Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs Read Online Free PDF Page A

pastries.
     
    4 Bake the pastries for 5 minutes, or until crisp and golden brown. Do not overcook as the egg yolk must be runny. Serve with hot sauce for dipping.
     
    Nutritional information per portion: Energy 267kcal/1111kJ; Protein 14.1g; Carbohydrate 11.2g, of which sugars 1.3g; Fat 18.9g, of which saturates 3.2g; Cholesterol 202mg; Calcium 75mg; Fibre 1.2g; Sodium 140mg.
     

 
Rebecchine de Jerusalemme
     
    These stuffed polenta fritters come from the Jewish community of Italy. Polenta, cooked to a thick consistency and poured out to cool into a firm bread-like mixture, is the “bread” of these tiny fried sandwiches. Anchovies are the traditional filling but here a little tomato, rosemary and cheese have been used. Porcini mushrooms also make a good filling.
     
    SERVES 6
     
250g/9oz/1 1 / 2 cups polenta
30–45ml/2–3 tbsp tomato purée (paste)
30–45ml/2–3 tbsp diced ripe fresh or canned chopped tomatoes
30ml/2 tbsp chopped fresh rosemary
30–45ml/2–3 tbsp freshly grated Parmesan or Pecorino cheese
130g/4 1 / 2 oz mozzarella, Gorgonzola or fontina cheese, finely chopped
half vegetable and half olive oil, for frying
1–2 eggs, lightly beaten
plain (all-purpose) flour, for dusting
salt
diced red (bell) pepper, shredded lettuce and rosemary sprigs, to garnish
    1 In a large pan, combine the polenta with 250ml/8fl oz/1 cup cold water and stir. Add 750ml/1 1 ⁄ 4 pints/3 cups boiling water, bring to the boil and cook, stirring, for 30 minutes until the mixture is thick and no longer grainy. Season. Pour into an oiled baking dish, forming a layer 1cm/ 1 ⁄ 2 in thick. Chill.
     
    2 Using a 6–7.5cm/2 1 ⁄ 2 –3in plain pastry (cookie) cutter, cut the polenta into rounds. Combine the tomato purée with the tomatoes. Spread a little of the mixture on the soft, moist side of a polenta round, sprinkle with rosemary and a little cheese, then top with another round of polenta. Press the edges together. Fill the remaining polenta rounds in the same way.
     
    3 Pour a 5cm/2in depth of oil into a large frying pan, and heat until hot enough to brown a cube of bread in 30 seconds. Dip a sandwich into the egg, then coat in the flour. Fry for 4–5 minutes, turning once. Drain and cook the remaining polentas in the same way. Garnish with pepper, lettuce and rosemary.
     
    Nutritional information per portion: Energy 333kcal/1386kJ; Protein 11.4g; Carbohydrate 31.8g, of which sugars 1.3g; Fat 17.5g, of which saturates 5.3g; Cholesterol 49mg; Calcium 148mg; Fibre 1.2g; Sodium 171mg.
     

 
Herring salad with beetroot and sour cream
     
    This salad, served with black pumpernickel bread, is the quintessential Shabbat morning dish after services. Serve with cold boiled potatoes and allow your guests to add to the salad as they like.
     
    SERVES 8
     
1 large tangy cooking apple
500g/1 1 / 4 lb mates herrings (schmaltz herrings), drained and cut into slices
2 small pickled cucumbers, diced
10ml/2 tsp caster (superfine) sugar, or to taste
10ml/2 tsp cider vinegar or white wine vinegar
300ml/ 1 / 2 pint/1 1 / 4 cups sour cream
2 cooked beetroot (beets), diced
lettuce, to serve
sprigs of fresh dill and chopped onion or onion rings, to garnish
    1 Peel, core and dice the apple. Put in a bowl, add the herrings, cucumbers, sugar and vinegar and mix together. Add the sour cream and mix well to combine.
     
    2 Add the beetroot to the herring mixture and chill in the refrigerator. Serve the salad on a bed of lettuce leaves, garnished with fresh dill and chopped onion or onion rings.
     
    Nutritional information per portion: Energy 212kcal/878kJ; Protein 9.6g; Carbohydrate 6.5g, of which sugars 6.2g; Fat 16.5g, of which saturates 4.7g; Cholesterol 51mg; Calcium 72mg; Fibre 0.6g; Sodium 266mg.
     

 
Mushroom caviar on garlic-rubbed rye toasts
     
    Mixtures of finely chopped vegetables are very popular in the Jewish kitchen. The name caviar simply refers to the dark colour and rich texture, rather than the actual content, of the