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 B
Authors: Marlena Spieler
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serving dish, surrounded by the sauce and the reserved grapes.
Nutritional information per portion: Energy 454kcal/1891kJ; Protein 31.6g; Carbohydrate 19.5g, of which sugars 19.5g; Fat 28.1g, of which saturates 7.1g; Cholesterol 165mg; Calcium 28mg; Fibre 1g; Sodium 116mg.
Sephardi spiced chicken rice with lemon and mint relish
This is a lighter, quicker version of hameen, the long-simmered Shabbat stew. This modern version is more refreshing than the heavier original.
SERVES 4
250g/9oz chicken, skinned and diced
3 garlic cloves, chopped
5ml/1 tsp ground turmeric
30ml/2 tbsp olive oil
2 small to medium carrots, diced or chopped
seeds from 6–8 cardamom pods
500g/1 1 / 4 lb/2 1 / 2 cups long grain rice
250g/9oz tomatoes, chopped
750ml/1 1 / 4 pints/3 cups chicken stock
FOR THE RELISH
3 tomatoes, diced
1 bunch or large handful of fresh mint, chopped
5–8 spring onions (scallions), thinly sliced
juice of 2 lemons
salt
1 To make the relish, put all the ingredients in a bowl and mix together. Chill until ready to serve.
2 Mix the diced chicken with half the garlic and the turmeric. Heat a little of the oil in a pan, add the chicken and fry briefly until the chicken has changed colour and is almost cooked. Remove from the pan and set aside.
3 Add the carrots to the pan with the remaining oil, then stir in the remaining garlic, cardamom seeds and the rice. Cook for 1 minute.
4 Add the tomatoes and chicken stock to the pan and bring to the boil. Cover and simmer for about 10 minutes, until the rice is tender. A few minutes before the rice is cooked, fork in the chicken. Serve with the relish.
Nutritional information per portion: Energy 633kcal/2648kJ; Protein 26.1g; Carbohydrate 107.7g, of which sugars 7.7g; Fat 10.3g, of which saturates 1.6g; Cholesterol 44mg; Calcium 76mg; Fibre 3.1g; Sodium 64mg.
Turkey or chicken schnitzel
Schnitzel is a pounded-flat, crisp-coated, fried steak of turkey, chicken or veal. In the old country of Austria, schnitzel was made from veal. Today in Israel it is usually made of turkey and is immensely popular. Serve with a selection of vegetables.
SERVES 4
4 boneless turkey or chicken breast fillets, each weighing about 175g/6oz
juice of 1 lemon
2 garlic cloves, chopped
plain (all-purpose) flour, for dusting
1–2 eggs
15ml/1 tbsp water
about 50g/2oz/ 1 / 2 cup matzo meal
paprika
a mixture of vegetable and olive oil, for shallow frying
salt and ground black pepper
lemon wedges and a selection of vegetables, to serve (optional)
1 Lay each piece of meat between two sheets of greaseproof (waxed) paper and pound with a mallet until it is about half its original thickness and even. Combine the lemon juice, garlic, salt and pepper. Coat the meat in the mixture, then leave to marinate.
2 Meanwhile, arrange three wide plates or shallow dishes in a row. Fill one plate or dish with flour, beat the egg and water together in another, and mix the matzo meal, salt, pepper and paprika together on the third.
3 Dip each fillet into the flour, then the egg, then the matzo. Pat everything in well, then chill for at least 30 minutes, and up to 2 hours.
4 In a large frying pan, heat the oil until turns a cube of bread golden brown in 30–60 seconds. Add the fillets, in batches, and fry until golden brown, turning once. Drain and serve with lemon wedges and vegetables.
Nutritional information per portion: Energy 368kcal/1546kJ; Protein 45.4g; Carbohydrate 14.7g, of which sugars 0.6g; Fat 14.6g, of which saturates 2.3g; Cholesterol 170mg; Calcium 27mg; Fibre 0.5g; Sodium 125mg.
Doro wat
Long-simmered Ethiopian stews, known as wats, are often made for Shabbat. They are traditionally served with the pancake-like flatbread, injera, which is made before the Sabbath and wrapped in a clean cloth until the wat is ready to eat.
