Chapter 5
Free From
Veggie, Diabetic and Gluten
Free From
This chapter focuses on catering for special diets including vegetarian, diabetic and wheat-free. Many other recipes in this book are also suitable and some can be made so with simple substitutions. The one time of the year when many Jewish people follow a vegetarian diet is during the build up to Tisha b’Av in July or August. This is a period of annual collective mourning for the destruction of the ancient Temple and many orthodox Jews avoid meat at this time.
There is a view that vegetarianism goes in and out of fashion based on the latest trends and medical advice. Eating a wholly vegetarian diet is not the automatic route to good health unless it is achieved by eating a wide range of different foods; nuts, beans, eggs, soya, quorn and lentils are all excellent sources of protein. A lack of iron can be challenging – this can be found in leafy green vegetables, chickpeas, baked beans, tofu, bran flakes, wholemeal bread, dried fruit and pumpkin seeds.
The Jewish Vegetarian Society is a useful source of information and has its own newsletter. More information can be found at: jewishvegetarian@onetel.com.
Free From: veggie, diabetic and gluten
• Spaghetti with a medley of mushrooms
• Thai pumpkin and broccoli curry
• Crunchy leek and potato gratin served with a fennel and orange salad
• Vegetarian Singapore noodles
• Roasted aubergine with peppers
• Lime and wild rocket risotto
• Creamy mushroom and chestnut pie with filo pastry top
Vegetarian Lettuce Wraps
PAREV SHABBAT YT V
This is a delicious combination of finely chopped vegetables wrapped up in lettuce and served with plum sauce. The vegetables are served hot from the wok and seasoned with a tasty sauce of sesame oil and soy sauce thickened with some cornflour. I like to serve this Chinese dish either as a starter or part of an oriental buffet. It also makes an interesting canapé if served in mini portions. The secret to presentation is to chop the vegetables as finely as possible so that it is easy to scoop them up into the baby gem lettuce.
Serve with one of the excellent kosher ready-made sauces now widely available – I favour plum but teriyaki, sweet chilli, and sweet and sour are good.
The Chinese don’t combine dairy products with meat which makes the recipes easy to replicate using kosher ingredients. Chinese cookery also recognises the five taste buds – salty, sweet, sour, bitter and peppery hot – and these tastes are all very popular with the kosher palate. The art of cooking Chinese is not only to chop and blend the ingredients, but also to blend the flavours through careful matching of tastes.
As with Jews, the Chinese have numerous customs based around food and celebration of the New Year. Sometimes it is based on appearance so, for example, serving a whole chicken during the Chinese New Year season symbolises family togetherness, noodles represent longevity – be careful not to break them – and spring rolls symbolise wealth as their shape is similar to gold bars.
Alternatively food may have special significance during Chinese New Year because of the way the Chinese word for it sounds. For example, the Cantonese word for lettuce sounds like ‘rising fortune’, so it is very common to serve a lettuce wrap filled with other lucky food.
Info
• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Serves: 6
Ingredients
• 3 carrots, peeled
• 300g/11 oz shiitake or baby button mushrooms
• 2 red peppers, quartered and deseeded
• 2 courgettes
• ½ onion, peeled 1 red chilli, deseeded
• 2 cm/1 inch piece of fresh ginger, peeled and finely chopped
• 2 tbsp vegetable oil
For the sauce
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp dry sherry
• 1 tbsp cornflour
• 1 tsp salt
• ½ tsp sugar
• ¼ tsp white pepper
• Garnish: 6 baby gem lettuces, separated into leaves, 12 tbsp plum sauce
Method
• Finely chop all the vegetables as small as possible, making pieces of equal size. This ensures both good presentation and equal cooking times.
• Heat the wok so that it is hot. Add the vegetable oil. Stir in the carrots and cook for 3 minutes. Add the mushrooms, peppers, courgettes, onion, chilli and ginger. Cook for a further 3 minutes.
• Combine the sauce ingredients. Stir into the vegetable mixture and cook for a final 2 minutes.
• Taste and adjust seasoning accordingly.
To serve the stylish way: Place a baby gem lettuce leaf on each plate, spoon 2 tbsp plum sauce onto each leaf and fill with the mixed vegetable mixture. Serve immediately.
Roasted Root Mash Pie
DIABETIC FRIENDLY P GLUTEN-FREE V
Succot falls around September/October which is when all the root vegetables are coming into season: carrots, swedes, turnips, parsnips and sweet potatoes to name just a few. This is a tasty mix, roasted until golden and then topped with a delicious cheesy mash made with mild, low-fat Cheddar cheese. It is ideal as a family meal or Sunday night supper in the Succah and a great way of achieving your five-a-day vegetable requirement.
