Kosher Deli UK Ltd

Kosher Deli UK Ltd Kosher Deli UK Ltd has a long-standing reputation in meat, poultry and food manufacturing of distinction dating back generations.

Operating as usual

***SUKOT 2021 OPENING TIMES***
17/09/2021

***SUKOT 2021 OPENING TIMES***

***SUKOT 2021 OPENING TIMES***

***DUCK with Pomegranate Molasses and Zaatar by @fastfoodmystyle ***       Love this different take on duck! Definitely ...
17/09/2021

***DUCK with Pomegranate Molasses and Zaatar by @fastfoodmystyle ***
Love this different take on duck! Definitely adding to my YT menu!
Thank you @fastfoodmystyle for creating this for us!

Ingredients:

2.3-2.5kg whole duck
1/2 cup fresh orange juice
1/4 cup pomegranate molasses
1 Tbsp za’atar
5 cloves garlic, minced
2 Tbsp maple syrup
Boiling water

Method:

put duck in a sink and wash all over with boiling water
Pat dry with kitchen towel and prick all over with a skewer. Leave to dry in the fridge for an hour
Preheat oven to 160°C
Meanwhile make the glaze by putting all ingredients in a small saucepan and bring to the boil. Simmer on a medium heat until it’s thick and a bit syrup like. Around 25 mins
After an hour in the fridge, put duck on a wire rack over an over tray filled with 250ml water. Season cavity of the duck with sea salt
Put duck in oven for 2-3 hours (depending on the size of duck as you don’t want it to dry out), uncovered
Take duck out and turn oven up to 200-230°C. Pour out the excess fat or keep it to roast your potatoes and glaze with the syrup like sauce, using a brush. Put it back in the oven for 20-30 mins once the oven has reached the right temperature
Take duck out and rest for 30 mins but glaze every 5 mins again
This duck can be shredded and served with lettuce wraps or over couscous. It can also be carved into pieces and served with rice, freekeh and a crisp green salad

Enjoy!

***Za’atar Roast Chicken & Root Vegetables by @denises_kitchen ***Thank you so much to the fabulous @denises_kitchen for...
13/09/2021

***Za’atar Roast Chicken & Root Vegetables by @denises_kitchen ***

Thank you so much to the fabulous @denises_kitchen for this beautiful recipe!
This recipe is perfect for Sukkot as root vegetables reflect the taste of the harvest – which is what we celebrate at this time. It can be prepared in advance and cooked later on in the day. The flavours of za’atar and lemon juice work well with chicken and the dates add a touch of sweetness - just heaven in the mouth!
Preparation Time: 30 minutes Cooking Time: 1 hour 15 minutes Serves: 6 people

Ingredients
1.6kg Kosher Deli whole chicken
Zest and juice 1 lemon
2 tablespoons za’atar
~
Root Vegetables
500g butternut squash, cut into chunks
300g carrots, cut into chunks
100g dates – pitted, left whole
2 red onions skin removed and cut into thin wedges
1 tablespoon olive oil
100ml chicken stock
~
1 garlic bulb, cloves separated, skin left on
Garnish: 4-5 thyme sprigs -leaves roughly chopped
Method
1) Preheat the oven to 180C/ 350F/ Gas mark 4.
2) Remove the giblets and any trussing elastic and re tie the chicken legs with string.
3) Dust the raw chicken with za’atar. Pull back the breast skin and insert the lemon zest and juice.
4) Transfer to an ovenware dish and roast for 25 minutes.
5) Mix the butternut squash, carrots, dates, onions in a bowl with a tablespoon of olive oil and some salt and freshly ground black pepper.
6) Take the chicken out of the oven and transfer to a plate. Scatter the vegetables into the ovenware dish, nestling the garlic cloves underneath, then put the chicken on top. Pour in the chicken stock.
7) Return the chicken for a further 45 minutes turning the vegetables after 20 minutes until the chicken is cooked and the vegetables are tender and lightly browned. Cover with foil.
8) Transfer the chicken to a serving platter. Scatter the vegetables around the chicken, squeeze the garlic out of the skins and smear over the chicken.
9) Serve garnished with sprigs of fresh thyme.

Enjoy!

