Cookery

Another delicious recipe for from Denise Phillips

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

NEXT DATE ON A PLATE EVENTS FOR JEWISH SINGLES

November Schedule

Sunday 27 November Online | Age: 60-70 Sunday 4 December Online | Age: 30-40 Sunday 11 December Online | Age: 40-50 CALL 07803 895 341 WWW.JEWISHCOOKERY.COM

Vegetarian Cholent

This recipe uses a mix of beans, lentils and red rice. The colourful combination of root vegetables will enhance the ‘brown’ appearance which is typical of the traditional cholent recipes. This is delicious and much lighter than the typical meat or chicken cholent – so don’t be surprised if people ask for seconds and thirds. Just omit the eggs for a vegan cholent. NB: The dried beans need to soak in advance and you will also need the use of a slow cooker, an oven safe saucepan or Shabbat hot plate that is safe to leave on all night. Like all stews, the cholent also tastes very good reheated. Store leftovers in the fridge in an airtight container for two to three days. Preparation Time: 25 minutes Cooking Time: 12 hours – overnight Serves: 8 Ingredients 75g dried chick beans 75g dried red kidney beans 75 dried cannellini beans ~ 1 tablespoon vegetable oil 2 large red onions – peeled and sliced into large pieces 1 tablespoon whole coriander seeds 2 tablespoons whole cumin seeds 2 tablespoons smoked paprika 1 teaspoon salt 2 tablespoon pareve chicken/ vegetable stock ~ 150g green lentils 200g butternut squash – peeled and cut into large batons 200g red rice 4 cloves garlic – skins left on 4 large tomatoes 6 eggs in shell – washed – omit to make vegan! Garnish: sprigs of parsley Method 1) Soak the beans in cold water for 5 – 8 hours, rinse several times and then drain. 2) Heat a large saucepan with vegetable oil. 3) Pan fry the onions, coriander, cumin and smoked paprika. 4) Transfer to an ovenware dish or crockpot. 5) Stir in the beans, salt, lentils butternut squash, rice, garlic, tomatoes. 6) Add water to cover plus 400ml. 7) Sit the eggs inside the mixture. 8) Cook tightly covered and bake at 100C for at least 12 hours or overnight.

When ready to serve, dig out the eggs, shell them and slice in quarters. Garnish with sprigs of parsley to lift the final brown appearance.

The Cost Of Cooking ...

BY DENISE PHILLIPS

The big squeeze will affect all of us in some way, but it is most noticeable in supermarkets with prices of some staple items rising by an average of 15% (source ONS Oct22). But let us also not forget the cost of actually cooking that food. Here are my thoughts for taking the doom out of the gloom of rising energy costs.

Tips for Cooking More With Less Energy • Defrost frozen food in the fridge overnight – it reduces the cooking time or the need for a microwave to help defrost. • Put the Kettle on – It’s quick and efficient, but we often boil too much water. Save money and energy by boiling only what you need next time you want a cup of tea. • Use your slow cooker – They are among the most energy efficient appliances as they use very little energy and are a great way to have a hot dinner ready when you walk in the door. • Batch Cook – The oven is a big energy user, so it’s best to make the most of it when you turn it on. Make more than you need – put the extras in the fridge or freeze them to eat when you want. • Keep the Oven Door Shut – every time you open the oven door you may lose up to 25°.

Make sure you know how long it takes to cook your dishes. • Turn off the oven early – Turn the oven off 10 minutes before the food is cooked as the oven temperature will remain the same and will still cook without using more energy. • Always cook with a saucepan lid – it’s quicker and uses less energy • Pick the right saucepan for the amount of food being cooked – it saves energy. • And the go to energy saving appliance right now is an Air Fryer!