Category: recipes

Rosh Hashanah Recipe Collection

Jewish Life

Let’s talk about the High Holidays… by Sharon Lurie AKA “The Kosher Butcher’s Wife”  First night Rosh Hashanah is Monday 22 September this year. It’s a time of reflection, renewal, and return – when the shofar calls us to wake up spiritually and take stock of where we’ve been… and where we’re headed. Just a week later, the High Holidays reach their crescendo with Yom Kippur—the Day of Atonement. We fast for 25 hours, standing together in prayer, united as one people. It’s intense, soulful, and deeply moving. But the…

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Rib-ticklers

Jewish Life

Fall-off-the-bone flavour By: Sharon Lurie Since this is the ‘Education Edition’, I’ve decided to put on my Kosher Butcher’s Wife cap and share some insights into the forequarter – an area I’m especially passionate about. With limited space, I’ve had to refine the selection of cuts I’ll be highlighting. I can already hear you saying, “We’re starting off limited by using only the forequarter.” But if ever there was a case for the saying ‘less is more’, this is it. The forequarter offers more than enough to work with –…

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THE CREAM OF THE CROP

Jewish Life

SHAVUOT CHEESECAKES TO SAVOUR  By: Sharon Lurie A while back, I was invited by Michael Leventhal of Greenhill Books to contribute one of my favourite cheesecake recipes to The Ultimate Cheesecake Cookbook, a special project aimed at raising funds for a Jewish cancer charity. Supporting this cause was especially close to my heart, as cancer has deeply touched my own family, with several loved ones having sadly succumbed to the disease. Like so many others who contributed, including Yotam Ottolenghi, Ainsley Harriott, Michel Roux, Nigel Slater, Adeena Sussman, Claudia Roden, and…

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Remembering Redemption

Jewish Life

Kosher Gourmet The taste of tradition By: Sharon Lurie With my Pesach kitchen up and running on the patio and my two-plate gas stove working overtime, I’ve been able to freshly freeze my soups, ice creams, and meat dishes right on schedule. My goal? To have a relaxed Seder with my family, who are arriving from near and far. Pesach is built on repetition – reading the Haggadah, setting the Seder plate, and following the same traditions year after year. But that doesn’t mean the Seder meal has to be predictable…

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Royal Recipes

Jewish Life

Kosher Gourmet Mouth-wateringly Majestic By: Sharon Lurie Persian style mince in spinach leaves 500g beef mince 1 egg ¾ cup rice, cooked (I used basmati) 1 whole onion, grated 1 tsp turmeric 1 tsp cumin 1 tsp salt ½ tsp black pepper 400g BABY spinach leaves Combine all the above ingredients together except the spinach. Don’t overmix. Place the spinach in a large rectangular dish and cover with boiling water. Allow to sit it boiling water for 3 minutes. Drain the water off the spinach and peel off 4 –…

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