After an awesome day spent with my husband for his #Big40, and eating almost non stop, Paul picked up a pack of chicken schnitzel for supper last night. Which fits in perfectly with the ‘Fry All The Things’ chanukah meal plan.
I love a fresh, home made, schnitzel and its one of the things I never would have made myself before coming to Israel, here it is pretty much one of the most traditional things you can eat. My kids love it too and its one of our favourite meals, even if it takes a bit of time to prepare.
5 to 6 large carrots, sliced into very thin fingers
Prunes (or a large handful of raisins will do if you dont like prunes)
2 cups rice
Salt and pepper to taste
Cut the meat into cubes as you would for a stew.
In a big deep pot heat up oil.
When the oil is very hot seal the meat on all sides and remove from the pot.
Add the sliced onions and fry until golden.
Return the meat to the pot with the onions and add salt and pepper to taste.
Add in the prunes or raisins and mix everything together.
Add enough water to nearly cover the meat and cook for about an hour until the liquid has reduced but not disappeared (the longer you do this part the softer the meat is).
Once the water has reduced place the carrots in one layer over the meat.
Mix salt into the rice to taste then pour the rice over the carrots so again it's one layer.
Now pour water carefully over the rice (I use the back of a spoon so it doesn't make holes in the rice layer) until the water is about 2 cm above the rice.
Cook on high until it bubbles then reduce to medium low heat, cover and let cook for about an hour.
Apparently you can turn the pot over onto a serving plate so you can see all the pretty layers of rice, carrots and meat but I was scared it would go all over the place so we dished up straight from the pot.
Last night was the first time we have had a shabbat dinner in MY home with my mom, my brother and I around the table.
Even though Paul and I have had our own home together for the last 10 years, its only been in the last 2 years or so that we have been kosher. My brother Matt came to Israel about 10 years ago and is strictly kosher so when he did come to South Africa we always had shabbat dinner at my moms house.
Last night, our family of four was joined by my brother, his wife, his mother in law and my nephew, my mom who is here visiting and my sister from another mister and her other half. 11 people around my table. Naches. It just doesnt get any better than last night!
My mom and I spent the afternoon cooking a feast and I think we really outdid ourselves.
Slow pot roasted beef with onions and potatoes (recipe below)
Teriyaki chicken wings and legs with chopped cashews
Chickpea and red onion salad
Roro brought her famous Quinoa salad (click the link and scroll down for the recipe)
We landed up with two bags of carrots, way to much to eat before they went off, so I decided to make a carrot soup.
Carrots, peeled and chopped into medium chunks
Red onion, peeled and chopped into chunks (I used two small onions)
Stock powder (I used chicken stock powder, you can use vegetable stock or maybe even mushroom soup powder)
Oil for frying
Walnuts, toasted (I used about half a cup. Also walnuts in their shells are far cheaper than ones already shelled, also its fun to use a heavy bottomed pan and go all HULK SMASH on them, although its quite messy)
Add carrots, onions and a tablespoon or two of dry stock powder to a large pot.
Drizzle with a bit of oil and lightly fry the veggies until the stock powder is dissolved.
While frying, bring a kettle of water to the boil.
Cover veggies with water, just above the veggies should be enough.
Bring the water and veggies to a boil and then cover and turn down the heat to simmer.
Simmer until carrots are soft.
While the veggies are simmering, toast some walnuts.
Once the carrots are soft, add half the toasted walnuts.
Blitz the veggies for a smooth, thick soup. (Its ok if its not completely smooth, it still tastes delicious!)
Roughly chop the remaining walnuts and add to the top of the soup as a garnish.
On Saturday night, Fry’s Family Food sent me Chef Candice to make a 5 course dinner for me and my family. Using only Fry’s vegetarian goodies, Chef Candice made enough food to feed an army. Or a good Yiddisha family 😉
We had a mixed bag of dinner guests. Paul and I and the kids (kids are fussy as you know and I think they were the ones we had to win over the most), my mom & Brian (Brian doesn’t eat anything vegetarian), Dave (Confirmed carnivore) & Yael and Timor & Marc.
We started off the night with a Asian inspired salad with chicken style strips coated in honey and sesame seeds. I have to admit, this was my favourite of all the dishes. The strips look and taste just like chicken. And the best part… The kids LOVED them!
Fry’s Chicken Strips
1 x cup sesame seeds
¼ x cup raw honey
Mix the honey with a tablespoon of boiling water in a shallow bowl.
