Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs by Marlena Spieler Read Free Book Online
Authors: Marlena Spieler
eggs
120ml/4fl oz/ 1 / 2 cup cold water
30–45ml/2–3 tbsp medium matzo meal
15–45ml/1–3 tbsp sugar
fish stock, for simmering
2–3 onions
3 carrots
1–2 pinches of ground cinnamon
salt and ground black pepper
chrain or horseradish and beetroot (beet) pickle, to serve
1 Sprinkle the fish with salt and chill for 1 hour, or until the flesh has firmed. Rinse, then process in a food processor until minced (ground).
2 Put the fish into a bowl, add the eggs, mix, then gradually add the water. Stir in the matzo meal, then the sugar and seasoning. Beat until light, then chill for 1 hour.
3 Take 15–30ml/1–2 tbsp of the mixture and, with wet hands, roll into a ball. Continue with the remaining mixture.
4 Bring a pan of fish stock to the boil, lower the heat to a simmer and add the fishballs. Return to the boil, lower the heat and simmer for 1 hour. Add more water, if necessary, to keep covered.
5 Add the onions, carrots, cinnamon and a little sugar, if you like, to the pan and simmer, uncovered, for 45–60 minutes.
6 Leave to cool slightly, then remove from the liquid. Serve warm or cold with horseradish and beetroot pickle.
Nutritional information per portion: Energy 159kcal/667kJ; Protein 25.5g; Carbohydrate 8.7g, of which sugars 4.7g; Fat 2.6g, of which saturates 0.5g; Cholesterol 105mg; Calcium 37mg; Fibre 1.4g; Sodium 100mg.
Ginger fishballs in tomato and lemon sauce
If you cannot find preserved lemon then you can always use a fresh lemon. Just cut the lemon into small dice and add it with the tomatoes. You can use cod, haddock or whiting for this dish.
SERVES 6
65g/2 1 / 2 oz bread (about 2 slices)
1kg/2 1 / 4 lb minced (ground) white fish
2 onions, chopped
8 garlic cloves, chopped
2.5–5ml/ 1 / 2 –1 tsp ground turmeric
2.5ml/ 1 / 2 tsp ground ginger
2.5ml/ 1 / 2 tsp garam masala
1 bunch fresh coriander (cilantro), chopped, plus extra to garnish
1 egg
cayenne pepper, to taste
150ml/ 1 / 4 pint/ 2 / 3 cup vegetable oil
4 ripe tomatoes, diced
5ml/1 tsp paprika
1 preserved lemon, rinsed and cut into small strips
salt and ground black pepper
1 / 2 lemon, cut into wedges, to serve
1 Remove the crusts from the bread, soak in a bowl of cold water for 10 minutes, then squeeze dry.
2 Add the fish to the bread with half the onions, half the garlic, half the turmeric, the ginger, half the garam masala, half the coriander, the egg and cayenne. Mix and leave to chill.
3 For the sauce, heat the oil, add the remaining onion and garlic and fry for 5 minutes, or until softened. Add the remaining turmeric and garam masala and warm through.
4 Add the diced tomatoes, paprika and remaining coriander to the pan and cook over a medium heat until the tomatoes have formed a sauce consistency. Stir in the preserved lemon.
5 With wet hands, roll walnut-size lumps of the fish mixture into balls and flatten slightly. Place in the sauce. Cook gently, for 20 minutes, turning twice. Garnish with coriander leaves and serve immediately with lemon wedges for squeezing.
Nutritional information per portion: Energy 359kcal/1496kJ; Protein 33.8g; Carbohydrate 13g, of which sugars 5.7g; Fat 19.3g, of which saturates 2.9g; Cholesterol 108mg; Calcium 55mg; Fibre 1.7g; Sodium 181mg.
Tonno con piselli
This Jewish Italian dish of fresh tuna and peas is especially enjoyed at Pesach, which falls in spring. Before the days of the freezer, spring was the time for little seasonal peas.
SERVES 4
60ml/4 tbsp olive oil
1 onion, chopped
4–5 garlic cloves, chopped
45ml/3 tbsp chopped fresh flat leaf parsley
1–2 pinches of fennel seeds
350g/12oz tuna steaks
400g/14oz can chopped tomatoes
120ml/4fl oz/ 1 / 2 cup dry white wine or fish stock
30–45ml/2–3 tbsp tomato purée (paste)
pinch of sugar, if needed
350g/12oz/3 cups fresh shelled or frozen Peas
salt and ground black pepper
1 Preheat the oven to 190ºC/375ºF/Gas 5. Heat the olive oil in a large frying pan, then
120ml/4fl oz/ 1 / 2 cup cold water
30–45ml/2–3 tbsp medium matzo meal
15–45ml/1–3 tbsp sugar
fish stock, for simmering
2–3 onions
3 carrots
1–2 pinches of ground cinnamon
salt and ground black pepper
chrain or horseradish and beetroot (beet) pickle, to serve
1 Sprinkle the fish with salt and chill for 1 hour, or until the flesh has firmed. Rinse, then process in a food processor until minced (ground).
