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 Page A
Authors: Marlena Spieler
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head, then replace it in the hot water. Repeat until all the leaves are removed.
3 Preheat the oven to 150ºC/300ºF/Gas 2. Form the beef mixture into ovals and wrap each in one or two cabbage leaves.
4 Lay the rolls in an ovenproof dish, alternating with the sliced onions. Pour the tomatoes over and add the sugar, vinegar, seasoning and cinnamon. Cover and bake for 2 hours, basting with the tomato juices, then uncover and cook for 30–60 minutes until the sauce is thickened. Serve with lemon wedges.
Nutritional information per portion: Energy 425kcal/1773kJ; Protein 29.7g; Carbohydrate 27.5g, of which sugars 17.6g; Fat 22.3g, of which saturates 9.2g; Cholesterol 123mg; Calcium 86mg; Fibre 3.7g; Sodium 134mg.
Bachi’s braised minced beef patties with onions
This is one of the dishes my New Yorker grandmother used to make. She often added extra vegetables with the onions, such as sliced green peppers, broccoli or mushrooms.
SERVES 4
500g/1 1 / 4 lb lean minced (ground) beef
4–6 garlic cloves, coarsely chopped
4 onions, 1 finely chopped and 3 sliced
15–30ml/1–2 tbsp soy sauce
15–30ml/1–2 tbsp vegetable oil (optional)
2–3 green (bell) peppers, sliced lengthways into strips
ground black pepper
salad, to serve
1 Place the minced beef, garlic and chopped onions in a bowl and mix well. Season with soy sauce and pepper and form into four large or eight small patties.
2 Heat a non-stick pan, add a little oil, if you like, then add the patties and cook until browned. Splash over soy sauce.
3 Cover the patties with the sliced onions and peppers, add a little soy sauce, then cover the pan. Reduce the heat to very low, and braise for 20–30 minutes.
4 When the onions are turning golden brown, remove the pan from the heat. Serve the patties, with the onions and salad.
Nutritional information per portion: Energy 347kcal/1442kJ; Protein 26.8g; Carbohydrate 13.8g, of which sugars 11.2g; Fat 20.8g, of which saturates 8.8g; Cholesterol 75mg; Calcium 44mg; Fibre 2.8g; Sodium 374mg.
Roasted chicken with grapes and fresh root ginger
This dish, with its blend of spices and sweet fruit, is inspired by Moroccan flavours. Serve with couscous, mixed with a handful of cooked chickpeas.
SERVES 4
1–1.6kg/2 1 / 4 –3 1 / 2 lb chicken
115–130g/4–4 1 / 2 oz fresh root ginger, grated
6–8 garlic cloves, roughly chopped
juice of 1 lemon
about 30ml/2 tbsp olive oil
2–3 large pinches of ground cinnamon
500g/1 1 / 4 lb seeded red and green grapes
500g/1 1 / 4 lb seedless green grapes
5–7 shallots, chopped
about 250ml/8fl oz/1 cup chicken or vegetable stock
salt and ground black pepper
1 Rub the chicken with half of the ginger, the garlic, half of the lemon juice, the olive oil, cinnamon, salt and lots of pepper. Leave to marinate. Meanwhile, cut the red and green seeded grapes in half, remove the seeds and set aside. Add the whole green seedless grapes to the halved ones.
2 Preheat the oven to 180ºC/350ºF/Gas 4. Heat a flameproof casserole until hot. Remove the chicken from the marinade, add to the casserole and cook until browned on all sides. (There should be enough oil on the chicken to brown it but, if not, add a little extra.)
3 Put some of the shallots into the chicken cavity with the garlic and ginger from the marinade and as many of the grapes as will fit inside. Roast for 40 minutes, or until the chicken is cooked through.
4 Remove the chicken from the pan and keep warm. Pour off any oil from the pan, reserving any sediment in the base. Add the remaining shallots to the pan and cook for 5 minutes until softened.
5 Add half the remaining red and green grapes, the remaining ginger, the stock and any juices from the roast chicken and cook over a medium-high heat until the grapes have cooked down to a thick sauce. Season with salt, ground black pepper and the remaining lemon juice to taste.
