A FRESH LOOK AT CLASSIC FRENCH ONION SOUP
8 brown onions, unpeeled and cut in half 4 cloves garlic, unpeeled OR 6 halved shallots 3 tablespoons olive oil 2 tablespoons fresh thyme leaves 1 bay leaf 3 potatoes, peeled and cubed 2 tablespoons brandy or Kiddush wine (optional) 5 cups of beef stock (3 Knorr 'Grill' cubes to water) 2 tablespoons smooth Dijon mustard (optional) Coarse black pepper and Parmesan cheese to serve 1: Place onions and garlic in a baking pan, cut side up, drizzle over olive oil then turn over so they are cut side down and roast at 200 C for 50 minutes or till soft. 2: Remove the garlic and onion from its skin, slice onion flesh and place both onions and garlic in a lightly oiled, large pot. 3: Add the brandy and allow to cook for 2 minutes then add the bay leaf, stock, potatoes, water and mustard (if using) and cook covered for 20 minutes or until soup has thickened slightly and potatoes are soft. 4: Remove the bay leaf and process slightly (optional) then season with black pepper and serve with Parmesan cheese or Parmesan cheese toasts. COOK'S NOTES: For a more caramelized flavor, toss onions and garlic over low heat for 6 -8 minutes before adding brandy. You can also thicken soup by adding 2 tablespoons flour to roasted onions/garlic & stirring for 3 minutes before adding remaining ingredients For countless years preceding our aliyah, I'd make an annual pilgrimage to Israel, and regarded this as an almost 'medicinal fix' that would sustain me from one visit to the next.
It was not merely by chance that I always timed my arrival for a few days prior to Yom Hautzmaut as this has always been my favorite time of year. The balmy weather, green fields and late Spring flowers were certainly part of the attraction but, in truth, it was Israel's Independence Day itself that was the main draw card. I loved being here to share in celebrating the independence of the country I loved best and today, nearly 6 years after we made this move, my joy at marking Israel's birthday is undiminished. Yom Hautzmaut is also colloquially known as 'Go Out & Eat A Cow Day'. It's for this reason that it seemed especially apt that I share this barbecued burger recipe with you this week. SPICE UP YOUR YOM HAUTZMAUT FLAVORFUL BEEF BURGERS 450g minced beef 1 garlic clove, crushed 2,5 cm root ginger, grated 2 spring onion, chopped 1/2 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala OR baharat* pinch of hot paprika 3 tablespoons chopped fresh coriander* 1 green chilli, finely chopped 1 teaspoon chutney (optional)* 2 tablespoons canola oil 1: Combine all ingredients in a bowl and mix well with your hands. 2: Divide the mixture into flat burgers and refrigerate till ready to cook. 3: Brush burgers with a little extra canola oil and barbecue over medium-hot coals for 8-10 minutes, turning until lightly browned and cooked through. COOK'S NOTES: Coriander can be replaced with chopped parsley if you really have to. Garam masala is available at spice shops while baharat is available at both spice shops and supermarkets. Neither of these spices are hot - they are more like an aromatic cinnamon flavor - so don't be scared to add them. Chutney is sold at many butcheries and at Meatland. HOMEMADE TOMATO & APPLE CHUTNEY
Ingredients 3 cups fresh tomatoes, chopped 4 green apples, peeled and chopped 1 1/4 cups light brown Demerara sugar 1 large onion, chopped 1/2 cup raisins 1 tablespoon ground ginger 1 teaspoon salt 1/2 – 1 teaspoon dried chilli flakes 1/2 cup cider vinegar Method 1: Place all ingredients in a heavy-based pot and simmer over low heat for approximately 1 1/2 hours – stirring occasionally – till thick and jam-like. 2: Spoon into a large, clean jar and store tightly sealed in the refrigerator for up to three months. I knew my family had finally become Israeli when we woke to fog on Tuesday morning and our immediate response was to head out dressed in heavy boots, glove and woolly hat.
It's winter....brrrr!!!! Of course, the sun had broken through the clouds by 10.00 am and the temperature was back up to 26 C by lunchtime, but we stubbornly refused to change out of our winter attire. Perhaps if we pretend it's really winter then we can actually will the cold and rain in the same way that washing your car is sure to result in a thunderstorm shortly after. Hey....it's worth a try! With this in mind I suggest we all serve up this winter-warming Beef & Mushroom Roast at the Shabbat table this Friday night. Dust off your umbrellas....come Saturday morning you'll surely need them!! A CULINARY RAIN DANCE HEARTY BEEF & MUSHROOM ROAST 800 grams false fillet (Number 5) 2 cloves garlic, cut into slivers 1 teaspoon Dijon mustard 1/2 teaspoon paprika 2 tablespoons canola oil Salt and coarse black pepper 1 onion, chopped 1 container mushrooms, sliced 2 tablespoons fresh, chopped thyme/2 teaspoons dried thyme 1/2 cup red wine 1/2 teaspoon each salt and sugar 1: Cut small slits into the meat and insert garlic slivers then rub on mustard and paprika and lightly brown on all sides in hot oil. 2: Place in a small roasting pan just slightly bigger than meat and season with salt and pepper. 3: In the same pan you browned the meat in, fry onions, mushrooms and thyme then remove from the stove and add wine, salt and sugar. 4: Pour over the meat and roast at 160 C for approximately 1 hour 20 minutes for medium and another 10 minutes for medium well done. 5: Thicken sauce with a little cornflour dissolved in water - or simply simmer till reduced - and serve over meat. I once made the silly mistake of asking my then 5 year old son what he'd like for breakfast.