2 Put the fish into a bowl, add the eggs, mix, then gradually add the water. Stir in the matzo meal, then the sugar and seasoning. Beat until light, then chill for 1 hour.
3 Take 15–30ml/1–2 tbsp of the mixture and, with wet hands, roll into a ball. Continue with the remaining mixture.
4 Bring a pan of fish stock to the boil, lower the heat to a simmer and add the fishballs. Return to the boil, lower the heat and simmer for 1 hour. Add more water, if necessary, to keep covered.
5 Add the onions, carrots, cinnamon and a little sugar, if you like, to the pan and simmer, uncovered, for 45–60 minutes.
6 Leave to cool slightly, then remove from the liquid. Serve warm or cold with horseradish and beetroot pickle.
Nutritional information per portion: Energy 159kcal/667kJ; Protein 25.5g; Carbohydrate 8.7g, of which sugars 4.7g; Fat 2.6g, of which saturates 0.5g; Cholesterol 105mg; Calcium 37mg; Fibre 1.4g; Sodium 100mg.
Ginger fishballs in tomato and lemon sauce
If you cannot find preserved lemon then you can always use a fresh lemon. Just cut the lemon into small dice and add it with the tomatoes. You can use cod, haddock or whiting for this dish.
SERVES 6
65g/2 1 / 2 oz bread (about 2 slices)
1kg/2 1 / 4 lb minced (ground) white fish
2 onions, chopped
8 garlic cloves, chopped
2.5–5ml/ 1 / 2 –1 tsp ground turmeric
2.5ml/ 1 / 2 tsp ground ginger
2.5ml/ 1 / 2 tsp garam masala
1 bunch fresh coriander (cilantro), chopped, plus extra to garnish
1 egg
cayenne pepper, to taste
150ml/ 1 / 4 pint/ 2 / 3 cup vegetable oil
4 ripe tomatoes, diced
5ml/1 tsp paprika
1 preserved lemon, rinsed and cut into small strips
salt and ground black pepper
1 / 2 lemon, cut into wedges, to serve
1 Remove the crusts from the bread, soak in a bowl of cold water for 10 minutes, then squeeze dry.
2 Add the fish to the bread with half the onions, half the garlic, half the turmeric, the ginger, half the garam masala, half the coriander, the egg and cayenne. Mix and leave to chill.
3 For the sauce, heat the oil, add the remaining onion and garlic and fry for 5 minutes, or until softened. Add the remaining turmeric and garam masala and warm through.
4 Add the diced tomatoes, paprika and remaining coriander to the pan and cook over a medium heat until the tomatoes have formed a sauce consistency. Stir in the preserved lemon.
5 With wet hands, roll walnut-size lumps of the fish mixture into balls and flatten slightly. Place in the sauce. Cook gently, for 20 minutes, turning twice. Garnish with coriander leaves and serve immediately with lemon wedges for squeezing.
Nutritional information per portion: Energy 359kcal/1496kJ; Protein 33.8g; Carbohydrate 13g, of which sugars 5.7g; Fat 19.3g, of which saturates 2.9g; Cholesterol 108mg; Calcium 55mg; Fibre 1.7g; Sodium 181mg.
Tonno con piselli
This Jewish Italian dish of fresh tuna and peas is especially enjoyed at Pesach, which falls in spring. Before the days of the freezer, spring was the time for little seasonal peas.
SERVES 4
60ml/4 tbsp olive oil
1 onion, chopped
4–5 garlic cloves, chopped
45ml/3 tbsp chopped fresh flat leaf parsley
1–2 pinches of fennel seeds
350g/12oz tuna steaks
400g/14oz can chopped tomatoes
120ml/4fl oz/ 1 / 2 cup dry white wine or fish stock
30–45ml/2–3 tbsp tomato purée (paste)
pinch of sugar, if needed
350g/12oz/3 cups fresh shelled or frozen Peas
salt and ground black pepper
1 Preheat the oven to 190ºC/375ºF/Gas 5. Heat the olive oil in a large frying pan, then
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