Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (17 page)

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.

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 tsp chopped fresh root ginger

400g/14oz can chopped tomatoes

1.3kg/3lb chicken, cut into 8–12 pieces

seeds from 5–8 cardamom pods

2.5ml/
1
/
2
tsp ground turmeric

large pinch of ground cinnamon

large pinch of ground cloves

large pinch of grated nutmeg

cayenne pepper, to taste

4 hard-boiled eggs

fresh coriander (cilantro) and onion rings, to garnish

injera, flatbread or rice, to serve

1
Heat the oil in a pan, add the onions and cook for 10 minutes until softened. Add the garlic and ginger and cook for 1–2 minutes.

2
Add 250ml/8fl oz/1 cup water and the tomatoes. Bring to the boil and cook, stirring, for 10 minutes, until the liquid has reduced and the mixture has thickened. Season with salt and ground black pepper.

3
Add the chicken and spices to the pan and turn the chicken in the sauce. Lower the heat, then cover and simmer for 1 hour, or until the chicken is cooked through. Add a little more water if the mixture seems too thick.

4
Shell the eggs and prick them once or twice with a fork. Add the eggs to the sauce and heat gently until the eggs are warmed through. Garnish with coriander and onion rings and serve with injera, flatbread or rice.

Nutritional information per portion: Energy 764kcal/3169kJ; Protein 48.8g; Carbohydrate 17.7g, of which sugars 13.1g; Fat 55.9g, of which saturates 13.2g; Cholesterol 398mg; Calcium 101mg; Fibre 3.2g; Sodium 382mg.

 

This Italian dish strongly reflects the traditions of both Mediterranean and Jewish cooking. Jews favour the enrichment of meat sauces with egg because of the laws of the Kashrut, which forbids the addition of cream to meat dishes.

SERVES 4

4 skinless, boneless chicken breast portions

plain (all-purpose) flour, for dusting

30–45ml/2–3 tbsp olive oil

1–2 onions, chopped

1
/
4
fennel bulb, chopped (optional)

15ml/1 tbsp chopped fresh parsley, plus extra to garnish

7.5ml/1
1
/
2
tsp fennel seeds

75ml/5 tbsp dry Marsala

120ml/4fl oz/
1
/
2
cup chicken stock

300g/11oz/2
1
/
4
cups petits pois (baby peas)

juice of 1
1
/
2
lemons

2 egg yolks

salt and ground black pepper

1
Season the chicken with salt and pepper, then dust generously with flour. Shake off the excess flour and set aside.

2
Heat half the oil in a pan, add the onions, fennel, if using, parsley and fennel seeds. Cook for 5 minutes. Add the remaining oil and the chicken and cook for 2–3 minutes on each side, until lightly browned. Remove the chicken and onion mixture from the pan and set aside.

3
Deglaze the pan by pouring in the Marsala and cooking over a high heat until reduced to about 30ml/2 tbsp, then pour in the stock. Add the peas and return the chicken and onion mixture to the pan. Cook over a very low heat while you prepare the egg mixture.

4
In a bowl, beat the lemon juice and egg yolks together, then slowly add about 120ml/4fl oz/
1
/
2
cup of the hot liquid from the chicken and peas, stirring well to combine.

5
Return the mixture to the pan and cook over a low heat, stirring, until the mixture thickens slightly. (Do not allow the mixture to boil or the eggs will curdle and spoil the sauce.) Serve the chicken immediately, sprinkled with a little extra chopped fresh parsley.

Nutritional information per portion: Energy 375kcal/1567kJ; Protein 43.4g; Carbohydrate 14.9g, of which sugars 7g; Fat 13.9g, of which saturates 2.6g; Cholesterol 206mg; Calcium 51mg; Fibre 4.5g; Sodium 99mg.

 

The addition of coconut milk creates a rich sauce that is sweet with dried and fresh fruit and fragrant with herbs. It is perfect for those keeping Kashrut as it has a creamy character yet contains no dairy products. Serve with hot naan or steamed rice.

SERVES 4

4 garlic cloves, chopped

15ml/1 tbsp chopped fresh root ginger

2–3 chillies, chopped

1
/
2
bunch fresh coriander (cilantro) leaves, roughly chopped

1 onion, chopped

juice of 1 lemon

pinch of cayenne pepper

2.5ml/
1
/
2
tsp curry powder

2.5ml/
1
/
2
tsp ground cumin

2–3 pinches of ground cloves

large pinch of ground coriander

3 boneless chicken breast portions or thighs, skinned and cut into bitesize pieces

30ml/2 tbsp vegetable oil

2 cinnamon sticks

250ml/8fl oz/1 cup chicken stock

250ml/8fl oz/1 cup coconut milk

15–30ml/1–2 tbsp sugar, to taste

1–2 bananas

1
/
4
pineapple, peeled and chopped

handful of sultanas (golden raisins)

handful of raisins or currants

2–3 sprigs of fresh mint, thinly sliced

juice of
1
/
4
–
1
/
2
lemon, to taste

salt

1
Purée the garlic, ginger, chillies, fresh coriander, onion, lemon juice, cayenne pepper, curry powder, cumin, cloves, ground coriander and salt in a food processor or blender. Toss together the chicken pieces with 30ml/2 tbsp of the spice mixture and set aside.

2
Heat the oil in a wok or large frying pan, then add the remaining spice mixture and cook over a medium heat, stirring, for about 10 minutes, or until the paste is lightly browned. Stir the cinnamon sticks, stock, coconut milk and sugar into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes. Then add the chicken to the sauce and cook for 2 minutes, or until the chicken becomes opaque.

3
Meanwhile, thickly slice the bananas. Stir all the fruit into the curry and cook for 1–2 minutes. Stir in the mint and lemon juice. Check the seasoning and add more salt, spice and lemon juice if necessary.

Nutritional information per portion: Energy 383kcal/1622kJ; Protein 29.5g; Carbohydrate 52.8g, of which sugars 51.5g; Fat 7.5g, of which saturates 1.2g; Cholesterol 79mg; Calcium 92mg; Fibre 2.6g; Sodium 150mg.