SERVES 4
90ml/6 tbsp vegetable oil
6–8 onions, chopped
6 garlic cloves, chopped
10ml/2
Nutritional information per portion: Energy 454kcal/1891kJ; Protein 31.6g; Carbohydrate 19.5g, of which sugars 19.5g; Fat 28.1g, of which saturates 7.1g; Cholesterol 165mg; Calcium 28mg; Fibre 1g; Sodium 116mg.
Sephardi spiced chicken rice with lemon and mint relish
This is a lighter, quicker version of hameen, the long-simmered Shabbat stew. This modern version is more refreshing than the heavier original.
SERVES 4
250g/9oz chicken, skinned and diced
3 garlic cloves, chopped
5ml/1 tsp ground turmeric
30ml/2 tbsp olive oil
2 small to medium carrots, diced or chopped
seeds from 6–8 cardamom pods
500g/1 1 / 4 lb/2 1 / 2 cups long grain rice
250g/9oz tomatoes, chopped
750ml/1 1 / 4 pints/3 cups chicken stock
FOR THE RELISH
3 tomatoes, diced
1 bunch or large handful of fresh mint, chopped
5–8 spring onions (scallions), thinly sliced
juice of 2 lemons
salt
1 To make the relish, put all the ingredients in a bowl and mix together. Chill until ready to serve.
2 Mix the diced chicken with half the garlic and the turmeric. Heat a little of the oil in a pan, add the chicken and fry briefly until the chicken has changed colour and is almost cooked. Remove from the pan and set aside.
3 Add the carrots to the pan with the remaining oil, then stir in the remaining garlic, cardamom seeds and the rice. Cook for 1 minute.
4 Add the tomatoes and chicken stock to the pan and bring to the boil. Cover and simmer for about 10 minutes, until the rice is tender. A few minutes before the rice is cooked, fork in the chicken. Serve with the relish.
Nutritional information per portion: Energy 633kcal/2648kJ; Protein 26.1g; Carbohydrate 107.7g, of which sugars 7.7g; Fat 10.3g, of which saturates 1.6g; Cholesterol 44mg; Calcium 76mg; Fibre 3.1g; Sodium 64mg.
Turkey or chicken schnitzel
Schnitzel is a pounded-flat, crisp-coated, fried steak of turkey, chicken or veal. In the old country of Austria, schnitzel was made from veal. Today in Israel it is usually made of turkey and is immensely popular. Serve with a selection of vegetables.
SERVES 4
4 boneless turkey or chicken breast fillets, each weighing about 175g/6oz
juice of 1 lemon
2 garlic cloves, chopped
plain (all-purpose) flour, for dusting
1–2 eggs
15ml/1 tbsp water
about 50g/2oz/ 1 / 2 cup matzo meal
paprika
a mixture of vegetable and olive oil, for shallow frying
salt and ground black pepper
lemon wedges and a selection of vegetables, to serve (optional)
1 Lay each piece of meat between two sheets of greaseproof (waxed) paper and pound with a mallet until it is about half its original thickness and even. Combine the lemon juice, garlic, salt and pepper. Coat the meat in the mixture, then leave to marinate.
2 Meanwhile, arrange three wide plates or shallow dishes in a row. Fill one plate or dish with flour, beat the egg and water together in another, and mix the matzo meal, salt, pepper and paprika together on the third.
3 Dip each fillet into the flour, then the egg, then the matzo. Pat everything in well, then chill for at least 30 minutes, and up to 2 hours.
4 In a large frying pan, heat the oil until turns a cube of bread golden brown in 30–60 seconds. Add the fillets, in batches, and fry until golden brown, turning once. Drain and serve with lemon wedges and vegetables.
Nutritional information per portion: Energy 368kcal/1546kJ; Protein 45.4g; Carbohydrate 14.7g, of which sugars 0.6g; Fat 14.6g, of which saturates 2.3g; Cholesterol 170mg; Calcium 27mg; Fibre 0.5g; Sodium 125mg.
Doro wat
Long-simmered Ethiopian stews, known as wats, are often made for Shabbat. They are traditionally served with the pancake-like flatbread, injera, which is made before the Sabbath and wrapped in a clean cloth until the wat is ready to eat.
SERVES 4
90ml/6 tbsp vegetable oil
6–8 onions, chopped
6 garlic cloves, chopped
10ml/2
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