"Marshmallows and Coke!" he replied without missing a beat. This is the same child who, when we were invited to a friend for dinner, ate nothing but meringues the entire night . "Sydelle is a VERY good cook!" he said approvingly as he bit into yet another sugary confection. Sam would no doubt consider these moist and moreish Baby Carrot Cakes to count as his recommended daily quota of fruit and vegetables – it's true they they do contain carrots and pineapple – but I strongly suspect that nutritionalists everywhere would disagree. Do as Sam does and pretend they're healthy…..you have nothing to lose and loads of fabulous, fruity flavor to gain! HEALTH FOOD IN DISGUISE LEMON CREAMED CARROT CUPCAKES 1 1/2 cups plain flour 2 teaspoons baking powder 1 cup sugar 3 extra large eggs 2/3 cup milk 100g melted butter 1 cup grated carrot Small can of crushed pineapple, drained 1 200 gram tub Symphonia creamed white cheese/cream cheese ¼ cup sifted confectioner's sugar 3 tablespoons fresh lemon juice 1 tablespoon milk Walnuts/lemon zest to garnish 1: Sift the flour and baking powder into large bowl then add the sugar and stir to combine. 2: Add the eggs, milk, butter, carrot and pineapple and mix well. 3: Spoon into well greased cupcake tins and bake at 160 for approximately 30 minutes or until cooked then allow to cool before removing from tins and icing. .4: Process cream cheese, confectioner's sugar, lemon juice and milk together until smooth then spread icing on cakes and garnish with walnut halves and lemon zest. Friday was a big day in our household as it was this Friday that Haaretz published a full page article on Delicious!, the loyal students who have contributed so much to the cooking school's success, and my aliyah story. (To access the article go to my website at www.deliciouskitchen.weebly.com and click on Haaretz interview.) I received an overwhelming response to this comprehensive report and much of Friday was spent responding to emails and Facebook comments....with the result that it was suddenly mid-afternoon and I hadn't yet decided what to make for dinner. Supermarket security agreed to me dashing in for just 'a carton of milk' - they've heard THAT excuse on a Friday at closing time a million times over - and I nipped in and out within minutes after picking up the few, essential ingredients I needed to make an equally speedy dish. Keep this recipe up your sleeve for those days when time is short which - if my experience of life in Israel is anything to go by - is pretty much always. HURRY SHABBAT IS COMING EASY MAKE SPICED CHICKEN 3 tablespoons canola oil 800 grams chicken thighs (pargiot) 2 chopped onions 2 teaspoons crushed garlic 1 teaspoon cinnamon 1 teaspoon paprika 1 teaspoon ground ginger 1 teaspoon cumin 1 teaspoon tumeric 2 teaspoons ground coriander 1 small can chopped tomatoes 1/2 cup chicken stock 1 teaspoon salt 1/2 teaspoon sugar 1/3 cup raisins Grated zest of one lemon 1: Heat half the oil and lightly fry the chicken in batches to seal but don't brown and arrange in a baking dish. 2: Heat the remaining oil and soften onions and garlic then add all the spices and allow to sizzle for a few minutes. 3: Add remaining ingredients apart from the lemon zest and pour over the chicken and then cover and bake at 180 C for 45 minutes. 4: Remove the cover, sprinkle over lemon zest and bake uncovered for a further 30 minutes then serve with couscous. It's clear that I've already immersed myself in all things Indian and my kitchen smells like downtown Delhi as I once again practice and perfect my favorite 'Passage To India' recipes.
Everyone knows that Indian food is packed full of flavor and absolutely Delicious! but did you know it has a wealth of health benefits too? To kick off....
Hey....this excuse works for me! AROMATIC BEEF & RED LENTIL CURRY 3 tablespoons canola oil 2 onions, chopped 2 teaspoons crushed garlic 1 heaped tablespoon curry powder 2 teaspoons each ground coriander, cumin and turmeric 4 star anise 500 go beef mince 1 large can (800 grams) crushed tomatoes 1 cup red lentils, rinsed 3 cups beef stock 2 cinnamon sticks 2 teaspoons each salt and sugar 2 tablespoons tomato paste 3 cups shredded spinach leaves Fresh coriander leaves to garnish 1: Heat oil in a large frying pan or pot and add onions, garlic and all the spices except the cinnamon and allow to sizzle briefly. 2: Add mince and toss till lightly browned then add remaining ingredients, bring to the boil and then cover and turn down heat. 3: Allow to simmer gently for 25 minutes and then remove lid and allow any excess liquid to cook away. 4: Remove cinnamon and star anise and serve with spiced rice. COOK'S NOTES: I am quite sure that this recipe would work very well with Soya mince and this news will be welcomed by my many vegetarian students. Star anise is easily available at any spice shop while all other ingredients can be found on the supermarket shelves. I'm the first to admit that I'm a sucker for blue 'n white.
I love how every year everyday landscapes are transformed as giant Israeli flags flap from lamp posts and front gates, tops of office blocks, car windows and aerials, burly trucks and cheeky motorbike delivery vehicles. I had to smile to see that even my hairdresser's birdcage was sporting its own national flag....even a parakeet can be proudly Israeli! Of course, Yom Hautzmaut is synonymous with barbecues, as the entire country heads outdoors to make the most of the day off work and the glorious, balmy weather. There's little time for preparation as we head straight from the solemn sadness of Yom HaZikaron into a party atmosphere....fortunately this finger-licking good, grilled chicken requires very little preparation indeed. Members of the Anti-Cilantro League - the New York Times reports there is even a Facebook group titled 'I hate Cilantro' - should know that the flavor of this pungent herb is far more mellow when cooked and I believe adds considerably to this must-make dish. Leave it out if you must....or substitute with freshly chopped mint instead. CELEBRATORY BARBECUED CHICKEN 8 skinned, boneless chicken thighs or breasts 1/2 cup Thai sweet chilli sauce 1/4 cup coconut milk 2 tablespoons fresh lemon/lime juice 1 -2 tablespoons chopped fresh cilantro 2 tablespoons chopped peanuts 2 teaspoons Soya sauce* 1: Mix marinade ingredients together, add the chicken and leave for a minimum of 4 - 5 hours before barbecuing or grilling. COOK'S NOTES: Continue the flavor theme by roasting sweet potato on the barbecue or in the oven, chop into rough chunks and toss through a dressing of sweet chilli sauce mixed with a little coconut milk, chopped cilantro and peanuts. Leftover coconut milk may be frozen. Sweet Soya sauce - a recent addition to the Kikkoman range - is preferable here but regular Soya sauce will suffice. our new blog post. Click here and start typing, or drag in elements from the top bar. I had a good giggle at an article I found on an online news site this week.
An Australian publishing house is having to reprint 7 000 pasta cookbooks in response to outrage at a typo that went unnoticed by their copy proof-reader. The offending line? Season well with salt and freshly ground black people. Oops....spot the mistake! I decided immediately that pepper HAD to be the theme of this week's newsletter. So....with no further ado....let me tantalize you with these easy make and political correct Beef & Peppercorn Pies. EQUAL RIGHTS FOR ALL BEEF & PEPPERCORN PIES 1 tablespoon olive oil 1 onion, finely chopped 1 teaspoon crushed garlic 1 tablespoon bottled green peppercorns, drained 800 grams beef cubes 1 cup beef stock 1/3 cup red wine 1 tablespoon cornflour 2 tablespoons water 1 package puff pastry 1 egg, lightly beaten 1: Heat the oil in a saucepan, add the onions and garlic and fry for 3 minutes. 2: Lightly crush the peppercorns and add to the pan with the beef and cook for 5 minutes till the beef is sealed on all sides. 3: Add the stock and wine and simmer for 1 hour or until the beef is tender. 4: Mix the cornflour with the water to make a smooth paste and add to the meat and cook, stirring for 2 minutes, then remove from heat and allow to cool. 5: Roll out the puff pastry and use top of pie tin - use 6 individual, small round pie tins or one medium sized pie tin - to cut out pastry lid/s. :: Divide meat between the pie tins - or single tin - and place pastry lid on top pressing down gently to seal. 7: Brush the pastry top with egg and bake in a preheated 200 C oven for 20 minutes or until the pastry is puffed and golden. COOK'S NOTES: Bottled green peppercorns in brine - often called Madagascar green peppercorns - are sold in most supermarkets for approximately NIS 12 per bottle and are absolutely wonderful with meat, chicken and pasta dishes. They have a far more gentle taste than black peppercorns and are soft and chewable and have a very long shelf life so don't hesitate to buy them. I use Number 6 false fillet whenever I need beef cubes but other beef cuts suitable for stewing may be used too. If you choose you may line the pie tin/s with shortcrust pastry - homemade or purchased - but I prefer to reduce fat and only have a puff pastry lid on my pies. Small cubes of potato and sliced carrots may be added to the pot whilst cooking the beef. |