***VIP Meat Platters***We have a special for you on our VIP meat platters!! £35 (rrp £45)This is the perfect accompanime...
12/09/2021

***VIP Meat Platters***
We have a special for you on our VIP meat platters!!
£35 (rrp £45)

This is the perfect accompaniment for your Simchat Torah meal, Simchat Torah Kiddish, Hostess Gift and so much more!

Order through your local branch by Thursday September 23rd for pickup on Monday 27th September.

*Available in London branches only **types of coldcuts used may vary

***VIP Meat Platters***
We have a special for you on our VIP meat platters!!
£35 (rrp £45)

This is the perfect accompaniment for your Simchat Torah meal, Simchat Torah Kiddish, Hostess Gift and so much more!

Order through your local branch by Thursday September 23rd for pickup on Monday 27th September.

*Available in London branches only **types of coldcuts used may vary

06/09/2021

***SHANA TOVA 2021***

What a year it has been!
We want to take this opportunity to wish all of our customers and the community a Shana Tova.
May it be a year filled with health, happiness, Simcha and my G-d shower you all with Bracha.
Thank you for your continued custom and support and we look forward to a wonderful year ahead.
This page wouldn’t be what it is without you all so THANK YOU!

Shana Tova

❤️KD

(Bringing back this video from last year made by the fabulous Dina Erlich @rawfocusphotography )

***Rosh Hashanah Special Chinese duck with pancakes by Fabienne’s Home Cooking] ***Thank you Fabienne’s Home Cooking] fo...
03/09/2021

***Rosh Hashanah Special Chinese duck with pancakes by Fabienne’s Home Cooking] ***

Thank you Fabienne’s Home Cooking] for this gorgeous duck recipe! Have you picked up your duck which is on offer for the chagim?

For the duck
1 duck of a medium size for 6/8 people whole or cut in pieces
A large and deep oven tray
Salt and pepper
3 large red onions sliced

Unpack the duck and empty the inside (the butcher usually leaves the neck).
Put it in a deep and large oven tray.
Add some salt and pepper and the sliced onions.
Add 1l of water at the bottom of the tray; you might need to top up while the duck is cooking).
Starting by the back of the duck, cook in the oven at 210C for 1 hour in a fan position
Turn the duck over for it to roast evenly on the other side
Once cooked, let it cool down.
Remove the skin and keep it aside
Let it cool down and remove from the bones and shred.
Lay the skin on a flat oven tray and crisp it for 20 minutes at 180C; add it to the duck
For the accompaniments
1 large cucumber peeled and cut finely into julienne vegetables
1 bunch of spring onions cut finely into julienne vegetables
1 pack of Chinese pancakes that you just steam or warm in a microwave as instructed in the packet
6 medjoul dates cut in four long pieces
Seeds of one pomegranate
60-90ml soy sauce
220g of date syrup

Liquidise the date syrup with the soy sauce.
Serve the pancakes with the shredded duck warm or at room temperature, and all the accompaniments. Roll and enjoy! Shana Tova!

Enjoy!

***Rosh Hashanah Special Chinese duck with pancakes by Fabienne’s Home Cooking] ***

Thank you Fabienne’s Home Cooking] for this gorgeous duck recipe! Have you picked up your duck which is on offer for the chagim?

For the duck
1 duck of a medium size for 6/8 people whole or cut in pieces
A large and deep oven tray
Salt and pepper
3 large red onions sliced

Unpack the duck and empty the inside (the butcher usually leaves the neck).
Put it in a deep and large oven tray.
Add some salt and pepper and the sliced onions.
Add 1l of water at the bottom of the tray; you might need to top up while the duck is cooking).
Starting by the back of the duck, cook in the oven at 210C for 1 hour in a fan position
Turn the duck over for it to roast evenly on the other side
Once cooked, let it cool down.
Remove the skin and keep it aside
Let it cool down and remove from the bones and shred.
Lay the skin on a flat oven tray and crisp it for 20 minutes at 180C; add it to the duck
For the accompaniments
1 large cucumber peeled and cut finely into julienne vegetables
1 bunch of spring onions cut finely into julienne vegetables
1 pack of Chinese pancakes that you just steam or warm in a microwave as instructed in the packet
6 medjoul dates cut in four long pieces
Seeds of one pomegranate
60-90ml soy sauce
220g of date syrup

Liquidise the date syrup with the soy sauce.
Serve the pancakes with the shredded duck warm or at room temperature, and all the accompaniments. Roll and enjoy! Shana Tova!

