Read Online Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs by Marlena Spieler - Free Book Online
Authors: Marlena Spieler
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to garnish
1 Preheat the oven to 160ºC/325ºF/Gas 3. In a bowl, mix the garlic, cumin, olive oil, lemon juice, salt and pepper, add the lamb and toss to coat.
2 Heat a flameproof casserole and sear the lamb on all sides. Add the onions and pour the stock over the meat to cover. Stir in the tomato purée, spices and sugar. Cover and cook for 2–3 hours, depending how well done you like it.
3 Remove the casserole from the oven and pour the stock into a pan. Move the onions to the side of the dish and return to the oven, uncovered, for 20 minutes.
4 Meanwhile, add the beans to the stock and cook until the beans are tender and the sauce has thickened.
5 Slice the meat and serve with the pan juices and beans, garnished with parsley.
Nutritional information per portion: Energy 371kcal/1544kJ; Protein 26.3g; Carbohydrate 7.9g, of which sugars 6.5g; Fat 26.4g, of which saturates 10.9g; Cholesterol 104mg; Calcium 40mg; Fibre 1.9g; Sodium 103mg.
Pot-roasted brisket
This big, pot-roasted meat dish includes the traditional kishke, a heavy, sausage-shaped dumpling, which is added to the pot and cooked with the meat. Serve with kasha varnishkes – meat gravy with kasha is one of life’s perfect combinations.
SERVES 6–8
5 onions, sliced
3 bay leaves
1–1.6kg/2 1 / 4 –3 1 / 2 lb beef brisket
1 garlic head, broken into cloves
4 carrots, thickly sliced
10ml/2 tsp paprika
500ml/17fl oz/2 1 / 4 cups beef stock
3–4 baking potatoes, peeled and quartered
salt and ground black pepper
FOR THE KISHKE
250g/9oz/2 1 / 4 cups plain (all-purpose) flour
120ml/4fl oz/ 1 / 2 cup semolina
15ml/1 tbsp paprika
1 carrot, grated, and 2 carrots, diced (optional)
250ml/8fl oz/1 cup rendered chicken fat
30ml/2 tbsp crisp, fried onions
1 / 2 onion, grated, and 3 onions, thinly sliced
3 garlic cloves, chopped
salt and ground black pepper
90cm/36in sausage casing
1 Preheat the oven to 180ºC/350ºF/Gas 4. Put one-third of the onions and a bay leaf in an ovenproof dish, then top with the brisket. Sprinkle over the garlic, carrots and remaining bay leaves and season. Top with the remaining onions. Pour stock to a depth of 5–7.5cm/2–3in and cover with foil. Cook in the oven for 2 hours.
2 Meanwhile, make the kishke. Combine all the ingredients and stuff the mixture into the casing, leaving enough space for the mixture to expand. Tie into sausage-shaped lengths.
3 When the meat has cooked for 2 hours, add the kishke and potatoes, re-cover and cook for a further 1 hour until the meat and potatoes are tender.
4 Remove the foil and increase the temperature to 190ºC/375ºF/Gas 5. Move the onions away from the top of the meat and return to the oven for a further 30 minutes. Serve hot or cold.
Nutritional information per portion: Energy 781kcal/3271kJ; Protein 44.2g; Carbohydrate 74g, of which sugars 12.7g; Fat 36.4g, of which saturates 14.4g; Cholesterol 113mg; Calcium 124mg; Fibre 5g; Sodium 124mg.
Holishkes
These stuffed cabbage leaves are a traditional dish for Sukkot, the harvest festival in autumn. Versions of this dish have been enjoyed by Jewish communities in the Middle East and Europe.
SERVES 6–8
1kg/2 1 / 4 lb lean minced (ground) beef
75g/3oz/scant 1 / 2 cup long grain rice
4 onions, 2 chopped and 2 sliced
5–8 garlic cloves, chopped
2 eggs
45ml/3 tbsp water
1 large head of white or green cabbage
400g/14oz can chopped tomatoes
45ml/3 tbsp demerara (raw) sugar
45ml/3 tbsp white wine vinegar, cider vinegar or lemon juice
pinch of ground cinnamon
salt and ground black pepper
lemon wedges, to serve
1 Put the beef, rice, 5ml/1 tsp salt, pepper, chopped onions and garlic in a bowl. Beat the eggs with the water, and combine with the meat mixture. Chill.