Info
• Preparation Time: 35 minutes
• Cooking Time: 1 hour 15 minutes
• Serves: 6
Ingredients
• 300g/11 oz carrots, peeled and cut in batons
• 2 turnips (approx. 400g/14 oz), peeled and roughly chopped
• 23 parsnips (approx. 450g/1 lb), peeled and roughly chopped
• 1 swede (approx. 250g/9 oz), peeled and roughly chopped
• 1 sweet potato (approx. 250g/9 oz), peeled and roughly chopped
• 1 bulb garlic: separate the cloves but leave the skins on
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 3 tbsp finely chopped fresh flat parsley
For the cheese mash
• 1.8 kg/4 lb Maris Piper potatoes, peeled and roughly chopped
• 200g/7 oz low-fat mild Cheddar cheese, grated
• 2 eggs, beaten
• salt and freshly ground black pepper
Method
• Pre-heat the oven to 200°C/400°F/Gas mark 6.
• Place the prepared root vegetables in a pan of boiling water. Simmer for 10 minutes and drain.
• Transfer to an oven tray lined with baking parchment and add the whole garlic cloves.
• Drizzle over the oil, season well with salt and pepper and roast for 40 minutes or until soft and golden.
• Transfer to an ovenproof dish. Sprinkle over the parsley.
• Cook the potatoes in boiling water until soft. Drain well.
• Mash using a ricer or fork. Stir in the cheese and eggs and season with salt and pepper.
• Spoon or pipe the potato mixture on top of the roasted vegetables.
• Bake for a final 25 minutes or until the potato is crispy and golden.
Spaghetti with a Medley of Mushrooms
V
Wild mushrooms and pasta are synonymous with Italian cooking, so featuring this recipe in my Italian cookery classes was a must. Very often in Italian cooking, fewer ingredients provide more flavour and this is certainly the case here, where the porcini (which are available in most good supermarkets) and a little bit of truffle oil provide a delicious enrichment to the final recipe. Having discovered a jar of truffles, I could not resist my impulse purchase and decided to include them in the recipe too. Dried mushrooms have a long shelf life, so don’t worry about buying a large quantity as they do not lose their flavour provided they are kept away from sunlight and stored in a dry place within an airtight container.
The black truffle is found in Piedmont and as far south as Umbria. They are harvested from November to March and are found by a trained pig. Black truffle omelettes are a favourite delicacy, found in Assisi, and in Rome’s famous Piazza Navona, you can enjoy their Tartufo Gelato (truffle ice cream).
Info
• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Serves: 4
Ingredients
• 75g/3 oz dried porcini
• 2 tbsp olive oil
• ½ truffle if available, finely sliced (specialist Italian shops stock them)
• 2 cloves garlic, peeled and crushed
• large bunch of parsley, roughly chopped
• 400g/14 oz spaghetti
• large bunch of fresh basil, torn
• salt and freshly ground black pepper, to taste
• Garnish: Freshly grated Parmesan, truffle oil (if available), to drizzle, or use extra virgin olive oil
Method
• Reconstitute the dried porcini by covering with a minimum of cold water for 10 minutes. (You use cold water and as little as possible so as not to extract too much flavour from the mushrooms. Pick them out with a spoon rather than drain them through a sieve as this leaves the grit at the bottom of the bowl.)
• Heat the olive oil in a large saucepan. Add the drained porcini and sliced truffles and cook for 5 minutes.
• Remove from the heat, add the garlic and parsley and gently cook for a few more minutes.
• Cook the spaghetti in plenty of boiling salted water according to the packet instructions or until al dente.
• Drain thoroughly then pile into warmed serving bowls.
• Pour the sauce over the spaghetti and mix well. Taste and adjust the seasoning accordingly, then add the finely torn fresh basil.
To serve the stylish way: Complete with a generous helping of grated Parmesan and some truffle or extra virgin olive oil.
Thai Pumpkin and Broccoli Curry
PAREV V
This is a typical type of curry from the northern capital of Thailand, Chiang Mai where a good selection of vegetables are combined with lime leaves, chillies and coconut milk. The secret to this dish is to cook the vegetables that take longest first before adding the other ingredients.
Jars of kosher curry pastes come in several varieties – tandoori, curry, vindaloo, tikka, madras and kebab. For this recipe, I like to use the curry one; the others will work equally well but will provide a slightly different taste.
Chabad run the synagogue and Jewish community in Chang Mai, a popular place for tourists, especially Israeli backpackers. On an average Shabbat there could be about 100 guests and as my daughter, Abbie, can confirm, the Rabbi and his wife bring together familiar Judaism and spirituality in a very hospitable way.
Info
• Preparation Time: 20 minutes
• Cooking Time: Approximately 25 minutes
• Serves: 6
Ingredients
• 2 tbsp vegetable oil
• 2 tbsp curry paste
• 300ml/½ pint/1¼ cups coconut milk
• 400g/14 oz pumpkin/butternut squash, peeled, deseeded and cut into 2 cm/1 inch cubes
• 200g/7 oz/1 cup cauliflower, cut into small florets
• 450g/1 lb fresh broccoli, cut into small florets
• 1 tsp sugar
• 2 tbsp soy sauce
• 150g/5 oz/¼ cup baby corn, cut in half lengthways
• 3 kaffir lime leaves
• 1–2 large fresh red chillies, cut in half lengthways, deseeded, then cut into thin slivers
• 100g/4 oz fine beans cut in 2 cm/1 inch lengths
• Garnish: 15 basil leaves
Method
• Heat the oil in a large wok or frying pan. Fry the curry paste, add the coconut milk and stir well for 2 minutes.
