<!-- By use of this code snippet, I agree to the Brightcove Publisher T and C found at https://accounts.brightcove.com/en/terms-and-conditions/. --> <!-- This script tag will cause the Brightcove Players defined above it to be created as soon as the line is read by the browser. If you wish to have the player instantiated only after the rest of the HTML is processed and the page load is complete, remove the line. --> brightcove.createExperiences(); Video by Eli Mandelbaum It's a big week for British Yeshiva boy Josh Steele, also known as the 'MasterChef Rabbi' of this year's culinary competition. He is doing what he thought he would never do and is officially making aliya, after having found both love and exciting professional prospects in the Holy Land. After being catapulted into the limelight through his charisma and wacky dishes on the reality TV show, Steele recently became a partner in Emek Refaim's Soyo Cafe, and assured The Jerusalem Post that he is working on a 'funky new menu.' Steele is simultaneously working at Angelica, which has been dubbed by Israeli foodies as one of the best restaurants in the country. 'I'm feeling very emotional at the moment,' Steele told the Post on Wednesday, upon receiving his shiny new blue ID card. 'It is truly amazing to be an Israeli citizen. Please G-d I will have a great life in this great country with all these great people and, most importantly, my phenomenalistic wife-to-be.' JPost TV took a sneak peek into Steel's humble kitchen in Ramat Eshkol, and talked love, life and Judaism, while preparing a sophisticated twist on the British dish Cauliflower Cheese. Get Steele's recipe here: 1 large cauliflower 50g sugar 100ml white wine vinegar Bottle canola oil 1/2 teaspoon salt 300ml white wine 500ml stock (vegetable or parve chicken) 120g grated Gruyere cheese 20g cornflour 20g soft cheese 40g butter Few drops of truffle oil 100g strong cheddar cheese Cut cauliflower into small florets Boil sugar and vinegar and pour over 1/3 of cauliflower and leave in fridge 30 minutes Fry 1/3 in 180oC oil Blanche 1/3 in salted water until soft Boil to reduce wine to 30ml Add stock to wine on medium heat Mix together Gruyere and cornflour and add to liquid until cheese dissolved Add soft cheese and butter and remove from heat stirring Mix 3 cauliflowers with cheese sauce and add truffle oil Sprinkle with cheddar and place under a grill or use a blow torch to gratinate You can use any cheese really, but these are best. For any questions, add Josh Steele on Facebook or Twitter@chefjosh613
