Read Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs for Free Online Page B
Authors: Marlena Spieler
for about 2 hours.
3 To make the filling, heat the butter, fat or oil in a pan, add the onions and fresh mushrooms, if using, and fry until soft and browned. Add the buckwheat and cook until slightly browned. Add the dried mushrooms and stock and cook over a medium-high heat until the liquid has been absorbed. Leave to cool, then stir in the egg and season well.
4 Preheat the oven to 200º C/400ºF/Gas 6. Roll out the pastry on a lightly floured surface to about 3mm/ 1 ⁄ 8 in thickness, then cut into rectangles (about 7.5 x 16cm/3 x 6 1 ⁄ 4 in). Place 2–3 spoonfuls of the filling in the middle of each piece and brush the edges with water, fold up and pinch together to seal. Bake for 15 minutes.
Nutritional information per pastry: Energy 210kcal/876kJ; Protein 3.6g; Carbohydrate 22.7g, of which sugars 2.4g; Fat 12.3g, of which saturates 7.4g; Cholesterol 43mg; Calcium 44mg; Fibre 1.1g; Sodium 86mg.
Fish dishes
Fish is pareve (neutral) and so may be eaten with either meat or dairy foods. This provides variety and flexibility within the otherwise demanding laws of Kashrut. Both Ashkenazim and Sephardim have many traditional fish dishes, from Peruvian fried whitebait to whole fish baked with fragrant spices from Israel.
Baked salmon with watercress sauce
Whole baked salmon is a classic dish served at Bar and Bat Mitzvah feasts, wedding parties and any big simcha, or festival. Baking the salmon in foil produces a flesh rather like that of a poached fish but with the ease of baking. Decorating the fish with thin slices of cucumber looks pretty and will conceal any flesh that may look ragged after skinning.
SERVES 6–8
2–3kg/4 1 / 2 –6 3 / 4 lb salmon, cleaned with head and tail left on
3–5 spring onions (scallions), thinly sliced
1 lemon, thinly sliced
1 cucumber, thinly sliced
fresh dill sprigs, to garnish
lemon wedges, to serve
FOR THE WATERCRESS SAUCE
3 garlic cloves, chopped
200g/7oz watercress leaves, chopped
40g/1 1 / 2 oz fresh tarragon, chopped
300ml/ 1 / 2 pint/1 1 / 4 cups mayonnaise
15–30ml/1–2 tbsp freshly squeezed lemon juice
200g/7oz/scant 1 cup butter
salt and ground black pepper
1 Preheat the oven to 180ºC/350ºF/Gas 4. Rinse the salmon and lay it on a large piece of foil. Stuff the fish with the sliced spring onions and layer the lemon slices inside and around the fish, then season.
2 Loosely fold the foil around the fish and fold the edges over to seal. Bake for 1 hour. Let the fish stand, still in the foil, for 15 minutes, then unwrap and leave to cool.
3 When the fish is cool, lift it on to a large plate, still covered with lemon slices. Cover tightly with clear film (plastic wrap) and chill for several hours.
4 Before serving, discard the lemon slices around the fish. Using a blunt knife to lift up the edge of the skin, peel the skin away from the flesh and pull out any fins. Arrange the cucumber slices in overlapping rows along the length of the fish, to resemble large fish scales.
5 For the sauce, put the garlic, watercress, tarragon, mayonnaise and lemon juice in a food processor or bowl and process or mix to combine. Melt the butter, then add to the watercress mixture, a little at a time, until the butter has been incorporated and the sauce is smooth. Cover and chill before serving, garnished with dill, with the sauce and lemon wedges.
Nutritional information per portion: Energy 515kcal/2133kJ; Protein 25.5g; Carbohydrate 0.7g, of which sugars 0.6g; Fat 45.6g, of which saturates 14g; Cholesterol 114mg; Calcium 67mg; Fibre 0.4g; Sodium 275mg.
Classic Ashkenazi gefilte fish
Gefilte means stuffed and originally this mixture of chopped fish was carefully stuffed back into the skin of the fish before cooking. These fishballs are served at the start of most Jewish festivities.
