Jewish cookery - ideas and know how please.

Browntoa

and of course if you are ever in London the BEST beigels and their reknown Salt beef Beigel , open 24 hours a day , 365 days a year (they also do Light Rye bread and some Jewish cakes etc)

http://www.viewlondon.co.uk/restaurants/brick-lane-beigel-bake-info-664.html

picture above from here (also an interesting bit about the owners and history)

http://spitalfieldslife.com/2009/12/11/mr-sammys-beigel-shop/

mmmsnow

Browntoa wrote: »

Jewish Beigels (not those nasty American ones)

standard bread dough recipe

when bread made and proved like normal...

I tried this recipe last night. It took a while to get the spinning it round the spoon right so I ended up with 2 weird bagels, 4 acceptable ones and 2 fantastic ones!

They all tasted great (they lasted 14 hours), no matter how they looked.

I wanted to try cinnamon raisin bagels and I was wondering if anyone knew how much cinnamon and raisin I should add. I started with 550g flour for my dough.

Browntoa

yes , there is a knack to making the hole in them first time I was scared they would fly off when spinning

lostinrates

Browntoa wrote: »

and of course if you are ever in London the BEST beigels and their reknown Salt beef Beigel , open 24 hours a day , 365 days a year (they also do Light Rye bread and some Jewish cakes etc)

http://www.viewlondon.co.uk/restaurants/brick-lane-beigel-bake-info-664.html

picture above from here (also an interesting bit about the owners and history)

http://spitalfieldslife.com/2009/12/11/mr-sammys-beigel-shop/

This is a sort of iconic destination. I aree for filled bagels. I could do with a salt beef bagel right now!

Contraversially though we prefer the Happening Bakery in Finsbury Park (whose chollah is also my favourite chollah) for bagels to use at home.

It always felt really odd to me to go to Finsbury Park for Jewish stuff, but its a great if humble appearing bakery. They tend to call challahs ''plaits'' and if one thing can e said is that I've seen lots of cross cultural purchasing of ''Plaits'' there. .

I also really like Paradise Bakery in Golders green, but not as much as The Happening, and not for bagels.


I have lots of recipes for various jewish poppy seed cakes, but never produce one quite as gooey and morish as those I've eaten from Golders Green. If any one has their own tried and tested recipe for that I'd be pleased!

laddujaddu

Here are some good and easy recipes http://www.easyjewishrecipes.com/index.html

Homeagain

Sparklyfairy wrote: »

I originally come from a place where there is a large Jewish population & their delis - OMG! I still dream about the matzo ball soup...I have some matzo & (although not matzo meal) & thought of whizzing it in a blender to make the meal...anyone try this?

I am Jewish and have done this too (blender), but the matzot in a plastic bag and bashed with a rolling pin can also work. Makes better kneidlach (matzo balls) I think.

ifonlyitwaseasier

lostinrates wrote: »

This is a sort of iconic destination. I aree for filled bagels. I could do with a salt beef bagel right now!

Contraversially though we prefer the Happening Bakery in Finsbury Park (whose chollah is also my favourite chollah) for bagels to use at home.

It always felt really odd to me to go to Finsbury Park for Jewish stuff, but its a great if humble appearing bakery. They tend to call challahs ''plaits'' and if one thing can e said is that I've seen lots of cross cultural purchasing of ''Plaits'' there. .

I also really like Paradise Bakery in Golders green, but not as much as The Happening, and not for bagels.


I have lots of recipes for various jewish poppy seed cakes, but never produce one quite as gooey and morish as those I've eaten from Golders Green. If any one has their own tried and tested recipe for that I'd be pleased!

LiR - thats where i go, have you tried the turkish restaurant up the road?

Browntoa

Recipe for Salt Beef

Brine
1 heaped tbsp - 20 g salt
1 heaped tbsp - 20 g saltpetre (food grade can be obtained on Ebay)


2kg / 4.5lb brisket ( If the brisket has been rolled, cut the strings and lay it out flat)

Schwartz Pickling Spices


Place the beef joint in a non-reactive (ceramic, glass or plastic) container then rub salt thoroughly all over the meat. Cover with clingfilm (plastic wrap) and set aside in the refrigerator to marinate for 12 hours, turning half way through.

After this time, remove the meat from the bowl, rinse under cold running water then pat dry


Make the Brine by dissolving the salt and saltpetre in a cup of warm water.


Grind up the pack of pickling spices and rub into the surface of the Meat



Place meat in a container just big enough to contain it. Immerse in cold water and add the dissolved salt and saltpetre , place a clean plate on top to stop it floating , then cover with clingfilm (I use a large Pyrex dish and cover with that lid , washing the lid each day)

Refrigerate for 10 days. Each day turn the beef once to make certain the spice mix penetrates the meat evenly (replace the clingfilm after turning).

When the 10 days are up, remove the meat from the refrigerator and rinse thoroughly under plenty of cold, running, water.

Bring a large pan of unsalted water to a simmer and add the beef to this. Return to a simmer and cook gently for about 3 hours, or until tender.

Remove the meat from the pan, place in a tight-fitting container then cover with a plate and stand a heavy weight on top. Place in the refrigerator over night. The following day, slice and serve

Browntoa

Nicolafine wrote: »

I am Jewish and have done this too (blender), but the matzot in a plastic bag and bashed with a rolling pin can also work. Makes better kneidlach (matzo balls) I think.

and of course you can add Kneidlach to Lokshen soup

http://www.veg-world.com/recipes/kneidlach.htm

lostinrates

ifonlyitwaseasier wrote: »

LiR - thats where i go, have you tried the turkish restaurant up the road?

No I haven't. I know longer live in London, but DH is there weekdays, so he gets a shopping list when I need stuff. Bagels he can do, whole meals are a little harder! And in fact, a very good friend of my family has a Turkish restaurant elsewhere in London so ...we'd be considered traitors I think

Paradise is a lovely bakery...but I do really recommend Happening too....oh I'm drooling now!