6 Serve the chicken on a warmed
3 Preheat the oven to 150ºC/300ºF/Gas 2. Form the beef mixture into ovals and wrap each in one or two cabbage leaves.
4 Lay the rolls in an ovenproof dish, alternating with the sliced onions. Pour the tomatoes over and add the sugar, vinegar, seasoning and cinnamon. Cover and bake for 2 hours, basting with the tomato juices, then uncover and cook for 30–60 minutes until the sauce is thickened. Serve with lemon wedges.
Nutritional information per portion: Energy 425kcal/1773kJ; Protein 29.7g; Carbohydrate 27.5g, of which sugars 17.6g; Fat 22.3g, of which saturates 9.2g; Cholesterol 123mg; Calcium 86mg; Fibre 3.7g; Sodium 134mg.
Bachi’s braised minced beef patties with onions
This is one of the dishes my New Yorker grandmother used to make. She often added extra vegetables with the onions, such as sliced green peppers, broccoli or mushrooms.
SERVES 4
500g/1 1 / 4 lb lean minced (ground) beef
4–6 garlic cloves, coarsely chopped
4 onions, 1 finely chopped and 3 sliced
15–30ml/1–2 tbsp soy sauce
15–30ml/1–2 tbsp vegetable oil (optional)
2–3 green (bell) peppers, sliced lengthways into strips
ground black pepper
salad, to serve
1 Place the minced beef, garlic and chopped onions in a bowl and mix well. Season with soy sauce and pepper and form into four large or eight small patties.
2 Heat a non-stick pan, add a little oil, if you like, then add the patties and cook until browned. Splash over soy sauce.
3 Cover the patties with the sliced onions and peppers, add a little soy sauce, then cover the pan. Reduce the heat to very low, and braise for 20–30 minutes.
4 When the onions are turning golden brown, remove the pan from the heat. Serve the patties, with the onions and salad.
Nutritional information per portion: Energy 347kcal/1442kJ; Protein 26.8g; Carbohydrate 13.8g, of which sugars 11.2g; Fat 20.8g, of which saturates 8.8g; Cholesterol 75mg; Calcium 44mg; Fibre 2.8g; Sodium 374mg.
Roasted chicken with grapes and fresh root ginger
This dish, with its blend of spices and sweet fruit, is inspired by Moroccan flavours. Serve with couscous, mixed with a handful of cooked chickpeas.
SERVES 4
1–1.6kg/2 1 / 4 –3 1 / 2 lb chicken
115–130g/4–4 1 / 2 oz fresh root ginger, grated
6–8 garlic cloves, roughly chopped
juice of 1 lemon
about 30ml/2 tbsp olive oil
2–3 large pinches of ground cinnamon
500g/1 1 / 4 lb seeded red and green grapes
500g/1 1 / 4 lb seedless green grapes
5–7 shallots, chopped
about 250ml/8fl oz/1 cup chicken or vegetable stock
salt and ground black pepper
1 Rub the chicken with half of the ginger, the garlic, half of the lemon juice, the olive oil, cinnamon, salt and lots of pepper. Leave to marinate. Meanwhile, cut the red and green seeded grapes in half, remove the seeds and set aside. Add the whole green seedless grapes to the halved ones.
2 Preheat the oven to 180ºC/350ºF/Gas 4. Heat a flameproof casserole until hot. Remove the chicken from the marinade, add to the casserole and cook until browned on all sides. (There should be enough oil on the chicken to brown it but, if not, add a little extra.)
3 Put some of the shallots into the chicken cavity with the garlic and ginger from the marinade and as many of the grapes as will fit inside. Roast for 40 minutes, or until the chicken is cooked through.
4 Remove the chicken from the pan and keep warm. Pour off any oil from the pan, reserving any sediment in the base. Add the remaining shallots to the pan and cook for 5 minutes until softened.
5 Add half the remaining red and green grapes, the remaining ginger, the stock and any juices from the roast chicken and cook over a medium-high heat until the grapes have cooked down to a thick sauce. Season with salt, ground black pepper and the remaining lemon juice to taste.
6 Serve the chicken on a warmed
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