Josh Katz
HASSELBACK BUTTERNUT SQUASH WITH WALNUT TARATOR, CONFIT SHALLOT & TOASTED RICE
Hasselback is a technique originating from Hasselbacken, a restaurant in Stockholm where the dish is alleged to have been first served,...
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Josh Katz
Aug 17, 20203 min read
BLACKENED SWEET POTATO, HONEY BUTTER, CHAMOMILE & ALMOND DUKKAH with LEMON TOUM
This is a super-simple recipe for which all of the items (except the sweet potato) can be made up to 5 days in advance. The dukkah makes...
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Josh Katz
Aug 11, 20202 min read
TAJINE OF CHICKEN, WALNUTS & PRUNES
I was served a version of this dish in Rabat whilst on my most recent trip to Northern Morocco. It's essentially a sweet dish, balanced...
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Josh Katz
Jul 15, 20203 min read
STANDING PORK RIB ROAST, SWEETCORN PUREE, NDUJA & HONEY BUTTER
A standing pork rib roast is a wonderfully theatrical cut of meat to present to a table of guests, and when cooked correctly is one of my...
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Josh Katz
Jun 29, 20204 min read
SAFFRON, TURMERIC & LEMON-MARINATED CHICKEN KEBAB (JOOJEH KEBAB) with saffron yoghurt,
Jujeh (or Joojeh), meaning chicken or grilled chicken in Persian, is a kebab of Iranian origin and a staple on menu of any...
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Josh Katz
Jun 21, 20203 min read
IMAM BAYILDI WITH SOFT CHEESE & GARLIC YOGHURT
Imam Bayildi literally translates as “the Imam fainted’ after legend has it that, upon being presented with this dish by the royal...
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Josh Katz
Jun 19, 20202 min read
GRILLED MANOURI CHEESE, CONFIT TOMATOES WITH CHILLI-HONEY DRESSING
CONFIT CHERRY TOMATOES 500g cherry tomatoes, peeled Olive oil, to cover A few garlic cloves, smashed Some thyme & oregano sprigs 2 or 3...
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Josh Katz
Jun 19, 20202 min read
CHARRED MOROCCAN CARROT SALAD
In Morocco, a selection of cold salads is commonly served as a starter course to any meal, accompanied by freshly baked bread, olives &...
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Josh Katz
Mar 10, 20202 min read
FAVOURITE RESTAURANTS IN TEL AVIV
I love the buzz of Tel Aviv. It’s a city that seemingly never sleeps, with an energy generated in large part by its sunny disposition and...
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Josh Katz
Mar 10, 20202 min read
BBQ TIPS FOR BEGINNERS
Barbecue season is upon us. Here are some of my key tips for getting started cooking outdoor over fire this summer. 1) Always build your...
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Josh Katz
Mar 10, 20207 min read
24 HOURS EATING STREET FOOD IN MARRAKECH
I’ve come to Marrakech to cook at the inaugural Beat Hotel pop-up, a four-day festival of live music, DJs and talks inspired by the Beat...
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Josh Katz
Mar 10, 20201 min read
MUSSEL SOUP WITH 'NDUJA
This is less a soup and more mussels cooked in a broth. But it tastes so good you’ll spoon it all up and finish it as one would a soup,...
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Josh Katz
Mar 10, 20201 min read
FIGS WITH BURRATA, BASIL, HAZELNUTS & HONEY
Figs come into season towards the back end of summer, when a glut of beautifully dark purple specimens adorn the shelves of local...
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Josh Katz
Mar 10, 20202 min read
LAMB KEFTA TAJINE WITH EGGS & PAPRIKA BUTTER
This recipe is credited to Paula Wolfert, author of The Food of Morocco, a bible of Moroccan cookery and one of my favourite cookbooks in...
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