Great British Food Christmas 2024

LET THERE BE LIGHT Indulge in these flavour-packedHanukkah dishes from Eran Tibi , executive chef of Kapara and Bala Baya HanukkahFalafel ScotchedEgg This recipe is one of our favourite for Hanukkah.We chose this, as with lots of the food duringHannukah, they are fried in oil. This is due to the significance of ‘oil’ from the story of the oil lamp that was supposed to run out but miraculously lasted for eight days, which kept theminora burning. This also is an important dish because egg symbolises life. Makes: 10 Prepare: 30minutes Cook: 30minutes 10 x soft boiled eggs For the falafel: 1kg chickpeas (either dried and soaked overnight or canned) 1 bunch of parsley 1 bunch of coriander 5 garlic cloves One large onion, chopped into large chunks 3 x spring onions 2 xwhite bread slices, chopped into small chunks 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp baking powder Salt andwhite pepper to taste For the yogurt tahini: 250g yoghurt 50g lemon juice 10g table salt 100g tahini For the tomato relish 1kg chopped tomatoes 50g tomato paste ½bunch dill 10 garlic cloves ½bunchmint 1 onion ½bunch parsley 1. For the falafel, soak chickpeas for 24 hours at room temperature if not using canned and boil eggs for 5 ½ minutes then place straight into ice cold water to cool. 2. Place all falafel mix ingredients in blender and blend until a fine mix then season with salt and white pepper to taste. 3. When eggs are cool carefully peek of the shell. Be careful not to damage the eggs. The fresher the eggs the better for this. 4. To build the scotched egg carefully cup approximately 100g of falafel mix around the egg. When fully sealed place falafel in frying oil at 170⁰C for around 3-4 minutes or until golden and cooked through. 5. For the tahini yogurt, place all ingredients into a bowl and whisk until combined. 6. For the tomato relish, cook onion and garlic in olive oil until translucent, then add the tomato paste, honey, vinegar and red wine and cook for five minutes. 7. Add chopped tomatoes and herbs and cook down until thick and sweet, season with salt and pepper then mix in a blender. “We chose this, as with lots of the food during Hannukah, they are fried in oil. This is due to the significance of ‘oil’ from the story of the oil lamp that was supposed to run out but miraculously lasted for 8 days, which kept theminora burning. This also is an important dish because egg symbolises life” RECI PES | ERAN T IBI greatbr i t ishfoodawards.com 48