Enjoy!

***ROSH HASHANA, YOM KIPPUR & SUKOT OPENING TIMES***
02/09/2021

***ROSH HASHANA, YOM KIPPUR & SUKOT OPENING TIMES***

***Spiced Honey Apple Cider Braised Brisket by @simplenquick ***Ingredients 1.5 kg Brisket 500g sliced Red onions 500g P...
02/09/2021

***Spiced Honey Apple Cider Braised Brisket by @simplenquick ***

Ingredients
1.5 kg Brisket
500g sliced Red onions
500g Parsnips
3 Red Apples
2 tablespoons Fine Sea Salt
2 tablespoons black Pepper
3 tablespoons chopped Garlic
4 tablespoons Acacia Honey
1 tablespoon dried Rosemary
1 tablespoon dried Thyme
4 Bay Leaves
1 litre Apple cider

Method:
Score the brisket
Season with 1 tablespoon salt and 1/2 tablespoon black pepper on both sides
Heat 2 tbspn of olive oil in a pan
add brisket sear 5 minutes in each side
Once seared transfer to a roasting pan

In the same pan
Heat another 2 tablespoons of olive oil
Add the 500g of sliced red onions
Fry for a few minutes.
Add 3 tablespoons of minced garlic
Fry for a few minutes.
Add 1 tablespoon rosemary
1 tablespoon rosemary and 4 tablespoons honey
Fry for a few minutes
Add another tablespoon of salt and half a tablespoon of black pepper
Pour spiced onion mixture around sides of brisket in the roasting pan.
Pour 1 litres of apple cider in the roasting pan. It should cover 2/3 of the brisket
Add 4 bay leaves
Double wrap with foil making sure it’s very tight as you don’t want steam to escape
Roast for 4.5 hours in a preheated oven at 160c
Turning over every hour and basting with sauce .
And adding the caramelised parsnips and apples halfway through
Once brisket is in the oven Peel skin of parsnips, trim top and bottom
Cut into 1/4 inch rounds
Peel skin of apples, core , cut into 1/4 inch slices
In the same pan used for the brisket and onions
Put another 2 tablespoons of olive oil
Once sizzling
Add the 3 slices apples and sliced parsnips
Fry for 10 minutes till golden. Set aside
Remove brisket from the pan
Let rest for 15 minutes
Cut and trim all visible fat
Slice against the grain
remove bay leaves
Add 3 tablespoons flour to gravy in pan. Stir
Put pan back uncovered in oven for half an hour
Add some gravy to deep serving dish
Place slices of brisket on top
Add slices parsnips and gravy around the dish

Enjoy!

***Spiced Honey Apple Cider Braised Brisket by @simplenquick ***

Ingredients
1.5 kg Brisket
500g sliced Red onions
500g Parsnips
3 Red Apples
2 tablespoons Fine Sea Salt
2 tablespoons black Pepper
3 tablespoons chopped Garlic
4 tablespoons Acacia Honey
1 tablespoon dried Rosemary
1 tablespoon dried Thyme
4 Bay Leaves
1 litre Apple cider

Method:
Score the brisket
Season with 1 tablespoon salt and 1/2 tablespoon black pepper on both sides
Heat 2 tbspn of olive oil in a pan
add brisket sear 5 minutes in each side
Once seared transfer to a roasting pan

In the same pan
Heat another 2 tablespoons of olive oil
Add the 500g of sliced red onions
Fry for a few minutes.
Add 3 tablespoons of minced garlic
Fry for a few minutes.
Add 1 tablespoon rosemary
1 tablespoon rosemary and 4 tablespoons honey
Fry for a few minutes
Add another tablespoon of salt and half a tablespoon of black pepper
Pour spiced onion mixture around sides of brisket in the roasting pan.
Pour 1 litres of apple cider in the roasting pan. It should cover 2/3 of the brisket
Add 4 bay leaves
Double wrap with foil making sure it’s very tight as you don’t want steam to escape
Roast for 4.5 hours in a preheated oven at 160c
Turning over every hour and basting with sauce .
And adding the caramelised parsnips and apples halfway through
Once brisket is in the oven Peel skin of parsnips, trim top and bottom
Cut into 1/4 inch rounds
Peel skin of apples, core , cut into 1/4 inch slices
In the same pan used for the brisket and onions
Put another 2 tablespoons of olive oil
Once sizzling
Add the 3 slices apples and sliced parsnips
Fry for 10 minutes till golden. Set aside
Remove brisket from the pan
Let rest for 15 minutes
Cut and trim all visible fat
Slice against the grain
remove bay leaves
Add 3 tablespoons flour to gravy in pan. Stir
Put pan back uncovered in oven for half an hour
Add some gravy to deep serving dish
Place slices of brisket on top
Add slices parsnips and gravy around the dish

