Cookery

Two delicious Chanukah recipes for Chanukah from Denise Phillips

For more recipes and inspiration visit my website: www.jewishcookery.com

These are traditional Chanukah donuts that are served during the Chaunkah festivities. Flavour with cinnamon, mixed spice, vanilla extract or even lemon zest to ring the changes.

Preparation Time: 10 minutes plus 1 hour 15 minutes rising time Cooking Time: 10 minutes Makes: 12

Ingredients 1 tablespoon yeast – 1 sachet 4 tablespoons caster sugar 100ml milk / soya milk, warmed 250g strong white flour, plus extra for dusting ¼ teaspoon salt 50g butter/ margarine melted 1 egg, beaten ~ 300ml vegetable oil, for deep-frying Filling: Jam of your choice

Dust in cinnamon sugar ~ if desired

Method 1. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. 2. Place in a warm place to rest for 5 minutes, or until frothy. 3. Sift the flour and salt into a large bowl. 4. Stir in one tablespoon of the sugar and keep the rest for dusting when cooked. 5. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Combine using a mixer to make a dough and then cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. 6. Divide into 12 balls (approx. 45g each) and place in a warm place for 30 minutes, or until they have doubled in size. 7. Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. 8. Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. 9. Remove from the hot oil with a slotted spoon and drain on kitchen paper. 10. Roll the hot doughnuts in the remaining sugar. 11. Make a small slit in the donut and fill using a special syringe or piping bag with fine nozzle with jam. Best enjoyed on the day made.

Leek & Sweet Potato Fritters

Fritters and latkes are a tasty tradition at Chanukah and leeks and potatoes are a great combination. This is a common dish in Greece, Turkey and Bulgaria, my version has a healthy twist.

Preparation Time: 30 minutes Cooking Time: 25 minutes Serves: 6

Ingredients 350g sweet potato, peeled and grated 250g leek, finely chopped 200g coconut flour 200g SR Flour 2 teaspoons salt 2 tablespoons dried/ fresh thyme ~ 3 eggs, whisked 1 lime zest and juice Pinch pepper

Rapeseed Oil for frying

Method 1. Preheat oven to 180°C/ 350 F/ Gas mark 4. 2. Into a mixing bowl place grated sweet potato, chopped leek, coconut flour, self-raising flour, salt, lime zest, pepper and combine. 3. Add in whisked eggs and mix well. 4. Heat the rapeseed oil until hot. 5. Spoon about 1 1/2 tablespoons mixture in to the frying pan and spread to about 2 cm thick. 6. Allow the underside to turn golden brown (about 2-3 minutes) before flipping (carefully) and cooking the other side. 7. Once both sides are nicely browned, place the fritters on a baking rack to drain any excess oil and then pop in the oven for 5 - 10 minutes at 200C/ 400F/ Gas mark 6 to ensure they are cooked through. 8. Once cooked squeeze a generous amount of lime juice on to them and serve straight away or allow to cool and serve later.