Wednesday, 14 May 2014

Tapas Shabbat Food,Non mi mires la color, mirami la savor

Hi All,

I've finally got round to giving the complete list of last weeks Friday Shabbat meal's recipes (which we hope to make a regular column) .

This week we did various Tapas style foods, including Fish, Poultry, meat, bread, salad & vegetables. I had to do enough for 8 of us, so that is how much the recipes will make, I also assume all of the meat etc was bought Kosher ! 

These were the main dishes (I'm not going to tell you how to cook couscous as that is quite basic and or self explanatory!) .
  1.  Chreime (Spicy Tunisian Fish  stew/ curry)
  2. Pollo de Hannah en el vino tinto (Hannah's chicken in red wine)
  3. Tagine de cordero (Morrocan lamb stew/curry)
  4. Hannah glücklich Salat ( 'Hannah's happy salad')
  5. melón de de rachel con menta (Rachel's Melon's with mint)

Chreime

...or Charime is a Jewish Sephardi fish dish, from the Maghrebi, specifically Tunisia, which was one of the choices of our Friday night Shabbat meal . This is basically an alternative to gefilte fish. You will note I'm using cod, a good traditional  'British' fish & using lime juice rather than lemon juice.

Ingredients 
  1. 4Cod fillets , chopped in half 
  2. Lime 
  3. Ground black pepper, to taste (fish is salty enough without more salt being added!)
  4.  olive oil
  5. 1 garlic bulb, cut and grate onto a bowl
  6. 4 chopped long Green and Red Chili's
  7. 6 large Tomatoes 
  8. 1 tin of Tomatoes 
  9. 2 Green pepper, 2 Red pepper 
  10. 4 teaspoons of Paprika
  11. 2 hand fulls of coriander
Instructions 

Use one of your  tagines [one that can be used on a gas hob & is 'deep pan' ] to cook this   : 
  • Marinate the fish, pepper, half the garlic, juice of the lime,  the chili & a glug of olive oil  & some red wine, overnight
When ready to cook  -
  • Light the hob,, high heat , add oil to your tagine 
  • Add Paprika, garlic, pepper 
  • Add the fish and marinade and  fry on both sides for 2 minutes 
  • Turn down heat & add the tomatoes, fresh,  tin & puree 
  • Add the peppers
  • Put Tagine lid on an simmer for about 20 minutes until cooked ; a  good quality tagine will keep the food hot for at least  40 minutes to an hour, so can be done pre -Shabbat & you won't miss anything!
  • When ready, add the corriander and bring to the table 
  • Enjoy  with some Couscous!

Pollo de Hannah en el vino tinto (Hannah's chicken in red wine)

The fab thing about this is that you have to taste the wine to make sure it goes well with the chicken!

Ingredients
  1. 8 Chicken Thighs (filleted) 
  2. Baharat  - teaspoon
  3. Black pepper -teaspoon
  4. Cannellini beans 
  5. Half a pint of water
  6. Half a pint of red wine 
Method 
  • Dice the thigh meat to chunks 
  • Mix the pepper and baharat spices together with the chicken
  • Add water to a tagine pan, bring to the boil  & add chicken
  • Add the beans & wine 
  • Put tagine lid on & gently simmer on low heat for an hour to an hour and a half  to 2 hours

Tagine de cordero (Morrocan lamb stew/curry)

An old favorite of mine !

Ingredients:
  1. Sunflower oil
  2. 2 large onions, sliced
  3. 6 garlic cloves, finely chopped
  4. 1  kg of lamb shoulder, cubed
  5. 1  tin of chopped tomatoes
  6. 2 table spoons harissa (a spicy middle eastern paste)
  7. 4 teaspoons Paprika
  8. 1 lime, halved
  9. 500g cracked green olives, rinsed (I prefer Suri)
  10. 2 large courgettes, thickly sliced
  11. 250g of cherry tomatoes
  12. 4 tablespoons of honey 
Method :
  • Heat the oil in a heavy-based saucepan or Tagine and fry the onions and garlic until golden.
  • Add the lamb and sear for a few minutes.
  • Add the tinned tomatoes, harissa, a generous shake of paprika and a pinch of salt.
  • Pop the lemon halves into the pan. Put cover on and cook on low heat for at least two, possibly three hours, stirring regularly.
  • Half an hour before the end of the cooking time add the courgettes.
  • Fifteen minutes before the end of the cooking time add the olives.
  • Place the tomatoes in the Tagine and drizzle with honey.
  • When the lamb is tender, check the seasoning and serve topped with the honey roasted tomatoes.
  • Serve on table 

Hannah glücklich Salat ( 'Hannah's happy salad')

My happy salad ! It's very gay you see !  (: 

Ingredients:
  1. 6 cucumbers, sliced 
  2. 6 Tomatoes, sliced 
  3. 2 Spanish onions, chopped 
  4.  Handful of Coriander,Parsley & mint 
  5. Rocket 
  6. Olive oil
  7. Black pepper 
  8. Yellow, red  & green pepper ( 1 each)
  9. Lambs lettuce
Method 
  • Mix ingredients together, cover with oil oil and sprinkle with some pepper. 
  • Serve  
melón de de rachel con menta (Rachel's Melon's with mint)

My sister's 'melon's', lol!

Ingredients
  1. 1 yellow melon, 1 green melon
  2. Mint
  3. Brown sugar 
Method 
  • Peel and cut up melons into cubes, put into a bowl
  • Sprinkle mint & sugar onto melon slices
  • Serve  

4 comments:

  1. Eh? Is this becoming a 'life style' blog?

    ReplyDelete
    Replies
    1. Hi Al,

      No, just sharing that's all !

      Delete

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