May

The Sandwich – Not Invented Here

This week (11-18 May) is British Sandwich Week – a time to celebrate the humble combination of two pieces of bread and any number of fillings. Last year over 11 billion sandwiches were eaten in this country making it our most popular lunchtime snack. Sandwiches are commonly believed to be a British invention and named after the 18th Century Earl of Sandwich, John Montagu, who was fond of them because he was able to eat whilst playing his beloved card games without getting his fingers or cards greasy from the meats contained within the bread.

However, the creation of the sandwich is actually many centuries older and is in fact a Jewish invention that is a core part of the Passover service. This service tells the story of the Exodus of Egypt, and in the 1st Century, the Babylonian Rabbi Hillel is said to have put meat from the paschal lamb together with bitter herbs (to represent the toil of the Hebrews under Pharaoh) within two pieces of matzo, the unleavened bread that is eaten by Jews at this time.   There is even a reference to it in Roman literature – where this combination is called “cibus Hilleli” or Hillel’s snack.

So the Great British lunchtime experience is actually a Middle Eastern tradition over 2000 years old !

For more information on this topic and all things to do with Jewish Cooking and Kosher Food, please contact Denise Phillips  01923 836 456 or denise@jewishcookery.com or www.jewishcookery.com

April

New Flavours of the Jewish Table
By Denise Phillips

Published by Ebury Press, 3 July 2008, £12 pbk original

A mouthwatering tour of Jewish food from around the world – 150 kosher recipes and accompanying stories and commentary in an attractive new addition to the New Flavours series

'It is said that the history of a country is visible 'on the plate'. In New Flavours of the Jewish Table, I have tried to show that the history of the Jewish people is unique, eclectic and full of wonderful tastes and experiences.' - Denise Phillips

Food has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important occasions throughout the year. In her mouthwatering new collection of recipes, Denise Phillips shows how Jews have absorbed the cuisines of all the lands in which they have lived (and adapted them to the rules of kosher). This has resulted in a wonderfully eclectic food tradition which can be enjoyed by everyone. Inspired by the cuisine of Sephardi Jews from the Mediterranean and Middle East to the Ashkenazi Jews of cooler Eastern European climes, these recipes draw on the variety of flavours that comprise the global nature of Jewish food.

As Denise explains, ‘Sephardi Jews have their roots in hot countries – Spain, North Africa, the Mediterranean region and the Middle East. Their food tends to be made quickly and is light, colourful and highly seasoned with a wide range of aromatic herbs and spices. Ashkenazi or western Jews hail from the much cooler climates of eastern Europe. Their food is warming and filling; it often relies on a single flavouring and simple seasoning, and slow, lengthy cooking.’

With an evocative introduction to every recipe, Denise takes us from appealing appetisers such as Baba Ganoush, through Chicken, date and raisin tagine, Moroccan sweet potato stew and Stuffed Aubergine with cous cous to delectable desserts like Chocolate macaroon cake and Vanilla and Lemon Cheese Cake. Denise also includes a chapter on breads and doughs with wonderful recipes for bagels, challah and pretzels among many others. Each chapter includes an engaging commentary linking the food and recipes to the relevant Jewish traditions or festivals. Informed by Denise's skills as a cookery teacher, this charming book provides easy-to-cook and elegantly simple dishes that will entice everyone - from Jews who follow a strict Kosher diet, to anyone wanting tasty and healthy food.

ABOUT THE AUTHOR
Denise Phillips is a professional chef, who trained with renowned restaurateur Prue Leith before setting up a successful catering business. Her quest to improve the quality of Jewish cooking led to a number of highly successful 'hands-on' cookery demonstrations all over the country which have established her as the leading name in modern kosher stylish cooking. She also runs Jewish cookery classes for singles, through one of which she met her husband.

Denise also writes regular cookery columns for Jewish newspapers from London to Toronto and New York, is a member of the Guild of Food Writers, broadcasts on the radio (including her own show on JCom Radio), lectures at charity and other events in the UK and teaches in London at her own Cookery school and also in New York. Her TV appearances have included ITV, Channel 5, Carlton Food Channel and UK Food.

Her website is www.jewishcookery.com. Denise lives in London.

Denise Phillips is available for interview

March - Bournemouth

Bournemouth Emunah and Golda Emunah groups joined forces to stage a lunch with a demonstration of a gourmet Pesach meal by cookery author Denise Philips. Fifty women attended the event held at Bournemouth Hebrew Congregation.

At the lunch Golda Group members Marilyn Dexter, Anne Ozdamar and Sylvia Pettet launched an appeal for sponsorship for their participation in Emunah's Welsh Walk this summer. (see picture)

Picture Caption: "A Pesach cookery demonstration was held at Bournmouth Hebrew Congregation. From left: Anne Ozdamar, Denise Philips, Marilyn Dexter and Thelma Cowan"
Picture from: The Jewish Chronicle, 28th March 2008

March

Dear Denise,

This is just a note on behalf of all of us at Wimbledon Synagogue to thank you very much indeed for such an entertaining, enjoyable and informative evening.  A good time was had by all - I think the expression is.

I am only sorry you had such a horrendous journey over and trust that the return trip was a great deal better and quicker.  You must have been very tired.

Even if you got off to a rather edgy start, you can be assured that everything worked out really well and I hope we may call upon you for a 'repeat performance' in the foreseeable future.

We wish you and the family a hearty Mazeltov on the forthcoming Barmitzvah of your son and send best wishes.

And of course Good Luck with the new book.

All the best, for now  -  Ruth

January

The Chilterns Regional Group of the Jewish Geneological Society of Great Britain were entertained by a presentation on the origins of Jewish traditional dishes with professional chef and Jewish News columnist Denise Philips at their meeting in Northwood, Middlesex. She discussed the differences and development of Sephardic and Ashkenzai styles and tastes. Following the talk, Members were treated to a demonstration and a range of kosher dishes prepared by Denise.