The Jewish Chronicle - - FEATURES -

FOOD IS a pas­sion. When I eat, I savour ev­ery morsel and try to have my sur­round­ings as calm as pos­si­ble. Salt beef: With latkes and Brus­sels. It’s a ter­rific Jewish com­fort dish. Ideal bev­er­age: a light, well-chilled lager from Bel­gium. Grilled Dover sole: A soft, meaty, un­fishy-tast­ing sea crea­ture which melts in the mouth. It goes well with a sauvi- gnon blanc from Marl­bor­ough, New Zealand. Lamb ke­babs: On wild rice with fresh veg­eta­bles. I’d have it with a zin­fan­del from Napa Val­ley, Cal­i­for­nia. Smoked salmon: The quin­tes­sen­tial Sun­day brunch meal. Match with a sparkling wine from Spain. Bar­be­cued chicken: With baked potato and fresh green beans. Would go nicely with a Chilean mer­lot.


Phillip’s pas­sion for food is led by its sen­sory rather than its healthy qual­i­ties, but it need not clash with healthy-eat­ing guide­lines. No foods are in­trin­si­cally bad — what counts is how much and how of­ten he eats them. Phillip is al­ready se­lect­ing bal­anced com­bi­na­tions of foods, in­clud­ing car­bo­hy­drates, and eat­ing a good range of veg­eta­bles. Wine pro­vides valu­able an­tiox­i­dants. On the other hand, Phillip is eat­ing less healthily by choos­ing foods high in salt (salt beef, smoked salmon) and fat (skin of chicken). Char­broiled foods, where fat drops onto a di­rect flame, are best kept to a min­i­mum since they may carry a car­cino­genic risk. Phillip should en­joy th­ese foods on an oc­ca­sional ba­sis and the rest of the time choose bak­ing rather than fry­ing; steam­ing; chicken with­out the skin; and fewer smoked and salted foods. Phillip Sil­ver­stone is pres­i­dent of www.the­sil­ver­stone col­lec­ and hosts wine-ter­tain­ment events in the US and the UK

Each week our nu­tri­tion­ist peers into some­one’s shop­ping trol­ley

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