ROASTED TOMATO SOUP
Serves 4
4 cloves of garlic, unpeeled
1kg plum tomatoes, quartered
45ml olive oil
salt and freshly ground black pepper
2 vegetable or chicken stock cubes
1 litre of hot water
a good handful of chopped fresh basil
10ml balsamic vinegar
Preheat oven to 190°C.
Place the unpeeled garlic and tomato quarters cut side up on a baking tray.
Drizzle with oil, and sprinkle with salt and pepper.
Roast for 45 minutes in the preheated oven.
Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor together with the roasted tomatoes and juice from the baking tray.
Dissolve the stock cubes in water and add to the processor with basil and vinegar. Blend until smooth.
Season with salt and pepper to taste.
Serve either hot or cold, and with salsa if desired.
MOCK CRAYFISH WITH ORIENTAL SALAD
Serves 8-10
1 onion
2 bay leaves
1kg white fish, skinned and filleted
15ml kosher salt
5 black peppercorns
SAUCE
250ml mayonnaise
30ml tomato sauce
15ml chrain (this is a horseradish and beet relish)
a pinch of salt and pepper
SALAD
100g cashew nuts
1 small cabbage, shredded
2-3 carrots, peeled and julienned
1 bunch of spinach, shredded
half a pineapple, peeled and cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 bunch of spring onions, chopped
vinaigrette for dressing the salad
FISH: Peel and slice the onion into rings. Place in the base of a baking tray with bay leaves.
Place the fish on top and sprinkle with kosher salt and pepper corns
Seal the tray with foil and bake at 180°C for 20 minutes. Remove and cool.
SAUCE: Mix the mayonnaise, tomato sauce and chrain and season lightly with salt and pepper.
Once the fish is cool, flake the pieces and mix with the sauce.
Serve on top of the salad.
SALAD: Toss all the ingredients together.
Just before serving, dress with a little vinaigrette.
SWEET CHILLI FISH NUGGETS
Serves 6
1kg firm white fish
salt and pepper
250ml water
4 eggs, beaten
250ml matzah cake meal
vegetable oil for deep frying
sweet chilli sauce for serving
Cut the fish in bite-sized pieces. Lightly sprinkle with salt and pepper.
Combine water, eggs and matzah cake meal to form a medium batter.
Dip fish portions into the batter and fry in hot oil until golden brown. Drain on paper towel.
Serve with a sweet chilli dipping sauce.
BRISKET RIBS
Serves 6
4 cloves garlic, minced
60ml brown sugar
15ml paprika
10ml salt
2ml black pepper
2 to 3 kg beef brisket ribs
4 large onions, sliced
125ml red wine, stock or water
CARAMELISED ONIONS
6 white onions, peeled and sliced
80g margarine
3ml salt
15ml steak sauce
60ml sugar
Combine the garlic, brown sugar, paprika, salt and pepper and mix well. Rub this mixture all over the brisket, wrap tightly and refrigerate for at least six hours or overnight.
Lightly grease a roasting pan with vegetable oil. Place the brisket ribs in the pan and add the sliced onions. Add red wine and cover tightly with foil. Roast at 160°C for three hours.
Uncover the pan and continue to roast for an additional hour, basting occasionally with the pan juices. Serve with caramelised onion and mash potato.
ONIONS: Cover onions with boiling salted water and cook for about 15 minutes.
Drain and put onions in a frying pan with the margarine.
Sprinkle with salt and add remaining ingredients. Cook slowly, stirring occasionally, for 10 to 20 minutes until golden brown and glazed.
GINGER MUFFINS
Serves 8-10
6 eggs
375ml sugar
125ml golden syrup mixed with 125ml boiling water
250ml oil
125ml cold water
10ml bicarbonate of soda
375ml matzah cake meal
375ml potato flour
15ml ginger
5ml cinnamon
FOR SERVING
lemon curd
finely diced kiwi fruit and watermelon
Blend all ingredients in an electric mixer for five minutes until well blended and smooth. Spoon into muffin cups.
Allow the muffin mixture to stand for 30 minutes before baking at 180°C for 20 to 30 minutes.
l To bake one large cake, pour mixture into a greased ovenproof baking dish or disposable foil roasting container. Let the mixture stand for 45 minutes.
Bake at 160ºC for 40 to 50 minutes or until a skewer inserted into the cake comes out clean.
APPLE CRUMBLE
Serves 8-10
PASTRY
180g margarine
560ml matzah cake meal
5ml salt
150-160ml water
APPLE FILLING
6 green apples, peeled, cored and quartered
200ml sugar
1 cinnamon stick.
1 small nugget of peeled fresh ginger
matzah meal for binding
In a food processor, blend together the margarine, matzah cake meal and salt. Cover and blend until mixture resembles cornmeal.
With the processor running, add enough water to form the dough into a ball. Remove from processor and divide the dough in half. Put one half in the fridge or freezer to harden.
Place a sheet of wax paper on a table, sprinkle with matzah meal, and roll out one half of dough. Cut out discs large enough to line individual muffin cups.
Add apple mixture to each cup and grate the reserved pastry on top.
Bake at 180°C for about 30 to 40 minutes until the pastry is golden brown.
FILLING: Place the apples, sugar, cinnamon and ginger into a saucepan and, over a low heat, let them cook until soft, but still firm. Discard cinammon stick and ginger. Add enough matzah meal to absorb any liquid.
FLOURLESS CHOCOLATE BROWNIES
Serves 8-10
4 eggs
375ml sugar
250ml oil
60ml cocoa
250ml potato flour
125ml chopped nuts
GANACHE
250ml cocoa powder
200ml sugar
50g margarine
200ml water
100ml Orley Whip, not whipped
extra chopped nuts for decoration
Cream eggs and sugar. Add oil, cocoa, potato flour and nuts. Pour into a greased and lined baking tray.
Bake at 170°C for 30 to 40 minutes or until a skewer inserted into the cake comes out clean. Allow the brownies to cool.
Cut them into squares and pour over chocolate ganache. Sprinkle with chopped nuts to decorate.
GANACHE: Put the cocoa, sugar, margarine and water into a saucepan and heat gently until well blended and smooth. Cool and stir in the Orley Whip. - The Star