Chinese Chicken<\/strong><\/p>\n2 chickens, portioned<\/p>\n
1 large chopped onion<\/p>\n
2 cloves of garlic, chopped<\/p>\n
1 punnet fresh mushrooms, sliced<\/p>\n
1 yellow pepper, chopped<\/p>\n
1 red pepper, chopped<\/p>\n
1 pineapple peeled and chopped<\/p>\n
1 cup hot water with 1 tablespoon chicken soup powder, dissolved<\/p>\n
2 tablespoons tomato puree<\/p>\n
1 teaspoon salt<\/p>\n
1 teaspoon sugar<\/p>\n
1 teaspoon freshly crushed black pepper<\/p>\n
1 teaspoon dried mixed herbs<\/p>\n
Potato flour mixed with salt and paprika<\/p>\n
Oil for frying<\/p>\n
Toasted cashew nuts for sprinkling over cooked chicken<\/p>\n
Heat about 1cm of oil in a frying pan on medium high. Cover chicken portions in seasoned potato flour. Fry in hot oil until browned, but not fully cooked. Fry in batches. Set browned pieces in a single layer in a casserole dish. Once all the chicken is browned, add the onion and garlic to the same pan and fry until golden, adding more oil if necessary. Add the mushrooms and the peppers. Add the rest of the ingredients and bring to a boil. Pour over chicken. Add more water if there is too little sauce, and cover tightly. Bake at 160\u00b0C for 2 hours. Serve with a sprinkling of toasted cashew nuts.<\/p>\n
Frozen lemon meringue<\/strong><\/p>\n2\u00bc cups sugar, divided<\/p>\n
375ml parev whipping cream<\/p>\n
5 eggs, separated<\/p>\n
\u00bd cup freshly squeezed lemon juice<\/p>\n
Beat the cream until stiff. Whisk in the lemon juice. Set the whipped cream mixture aside. Using the same mixing bowl, beat the egg yolks well with 1\u00bd cups of the sugar, until light yellow. Fold the cream into the egg mixture and pour into a springform pan. Freeze overnight. Preheat oven to hot grill. Beat the egg whites until stiff. Slowly add in the remainder of the sugar until a meringue mixture is formed. Spread this over the frozen ice cream. Peak the meringue with a spoon or a fork. Place in the oven and watch all the time, turning the dish to ensure the meringue browns evenly. Remove and refreeze.<\/p>\n
Chopped liver<\/strong><\/p>\n2 trays ready kashered livers<\/p>\n
8 large onions, sliced<\/p>\n
\u00bd cup oil<\/p>\n
5 hard-boiled eggs<\/p>\n
1 Tablespoon chicken soup powder<\/p>\n
Fry the sliced onions slowly in a \u00bd cup of oil, at a low temperature until caramelised. Add the livers and fry for a further 20 minutes, stirring frequently. Mince the livers, onions, oil, 4 eggs, and chicken soup powder together. Plate and decorate with the remaining egg (grated).<\/p>\n
Mango Sorbet<\/strong><\/p>\n1 cup sugar<\/p>\n
1 cup water<\/p>\n
1 tablespoons fresh lemon juice<\/p>\n
8 mangoes, peeled and fruit cut up and blended till smooth.<\/p>\n
Boil sugar and water until sugar has dissolved. Once the sugar water has cooled, add the lemon juice and the blended mangoes and mix well. Pour into a freezer safe container and freeze for around 5 hours. Remove from the freezer and defrost slightly. Blend in batches and refreeze. The more this is done the creamier the sorbet will be.<\/p>\n
Grape juice sorbet<\/strong><\/p>\n3 cups water<\/p>\n
1\u00bd cups sugar<\/p>\n
3 cups grape juice<\/p>\n
1 scant cup lemon juice<\/p>\n
Boil sugar and water together until sugar has dissolved. Add the grape juice and lemon juice and bring to the boil again. Cool. Pour into a freezer-safe dish and freeze until firm. Scoop sorbet into a food processor and process until smooth. Refreeze. Repeat the process after a few hours.<\/p>\n
Ginger cake<\/strong><\/p>\n6 eggs<\/p>\n
1\u00bd cups sugar<\/p>\n
1 cup syrup<\/p>\n
1\u00bd cups oil<\/p>\n
1 cup water<\/p>\n
2 flat teaspoons bicarbonate of soda<\/p>\n
1\u00bd cups matzo meal<\/p>\n
1\u00bd cups potato flour<\/p>\n
2 teaspoons ginger<\/p>\n
2 teaspoons cinnamon<\/p>\n
Mix all ingredients together. Pour into a greased tin foil roaster or a large greased springform dish.<\/p>\n
Let it stand for \u00bd an hour. Bake at 160\u00b0C for an hour, or until a toothpick inserted into the centre comes out clean. Leave to cool. Mix 2\u00bd cups of icing sugar with about a tablespoon of water and a drop of ginger to make a thick icing. Spread over the cake.<\/p>\n