SERVES 8
1kg/2 1 / 4 lb of 2–3 varieties of fish fillets, such as carp, whitefish, yellow pike, haddock and cod
2
3 To make the filling, heat the butter, fat or oil in a pan, add the onions and fresh mushrooms, if using, and fry until soft and browned. Add the buckwheat and cook until slightly browned. Add the dried mushrooms and stock and cook over a medium-high heat until the liquid has been absorbed. Leave to cool, then stir in the egg and season well.
4 Preheat the oven to 200º C/400ºF/Gas 6. Roll out the pastry on a lightly floured surface to about 3mm/ 1 ⁄ 8 in thickness, then cut into rectangles (about 7.5 x 16cm/3 x 6 1 ⁄ 4 in). Place 2–3 spoonfuls of the filling in the middle of each piece and brush the edges with water, fold up and pinch together to seal. Bake for 15 minutes.
Nutritional information per pastry: Energy 210kcal/876kJ; Protein 3.6g; Carbohydrate 22.7g, of which sugars 2.4g; Fat 12.3g, of which saturates 7.4g; Cholesterol 43mg; Calcium 44mg; Fibre 1.1g; Sodium 86mg.
Fish dishes
Fish is pareve (neutral) and so may be eaten with either meat or dairy foods. This provides variety and flexibility within the otherwise demanding laws of Kashrut. Both Ashkenazim and Sephardim have many traditional fish dishes, from Peruvian fried whitebait to whole fish baked with fragrant spices from Israel.
Baked salmon with watercress sauce
Whole baked salmon is a classic dish served at Bar and Bat Mitzvah feasts, wedding parties and any big simcha, or festival. Baking the salmon in foil produces a flesh rather like that of a poached fish but with the ease of baking. Decorating the fish with thin slices of cucumber looks pretty and will conceal any flesh that may look ragged after skinning.
SERVES 6–8
2–3kg/4 1 / 2 –6 3 / 4 lb salmon, cleaned with head and tail left on
3–5 spring onions (scallions), thinly sliced
1 lemon, thinly sliced
1 cucumber, thinly sliced
fresh dill sprigs, to garnish
lemon wedges, to serve
FOR THE WATERCRESS SAUCE
3 garlic cloves, chopped
200g/7oz watercress leaves, chopped
40g/1 1 / 2 oz fresh tarragon, chopped
300ml/ 1 / 2 pint/1 1 / 4 cups mayonnaise
15–30ml/1–2 tbsp freshly squeezed lemon juice
200g/7oz/scant 1 cup butter
salt and ground black pepper
1 Preheat the oven to 180ºC/350ºF/Gas 4. Rinse the salmon and lay it on a large piece of foil. Stuff the fish with the sliced spring onions and layer the lemon slices inside and around the fish, then season.
2 Loosely fold the foil around the fish and fold the edges over to seal. Bake for 1 hour. Let the fish stand, still in the foil, for 15 minutes, then unwrap and leave to cool.
3 When the fish is cool, lift it on to a large plate, still covered with lemon slices. Cover tightly with clear film (plastic wrap) and chill for several hours.
4 Before serving, discard the lemon slices around the fish. Using a blunt knife to lift up the edge of the skin, peel the skin away from the flesh and pull out any fins. Arrange the cucumber slices in overlapping rows along the length of the fish, to resemble large fish scales.
5 For the sauce, put the garlic, watercress, tarragon, mayonnaise and lemon juice in a food processor or bowl and process or mix to combine. Melt the butter, then add to the watercress mixture, a little at a time, until the butter has been incorporated and the sauce is smooth. Cover and chill before serving, garnished with dill, with the sauce and lemon wedges.
Nutritional information per portion: Energy 515kcal/2133kJ; Protein 25.5g; Carbohydrate 0.7g, of which sugars 0.6g; Fat 45.6g, of which saturates 14g; Cholesterol 114mg; Calcium 67mg; Fibre 0.4g; Sodium 275mg.
Classic Ashkenazi gefilte fish
Gefilte means stuffed and originally this mixture of chopped fish was carefully stuffed back into the skin of the fish before cooking. These fishballs are served at the start of most Jewish festivities.
SERVES 8
1kg/2 1 / 4 lb of 2–3 varieties of fish fillets, such as carp, whitefish, yellow pike, haddock and cod
2
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