• Add the pumpkin and cauliflower and cook for 10 minutes stirring from time to time. Add the broccoli, sugar, soy sauce, baby corn, lime leaves and chilli.
• Finally stir in the beans and cook for a further 5 minutes or until the vegetables are all cooked al dente.
To serve the stylish way: Garnish with basil leaves.
Ratatouille Lasagne
V
This is a tasty combination of roasted vegetables layered with lasagne sheets. I have used low-fat milk and cheese to take advantage of the goodness of dairy but without the fat. This recipe is also a great way of adding a variety of vegetables to a family favourite. Make sure that the dried lasagne you choose does not need to be pre-cooked before layering.
Recent research in the UK from the National Osteoporosis Society showed that one in two women and one in five men over the age of 50 suffer from the condition where our bones become so weak that they can fracture easily. Hips, legs and arms are the most common fractures, but it can also affect the spine and lead to shrinking in old age. Eating dairy foods such as this lasagne, packed with calcium, can help to prevent this.
Jews and Italian food have a long connected history. The very first Jews in Italy came to Rome as slaves after the fall of the Temple in Jerusalem and food historians believe many of the original kosher recipes originate from these people. Italian food is very regional and Jewish Italian food reflects this. So Jewish Tuscan food tends to include ingredients that are common in the region like lemons, almonds, pine nuts, anchovies and raisins. Further south, garlic, tomatoes, mozzarella and oregano become more prevalent.
Info
• Preparation Time: 30 minutes
• Cooking Time: 1 hour 20 minutes
• Serves: 6–8
Ingredients
• 1 large aubergine, cut into 2 cm/1 inch cubes
• 2 red onions, peeled and cut into wedges
• 2 red peppers, deseeded and cut into chunky strips
• 2 yellow peppers, deseeded and cut into chunky strips
• 6 cloves garlic, peeled and finely chopped
• 3 tbsp olive oil
• sea salt and freshly ground black pepper, to taste
• 450g/1 lb cherry tomatoes, cut in half
• 5 tbsp fresh basil, roughly chopped
• 12 dried lasagne sheets
For the sauce
• 60g/2 oz margarine 70g/2½ oz plain flour
• 1 litre/1¾ pints/4 cups semi-skimmed milk, preferably organic 125g/4½ oz half-fat Cheddar cheese, coarsely grated
• 50g/2 oz Parmesan cheese
Method
• Pre-heat the oven to 200°C/400°F/Gas mark 6.
• Mix together the aubergine, onions, red and yellow peppers and garlic. Place in an oven tray lined with baking parchment. Drizzle over the olive oil and season with salt and pepper.
• Roast for 30 minutes.
• Remove the vegetables and stir in the halved tomatoes and basil.
• Melt the margarine in a small pan, add the flour and cook for 1 minute.
• Bring the milk to the boil and gradually pour onto the flour, stirring continuously to avoid lumps then simmer for 5 minutes.
• Add the Cheddar cheese to the sauce and season with salt and pepper.
• Divide the sauce into quarters and divide the vegetables in half. Pour a quarter of the sauce into the base of a large deep ovenware dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half of the vegetables, then another quarter of the sauce. Top this with a single layer of 4 lasagne sheets followed by the remaining vegetables and another quarter of the sauce. Add the final layer of 4 lasagne sheets, spread with the remaining quarter of the sauce and sprinkle with the Parmesan cheese.
• Bake for 40 minutes or until golden and bubbling.
To serve the stylish way: Dust the lasagne with some freshly ground black pepper and some basil leaves. Serve with green salad.
Tapas: Carrots and Olives
GLUTEN-FREE RH PAREV P V
Tapas, which originated in Spain, is a variety of mini hot or cold appetisers eaten in an informal, relaxed way. As the hostess you can prepare everything well in advance, only going into the kitchen to bring out yet another of a series of tasty little starters. The word ‘tapas’ is derived from the Spanish verb ‘to cover’. According to legend, King Alfonso X was recovering from an illness by drinking wine and small appetisers between meals. After he recovered, having enjoyed the experience he ordered all taverns to only serve wine with these tapas.
However, there are other explanations. For example, some believe that around the sixteenth century some tavern owners from Castilla La Mancha found out the strong taste and smell of mature cheese could disguise bad wine, ‘covering’ it and started offering cheese when serving cheap wine
Or that it was actually King Alfonso XIII who was offered some wine in Cadiz, where it was very windy so a waiter used a piece of cured ham to cover his glass to protect it from the sand. The king, after drinking the wine, ordered another glass of wine with a ‘cover’ on it.
Many tapas recipes are served cold or at room temperature. This one is best warm served with crusty bread dipped in extra virgin olive oil. In my opinion this recipe has the gold star as it is perfect for all occasions. Use for Shabbat lunch, Passover (omit dipping bread when serving.), or for vegetarian, parev and low-fat meals. And quantities can be easily increased if desired.
The Jews of Spain are mainly Sephardi and descend from Northern Africa and former Spanish colonies such as Argentina. One of the main cities is Cordoba which has a famous Jewish quarter. The fourteenth-century synagogue is the only one in Spain that was not defiled during the Spanish Inquisition.
Info
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Serves: 4
Ingredients
• 2 tbsp slivered almonds
• 2 tbsp extra virgin olive oil
• 450g/1 lb carrots, peeled and sliced thinly at an angle
• 1 clove garlic, finely chopped
• 1 tbsp chopped fresh flat-leaf parsley
• 12 Spanish green olives, pitted and sliced
• salt and freshly ground black pepper
• Garnish: sprigs of fresh parsley
Method
• Pre-heat the oven to 200°C/400°F/Gas mark 6.
• Place the almonds on an oven tray. Roast for about 5 minutes or until golden.
• Heat the olive oil in large frying pan.
• Add the carrots and cook, covered, over a ow heat for about 10 minutes, shaking the pan occasionally, until almost tender.
• Add the garlic, parsley and olives and stir to combine.
• Season, then toss the carrots over a low heat for 1 minute.
• Stir in the slivered almonds and serve warm.
To serve the stylish way: Garnish with sprigs of parsley.
Crunchy Leek and Potato Gratin served with a Fennel and Orange salad
GLUTEN-FREE RH V P D
I love the combination of this delicious vegetarian dish: leeks, red onion and spinach with a sliced potato and walnut topping. It is also ideal for those on a gluten-free diet. Served with the fennel and orange salad it makes a complete meal.
When preparing leeks, ensure that you trim the root end and coarse top. The easiest way to clean leeks is to slit them lengthways and rinse under cold running water to remove any grit.
I use a food processor to slice the potatoes, which certainly puts some speed into the dish’s creation, and if time is of the essence it can be cooked in advance and reheated later. The salad brings both colour and texture to the dish and requires no last-minute adjustments so that serving is a breeze.
This recipe is perfect for lunch or supper and will freeze.
The leek is the national symbol of Wales and associated with their patron, St David. One interesting story recalls St David ordering his soldiers to wear leeks on their helmets in a battle against the Saxons. This battle also took place in a leek field.
The Jews of Wales are close to my heart as my late first husband’s family are Welsh. They grew up in Newport, Gwent as part of a small orthodox provincial community and kept close contacts with the neighbouring communities of Cardiff and Swansea. In a book called My Llanelli by Channah Hirsh, she describes the scholarly congregation as ‘The Gateshead of South Wales’ and the town had its own Jewish courts, kosher butchers and a Rabbinic structure.
The population peaked in 1914 at just 5,000 but this has greatly diminished as people moved to London and other larger cities. Michael Howard, the former Conservative Party leader and Home Secretary, is the son of a synagogue cantor who lived in Llanelli in the 1930s.
Info
• Preparation Time: 25 minutes
• Cooking Time: 1 hour
• Serves: 6
Ingredients
• 3 leeks, trimmed and sliced
• 900g/2 lb potatoes, peeled and sliced
• 1 red onion, peeled and sliced
• 250g/9 oz leaf spinach, cooked and well drained
• 2–3 cloves garlic, peeled and finely chopped
• 5 cm/2 inch piece of root ginger, peeled and finely chopped
• salt and freshly ground black pepper
• 100ml/3½ fl oz vegetable stock
• 100ml/3½ fl oz double cream
For the topping
• 20g/¾ oz Parmesan cheese, grated
• 200g/7 oz/1 cup walnuts, roughly chopped
For the salad
• 4 tbsp olive oil
• 1 tsp honey
• 5 oranges, peeled and cut into segments
• 2 orange peppers, roughly chopped
• 2 bulbs of fennel, roughly chopped
Method
• Pre-heat the oven to 180ºC/350ºF/Gas mark 4.
• Place half the leeks and half the potatoes in a large casserole dish. Add the onion and spinach and season with the garlic, ginger and salt and pepper.
• Cover with a layer of leek and another of potato.
• Pour over the stock and cream. Season again with salt and pepper and bake for 50 minutes.
• Remove the gratin from the oven and sprinkle over the Parmesan and chopped walnuts.
• Return the dish to the oven for a final 10 minutes or until the potato is cooked.
• Mix together the olive oil and honey. Place the orange segments, peppers and fennel in a salad bowl and season with salt and pepper.
• Dress the salad just before serving.
To serve the stylish way: Place a portion of gratin on a large plate with a portion of orange and fennel salad to the side.