Enjoy!

*** Sticky Honey BBQ Glazed Brisket by @foodpod_sw ***This recipe was developed by the wonderful Debz @foodpod_sw and it...
01/09/2021

*** Sticky Honey BBQ Glazed Brisket by @foodpod_sw ***

This recipe was developed by the wonderful Debz @foodpod_sw and it is the perfect recipe for the Chagim and year round!

Ingredients:

1.6kg flat brisket

BRISKET RUB
1 tbsp brown sugar
2 teaspoons garlic granules
1 teaspoon minced onion
2 teaspoons paprika
1.5 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon cumin
2 tablespoons olive oil

3 small/1 large onions diced

SAUCE
7 fresh garlic cloves minced
1 cup honey bbq sauce
1.5 tbsp sweet chilli sauce
1 tbsp teriaki sauce
1 cup honey

1 cup chicken stock

METHOD
Combine all the rub ingredients.
drizzle oil and rub it in evenly over the meat, add rub mix.
Let it sit for 30mins or over night.

Mean while the meat is marinating combine the sauce ingredients.

Then dice onion.
Once meat has been Marinaded,preheat your pot( large pot/pan with sides is recommended) and sear meag on both sides evenly on medium flame.
Remove and saute the onions.
Add meat back to pot.
Pour half the sauce mixture over the meat, spreading it evenly.
Add in a cup of chicken stock.
Let it come to a boil..
Then simmer on low for 5-6hrs checking on it every hr or so.

Once its ready and fork tender, remove from pot baste the meat with the other half of the sauce you left over.
Now reduce the gravy and sauce
Slice the meat against the grain.
Pour over the sauce.
Freezes really well.
Can be served with couscous, rice or roasted mini potatoes
Yum!

Enjoy!

***ROSH HASHANA & SUKOT 2021***Very excited to share with you all our Chagim specials for the upcoming holiday season.We...
26/08/2021

***ROSH HASHANA & SUKOT 2021***

Very excited to share with you all our Chagim specials for the upcoming holiday season.
We have an incredible line up of contributers who have made amazing dishes with all of the products so your Chagim prep is super easy and where you have everything in one place!

Tag us in all of your creations!

Keep a look out for some great content over the next couple of weeks on Instagram @kosherdeli_uk !

❤️KD

***ROSH HASHANA & SUKOT 2021***

Very excited to share with you all our Chagim specials for the upcoming holiday season.
We have an incredible line up of contributers who have made amazing dishes with all of the products so your Chagim prep is super easy and where you have everything in one place!

Tag us in all of your creations!

Keep a look out for some great content over the next couple of weeks on Instagram @kosherdeli_uk !

❤️KD

***ROSH HASHANA & SUKOT 2021***Very excited to share with you all our Chagim specials for the upcoming holiday season.We...
26/08/2021

***ROSH HASHANA & SUKOT 2021***

Very excited to share with you all our Chagim specials for the upcoming holiday season.
We have an incredible line up of contributers who have made amazing dishes with all of the products so your Chagim prep is super easy and where you have everything in one place!

Tag us in all of your creations!

Keep a look out for some great content over the next couple of weeks on Instagram @kosherdeli_uk !

❤️KD

***ROSH HASHANA & SUKOT 2021***

Very excited to share with you all our Chagim specials for the upcoming holiday season.
We have an incredible line up of contributers who have made amazing dishes with all of the products so your Chagim prep is super easy and where you have everything in one place!

Tag us in all of your creations!

Keep a look out for some great content over the next couple of weeks on Instagram @kosherdeli_uk !