Place the sesame seeds in another shallow bowl.
Dip the strips into the honey then into the seeds and place on a baking tray in the fridge for 15 minutes.
Heat a splash of grape-seed oil and gently toast the strips, watching that they don’t burn.
Serve as one large salad or in individual salads by placing the salad veggies in a bowl, slicing the avo in thin strips on top and then placing the warm chicken style strips over them.
The next course was two mini burgers served with potato wedges. One burger was the Fry’s original burger patty and the other was the Asian spiced burger. Both were delicious, although the actual patty’s were a bit too processed looking (too uniform in shape and texture) to pass for ‘real’ meat patty’s.
The third course was chicken style chunks/balls on rice noodles. I think this was the least appreciated dish of the night. It was tasty and I have discovered I adore rice noodles but the chicken style chunks were very ‘un-meaty’ in texture. That being said, only Brian didnt finish his. The rest of my guests polished theirs off.
My second favourite dish of the night came out as the fourth course. Lamb style curry mini bunny chows! These were amazing and I was so pleased that there were leftovers which we ate the next night for supper. The lamb style meat looked, felt and tasted like lamb. I was very impressed.
Fry’s lamb style chunks
3 x medium ripe tomatoes, grated
1 x medium onion, chopped
1 x tsp ginger and garlic mix
4 curry leaves
100g x potatoes, peeled and diced
7.5ml x curry mix
150ml x vegitable stock
Salt and Pepper
Fry the onions in a little oil.
Add the ginger and garlic mix.
Add the curry leaves and curry mix.
Add the lamb style chunks and mix so they are coated in the sauce, cook on low.
Add the tomatoes and potatoes and stir while slowly bringing the mixture to a boil.
Then add a little of the stock until the chunks are just covered.
Turn down the heat and simmer, covered, for about 1 hour until the chunks are soft and the mixture is thick and juicy, adding more stock as needed.
Adjust the flavour to taste by adding salt and pepper or the Garam Masala and a squeeze of lemon juice.
The last course was mini chicken schnitzel with garlic mash potato and sautéed baby mushrooms. I have always liked the Fry’s chicken schnitzel and this time was no exception. They were delicious.
Thank you Fry’s for treating me and my family to an awesome 5 course #FamilyMeal.
If you would like to purchase a Fry’s recipe book you can pop over here.
My darling friend Roro in Israel made this delicious soup today for lunch. Since its so cold over there she served it hot but I think it would make a yummy cold soup served with toasted French bread slices for summer too.
Recipe as is, from Ro.
1 Onion chopped up (I use red)
5 Carrots peeled and sliced into rounds
Root of fresh ginger (or as much as you would like)
4 Spoons honey
Orange juice of 1 orange (I just cut up the orange and add it in)
1 litre water
Salt and Pepper
Fry onions in butter/olive oil until golden brown
Add ginger and carrots and cook for five minutes
Add honey, juice and lemon rinds
Add water and salt and pepper and cook until carrots are tender.
So since Paul was diagosed as diabetic I have been searching for interesting recipes that are diabetic friendly.
We, as a family LOVE pizza and unfortunately pizza bases are a no no for Paul.
I found this recipe on Pinterest over here and decided it sounded yummy. I adjusted the recipe to make 2 bases.
4 cups raw spinach leaves (I used young spinach from Woolies)
2 large eggs
2 cups grated low fat cheese (again I used from Woolies)
Salt, pepper, seasoning to taste
Heat oven to 180°C.
Blend spinach leaves until they look like baby food, this drastically reduces the volume of the spinach, I panicked but it was ok in the end.
Add eggs and blend.
Add in cheese and spices and blend until just combined.
The original recipe says that you HAVE to use parchment paper on your baking sheet/pizza pan because it sticks. I didnt have any so I Spray & Cooked the shit out of my pans and it was absolutely fine, nothing stuck!
Once you have lined/sprayed your pan, pour half the mixture into the middle of the pan.
With the back of a spoon, slowly push down on the mixture so that it forms a thin, even circle on the pan,roughly the size of a medium pizza base.
Place the pan in the oven and bake for about 15/20 minutes or until the edges are brown and crisp.
Remove from the oven and add your tomato base, cheese and any toppings you like.
Return to the oven until the cheese has melted.
Remove from oven and cut into slices.
Oh… Apparently you can make a cauliflour base too! That is next on my list to try!