Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (13 page)

salt and ground black pepper

1
Sprinkle the salmon or cod with salt and black pepper and a squeeze of lemon juice. Set aside while you prepare the sauce.

2
Heat the oil in a pan, add the onion, celery and pepper and fry for 5 minutes. Add the garlic and cook for 1 minute, then add the tomatoes and passata and cook until the tomatoes are of a sauce consistency. Stir in the parsley, then season with allspice, cayenne pepper, sugar and salt and pepper.

3
Preheat the oven to 200ºC/400ºF/Gas 6. Take a sheet of filo pastry, brush with oil and cover with a second sheet. Place a piece of fish on top, towards the bottom edge, then top with 1–2 spoonfuls of the sauce, spreading it evenly. Roll the fish in the pastry. Arrange on a baking sheet and repeat.

4
Bake for 10–15 minutes, or until golden. Meanwhile, reheat the remaining sauce if necessary. Serve immediately with the remaining sauce.

Nutritional information per portion: Energy 233kcal/972kJ; Protein 18.4g; Carbohydrate 9.1g, of which sugars 2.2g; Fat 14g, of which saturates 8.2g; Cholesterol 84mg; Calcium 170mg; Fibre 1.7g; Sodium 213mg.

Serve these delicious skewers with potatoes, aubergine slices and strips of red peppers, which can be cooked on the barbecue alongside the fish brochettes. Accompany with a bowl of zchug and a stack of warm, soft pitta breads or flour tortillas.

SERVES 4–6

5 garlic cloves, chopped

2.5ml/
1
/
2
tsp paprika

2.5ml/
1
/
2
tsp ground cumin

2.5–5ml/
1
/
2
–1 tsp salt

2–3 pinches of cayenne pepper

60ml/4 tbsp olive oil

30ml/2 tbsp lemon juice

30ml/2 tbsp lemon juice

30ml/2 tbsp chopped coriander (cilantro)

675g/1
1
/
2
lb firm-fleshed white fish, such as haddock, halibut, sea bass, snapper or turbot, cut into 2.5–5cm/1–2in cubes

3–4 green or red (bell) peppers, seeded and cut into 2.5–5cm/1–2in pieces

lemon wedges, to serve

1
Put the garlic, paprika, cumin, salt, cayenne pepper, oil, lemon juice and coriander in a large bowl and mix together. Add the fish and toss to coat. Leave to marinate for at least 30 minutes, and preferably 2 hours, at room temperature, or chill overnight.

2
About 40 minutes before you are going to cook the brochettes, light the barbecue. The barbecue is ready when the coals have turned white and grey.

3
Meanwhile, thread the fish cubes and pepper pieces alternately on to several presoaked wooden or metal skewers.

4
Grill (broil) the brochettes on the barbecue for 2–3 minutes on each side, or until the fish is tender and lightly browned. Serve with lemon wedges.

Nutritional information per portion: Energy 276kcal/1157kJ; Protein 33.3g; Carbohydrate 8g, of which sugars 7.6g; Fat 12.5g, of which saturates 1.9g; Cholesterol 61mg; Calcium 34mg; Fibre 2g; Sodium 118mg.

The name of this classic Sephardi dish simply means fish and tahini sauce. In this version, the fish is first wrapped in vine leaves, then spread with tahini and baked. A final sprinkling of pomegranate seeds adds a fresh, invigorating flavour.

SERVES 4

4 small fish, such as trout, sea bream or red mullet, each weighing about 300g/11oz, cleaned

at least 5 garlic cloves, chopped

juice of 2 lemons

75ml/5 tbsp olive oil

about 20 brined vine leaves

tahini, for drizzling

1–2 pomegranates

fresh mint and coriander (cilantro) sprigs, to garnish

1
Preheat the oven to 180ºC/350ºF/Gas 4. Put the fish in a shallow, ovenproof dish, large enough to fit the whole fish without touching each other. In a bowl, combine the garlic, lemon juice and oil, and spoon over the fish. Turn the fish to coat.

2
Rinse the vine leaves well under cold water, then wrap the fish in the leaves. Arrange the fish in the same dish and spoon any marinade in the dish over the top of each. Bake for 30 minutes.

3
Drizzle the tahini over the top of each wrapped fish, making a ribbon so that the tops and tails of the fish and some of the vine leaf wrapping still show. Return to the oven and bake for a further 5–10 minutes, or until the top is golden and slightly crusted.

4
Meanwhile, cut the pomegranates in half and carefully scoop out the seeds with a teaspoon. Sprinkle the seeds over the fish, garnish with mint and coriander sprigs, and serve immediately.

Nutritional information per portion: Energy 402kcal/1681kJ; Protein 46.8g; Carbohydrate 2.6g, of which sugars 2.6g; Fat 22.8g, of which saturates 4.1g; Cholesterol 192mg; Calcium 86mg; Fibre 0.5g; Sodium 176mg.

A whole fish, cooked in spices, is a festival treat. It is especially popular at Rosh Hashanah, when the Sephardi community eat whole fish. The wholeness symbolizes the full year to come and the head symbolizes the wisdom that we ask to be endowed with.

SERVES 6–8

1–1.5kg/2
1
/
4
–3
1
/
4
lb snapper, cleaned, with head and tail left on (optional)

2.5ml/
1
/
2
tsp salt

juice of 2 lemons

45–60ml/3–4 tbsp extra virgin olive oil

2 onions, sliced

5 garlic cloves, chopped

1 green (bell) pepper, chopped

1–2 fresh green chillies, finely chopped

2.5ml/
1
/
2
tsp ground turmeric

2.5ml/
1
/
2
tsp curry powder

2.5 ml/
1
/
2
tsp ground cumin

120ml/4fl oz/
1
/
2
cup passata (bottled strained tomatoes)

5–6 canned tomatoes, chopped

45–60ml/3–4 tbsp chopped fresh parsley leaves, plus extra to garnish

65g/2
1
/
2
oz pine nuts, toasted

1
Prick the fish all over with a fork and rub with the salt. Put the fish in a non-metallic roasting pan or dish and pour over the lemon juice. Leave to stand for 2 hours.

2
Preheat the oven to 180ºC/350ºF/Gas 4. Heat the oil in a pan, add the onions and half the garlic and fry for about 5 minutes, or until softened.

3
Add the pepper, chillies, turmeric, curry powder and cumin to the pan and cook gently for 2–3 minutes.

4
Stir the passata, tomatoes and chopped parsley into the pan.

5
Sprinkle half of the pine nuts over the base of a large ovenproof dish, top with half of the sauce, then add the fish and its marinade.

6
Sprinkle the remaining garlic over the fish, then add the remaining sauce and the remaining pine nuts. Cover tightly with a lid or foil and bake in the oven for about 30 minutes, or until the fish is tender. Garnish with parsley and serve.

Nutritional information per portion: Energy 195kcal/815kJ; Protein 14.3g; Carbohydrate 6.7g, of which sugars 5.8g; Fat 12.6g, of which saturates 1g; Cholesterol 0mg; Calcium 62mg; Fibre 1.6g; Sodium 104mg.