sugar
 6 tablespoons strawberry jam – to glaze


1. Combine all the pastry crust ingredients together in the food processor until it forms a dough mix. Wrap the dough in plastic wrap, flatten slightly and put in the refrigerator for 20 minutes.

       2. Pre-heat the oven to 400 F.

       3.  Lightly flour the work surface and roll out the pastry. Cut out ten rounds using a 6-inch plain cutter. Press the pastry into the section of a deep muffin tin or loose-based tartlet case. Tear ten pieces of kitchen foil into ten 6-inch squares and press one into each pastry shell. Fill with baking beans or rice to ensure a perfect pastry shell.

      4.  Bake covered for 15 minutes, then remove the foil. Glaze the inside of the pastry with egg yolk. Return to the oven for a further 3-4 minutes or until golden.

       5.  Remove from the muffin tins as soon as they are cool enough to handle and leave on a wire rack.

       6.  Stir in the confectioner’s sugar and vanilla extract into the cream cheese or Greek yoghurt. Spoon into the pastry cases. Cut the strawberries into halves and arrange on top.

       7.  Melt the strawberry jam in a small saucepan or microwave with 1 tablespoon of cold water. Brush the strawberries until generously coated.

 To serve the stylish way: Dust with a little confectioners sugar. 

Denise Phillips

Baked Apples with Muscat-Fig Filling

Wednesday, July 23rd, 2008

Although baked apples are perhaps considered a nursery food, by combining them with dessert wine, figs and roasted hazelnuts I have transformed them into a more adult pudding. They are easy to prepare and the individual portions make them straightforward for serving.


Take care when choosing the apples so that they are perfect in shape and do not have any blemishes. If they do not stand up, you can slice a very thin layer off the base.


Preparation Time: 25 minutes; Cooking Time: 45 minutes; Serves: 8



8 large apples -like Granny Smiths 

1 cup dried figs − stems removed and thinly sliced

1 cup Muscat or other sweet wine or Kiddush wine

1-tablespoon margarine

Zest and juice of 1 orange

¼ cup whole hazelnuts − skinned

½ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

Pinch of ground cardamom

2 slices brown bread crumbs




1 ½ cups thick yogurt (use non-dairy soy yogurt for a pareve meal)

2-tablespoons honey

1-tablespoon ground cinnamon





1. Pre-heat the oven to 400 F.


2. Place the hazelnuts on an oven tray and roast for about 10 minutes or until golden. Remove from the tray and leave to cool.


3. Combine the figs, Muscat, margarine, orange zest and juice in a saucepan.


4. Stir over a medium heat until the mixture boils.


5. Roughly chop the hazelnuts and stir into the fig mixture. Add the breadcrumbs, nutmeg, cinnamon and cardamom.


6. Remove the core from each apple, leaving a wide opening at the top for filling, and prick the skin with a fork to ensure the apples do not split.


7. Reduce the oven to 350 degrees F.


8. Divide the fig mixture among the apples. Pour 1 /3 cup water into the dish, cover with  foil.


9. Bake for 30 minutes.


 10. Remove the aluminum foil and continue cooking for about 15 minutes or until the  apples are tender.


 11.Combine the yogurt and honey.


To serve the stylish way: Dust the plate with cinnamon. Serve hot with a spoonful of yogurt and honey mixture on top.

Denise Phillips

Lamb Pilau with Apricots

Thursday, January 3rd, 2008

This is a delicious rice pie with the lamb filling sandwiched between two layers of rice. It is flavored with my favorite Sephardi spices – cinnamon, saffron, nutmeg and coriander. I like to make it for a mid-week dinner as it can be prepared in advance and reheated or for a Sunday supper when the family are all home, hungry and ready for a tasty meal. The secret to the success of this recipe is the slow cooking of the lamb in the spices, which blends the fl avors together.

Serve it with a cabbage either steamed or boiled.

Preparation Time: 20 minutes; Cooking Time: 2 hours 30 minutes; Serves: 8


2 ½ pound cubed shoulder of lamb

2 cups white basmati grain rice

2 cups dried apricots

2 onions – peeled and roughly chopped

1 cup raisins

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon dried cilantro

2 ½ cups boiling water

½ cup red wine

10 threads of saffron

3 tablespoons olive oil

Salt and ground black pepper – to taste



Sprigs of cilantro

6 radishes – sliced




1. Season the cubed lamb with salt, pepper, cinnamon, cilantro and nutmeg.


2. Heat a large skillet with 2 tablespoons of olive oil. Sauté the onion until just golden. Add the lamb and cook nicely brown all over.

3. Add the saffron to the boiling water and pour into the skillet. Add the red wine, apricots and raisins, cover and cook slowly for 1 1/2 hours.

4. In a separate saucepan cook the rice and drain 5 minutes before it is completely cooked. Grease an oven dish large enough for 8 people with the remaining olive oil.

5. Pre-heat the oven to 350 F.

6. Put in half of the rice spooning it evenly over the base of the oven dish.

7. Spread the meat mixture over the rice. Cover with the remaining rice.

8. Cover the dish with some aluminum foil and bake for 40 minutes.

To serve the stylish way:

Garnish with sprigs of cilantro and sliced radishes.

Denise Phillips

Printed from: http://www.jewishpress.com/sections/food/lamb-pilau-with-apricots/2008/01/03/

Scan this QR code to visit this page online: