Sharon Lurie, a well-known cookbook author, shares some of her knowledge and recipes for the Jewish New Year which begins on September 4.
* Apples dipped in honey symbolise the desire for a sweet year.
* Carrots are eaten because in Yiddish they are meren, which means “increase” – symbolising an increase in good things for the new year.
* A new fruit is included on the table, something tasted for the first time since it was last in season. This symbolises thankfulness at being brought to a new season.
* A pomegranate is often used. It is said that this fruit contains 613 seeds just as there are 613 mitzvot (commandments). It is also wished that good deeds in the ensuing year will be as plentiful as the many seeds of the pomegranate.
* Challas (kitkes) at this time of the year contain raisins and are round to symbolise the cycle of life.
LAYERED GEFILTE FISH LOAF AND HORSERADISH AIOLI
1kg minced fish
1 onion, finely grated
3 eggs, lightly beaten
125ml matzo meal
2ml white pepper
1 bunch parsley, finely chopped
1-2 drops green food colouring
400g cooked carrots, puréed
1-2 drops yellow food colouring
400g cooked beetroot, puréed
1-2 drops red food colouring
15ml red horseradish
a pinch of salt
Preheat oven to 180°C.
Combine fish, onion, eggs, matzo meal, salt and pepper in a bowl. Divide the fish mixture into three bowls.
To the first bowl add the parsley and a drop or two of green food colouring. To the second bowl add the carrot purée and yellow food colouring. To the third bowl, add the beetroot purée and red food colouring.
Spray a loaf pan with oil.
Place the green layer into the loaf pan, followed by the carrot and finally the beetroot.
Place the loaf pan into a baking/roasting dish and fill with boiling water to reach halfway up the sides of the loaf pan. Cover with foil and place into the oven. Bake for 1½ hours.
Remove from oven, remove loaf pan from water bath and allow to cool. Refrigerate in pan overnight.
Unmould on to a serving plate. Decorate with cucumber and serve with horseradish aioli.
AIOLI: Combine all the ingredients and mix well.
CARROT AND CORN SOUP WITH PEROGEN LOAF
30ml olive oil
2 onions, peeled and roughly chopped
15ml grated fresh ginger
5ml curry powder
5ml celery salt
1kg carrots, peeled and cut into 1-inch pieces
1kg frozen corn
1 litre water
1 litre chicken soup or chicken stock
salt and pepper
2 onions, finely grated
1 large carrot, finely grated
30ml olive oil
500g mince meat
salt and pepper
30ml cornflour mixed with 60ml cold water
400g roll puff pastry
1 egg with 30ml water, for egg wash
SOUP: Heat the oil in a large pot and fry the onions and ginger until glossy. Add cumin, curry powder and celery salt and fry for another minute.
Add carrots, corn, water and stock. Bring to the boil, then reduce heat and allow to simmer, covered, for 1½ hours.
Remove from the heat and blend until smooth. If the soup is too thick add more stock or water. Season.
Re-heat before serving. Serve with perogen loaf.
PEROGEN LOAF: Fry onions and carrot in half the oil until brown. Remove from pan and set aside.
Add rest of the oil to the pan and fry the mince until cooked through and slightly browned. Add onion and carrot mixture to the mince. Season.
Turn up the heat and add the cornflour paste to the mince and cook until thickened.
Open out the pastry and cut it in half lengthways. Lightly roll out each piece of pastry on a floured surface.
Place the pastry on to a lightly oiled tray. Spoon half the meat filling all the way down the centre of the length of the pastry, moulding it into a long sausage shape. Paint the edges of the pastry with water.
Fold both sides of the pastry towards the centre over the meat and seal it by firmly pressing it together with your fingers.
Brush with egg wash and bake in a preheated oven at 180°C until golden brown. Repeat with the remaining ingredients.
1 onion, finely chopped
15ml freshly grated ginger
10 dried apricots, roughly chopped
200g pitted prunes, cut in half
6 large carrots, peeled and roughly chopped
3 large potatoes, peeled and cubed
1 sweet potato, peeled and cubed
a pinch of cinnamon
a pinch of pepper
30ml cornflour dissolved in 60ml cold water
Heat oil in a large pot. Brown brisket, remove and set aside.
To the same pot, add onions, ginger and sugar and allow the sugar to dissolve and caramelise the ginger and onions.
Remove from the heat, return the meat to the pot with the apricots, prunes, carrots, potatoes and enough water to cover the meat and vegetables by about 1cm. Add cinnamon, pepper and salt.
Return pot to the heat and bring to the boil. Reduce heat and allow to simmer for about 2 hours. The liquid should reduce to a quarter.
Add syrup and dissolved cornflour, stirring gently. Once it starts to thicken, about 5 minutes, pour into a roasting dish and bake in a preheated oven at 180°C until brown.
1kg beetroot, cooked
45ml brown sugar
30ml balsamic vinegar
3 oranges, segmented
baby spinach leaves
mixed micro herbs
60ml white vinegar
30ml canola oil
10ml chopped garlic
salt and pepper
Peel the beetroot and cut it into wedges.
Toss with the brown sugar and balsamic vinegar and roast at 180°C for 20-30 minutes.
Remove and cool.
Arrange the spinach and micro herbs on a serving plate.
Add the roasted beetroot and orange segments and serve with dressing on the side.
DRESSING: Combine all the ingredients and mix well.
CHEAT’S CHOCOLATE DESSERT WITH COCONUT ICE CREAM
Chocolate mousse cake
1 plain chocolate square cake
500g ready-made chocolate mousse
ready-made chocolate sauce
Coconut ice cream
400g tin of coconut cream
5ml vanilla essence
CAKE: Using a large round cookie cutter, cut out cake. Cut into three layers and fill the layers with chocolate mousse. Pour chocolate sauce over cake and serve with coconut ice cream.
ICE CREAM: Beat all ingredients together until smooth. Place into ice cream machine and churn until frozen or freeze, for about 5 hours.
Blend in a food processor or with a hand blender. Freeze for 3 hours and repeat the blending process.
The more you freeze and blend the smoother and more “velvety” the ice cream. - The Star