THE NWES MEN’S GUILD DINNER

David Fisher

Preparing started early on Sunday morning after Shacharit – the first gang got going on the vegetables, the melons, the largest fruit salad ever made and the canapes – with enthusiasm and good humour that was to be the characteristic of the day. With such an ambitious venture the first floor kitchen was just not enough, but very kindly Anne Shisler volunteered her kitchen, which rapidly became Gourmet Zone for Charles Swindon with his thirteen ingredient Turkish dip (see recipe below!), David Myersmith conjuring an exotic dessert, and the Rabbi donning his apron to make a chocolate mousse. Anne also acted as our Shomeret, and without her calm organising and behind the scenes catering skills we would have been lost.

Already Chef de Brigade Hayden Noble upstairs was showing us how it’s done – his team’s hard work and stamina allied to superb vegetable cooking timing produced vegetables for 65 that were the equal of The Savoy.

By afternoon our second gang were hard at it: our Maitre D' Mike Talalay rallying his troops in the Golda Cohen Room, chilling the wine, organising the splendid cocktail reception on the patio (otherwise known as the Succah) and everyone rushing up and down the stairs, the dumb waiter lift groaning under the weight of succulent morsels ready for laying up.

Immediately the evening went with a swing – anticipation, excitement and a sense of adventure were in the air, our lady guests astonished at the sheer professionalism of our waiting team whose silver service skills were honed to perfection. Everything came together in the piece de resistance, a superb creation of Salmon Olives in a memorable Herb Sauce (yet another recipe reproduced below) – cooked to perfection by Henry Magrill. How Henry managed to cook 65 pieces, all exquisitely presented, served piping hot I do not know. But he did – and it truly made the evening. It was a gourmet dish that was superb.

With so many, many people helping in so many capacities I hope everyone will accept my thanks through this article in the magazine. It really was great fun, made for a wonderful team atmosphere and ruach and happy memories of a day to remember.

New West End Men’s Guild

SUMMER DINNER

Sunday 17 June 2001

Cocktails and Canapés

*****

Half Galia Melon

accompanied by English Strawberries

*****

Salmon Olives

with Herb Sauce

New Anya Potatoes

French Beans

Fresh Salad

*****

Dessert Selection

*****

Cheeses

followed by

Coffee, Teas,

Herbal Infusions

Chocolates

By popular request, here are two of the recipes used at the Gourmet Dinner which evoked particular praise

Muhamarra - Turkish Walnut and Pepper Dip

Charles Swindon

Muhamarra, which is a dish little known outside Turkey, is the speciality of the Gaziantep region in the south east near the Syrian border. Gaziantep is a gastronomic heaven with innumerable specialities like kebabs, flat breads, exotic combinations of stuffed vegetables and fruits and the most heavenly Baklava among others.

Muhamarra is also served in specialist Gaziantep-style restaurants in Istanbul. In Turkey they would use a special red pepper paste which the matriarch of each household makes at the end of the summer and they store it in jars for use throughout the winter. As this is almost impossible to obtain here, I have substituted it with pomegranate syrup for that additional twist in flavour, but this is optional and a very good muhamarra can be made without it. You may also improvise by adding more herbs, if you like. You may omit the pistachio nuts and the pine nuts, if you wish.

150 gm/ 5 1/2 oz shelled walnuts , toasted in a low oven for ten minutes

3 medium slices of bread, including crusts, toasted

3 medium-sized , ripe red peppers, trimmed, seeded and chopped

1 clove garlic, peeled and crushed

1 unwaxed lemon, rind and juice

2 tbs pomegranate syrup

5-6 sprigs flat-leaf parsley

8-10 mint leaves

4-5 tbs fruity olive oil

1 tsp pepper flakes or 1 small green chilli, seeded

Salt

30 g/ 1 oz unsalted , shelled pistachio nuts ( optional)

50 g / 2 oz pine nuts, lightly toasted in a dry frying pan

Combine bread and cooled walnuts in a food processor and reduce them to breadcrumb consistency. Add peppers, garlic, lemon rind and juice, pomegranate syrup and chilli if it is used and process together to a pulp. Add herbs and while the motor is running start adding the olive oil in a steady trickle. Next add salt according to taste and the pistachio nuts and process with a quick burst so that these are coarsely chopped and not reduced to a powder.

Chill lightly for a couple of hours in order to let all the exotic flavours fuse together. Mix half the pine nuts into the mixture just before it is to be served and empty on to a pretty platter. Sprinkle remaining pine nuts all over the surface and serve.

Have fun.

Salmon Olives with Herb Sauce

(Adapted from "Leith's Easy Dinner Parties")

SERVES 6

INGREDIENTS

6 x 200g/7oz salmon fillets, skinned

Oil for brushing

Juice of 1 lemon

3 tablespoons dry white wine

Salt and freshly ground pepper

1 bay leaf

3 cloves of garlic, unpeeled

Oil

55g/2 oz dry white breadcrumbs

Finely grated zest of 3 limes

3 tablespoons finely chopped dill

FOR THE HERB SAUCE

6 tablespoons good quality olive oil

2 tablespoons white wine vinegar

2 tablespoons finely chopped dill

2 tablespoons finely chopped parsley

1 teaspoon Dijon mustard

FOR THE GARNISH

Sprigs of dill

Lime wedges

METHOD

1. Preheat the oven to 200°C/400°F/gas mark 6.

2*. Trim the salmon fillets and remove any bones. Carefully slice each fillet horizontally along its longer side, but not quite all the way, allowing you to fold it over and make a fillet which is twice the area but half the thickness of the original. Put each slice between 2 pieces of clingfilm and bat them out carefully with a rolling pin or heavy saucepan to increase the size by about a quarter.

3*. Place the cloves of garlic on a baking sheet, brush with a little oil and bake in the oven for about 10 minutes until soft. Peel and crush the garlic and mix with the breadcrumbs, lime zest and dill. Season to taste with salt and pepper.

4*. Divide the mixture between the 6 slices of salmon and roll them up towards the narrower end. Secure the salmon olives with a cocktail stick.

5. Put the salmon olives onto a large sheet of lightly oiled kitchen foil and brush with oil. Sprinkle with the lemon juice and white wine and season lightly. Add the bay leaf and fold up the edges of the foil to form a loosely wrapped but securely sealed parcel. Put onto a baking sheet and bake in the oven for 10 minutes.

6*. Meanwhile, make the herb sauce: combine all the ingredients in a liquidiser or food processor and process until smooth.

7. When the salmon olives are cooked, add 2 tablespoons of the hot cooking liquid from the parcel to the sauce and process again briefly. Season to taste with salt and pepper.

8. Lift the salmon olives from the foil and drain.

9. To serve: flood 6 plates with the herb sauce and put a salmon olive on each plate. Garnish each with a sprig of dill and a lime wedge.

*These stages can be prepared well in advance of the meal.