The Jewish Chronicle - - LIFE -

Every­one has their pre­ferred cholent recipe. I keep to an Ashke­nazi style but throw in Sephardi­in­spired spice — a meaty mash up. I also pre­fer mine fairly moist and not too claggy. If you like a solid tex­ture, chuck in a hand­ful of pearl bar­ley, which will soak up the ex­cess liq­uid. Yukon Gold potatoes (I found mine on Ocado) hold their shape well but De­siree also work. 1kg Yukon gold or other waxy potatoes (about 6) peeled, halved if large but keep them chunky 450g mixed dried beans (soaked for 4 - 8 hours)

2 gar­lic cloves, skin on

1 litre of chicken stock (ap­prox.) cubes are fine if nec­es­sary

3 large car­rots, peeled and thickly sliced

1 medium turnip, peeled and cut into eighths (op­tional) a bay leaf


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