Choc-nut Biscotti<\/strong><\/p>\n1\/3 cup oil<\/p>\n
2\/3 cup sugar<\/p>\n
2 eggs<\/p>\n
1\/3 cup cocoa<\/p>\n
\u00bd cup potato flour<\/p>\n
1\u00bc cups ground almonds<\/p>\n
\u00bd cup chopped baking chocolate<\/p>\n
\u00bc cup toasted slivered almonds<\/p>\n
In a bowl of an electric mixer, cream the oil and sugar. Add the eggs and mix well. Add the cocoa gradually. In a small bowl, combine potato flour and ground almonds, and add to the mixer. Fold in the toasted almonds. Place in the fridge for \u00bd hour. Preheat oven to 180\u00b0C. Line a baking sheet with baking paper. With wet hands form three loaves on the baking paper. Bake for 20 minutes. Cool slightly and, using a serrated knife, cut biscotti into 2cm slices. Place back on the baking paper on a cut side and bake for a further 5 minutes.<\/p>\n
Fried Fish balls<\/strong><\/p>\n1kg freshly minced hake with carrots and onion<\/p>\n
2 eggs, beaten<\/p>\n
\u00bd cup oil<\/p>\n
\u00bd cup matzah meal<\/p>\n
\u00bd cup sugar<\/p>\n
\u00bc cup water<\/p>\n
2 teaspoons salt<\/p>\n
\u00bd teaspoon black pepper<\/p>\n
Mix all the ingredients together. With wet hands form into balls and place on a tray. Refrigerate for a few hours, or overnight. Heat oil in a deep fryer to 180\u00b0C. Fry fish balls in batches so as not to overcrowd the fryer. When golden brown, remove from the fryer and place on roller towel. Serve hot or cold. These freeze well.<\/p>\n
Granny Anne\u2019s Kneidelach<\/strong><\/p>\n6 XL eggs<\/p>\n
6 tablespoons hot water<\/p>\n
6 tablespoons hot oil (that some onion has been fried in, for flavour)<\/p>\n
3 teaspoons salt<\/p>\n
2 teaspoons sugar<\/p>\n
\u00bd teaspoon pepper<\/p>\n
1 teaspoon cinnamon<\/p>\n
13 tablespoons matzo meal<\/p>\n
Beat eggs in the bowl of an electric mix master until frothy. Keep the beater running and add the hot water and the hot oil. Beat in the salt, sugar, pepper, and cinnamon. Add the matzo meal and beat until a soft batter is formed (similar to a cake batter). Cover and leave in the fridge for an hour and a half. Boil up a very large pot of water with a tablespoon of salt and a tablespoon of chicken soup powder. When the water is boiling rapidly and the mixture has set, shape the mixture into walnut-sized balls with wet hands. Drop the balls into the boiling water. Close the lid of the pot and once the water boils again turn the heat down two notches. Do not open the lid of the pot until the cooking process has finished. Every ten minutes turn the heat down a notch until you have reached a medium heat. Leave at that temperature for another half an hour, shaking the pot with a dish cloth over the lid a few times.<\/p>\n
PS: It helps to say a tefilla\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"
Heather Taback serves up some new twists for Pesach Mrs Anne Raff, a\u201dh, well known to everyone as \u201cGranny Anne\u201d, always said, \u201cYour food has a unique ingredient \u2013 LOVE!\u201d That continues to be the special part of my food. I do all the cooking and baking myself \u2013 everything is custom made \u2026 with love. I owe my catering career to the blessings, encouragement, guidance, and enthusiasm she showered on me. I am a school teacher by profession and have always loved cooking and baking in my spare time.…<\/p>\n","protected":false},"author":6,"featured_media":642,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-637","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-march-2017"],"gutentor_comment":0,"_links":{"self":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/637","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/comments?post=637"}],"version-history":[{"count":1,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/637\/revisions"}],"predecessor-version":[{"id":638,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/637\/revisions\/638"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media\/642"}],"wp:attachment":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media?parent=637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/categories?post=637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/tags?post=637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}