❤️KD

***No Mess Tagine by @ilana_geller ***This recipe is an absolute must addition to your Rosh Hashana menu and uses Roaste...
26/08/2021

***No Mess Tagine by @ilana_geller ***

This recipe is an absolute must addition to your Rosh Hashana menu and uses Roaster Legs which are on offer for the Chagim! We sure are adding it to ours! It can be made with chicken or lamb too!

Ingredients:
4 roaster legs or 1 shoulder of lamb
1 sweet potato cubed
4-5 carrots diced or cube
2 onions diced
Fresh coriander (a big handful)
Garlic (5-10 whole pieces and 3-5 crushed ) (this can be adapted depending on how much garlic you prefer)
2-4 Tsp of honey ( depending on how sweet you want it, you can add more)
1tsp coriander powder
6 tsp of Cumin
6 tsp of Turmeric
4tsp of Cinnamon
Drizzle of olive oil
Dried apricots or prunes or both - a large handful

Chop up all the veg and throw all into one dish cook, use a tagine dish if you have one, (unfortunately I smashed the lid on ours and can’t get a replacement)on 180-200 for around 3-4 hours for the lamb (shorter if using lamb henry, longer if using a shoulder) or 2 -2.5 hours for the chicken.

Serve with fresh pomegranate seeds and roasted slithered almonds.

Enjoy!

***No Mess Tagine by @ilana_geller ***

This recipe is an absolute must addition to your Rosh Hashana menu and uses Roaster Legs which are on offer for the Chagim! We sure are adding it to ours! It can be made with chicken or lamb too!

Ingredients:
4 roaster legs or 1 shoulder of lamb
1 sweet potato cubed
4-5 carrots diced or cube
2 onions diced
Fresh coriander (a big handful)
Garlic (5-10 whole pieces and 3-5 crushed ) (this can be adapted depending on how much garlic you prefer)
2-4 Tsp of honey ( depending on how sweet you want it, you can add more)
1tsp coriander powder
6 tsp of Cumin
6 tsp of Turmeric
4tsp of Cinnamon
Drizzle of olive oil
Dried apricots or prunes or both - a large handful

Chop up all the veg and throw all into one dish cook, use a tagine dish if you have one, (unfortunately I smashed the lid on ours and can’t get a replacement)on 180-200 for around 3-4 hours for the lamb (shorter if using lamb henry, longer if using a shoulder) or 2 -2.5 hours for the chicken.

Serve with fresh pomegranate seeds and roasted slithered almonds.

Enjoy!

Address

132 Golders Green Road
London
NW11 8HB

240 Bus, Golders Green Station on Northern Line

Opening Hours

Monday 7am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 7pm
Thursday 8am - 8pm
Friday 7am - 1pm
Sunday 8am - 6pm

Telephone

+442083814450

Website

Services

  • Delivery
  • Catering
  • Groups
  • Kids
  • Takeout

Specialties

  • Dinner
  • Lunch

Products

Fresh Chicken, Beef, Lamb, Turkey, Veal and Duck. Also a huge range of cooked foods available daily in-store or through our order line on 020 8381 4450

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Comments

Would you do a delivery to Colchester, Essex?
Can't seem to send a message - I'd like the recipe for the Satay chicken please
Do you have an email, that someone checks and reads?
Can you update your opening times please? You are closed currently closed.
To deliver to Ilford.. is it only phone orders as I can’t find a website thanks
Hi, are you producing your shabbat and yom tov timings fridge magnet this year? We love using it and have done for many years now. Thanks
Recently went into the Borehamwood branch and was overly impressed with the man behind the till. Extremely helpful and went the extra mile to help. Very enjoyable experience
Why does your website not work!
Nothing like a tender and succulent KOSHER DELI RIB STEAK YUMMY!!
I have sent 2 emails and gone into store to complain. Can someone please contact me ASAP. Thank you Ilana
With Heartfelt thanks for the generous donation of chicken by Mr. Ben-Dahan, we prepared 50 portions of Russian Salad for the charity YouDonateWeDeliver, supplying the NHS staff with meals.
Another sincere thank you to Yakov and the Temple Fortune team for sorting out click and collect order in such a pleasant and friendly manner. Hugely appreciated!