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Just Not Kosher

Just Not Kosher

@cook_12101580
  • Bloquear

Just Not Kosher is a family celebration of food, bringing together recipes from the kitchen of Steven Morris and photographs by his son Rick Pushinsky.

"Friends and family often request recipes for dishes I’ve served, and it was from these hastily typed emails that this collection began. Those I’ve included are close to my heart; dishes that we make and eat regularly at home. Some are family treasures wrapped in nostalgia; some have been borrowed from friends and restaurants near and far. Hopefully they will continue to stand the test of time and, one day, you too might pass them on to those you love.

I have to admit to sometimes straying from the path of strict kosher rules but where I have, I’ve suggested alternatives. What I can guarantee is that while all of the recipes are delicious; some of them are ‘just not kosher’."

Neither Rick Pushinsky nor Steven are chefs. Rick is a professional photographer with 10 years experience doing editorial shoots for the likes of The Sunday Times Style, Vogue and the FT. Steven is an optician with a kitchen habit. Together they have created a series of 21 recipe cards – a three-course meal for every day of the week.

Read more recipes at www.justnotkosher.com and see more of Rick's work at www.pushinsky.com

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  • Just Not Kosher Just Not Kosher
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    Chicken Soup

    large chicken (around 2.25kg), either left whole or quartered (I freeze raw chicken carcasses and trimmings from other dishes and add these to my soup for extra flavour) • celery with leaves • medium onions, peeled • large leeks, halved lengthways, dark green part removed • large parsnip, peeled and halved lengthways • large carrots, peeled and halved lengthways • green pepper, deseeded (optional) • tomatoes • small raw beetroot, peeled (optional) • parsley on the stem, no need to chop it • salt, plus extra to taste • Cold water •
    • 3 - 4 hours
    • 4 - 6 servings
  • Just Not Kosher Just Not Kosher
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    Roast Chicken with Helzel Stuffing

    For the chicken: • large chicken, about 2.25 kg • onion, peeled and coarsely chopped • cold water • For the helzel: • medium matzo meal • plain flour • hard margarine, cut into small cubes • onion, grated, with most of the juice squeezed out • salt • white pepper • For the gravy: •
    • 2 - 3 hours
    • 4 - 6 servings
  • Just Not Kosher Just Not Kosher
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    Salt Beef and Potato Latkes

    For the salt beef: • – 2 kg piece of salt beef brisket, not too lean • garlic, unpeeled but cut in half • onions, peeled and halved • large carrots, peeled and halved • pickling spice (remove all but one clove) • Enough cold water to cover • For the potato latkes (makes about 20): • potatoes, peeled • large onion, peeled • eggs, beaten • self-raising flour •
    • 4 hours
    • 6 - 8 servings
  • Just Not Kosher Just Not Kosher
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    Baked Bananas

    ripe bananas • Juice of 1 lemon • honey • × ¼ teaspoons of ground cinnamon • vanilla pod, split along its length with each half then cut into thirds to give six equally sized pieces • dark rum • squares of tinfoil, about 40 × 40 cm
    • 30 - 45 minutes
    • 6 servings
  • Just Not Kosher Just Not Kosher
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    Chopped Liver & Egg and Onion

    For the chopped liver: • calf’s, chicken or beef liver, or any combination you wish • medium onions, peeled and sliced • hard-boiled eggs, shelled • vegetable oil (or schmaltz) • Salt and ground white pepper • Vegetable oil for frying • For the egg and onion: • medium onion, peeled and finely chopped • hard-boiled eggs, shelled • spring onions, white and green parts finely sliced • vegetable oil •
    • 30 minutes
    • 6 - 8 servings
  • Just Not Kosher Just Not Kosher
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    Vi's Apricot Dessert

    – 3 fresh, ripe apricots per person, you can use 1 white or yellow nectarine or peach instead­ — whatever is the best and ripest available • Thick, full-fat Greek yoghurt, or full-fat crème fraîche • Pecan nuts or almonds, toasted and coarsely chopped • Chopped dried fruit, such as dates, figs or dried cranberries • Acacia or Hymettus honey • dried sweet lavender flowers or ground cinnamon (optional). Note: all lavender varieties are edible, but sweet lavender is the best-tasting
    • 5 minutes
    • Per person
  • Just Not Kosher Just Not Kosher
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    Harry's Pannacotta

    For the pannacotta: • single cream, or a non dairy equivalent • caster sugar • The seeds scraped from 1 vanilla pod. (Put the empty pod into your sugar jar to make vanilla sugar, or into a bag of ready-to-eat prunes to turn your breakfast into a treat) • gelatine or a 14 g sachet of kosher fish gelatine • For the coffee syrup: • dark rum • coffee liqueur, such as Kahlua or Tia Maria • sweet Marsala (or cream sherry if not available) • strong espresso coffee, cooled • light corn syrup • arrowroot in 2 tablespoons of cold water
    • 30 minutes + overnight in fridge
    • 8 servings
  • Just Not Kosher Just Not Kosher
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    Gillian's Lokshen Kugel

    dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen) • medium eggs, beaten • ground cinnamon • ground ginger • raisins • x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks • Bramley apples, peeled and coarsely grated • seedless raspberry jam • Juice and finely grated zest of 1 lemon • margarine, plus extra to coat the inside of the baking dish • granulated sugar, plus extra to sprinkle on top
    • 2½ - 3 hours
    • 6 - 8 servings
  • Just Not Kosher Just Not Kosher
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    Sea Bass on Fennel

    For the sea bass: • fillets of sea bass, each 150 – 200 g, skinned • large bulbs of fennel, trimmed • banana shallot (or 1 small onion), peeled and finely sliced • sugar • salt • fennel seeds • Juice of ½ lemon • dry white wine • butter, plus extra to top the fish when cooking • olive oil • For the beurre blanc: •
    • 2 hours
    • 6 servings
  • Just Not Kosher Just Not Kosher
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    Vegetable Couscous

    For the stew: • large aubergine, cut into 5 cm cubes • medium onions, peeled and quartered • swede, peeled and cut into 5 cm cubes • celery cut into 5 cm pieces • medium carrots, peeled and cut into 5 cm pieces • large leek, sliced into 5 cm pieces • red and 1 green pepper, cut into 5 cm squares • tomatoes, quartered • green beans • medium courgettes, sliced 2 cm thick • ras el hanout spice mix •
    • 1½ hours
    • 8 servings
  • Just Not Kosher Just Not Kosher
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    Harry's Guacamole Gateau

    For the guacamole: • ripe avocados • medium sized tomato, deseeded and diced (about 5 mm). Leave this out if you’re making the gâteau • small red Thai bird’s eye chilli (or any other chilli depending upon your heat tolerance), finely chopped • spring onions, chopped • pickled gherkin, finely chopped • chopped coriander • red pepper, finely diced • large clove of garlic, grated or crushed • heaped tablespoon of mayonnaise • Tabasco (I prefer the chipotle version) • Juice of 1 lime, or 2 if not very juicy •
    • 30 minutes + 2 - 3 hours to chill
    • 6 servings
  • Just Not Kosher Just Not Kosher
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    Zuppa di Verdure

    medium carrots, peeled • celery • large onion, peeled • medium potato, peeled • small parsnip, peeled • medium leek • small courgette, cut in half lengthways • a small spring cabbage or, more authentically, cavolo nero, chopped into 1 cm pieces • green beans, cut into 1 cm lengths • fresh peas, or frozen if fresh aren’t available • coarsely chopped flat leaf parsley • × 400 g can of borlotti, haricot, or flageolet beans (your choice), drained and rinsed •
    • 30 minutes
    • 4 - 6 servings

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