Moroccan Vegetable Tagine
GLUTEN-FREE PAREV V
Every season has its special selection of vegetables so take advantage of what is at its peak when you decide to make this recipe. I have focused on the summer vegetables with baby carrots, mini courgettes, yellow, orange and red cherry tomatoes and a melange of fresh herbs: mint, parsley and coriander.
This traditional Moroccan recipe is gloriously aromatic and bursting with exotic flavours. I like to serve it with couscous garnished with fresh herbs.
In Morocco the main meal of the day is at lunchtime and typically starts with a selection of hot and cold salads and then a tagine. A cup of sweet mint tea usually ends the meal and Moroccans tend to eat with their hands and use bread as a utensil. Like Jews, Muslims are forbidden to eat pork. Much of Jewish Morocco is hidden from view, which reflects the traditional Moroccan culture; most of their large palaces are hidden in narrow streets and behind gated closed doors. Jews and Arabs lived an interdependent existence until the middle of the twentieth century with Moroccan kings protecting the Jews from harm in the interests of trade and commerce. However, all that changed in the latter part of the twentieth century and today no more than 5,000 Jews remain compared to 300,000 in the 1950s.
Chef’s Tip: To peel shallots easily, drop them into boiling water for 5 minutes then refresh, drain and pull away the outer skin.
Info
• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Serves: 6
Ingredients
• 100g/4 oz/¼ cup split almonds
• 3 tbsp olive oil
• 12 shallots, peeled
• 4 cloves garlic, peeled and finely chopped
• 5 cm/2 inch piece of fresh ginger, peeled and finely chopped
• 1 tbsp turmeric
• 1 tbsp dried cinnamon
• ½ tsp cumin seeds
• 1 tbsp dried coriander
• salt and freshly ground black pepper
• 100g/4 oz green lentils
• 2 sweet potatoes (approx. 450g/1 lb), peeled and roughly chopped
• 200g/7 oz baby carrots, scrubbed
• 150g/5 oz dried pitted dates, roughly chopped
• 1 litre/1¾ pints/4 cups vegetable stock
• 200g/7 oz mixed colour cherry tomatoes
• 300g/11 oz/1 cup frozen peas
• 6 mini courgettes, cut in half lengthways
For the topping
• 2 tbsp each of fresh mint, coriander and parsley
Method
• Pre-heat the oven to 200°C/400°F/Gas mark 6.
• Place the almonds on a baking tray. Toast for about 10 minutes or until golden. Remove and set aside.
• Heat the oil in the base of a tagine or use a casserole or saucepan. Add the shallots, garlic, ginger, turmeric, cinnamon, cumin and coriander. Cook over a medium heat for 5 minutes stirring continuously. Season well with salt and pepper.
• Add the lentils, potatoes, carrots, dates and stock. Bring to the boil and then simmer covered for 20 minutes.
• Add the tomatoes, peas and courgettes and continue to cook for a final 2–3 minutes as they need very little cooking.
To serve the stylish way: Stir in the fresh herbs and garnish with the toasted almonds.
Orange Israeli Couscous
PAREV V
This is a delicious vegetarian main course dish which can be enhanced with cheese and nuts if desired or used as an accompaniment to fish or meat. Israeli couscous is called ‘ptitim’ in Hebrew. ‘Ptitim’ was invented during Israel’s austere times when rice was scarce and it served the Mizrachi Jews for whom rice was a staple food.
I have flavoured this dish with oranges, so why not use Jaffas if available to continue the Israeli experience. Jaffa oranges were first grown by Palestinian farmers in Jaffa, which was then the main Mediterranean port in the mid-nineteenth century. Today they are grown all over Israel. These oranges are particularly sweet and almost seedless and their thick peel used as zest provides excellent flavours.
Info
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Serves: 6
Ingredients
• 2 tbsp olive oil
• 4 sticks of celery, finely chopped
• 1 onion, peeled and roughly chopped
• 2 tbsp coarsely chopped fresh parsley
• 250ml/9 fl oz/1 cup vegetable stock
• juice of 1 orange or 150ml/¼ pint orange juice
• zest of ½ an orange
• 225g/8 oz uncooked Israeli couscous
• salt and pepper, to taste
• Garnish: 1 orange, sliced
Method
• Heat the olive oil in a large frying pan.
• Add the celery and onion and sauté until slightly golden.
• Stir in the parsley, stock, orange juice and zest. Bring to the boil.
• Add the couscous and reduce to a low heat, cover and simmer until the couscous is tender and the liquids are absorbed – about 20 minutes.
• Taste and adjust the seasoning. Fluff up the couscous just before serving.
To serve the stylish way: Garnish with slices of orange.
Vegetarian Singapore Noodles
PAREV V
Noodles are very popular in southern China, particularly at New Year as they symbolise longevity. An old wives’ tale says that cutting noodles reduces one’s lifespan so you should not break them up when eating them. This dish can be found on the menu in most Chinese style restaurants in Hong Kong as well as in English, Australian and American Chinese restaurants. However, it is not considered a dish in Singapore.
