Jewish cookery - ideas and know how please.

u751904

I watched the programme last night on the kosher jewish community in Manchester - I thought it was really interesting. As typical for me I am movitivated to find out recipies. I am tempted to get a cook book. I thought I'd ask the board for their favorite recipes and any know how.

Chicken soup is a good starter - I know you have to boil a chicken whole and preferably one with the feet on. However I have never seen a chicken on sale with feet. The feet apparently give it the penicillin properties and the authentic taste.

The Jewish community must have some good gems for money saving cooking - it seems pretty wholesome?

THIRZAH

I've got Evelyn Rose's Entertaining Cookery Book-it's very good although quite old now. I always use the profiterole and savarin recipes from there. She also says whether each dish will freeze which I find very useful.

Molly41

I also enjoyed the programme and watched it this morning. Just looked on Amazon and there are loads of cook books including Jewish Cooking for Dummies !

Browntoa

Lokshen Soup (Jewish Chicken soup , was seen in the program)

On a cold winter day, this hearty soup is practically a meal in itself.

• 16 cups canned low-salt chicken broth
• 1 3½ lb. chicken, cut into 8 pieces
• ½ cup chopped onion
• 2 carrots, peeled, thinly sliced
• 2 celery stalks, sliced
• 2 tbsps. (1/4 stick) margarine
• 1 cup sliced mushrooms
• 1 tbsp. fresh lemon juice
• 8 ozs. Dried wide egg noodles
• ½ cup finely chopped fresh parsley

Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cook chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt 2 tablespoons margarine in heavy large skillet over medium-high heat. Add mushrooms and saute until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.
Makes 12 servings.

Browntoa

Potato Latkes

1 lb Potatoes peeled and finely grated (can add a grated onion as well if you wish)
1 beaten egg
1 Table spoon Matzo meal ( or crushed Matzo , Sainsbury's sell them ) or worse case Self raising Flour
salt and pepper

oil for frying

squeeze potatoes in a tea towel or kitchen towel until dry
mix in egg , flour and seasoning

heat about half inch of oil in a pan and fry spoonfuls of the mixture until brown on the underside , turn and do the same on the other side

drain on kitchen paper

serve hot

Browntoa

SALMON PATTIES
1 can salmon---drained, skin and bones removed
Mix with equal amount of mashed potato
Blend with 2 egg yolks and salt and pepper to taste.
3 bowls; 1 with seasoned flour
1 with beaten egg whites
1 with matzo meal or 2 matzos ground up fine
or you could use breadcrumbs from supermarket if pushed.

drop spoonful of mix in to flour so not too sticky to handle and form into flat cake, brush with egg white and coat with matzo meal.
Fry in hot oil and drain on kitchen paper

seraphina

If you're after a book, anything by Claudia Roden but particularly her Book of Jewish Food, which is a complete encyclopedia of all kinds of Jewish cuisine.

Swan_2

seraphina wrote: »

If you're after a book, anything by Claudia Roden but particularly her Book of Jewish Food, which is a complete encyclopedia of all kinds of Jewish cuisine.

I've got that one, it's an excellent read too

Browntoa

Jewish Beigels (not those nasty American ones)

standard bread dough recipe

when bread made and proved like normal

Heat oven to 220C/fan 200C/gas 7. On a lightly floured surface, divide the dough into 8 pieces. Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball about 3cm wide (spin the beigel round on the end of the spoon , will end up looking like a ring doughnut !!)

Bring a large pan of water to the boil and add 3-4 heaped tablespoons of sugar to the water

drop the beigels into the water 2 or 3 at a time , then boil for 1-2 mins, turning over in the water until they have puffed slightly and a skin has formed. Remove with a slotted spoon and drain away any excess water.

Bake in the oven for 20 mins on a baking tray and baking paper until browned and crisp – the bases should sound hollow when tapped.

Leave to cool on a wire rack

ideally serve with Smoked Salmon , smoked salmon with cottage cheese or Salt Beef

CH27

Thanks for the recipes:)

I enjoyed last night's programme too.

Browntoa

these are Matzo's

http://www.rakusens.co.uk/traditionalmatzos2.php

needed for 2 of the above , waitrose and Sainsbury stock them