2 Cut the core from the cabbage in a cone shape and discard. Bring a large pan of water to the boil and blanch the cabbage for 1 minute, then remove from the pan. Peel one or two layers of leaves off the
1 Preheat the oven to 160ºC/325ºF/Gas 3. In a bowl, mix the garlic, cumin, olive oil, lemon juice, salt and pepper, add the lamb and toss to coat.
2 Heat a flameproof casserole and sear the lamb on all sides. Add the onions and pour the stock over the meat to cover. Stir in the tomato purée, spices and sugar. Cover and cook for 2–3 hours, depending how well done you like it.
3 Remove the casserole from the oven and pour the stock into a pan. Move the onions to the side of the dish and return to the oven, uncovered, for 20 minutes.
4 Meanwhile, add the beans to the stock and cook until the beans are tender and the sauce has thickened.
5 Slice the meat and serve with the pan juices and beans, garnished with parsley.
Nutritional information per portion: Energy 371kcal/1544kJ; Protein 26.3g; Carbohydrate 7.9g, of which sugars 6.5g; Fat 26.4g, of which saturates 10.9g; Cholesterol 104mg; Calcium 40mg; Fibre 1.9g; Sodium 103mg.
Pot-roasted brisket
This big, pot-roasted meat dish includes the traditional kishke, a heavy, sausage-shaped dumpling, which is added to the pot and cooked with the meat. Serve with kasha varnishkes – meat gravy with kasha is one of life’s perfect combinations.
SERVES 6–8
5 onions, sliced
3 bay leaves
1–1.6kg/2 1 / 4 –3 1 / 2 lb beef brisket
1 garlic head, broken into cloves
4 carrots, thickly sliced
10ml/2 tsp paprika
500ml/17fl oz/2 1 / 4 cups beef stock
3–4 baking potatoes, peeled and quartered
salt and ground black pepper
FOR THE KISHKE
250g/9oz/2 1 / 4 cups plain (all-purpose) flour
120ml/4fl oz/ 1 / 2 cup semolina
15ml/1 tbsp paprika
1 carrot, grated, and 2 carrots, diced (optional)
250ml/8fl oz/1 cup rendered chicken fat
30ml/2 tbsp crisp, fried onions
1 / 2 onion, grated, and 3 onions, thinly sliced
3 garlic cloves, chopped
salt and ground black pepper
90cm/36in sausage casing
1 Preheat the oven to 180ºC/350ºF/Gas 4. Put one-third of the onions and a bay leaf in an ovenproof dish, then top with the brisket. Sprinkle over the garlic, carrots and remaining bay leaves and season. Top with the remaining onions. Pour stock to a depth of 5–7.5cm/2–3in and cover with foil. Cook in the oven for 2 hours.
2 Meanwhile, make the kishke. Combine all the ingredients and stuff the mixture into the casing, leaving enough space for the mixture to expand. Tie into sausage-shaped lengths.
3 When the meat has cooked for 2 hours, add the kishke and potatoes, re-cover and cook for a further 1 hour until the meat and potatoes are tender.
4 Remove the foil and increase the temperature to 190ºC/375ºF/Gas 5. Move the onions away from the top of the meat and return to the oven for a further 30 minutes. Serve hot or cold.
Nutritional information per portion: Energy 781kcal/3271kJ; Protein 44.2g; Carbohydrate 74g, of which sugars 12.7g; Fat 36.4g, of which saturates 14.4g; Cholesterol 113mg; Calcium 124mg; Fibre 5g; Sodium 124mg.
Holishkes
These stuffed cabbage leaves are a traditional dish for Sukkot, the harvest festival in autumn. Versions of this dish have been enjoyed by Jewish communities in the Middle East and Europe.
SERVES 6–8
1kg/2 1 / 4 lb lean minced (ground) beef
75g/3oz/scant 1 / 2 cup long grain rice
4 onions, 2 chopped and 2 sliced
5–8 garlic cloves, chopped
2 eggs
45ml/3 tbsp water
1 large head of white or green cabbage
400g/14oz can chopped tomatoes
45ml/3 tbsp demerara (raw) sugar
45ml/3 tbsp white wine vinegar, cider vinegar or lemon juice
pinch of ground cinnamon
salt and ground black pepper
lemon wedges, to serve
1 Put the beef, rice, 5ml/1 tsp salt, pepper, chopped onions and garlic in a bowl. Beat the eggs with the water, and combine with the meat mixture. Chill.
2 Cut the core from the cabbage in a cone shape and discard. Bring a large pan of water to the boil and blanch the cabbage for 1 minute, then remove from the pan. Peel one or two layers of leaves off the
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