This recipe is easy to make and the light noodles combine well with the spicy sauce. This dish is also wonderful cold and makes a lovely unusual addition to a picnic.
If you make this recipe in advance, reheat in the microwave for 5 minutes.
Info
• Preparation Time: 35 minutes
• Cooking Time: 15 minutes
• Serves: 4–6, with other dishes
Ingredients
• 30g/1 oz dried Chinese black mushrooms
• 1 egg, lightly beaten
• 1 tbsp sesame oil
• 1 tsp salt
• freshly ground black pepper, to taste
• 3 tbsp groundnut or sunflower oil
• 3 cloves garlic, finely chopped
• 1 tbsp finely chopped fresh ginger
• 2 fresh red or green chillies, deseeded and finely sliced
• 1 × 220g/7½ oz can water chestnuts, drained and sliced
• 4 spring onions, finely sliced
• 170g/6 oz frozen peas, defrosted
For the curry sauce
• 2 tbsp light soy sauce
• 2 tbsp Indian Madras curry powder or paste
• 2 tbsp rice wine or dry sherry
• 1 tbsp sugar
• freshly ground black pepper, to taste
• 100g/4 oz creamed coconut
• 250ml/9 fl oz/1 cup vegetable stock or parev chicken stock
• 225g/8 oz thin noodles, fresh or dried egg noodles
• Garnish: sprigs of fresh coriander
Method
• Put the dried mushrooms in a saucepan containing 150ml/¼ pint of water. Bring to the boil and simmer for 10 minutes. Drain, reserving the liquid to use later.
• In a small bowl combine the egg, sesame oil and reserved mushroom liquid, season with salt and pepper and set aside.
• Heat a wok or large frying pan over a high heat. Add the 3 tbsp of oil and when it is hot add the garlic, ginger and chillies. Stir fry for 30 seconds. Add the water chestnuts, mushrooms, spring onions and peas. Stir fry for another 2 minutes.
• Add all of the sauce ingredients to the wok and cook over a high heat for about 5 minutes until well combined.
• Cook the noodles according to the packet instructions, add to the wok and mix well.
• Pour the egg mixture into the wok and stir fry until the egg has set.
To serve the stylish way: Turn the noodles onto a large platter, garnish with the coriander and serve at once.
Roasted Aubergine with Peppers
PAREV P V GLUTEN-FREE
Finding a delicious vegetable dish that can be prepared in advance for Shabbat or Yom Tov is always good news. These ingredients blend well together and do not wilt when served the next day. In addition this recipe is low-fat and provides a fine source of vitamin C. All the vegetables are roasted and subsequently have a slightly smoked caramelised flavour. Use the finest olives and tomatoes for the best presentation and taste.
Aubergines are used in many Jewish recipes especially amongst Sephardi Jews. Examples include salads, Israeli chopped liver, Yemenite eggplant in spicy tomato sauce, baba ganoush, lamb and aubergine stews. Aubergines are easy to grow, abundant in hot climates and moreover, from a Kashrut point of view, not difficult to check for insects.
Info
• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Serves: 6
Ingredients
• 2 aubergines (eggplant), diced
• 1 red onion, peeled and roughly chopped
• 6 cloves garlic, kept whole
• 2 red peppers, deseeded and chopped
• 4 tbsp olive oil
• salt and freshly ground black pepper, to taste
• 4 vine tomatoes, chopped
• 2 tbsp sun-dried tomatoes, roughly chopped
• zest and juice of 1 lemon
• Garnish: 4 tbsp roughly chopped fresh mint leaves, 100g/4 oz pitted black olives
Method
• Heat the oven to 220°C/425°F/Gas mark 7.
• Line a tray with non-stick baking parchment. Toss the aubergines, onion, garlic and peppers in the olive oil. Season with salt and pepper.
• Roast for 30 minutes or until the vegetables are tender. This can be done a day ahead.
• Add the vine tomatoes, sun-dried tomatoes, lemon zest and juice, then season again with salt and pepper.
To serve the stylish way: Garnish with fresh mint and olives. Serve at room temperature.
Date and Walnut Spelt Bread
PAREV SUCCOT V
The Torah tells us that the 5 types of grain – wheat, oat, spelt, barley and rye – plus any grape or wine products are all required to be eaten in the Succah at Succot and need a special blessing. I like to bring spirituality to the Succah table so why not make this recipe for all the right reasons. This delicious date and walnut bread can be shaped either into two large loaves or into small rolls. It is perfect with hot soup or toasted and enjoyed with your favourite cheese. I have used walnuts but you can ring the changes by substituting pecans, sultanas or dried apricots.
Spelt, an ancient grain, is now having a trendy revival. Widely available in our supermarkets, the flour is pale, greyish-yellow, gritty and has a sweet, nutty flavour. It is more digestible than wheat and richer in nutrients. Spelt can be used in place of regular flour for some people with a wheat allergy but is not suitable for a gluten-free diet.
