Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (8 page)

SERVES 6

250g/9oz/1
1
/
2
cups polenta

30–45ml/2–3 tbsp tomato purée (paste)

30–45ml/2–3 tbsp diced ripe fresh or canned chopped tomatoes

30ml/2 tbsp chopped fresh rosemary

30–45ml/2–3 tbsp freshly grated Parmesan or Pecorino cheese

130g/4
1
/
2
oz mozzarella, Gorgonzola or fontina cheese, finely chopped

half vegetable and half olive oil, for frying

1–2 eggs, lightly beaten

plain (all-purpose) flour, for dusting

salt

diced red (bell) pepper, shredded lettuce and rosemary sprigs, to garnish

1
In a large pan, combine the polenta with 250ml/8fl oz/1 cup cold water and stir. Add 750ml/1
1
⁄
4
pints/3 cups boiling water, bring to the boil and cook, stirring, for 30 minutes until the mixture is thick and no longer grainy. Season. Pour into an oiled baking dish, forming a layer 1cm/
1
⁄
2
in thick. Chill.

2
Using a 6–7.5cm/2
1
⁄
2
–3in plain pastry (cookie) cutter, cut the polenta into rounds. Combine the tomato purée with the tomatoes. Spread a little of the mixture on the soft, moist side of a polenta round, sprinkle with rosemary and a little cheese, then top with another round of polenta. Press the edges together. Fill the remaining polenta rounds in the same way.

3
Pour a 5cm/2in depth of oil into a large frying pan, and heat until hot enough to brown a cube of bread in 30 seconds. Dip a sandwich into the egg, then coat in the flour. Fry for 4–5 minutes, turning once. Drain and cook the remaining polentas in the same way. Garnish with pepper, lettuce and rosemary.

Nutritional information per portion: Energy 333kcal/1386kJ; Protein 11.4g; Carbohydrate 31.8g, of which sugars 1.3g; Fat 17.5g, of which saturates 5.3g; Cholesterol 49mg; Calcium 148mg; Fibre 1.2g; Sodium 171mg.

This salad, served with black pumpernickel bread, is the quintessential Shabbat morning dish after services. Serve with cold boiled potatoes and allow your guests to add to the salad as they like.

SERVES 8

1 large tangy cooking apple

500g/1
1
/
4
lb mates herrings (schmaltz herrings), drained and cut into slices

2 small pickled cucumbers, diced

10ml/2 tsp caster (superfine) sugar, or to taste

10ml/2 tsp cider vinegar or white wine vinegar

300ml/
1
/
2
pint/1
1
/
4
cups sour cream

2 cooked beetroot (beets), diced

lettuce, to serve

sprigs of fresh dill and chopped onion or onion rings, to garnish

1
Peel, core and dice the apple. Put in a bowl, add the herrings, cucumbers, sugar and vinegar and mix together. Add the sour cream and mix well to combine.

2
Add the beetroot to the herring mixture and chill in the refrigerator. Serve the salad on a bed of lettuce leaves, garnished with fresh dill and chopped onion or onion rings.

Nutritional information per portion: Energy 212kcal/878kJ; Protein 9.6g; Carbohydrate 6.5g, of which sugars 6.2g; Fat 16.5g, of which saturates 4.7g; Cholesterol 51mg; Calcium 72mg; Fibre 0.6g; Sodium 266mg.

Mixtures of finely chopped vegetables are very popular in the Jewish kitchen. The name caviar simply refers to the dark colour and rich texture, rather than the actual content, of the dish.

SERVES 4

10–15g/
1
/
4
–
1
/
2
oz dried porcini or other well-flavoured dried mushrooms

120ml/4fl oz/
1
/
2
cup water

45ml/3 tbsp olive or vegetable oil

450g/1lb mushrooms, roughly chopped

5–10 shallots, chopped

5 garlic cloves, 4 chopped and 1 whole

30ml/2 tbsp port

juice of
1
/
4
lemon, or to taste

12–16 slices cocktail rye bread or 2 ordinary slices, cut in halves

salt

2–3 spring onions (scallions), thinly shredded, and/or 15ml/1 tbsp chopped fresh parsley, and 1 chopped hard boiled egg, or sour cream, to garnish

1
Soak the dried mushrooms in the water for about 30 minutes.

2
Heat the oil in a pan, add the fresh mushrooms, shallots and chopped garlic and fry until browned. Season with salt.

3
Add the soaked mushrooms and water and cook until all the liquid has evaporated. Add the port and lemon juice and continue cooking until they have evaporated and the mixture is brown and dry.

4
Put the mixture in a food processor and process briefly until a chunky paste is formed.

5
Toast the rye bread until golden on both sides, then rub with the whole garlic clove.

6
Carefully spoon the mushroom caviar into individual dishes and serve with the toast and garnished with the spring onions, chopped parsley, and hard-boiled egg, or sour cream.

Nutritional information per portion: Energy 143kcal/596kJ; Protein 3.7g; Carbohydrate 10.3g, of which sugars 3.7g; Fat 9.1g, of which saturates 1.1g; Cholesterol 0mg; Calcium 29mg; Fibre 2.4g; Sodium 80mg.

This Ashkenazi dish, although the essence of modern Western deli food, is in fact one of the oldest dishes in Jewish history. Some say that it goes back to Egyptian times. It is delicious piled on to toast or used as a sandwich or bagel filling.

SERVES 4–6

8–10 eggs

6–8 spring onions (scallions) and/or 1 yellow or white onion, very finely chopped, plus extra to garnish

60–90ml/4–6 tbsp mayonnaise or rendered chicken fat

mild French wholegrain mustard, to taste (optional if using mayonnaise)

15ml/1 tbsp chopped fresh parsley

salt and ground black pepper

rye toasts or crackers, to serve

1
Put the eggs in a large pan and cover with cold water. Bring the water to the boil and when it boils, reduce the heat and simmer over a low heat for 10 minutes.

2
Hold the eggs under cold running water, then remove the shells, dry the eggs and chop roughly.

3
Place the chopped eggs in a large bowl, add the onions, season generously with salt and pepper and mix well. Add enough mayonnaise or chicken fat to bind the mixture together. Stir in the mustard, if using, and the chopped parsley, or sprinkle the parsley on top to garnish. Chill before serving with rye toasts or crackers.

Nutritional information per portion: Energy 197kcal/816kJ; Protein 11g; Carbohydrate 0.7g, of which sugars 0.6g; Fat 17g, of which saturates 3.7g; Cholesterol 325mg; Calcium 69mg; Fibre 0.6g; Sodium 165mg.

The dairy shelves of Israel boast an ever-increasing array of cheeses, from kashkaval to goat’s cheeses and mild white cheeses spiked with seasonings such as this one with piquant green olives. Serve with drinks and crackers, or as a brunch spread with bread or bagels.

SERVES 4

175–200g/6–7oz soft white (farmer’s) cheese

65g/2
1
/
2
oz feta cheese, preferably sheep’s milk, lightly crumbled

20–30 pitted green olives, some chopped, the rest halved or quartered

2–3 large pinches of fresh thyme, plus extra to garnish

2–3 garlic cloves, finely chopped (optional)

crackers, toast or bagels, to serve

1
Place the soft cheese in a bowl and stir with the back of a spoon until soft and smooth.

2
Add the crumbled feta cheese to the blended soft cheese and stir until thoroughly combined.