IN-HOUSE CHEF
BY SHARON LURIE AKA “THE KOSHER BUTCHER’S WIFE”
Where food, family and favourites come together.
There is something so magical about Rosh Hashanah. The kitchen becomes Grand Central Station. Every family member develops an urgent need to wander through, lift a lid, peek in the oven and ask, “What you making? Can I taste?” And before you turn around, your teiglach are finished, your apple cake has had a knife lift, and your fishballs mysteriously took wings.
However, it’s a special time where the warmth of family togetherness and laughter flows around extended tables. Recipes handed down from generation to generation come to the fore and everybody’s favourites are made, with plenty for them to take home too!
As we welcome the New Year, and reflect on the past, we learn from it and let it shape wiser decisions for the future. Let’s learn from our successes as much as our mistakes.
It’s time to make more memories around food and family and allow it to nourish our souls… and remember calories don’t count on Rosh Hashanah – they’re simply blessings served with a little extra honey!
AUTHOR: Cooking with the Kosher Butcher’s Wife, Celebrating with the Kosher Butcher’s Wife, A Taste of South Africa with the Kosher Butcher’s Wife, FOOD EDITOR: Jewish Life, RADIO PRESENTER: Chai FM, Bobba Shar’s Salad Dressing
STARTERS
FISH BALL ON A FORK
Sometimes it’s not about changing the food at all, but rather about the way you present it. Rather than being plonked in a pile on a plate, you’re saying: “Ooooh, that looks delicious!” Presentation is everything.
INGREDIENTS
As many fish balls as you will need
Fresh cucumber
Baby tomatoes
METHOD
Peel a fresh cucumber, strip off a ribbon and cut it in half horizontally. Thread a fresh cucumber ribbon onto a fork. Add a fish ball, followed by the other half of the ribbon and a cherry tomato to top it all.
PHOTOGRAPHS: JASON CROUSE PHOTOGRAPHY, WWW.CROUSE.CO.ZA