Info
• Preparation Time: 20 minutes plus 2 hours 30 minutes for rising
• Cooking Time: 20 minutes for rolls or 30 minutes for the large loaves
• Makes 2 large loaves or 24 small rolls
Ingredients
• 2 × 7g/¼ oz sachets dried yeast
• 1 tsp caster sugar
• 650ml/22 fl oz/2½ cups warm water
• 800g/1¾ lb spelt flour
• 2–3 tsp salt
• 75g/3 oz dates, roughly chopped
• 75g/3 oz walnuts, roughly chopped
• 2 egg yolks, beaten, to glaze bread
Method
• Stir the yeast and sugar gradually adding 100ml/3½ fl oz of the warm water. Leave for 5 minutes.
• Add the flour and salt and beat well, then transfer to a food mixer. Stir in the dates, walnuts and the remaining water and knead with a dough hook until the dough is smooth and elastic.
• Put the dough in an oiled bowl and turn once to oil the surface. Cover with cling film and leave to rise for 2 hours in a warm place.
• Line and grease two 1 kg/2¼ lb loaf tins.
• Knock back the dough and divide into two. Knead and shape into two loaves or divide the dough into pieces weighing 55g/2 oz each for individual rolls.
• Glaze the bread with egg yolk.
• Leave to rise for 30 minutes.
• Pre-heat the oven to 200°C/400°F/Gas mark 6.
• Bake for 25–30 minutes for the large loaves or 15–18 minutes for the small rolls. They are cooked when you tap the base gently and the bread sounds hollow.
• Leave to cool on a wire rack.
Vegetable Chilli
PAREV V
Chilli is a favourite family meal that can be made in large quantities and put in the freezer for another day. I like to vary the vegetables to tie in with what is in season and fresh on the day. I may serve it with a puff pastry lid. This recipe is dairy-free and, without the pastry, ideal for those allergic to gluten.
Vegetable chilli is the vegetarian option of chilli con carne, the official dish of Texas in the USA. This twist evolved as a result of the increased popularity of vegetarianism in the 1960s and 1970s and the demand to eat less red meat.
In 1902 Wilbur Scoville developed a method for measuring the heat in a chilli by tasting it and giving it a value. Today this system is computerised and now measured in ‘scoville’ units. The sensation of a chilli can trigger the brain to produce endorphins, natural painkillers, promoting a sense of wellbeing.
Note: Chillies are as hot on the outside as they are on the inside. The veins and seeds produce the most heat. Thoroughly wash your hands after use.
I find it better to slightly undercook the vegetables so that when you cook the chilli, the vegetables still have a slight bite to them.
Info
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Serves: 6
Ingredients
• 2 tbsp vegetable oil
• 2 red onions, peeled and roughly chopped
• 2 cloves garlic, peeled and finely chopped
• 2 carrots, peeled and roughly chopped
• 2–3 red chillies, deseeded and finely chopped
• 4 sticks of celery, roughly chopped
• 2 courgettes, roughly chopped
• 1 green pepper, deseeded and roughly chopped
• 1 × 400g/14 oz can chopped tomatoes
• 2 × 400g/14 oz cans kidney beans
• salt and freshly ground black pepper
For the pastry lids
• 375g/13 oz ready-rolled puff pastry
• 2 egg yolks, beaten
• chilli powder (optional)
Method
• Heat the oil in a deep saucepan or frying pan.
• Add the onions, garlic, carrots, chillies and celery. Cook for 3 minutes.
• Add the courgettes and pepper, tomatoes, kidney beans and season with salt and pepper.
• Bring to the boil and simmer for approximately 15 minutes or until the vegetables are just soft. Transfer to individual ramekins.
• Pre-heat the oven to 200°C/400°F/Gas mark 6.
• To make the pastry lid, using a saucer or ramekin, cut the pastry into 10 cm/4 inch circles. You will need six.
• Put the pastry templates on top of the ramekins. Crimp and seal the edges.
• Glaze the pastry with egg yolk and for a spicy finish, sprinkle with chilli powder or freshly ground pepper.
• Bake for 10 minutes until the pastry is crispy and golden.
Lime and Wild Rocket Risotto
GLUTEN-FREE D V
This unusual risotto dish has a fresh summery flavour, perfect as a supper dish or served as an accompaniment to salmon, sole or cod.
To make the perfect risotto you need a ratio of 1 part rice to 3 parts liquid, which usually takes the form of a complementary stock. The stock needs to be hot and added very gradually to the rice. If you are impatient and add the liquid too quickly you will not achieve the ideal result as it will be too sloppy.
Info
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Serves: 2–3
Ingredients
• 2 tbsp olive oil
• 2 cloves garlic, peeled and finely chopped or crushed
• 1 small onion, peeled and roughly chopped
• 300g/11 oz risotto rice
• 50ml/2 fl oz/¼ cup dry white wine
• juice and zest of 1 fresh lime
• 750ml/1½ pints hot vegetable stock
• sea salt and freshly ground black pepper, to taste
• 50g/2 oz Parmesan cheese, grated or shavings
• 50g/2 oz wild rocket
• Garnish: 1 lime, cut into slices
Method
• Heat the oil in a medium saucepan.
