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 Page B

to cool. Serve, garnished with slices of corn on the cob, olives and coriander leaves.
     
    Nutritional information per portion: Energy 1087kcal/4504kJ; Protein 40.3g; Carbohydrate 18.5g, of which sugars 5.9g; Fat 95.3g, of which saturates 8.9g; Cholesterol 0mg; Calcium 1743mg; Fibre 2.3g; Sodium 471mg.
     

 
Filo-wrapped fish
     
    This delicious dish comes from Jerusalem, where whole fish are wrapped in filo pastry and served with a zesty tomato sauce. The choice of fish can be varied according to what is in season and what is freshest on the day of purchase.
     
    SERVES 3–4
     
450g/1lb salmon or cod steaks or fillets
1 lemon
30ml/2 tbsp olive oil, plus extra for brushing
1 onion, chopped
2 celery sticks, chopped
1 green (bell) pepper, diced
5 garlic cloves, chopped
400g/14oz canned tomatoes, chopped
120ml/4fl oz/ 1 / 2 cup passata (bottled strained tomatoes)
30ml/2 tbsp chopped fresh parsley
2–3 pinches of ground allspice
cayenne pepper, to taste
pinch of sugar
130g/4 1 / 2 oz filo pastry (6–8 large sheets)
salt and ground black pepper
    1 Sprinkle the salmon or cod with salt and black pepper and a squeeze of lemon juice. Set aside while you prepare the sauce.
     
    2 Heat the oil in a pan, add the onion, celery and pepper and fry for 5 minutes. Add the garlic and cook for 1 minute, then add the tomatoes and passata and cook until the tomatoes are of a sauce consistency. Stir in the parsley, then season with allspice, cayenne pepper, sugar and salt and pepper.
     
    3 Preheat the oven to 200ºC/400ºF/Gas 6. Take a sheet of filo pastry, brush with oil and cover with a second sheet. Place a piece of fish on top, towards the bottom edge, then top with 1–2 spoonfuls of the sauce, spreading it evenly. Roll the fish in the pastry. Arrange on a baking sheet and repeat.
     
    4 Bake for 10–15 minutes, or until golden. Meanwhile, reheat the remaining sauce if necessary. Serve immediately with the remaining sauce.
     
    Nutritional information per portion: Energy 233kcal/972kJ; Protein 18.4g; Carbohydrate 9.1g, of which sugars 2.2g; Fat 14g, of which saturates 8.2g; Cholesterol 84mg; Calcium 170mg; Fibre 1.7g; Sodium 213mg.
     

 

Moroccan grilled fish brochettes
     
    Serve these delicious skewers with potatoes, aubergine slices and strips of red peppers, which can be cooked on the barbecue alongside the fish brochettes. Accompany with a bowl of zchug and a stack of warm, soft pitta breads or flour tortillas.
     
    SERVES 4–6
     
5 garlic cloves, chopped
2.5ml/ 1 / 2 tsp paprika
2.5ml/ 1 / 2 tsp ground cumin
2.5–5ml/ 1 / 2 –1 tsp salt
2–3 pinches of cayenne pepper
60ml/4 tbsp olive oil
30ml/2 tbsp lemon juice
30ml/2 tbsp lemon juice
30ml/2 tbsp chopped coriander (cilantro)
675g/1 1 / 2 lb firm-fleshed white fish, such as haddock, halibut, sea bass, snapper or turbot, cut into 2.5–5cm/1–2in cubes
3–4 green or red (bell) peppers, seeded and cut into 2.5–5cm/1–2in pieces
lemon wedges, to serve
    1 Put the garlic, paprika, cumin, salt, cayenne pepper, oil, lemon juice and coriander in a large bowl and mix together. Add the fish and toss to coat. Leave to marinate for at least 30 minutes, and preferably 2 hours, at room temperature, or chill overnight.
     
    2 About 40 minutes before you are going to cook the brochettes, light the barbecue. The barbecue is ready when the coals have turned white and grey.
     
    3 Meanwhile, thread the fish cubes and pepper pieces alternately on to several presoaked wooden or metal skewers.
     
    4 Grill (broil) the brochettes on the barbecue for 2–3 minutes on each side, or until the fish is tender and lightly browned. Serve with lemon wedges.
     
    Nutritional information per portion: Energy 276kcal/1157kJ; Protein 33.3g; Carbohydrate 8g, of which sugars 7.6g; Fat 12.5g, of which saturates 1.9g; Cholesterol 61mg; Calcium 34mg; Fibre 2g; Sodium 118mg.
     

 
Siniya
     
    The name of this classic Sephardi dish simply means fish and tahini sauce. In this version, the fish is first