HRAD VIP Cookalong

Thank you for purchasing a VIP ticket for our Human Rights Awards. Your support allows the New Israel Fund to continue to work towards a democratic, just, and equal society for all in Israel.

In addition to our Human Rights Awards, we are please to be partnering once again with Honey & Co for a special access event from 6:30 – 7:30pm on Tuesday 9 November.

During the live event we’ll be cooking a whole burnt aubergine with charred egg yolk, tahini and chilli sauce & chicken shish in sweet confit garlic marinade. Showing us how it’s done will be ‘The Honeys’ – Sarit and Itamar. Both recipes are available in Honey & Co’s new cookbook Chasing Smoke.

The event will be held over Zoom. You will be emailed the link the day before the event, and the link will be posted here.

If you would like to cook along, you will need a grill or barbeque, and skewers for the chicken shish.

Here are the ingredient lists for the recipes:

Whole burnt aubergine with charred egg yolk, tahini and chilli sauce

Serves 2 as a meal

2 aubergines
50 g / 1¾ oz tahini paste
50 ml / 1¾ fl oz ice-cold water
2 egg yolks from beautiful eggs

For the lemon, chilli and garlic dressing
1 red chilli, deseeded and finely chopped (about 10 g / ¹/³ oz)
1 green chilli, deseeded and finely chopped
(about 10 g / ¹/³ oz)
3 large garlic cloves,peeled and finely chopped (about 20 g / ¾ oz)
juice of 1–2 lemons (about 80 ml / 2¾ fl oz)
1 tsp table salt
1 tsp ground cumin
1 tsp caster sugar
2 tbsp olive oil
1 bunch of parsley, leaves picked and chopped (about 30 g / 1 oz)

 

Chicken shish in sweet confit garlic marinade

Makes 6 Skewers

800 g / 1¾ lb skinless, boneless chicken thighs, cut into large pieces (or left whole if oven-roasting)

For the confit garlic

1–2 heads of garlic, broken into cloves but unpeeled
(about 150 g / 5¼ oz)
100 ml / 3½ fl oz vegetable oil

For the marinade
1 batch of confit garlic cloves
3–4 tbsp garlicky confit oil
1 small bunch of parsley, chopped
1 heaped tsp flaky sea salt
a few twists of freshly ground black pepper
zest of ½ lemon (use the juice on the cooked chicken shish)