• Add the garlic and onion and sauté until soft.
• Stir in the rice and wine. Cook for 2 minutes. Slowly add the hot stock ladle by ladle and the lime juice and simmer until all the liquid is absorbed, stirring the pot from time to time. This will take about 20 minutes.
• Season with salt and pepper and stir in the grated lime zest. Just before serving add the Parmesan cheese and wild rocket.
To serve the stylish way: Garnish with slices of fresh lime and a dusting of black pepper.
Creamy Mushroom and Chestnut Pie with Filo Pastry Top
PAREV V
Delicious for an impressive Sunday supper or as part of a buffet table vegetarian option. I love the layers of crunchy pastry flavoured with fresh thyme.
For individual portions, serve in ramekin dishes.
Chef’s Tip: To freeze: At the end of stage 7, cover with cling film, label and freeze for up to 1 month. Defrost before cooking.
Info
• Preparation Time: 30 minutes
• Cooking Time: 40–45 minutes
• Serves: 6
Ingredients
• 2 tbsp olive oil, for frying
• 2 leeks, trimmed, washed and sliced
• 2 cloves garlic, peeled and finely crushed
• 750g/1¾ lb mixed mushrooms (i.e. girolle, chestnut and oyster), thickly sliced
• 100ml/3½ fl oz/¼ cup dry white wine
• 200g/7 oz/1 cup cooked chestnuts, roughly chopped
• 142ml/¼ pint double cream or soya cream
• 2 tsp lemon juice
• 2 tbsp fresh thyme, leaves only
• salt and freshly ground black pepper
• 8 fresh filo pastry sheets
• 150g/5 oz butter, melted
Method
• Heat the oil in a deep frying pan over a medium heat. Add the leeks and garlic and cook for 3–4 minutes, stirring occasionally, until soft.
• Add the mushrooms and continue to cook for 2–3 minutes, until just wilted.
• Pour in the wine, bring to the boil and simmer until nearly all of it has evaporated. Reduce the heat to medium–low and stir in the chestnuts, cream, lemon juice and half the thyme leaves. Simmer gently until the sauce has reduced.
• Season with salt and pepper to taste.
• Transfer to a deep, 1.5 litre/2¼ pint freezer- and ovenproof dish.
• Pre-heat the oven to 200°C/400°F/Gas mark 6.
• Arrange 4 sheets of filo in a single layer, brush the top side of each with some of the melted butter and scatter over some thyme leaves. Place the remaining 4 sheets in a single layer over the buttered filo ones, brush the top of these with butter and then sprinkle with thyme. Cut each double filo in half so you have 8 smaller rectangles.
• Scrunch each rectangle, and then lay side by side on top of the filling, to give a ruffled filo topping.
• Cook for 25 minutes or until the filling is piping hot and the filo pastry is golden.
Date Quinoa
GLUTEN-FREE PAREV V
Quinoa is an extremely unusual ingredient; it is the fruit of a leaf plant and classified as a seed. Originating from South America about 5,000 years ago, the Inca people used it as their staple food, followed by potatoes and corn.
Before cooking, it should be thoroughly rinsed in a strainer under running water and drained to remove ‘saponin’ which has a bitter taste. Requiring barely 15 minutes to cook and using a ratio of approximately 1 part quinoa to 2–3 parts liquid, this is a very healthy quick fix ingredient.
For best results sauté briefly before adding the liquid.
Quinoa is a complete protein that is also gluten-free. As it is not one of the five grains made out of wheat, barley, rye, oats, spelt or their derivatives, it has been approved by many Rabbis as kosher for Passover.
However, there are two factors to consider when consuming quinoa on Passover:
• As it looks like a grain forbidden on Passover, some Rabbinic authorities consider it may be confused with a grain and so is best avoided.
• The processing of quinoa is often done in the same location where wheat is processed and the machines may not be adequately free from chometz.
Hopefully in the not so distant future, quinoa will be fully approved for Passover and under Rabbinic supervision so that we can all enjoy it all year round.
This dish goes well with most Middle Eastern main courses and would complement Shredded Roast Lamb and Rosemary Salad in the Modern Classic section.
Info
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Serves: 6
Ingredients
• 340g/12 oz quinoa
• 1 tbsp olive oil
• 2 cloves garlic, peeled and crushed
• 1 litre/1¾ pints/4 cups hot vegetable or chicken stock
• 150g/5 oz/½ cup fresh or dried dates, stone removed and roughly chopped
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, leaves only
• salt and freshly ground black pepper
Method
• Place the quinoa in a sieve and rinse well under cold water.
• Heat the oil in a large frying pan and sauté the quinoa and garlic stirring continuously until it starts to become translucent – about 5 minutes.
• Add the stock and dates. Cover and cook for about 10 minutes or until soft.
• Stir in the lemon juice and parsley and season well with salt and pepper.