My father-in-law, Josh, or Shoo-WA as Nana called him, didn’t talk a lot. He was an Iraqi Jew who left Iraq around 1950, and ended up living in London. He’d wake at 5 am, and sit in front of an electric fire, smoking and playing with worry beads, drinking tea, for hours. At weekends, he’d … Continue reading Chicken with squash
Author: Jeremy Kahn
Musician, cook. Takes photographs. Writes some stuff. Paints pictures
Houmous
Houmous is another great starter, and it goes well with red pepper salad. The home-made version of this utterly outclasses the commercial stuff that you can buy in supermarkets, and what you get in most restaurants. It's made with tehina and chickpeas. Tehina is a strange gloopy emulsion, that gets thicker when you add water, … Continue reading Houmous
Red Pepper Salad
Starters (hors d'oeuvres is a bit of a fancy word) fill you up before the main course. Tactics like limiting the size of portions only annoy people who just want more. The solution is to serve a meal consisting entirely of starters. This gets called brunch or mezze or various other names depending on where … Continue reading Red Pepper Salad
Red Beef Stew
A Chinese Style Stew, adapted from http://wendall.org/omnivorous-bear/?p=4217, found by Anna. Eaten for Xmas Eve meal. Shin of beef has a load of connective tissue that turns to lovely mushy gelatine when cooked for a long time. This dish has magical properties of deliciousness. Serves 3 0.6Kg Shin of beef: 1 Onion lump of ginger: 2” … Continue reading Red Beef Stew
How to develop memory for musical structures
The benefits of memory When playing music, reading it can really get in the way of freedom of interpretation. And the need to read means you haven’t internalized the structure. How can you possibly get inside it to improvise with meaning if you haven’t internalized it? Also it’s often my experience that players who are … Continue reading How to develop memory for musical structures
Chopped and Fried Fish
Ingredients: - cod or haddock (1 pound) - 2 small (or 1 large) onions - 1 (or more) clove(s) of garlic - 2 slices of bread - pepper - salt - 1 egg Finely chop the fish. In a food processor, puree the onions, garlic and bread. Mix with the fish, egg and salt in … Continue reading Chopped and Fried Fish
Pepper salad
Take lots of red, yellow and orange peppers (one or more per person, depending on how bothered you are). Use fork to make holes in all of them. Place in an oven tray and bake in a high oven (can’t quite remember what setting, probably 200C in a fan over), or grill, until the skin … Continue reading Pepper salad
Aubergine Salad
Get 3 large aubergines, make holes all over with a fork. Grill under a hot grill on all sides till quite charred on the skin and the flesh is all soft. Don’t give up too soon. Leave to cool. Scoop out flesh from skin making sure to get the gooey bit closest to the skin. … Continue reading Aubergine Salad
Rice Salad
Irit’s Special Rice Salad This dish was inherited from our former neighbours the Winters and adapted by Irit. It has a salad component and a dressing component. A bit like araldite. Salad: • 2 cups brown rice • 2 chopped red peppers • 2 bunches chopped spring onions • 2 good handfuls of raisins • … Continue reading Rice Salad
Chicken with chickpeas
Chicken with chickpeas (serves 5-6) This is my version of a traditional Iraqi Jewish dish. You may notice similarities to an earlier recipe. Get a tin (or 2) of chickpeas, rinse them. Peel and cube 2-3 potatoes. Tip: both the chickpeas and potatoes are optional. If you leave out both, you get Chicken and Nothing. … Continue reading Chicken with chickpeas
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