Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (9 page)

3
Add the olives, thyme and chopped garlic to the cheese mixture and mix well to combine.

4
Spoon the mixture into a bowl, sprinkle with thyme and serve with crackers, toast, chunks of bread or bagels.

Nutritional information per portion: Energy 242kcal/1002kJ; Protein 13.8g; Carbohydrate 0.3g, of which sugars 0.3g; Fat 19.7g, of which saturates 12g; Cholesterol 54mg; Calcium 393mg; Fibre 0.6g; Sodium 972mg.

Cabbage used to be the most important vegetable in the Ashkenazi kitchen and often it was the only vegetable. Luckily cabbage is very versatile and is also very good for you. This dish can be made ahead of time and reheated at the last minute to serve with either a meat or dairy meal.

SERVES 4–6

30ml/2 tbsp vegetable oil

1
/
2
large or 1 small red cabbage, cored and thinly sliced

1 large onion, chopped

2–3 handfuls of raisins

1 small apple, finely diced

15ml/1 tbsp sugar

120ml/4fl oz/
1
/
2
cup dry red wine

juice of 1 lemon or 50ml/2fl oz/
1
/
4
cup lemon juice and cider vinegar mixed together

salt and ground black pepper

1
Heat the oil in a large pan, add the cabbage and onion and fry for 3–5 minutes, stirring, until the vegetables are well coated in the oil and the cabbage has softened slightly.

2
Add the raisins, apple, sugar and red wine and cook for 30 minutes, or until very tender.

3
Check the cabbage occasionally and add more water or red wine if the liquid has evaporated and the cabbage is at risk of burning.

4
Towards the end of the cooking time, add the lemon juice, and vinegar if using, and season with salt and pepper to taste. Serve the cabbage hot or cold.

Nutritional information per portion: Energy 148kcal/620kJ; Protein 2.2g; Carbohydrate 23.8g, of which sugars 22.2g; Fat 4g, of which saturates 0.4g; Cholesterol 0mg; Calcium 60mg; Fibre 2.9g; Sodium 19mg.

This is half pickle, half salad, and totally delicious served as a light brunch or even as an appetizer before a homely, roasted meat main course. Serve with thin slices of pumpernickel or any other coarse, dark, full-flavoured bread.

SERVES 4

1 large or 2 small cucumbers, thinly sliced

3 onions, thinly sliced

45ml/3 tbsp sugar

75–90ml/5–6 tbsp white wine vinegar or cider vinegar

30–45ml/2–3 tbsp water

30–45ml/2–3 tbsp chopped fresh dill

salt

1
In a large bowl, mix together the sliced cucumber and onions, season with salt and toss together until thoroughly combined. Leave to stand in a cool place for about 5–10 minutes.

2
Add the sugar, vinegar, water and chopped dill to the cucumber mixture. Toss together until well combined, then chill in the refrigerator for a few hours, or until ready to serve.

Nutritional information per portion: Energy 89kcal/375kJ; Protein 2g; Carbohydrate 20.7g, of which sugars 18.3g; Fat 0.4g, of which saturates 0g; Cholesterol 0mg; Calcium 63mg; Fibre 2.3g; Sodium 9mg.

Every deli sells coleslaw but there is boring coleslaw and exciting coleslaw. The key to good coleslaw is a zesty dressing and an interesting selection of vegetables.

SERVES 6–8

1 large white or green cabbage, very thinly sliced

3–4 carrots, coarsely grated

1
/
2
red (bell) pepper, chopped

1
/
2
green (bell) pepper, chopped

1–2 celery sticks, finely chopped, or 5–10ml/1–2 tsp celery seeds

1 onion, chopped

2–3 handfuls of raisins or sultanas (golden raisins)

45ml/3 tbsp white wine vinegar or cider vinegar

60–90ml/4–6 tbsp sugar, to taste

175–250ml/6–8fl oz/
3
/
4
–1 cup mayonnaise, to bind

salt and ground black pepper

1
Put the cabbage, carrots, peppers, celery or celery seeds, onion, and raisins or sultanas in a large salad bowl and mix to combine well. Add the vinegar, sugar, salt and ground black pepper and toss together. Cover and leave to stand for about 1 hour.

2
Stir enough mayonnaise into the salad to lightly bind the ingredients together. Taste the salad for seasoning and sweet-and-sour flavour, adding more sugar, salt and pepper if needed.

3
Chill in the refrigerator until ready to serve and drain off any excess liquid before serving.

Nutritional information per portion: Energy 215kcal/891kJ; Protein 1.6g; Carbohydrate 15.1g, of which sugars 14.6g; Fat 16.8g, of which saturates 2.6g; Cholesterol 16mg; Calcium 46mg; Fibre 2.3g; Sodium 115mg.

Potato salad is synonymous with deli food and there are many varieties, some with sour cream and some with vinaigrette. This version includes a mustard mayonnaise and olives.

SERVES 6–8

1kg/2
1
/
4
lb waxy salad potatoes, scrubbed

1 red, brown or white onion, finely chopped

2–3 celery sticks, finely chopped

60–90ml/4–6 tbsp chopped fresh parsley

15–20 pimiento-stuffed olives, halved

3 hard-boiled eggs, chopped

60ml/4 tbsp extra virgin olive oil

60ml/4 tbsp white wine vinegar

15–30ml/1–2 tbsp mild or wholegrain mustard

celery seeds, to taste (optional)

175–250ml/6–8fl oz/
3
/
4
–1 cup mayonnaise

salt and ground black pepper

paprika, to garnish

1
Cook the potatoes in a pan of salted boiling water until tender. Drain, return to the pan and leave for 2–3 minutes to cool and dry a little.

2
When the potatoes are cool enough to handle but still very warm, cut them into chunks and place in a bowl. Season, then add the onion, celery, parsley, olives and the chopped eggs.

3
Combine the olive oil, vinegar, mustard and celery seeds, if using, pour over the salad and toss to combine. Add enough mayonnaise to bind the salad together. Chill before serving, sprinkled with a little paprika.

Nutritional information per portion: Energy 323kcal/1343kJ; Protein 5.2g; Carbohydrate 21.5g, of which sugars 2.7g; Fat 24.7g, of which saturates 4g; Cholesterol 88mg; Calcium 49mg; Fibre 2g; Sodium 149mg.

Smoked whitefish is one of the glories of deli food and, made into a salad with mayonnaise and sour cream, it becomes indispensable as a brunch dish. Serve it with a stack of bagels, pumpernickel or rye bread. If you can’t find smoked whitefish, you can use any other smoked firm white fish such as halibut or cod.

SERVES 4–6

1 smoked whitefish, skinned and boned

2 celery sticks, chopped

1
/
2
red, white or yellow onion or 3–5 spring onions (scallions), chopped