Kosher Cuisine
Thrives In London

PHYLLIS STEINBERG
SPECIAL TO THE JEWISH NEWS

Kosher cuisine is alive and thriv-
ing in London. On a recent visit,
I was pleasantly surprised to find
that the Langham Hilton Hotel
in London has added a full koshe
meat and dairy kitchen.
Anthony Marshall, executive
chef at the Langham Hilton,
works long hours directing the ac-
tivities of 40 chefs at the hotel.
According to the chef, kosher
licenses are very difficult to ob-
tain in London.
"Operating under the
Sephardic Kashrut Authority, the
Langham Hilton is now able to of-
- fer a full kosher catering facility
with separate meat and milk li-
censes," Mr. Marshall said.
In addition to kosher facilities
in London, I noticed a vast num-
ber of organic free-range products
are used in many of London's
finest dining establishments.
There is a massive organic food
market in the East End of Lon4
don which sells organically grown
fruits and vegetables, meats and
poultry and eggs. The market has
dozens of purveyors of organic
goods and shelves are lined with
organically-grown packaged
wheats, rice and beans and jars
of marmalade and jelly.

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PAN FRIED RED
SNAPPER ON A CITRUS
POLENTA CAKE WITH
RED PEPPER

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16 ounces red snapper
1/4 pint water
41/2 ounces polenta (cornmeal
mush)
9 ounces spinach
1 grapefruit
1 lemon
1 orange
3 red peppers
3 ounces unsalted butter, divided
6 tablespoons olive oil
4 strands of chives
1 sprig of chervil*
1 sheet of greaseproof paper

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Boil the water with a pinch of salt.
Blend the fruit and save the pulp.
Add this to the boiling water,
then add the polenta and cook for
15 minutes, stirring continuous-
ly, ensuring that there are no
lumps.
Place onto a tray with a sheet
of greaseproof paper on the bot-
tom so the polenta does not stick
and allow to chill.
Remove the skin from 2 1/2

LONDON KOSHER page 130