RECIPE IDEAS
Rosh Hashanah 5776
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2
Gefilte Fish Napoleon
Serves 24
Directions >
INGREDIENTS
•
3 packs (22 oz) A&B Famous Gefilte Fish
•
1 large onion diced
•
2 tablespoons vegetable oil
•
1 can (46 oz) tomato sauce
•
1 cup water
•
Salt, sugar and pepper to taste
•
1 green squash, seeded and diced
•
1 bag Ardo petit pois
•
1 bag Cream Of The Crop sliced carrots
•
1 can (28 oz) tomato sauce
• 3 packs Hatov puff pastry
squares, defrosted
1. In a large pot, heat the oil over medium-high flame. Add the onion and
sauté for 5 minutes or until soft.
2. Add the tomato sauce, water, salt, pepper and sugar to taste. Bring to a
boil. Add the gefilte fish rolls, cover pot and return to a boil. Reduce heat to
medium and simmer for 2 1/2 hours. Add water if necessary.
3. Add tomato sauce, peas, carrots and green squash. Return to simmer. Cook
for 20 minutes.
4. Cut each A&B fish loaf into 9 slices.
5. Meanwhile, preheat oven to 200°. Using a 3” round cookie cutter, roll out
Hatov puff pastry squares and cut into 24 rounds. Bake for 10-12 minutes or
until golden brown.
Serve puff pastry warm. If necessary, reheat before serving.
To serve Napoleon:
Divide tomato sauce among 24 plates in your design. Place puff pastry round in center of sauce.
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Top with slice of A&B fish
Salmon en Croute
Serves 8
By Chef Andalusia
INGREDIENTS
•
1 side of salmon, skinned & boned
•
Salt and pepper to taste
•
1 pack Zoglo’s puff pastry
•
1 egg
•
1 pack Ardo frozen spinach
Directions >
1. Lay the side of the salmon on a large sheet of Zoglo`s puff pastry.
2. Sauté the Ardo spinach and wait for this to cool down. Season with
salt & pepper and lay it over the salmon.
3. Roll the pastry and salmon together.
4. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow
steam to escape.
5. Bake at 180° the thickest part and leaving for 4–5 seconds; when
removed, it should feel hot.
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6. Cool, slice and serve.
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21
3
Brisket with Smoked Stuffing
By leading Israeli chef,
Miri Zorger
Serves 8
Ingredients >
Marinade
•
•
•
6 garlic cloves, crushed
1/3 cup olive oil
1 cup Gamla Pinot Noir
•
•
•
1/3 cup soy sauce
Salt, freshly ground black pepper
3 tbsp sweet paprika
Filling
•
600g Prime Cut Turkey
Pastrami, cut into cubes
• 1 cup pistachios, shelled
and roasted
•
1 small box of mushrooms,
each sliced into four
•
Salt, freshly ground black pepper
•
2 onions, finely chopped
•
2 garlic heads
•
1 cup breadcrumbs
•
3 onions, sliced
Directions >
1. Mix all marinade ingredients, rub well
onto meat and marinate over night. Turn
over every few hours.
4. Fill brisket with stuffing. Using a
large trussing needle and cotton string,
carefully sew the open side of the brisket.
2. Fry the pastrami cubes until brown
and transfer into a bowl. Fry the
mushrooms and place into bowl with the
pastrami. Fry the onions and transfer into
the same bowl.
5. Place the garlic cloves and onion in a
pan. Place filled brisket on top. Pour rest
of the marinade on top of the brisket.
3. Add the rest of the ingredients, mix
well, and add spices.
7. Let brisket cool down, slice and serve
with the gravy.
6. Cook in a preheated oven on 200ºC for
3 hours.
Recommended wine: Gamla Pinot Noir. A dry red
wine that will perfectly complete the dish with
its fruity and light taste. Serve slightly chilled.
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4
Roasted Shoulder of Lamb
in a Root Vegetable Sauce
Serves 8
Charlie Fadida, Executive Chef,
the Sheraton Hotel, Tel Aviv
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Directions >
1. Heat a thick bottomed pan and add the 8 tablespoons of oil.
2. Flour the lamb and fry until golden on both sides. Remove to
a separate dish.
3. In the pan used to fry the lamb, add the vegetables and
fry for approximately 10 minutes.
4. Add the tomato paste to the pan and continue
frying for another 5 minutes.
5. Add the Hermon Indigo and heat until the wine
has decreased by half.
6. Return the meat to the pot and add water until
the meat is ¾ of the way covered. Bring to the boil
and season with salt and pepper.
7. Cover with aluminum foil and place in an oven,
pre-heated to 175°.
8. After 2 hours cooking time, take the meat out
and check that it has softened by pressing with
finger. When ready, remove from oven and serve.
9. Meanwhile, preheat oven to 200°. Using a
3” round cookie cutter, roll out Hatov puff pastry
squares and cut into 24 rounds. Bak
INGREDIENTS
•
8 slices of lamb shoulder (each 250g)
•
1 root vegetable
•
2 tablespoons potato flour
•
1 stick of celery
•
1/2 bottle of Hermon Indigo wine
•
4 garlic cloves
•
1 carrot
•
2 spoons of tomato paste
•
1 onion
•
8 spoons of olive oil
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5
Chicken wraps
Serves 6
INGREDIENTS
•
4 slices chicken breast, shredded
•
1 pack Poco Loco large 25cm tortilla wrap
•
Mayonnaise
•
Lettuce, shredded
•
Cherry tomatoes, halved
•
Peppers, diced
•
Avocado slices
Directions >
1. Mix shredded breast of chicken and
chilli sauce and sauté until chicken is fully
cooked.
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2. Warm up the Poco Loco tortilla wrap
as per package directions, spread with
mayonnaise and add shredded lettuce,
pepper, tomatoes (halved) and avocado.
24 January 2013 The Jewish News
21
3. Add the chicken once cool.
4. Roll in the tortilla wrap and cut in half.
Serve on fresh
bed of lettuce
with cherry
tomatoes on side.
6
Broccoli and
Mushroom quiche
Serves 24
INGREDIENTS
• 2 packs Hatov 3” tart shells
• 4 thick leeks (white part only)
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• 1 pack small portabella mushrooms, cut into quarters
• 1 bag B`gan broccoli florets
• 3 cloves garlic, crushed
• 30g Mimosa margarine
• ½ cup Gamla Chardonnay wine
• 250ml Rich`s whip topping
• 3 eggs
• 1 spring onion, chopped
• Salt and pepper to taste
Directions >
1. Cut the leeks, diagonally, into pieces about ½ cm wide.
2. Sauté the margarine and leeks in a large pan, mixing occasionally,
until the leeks turn golden. Add the mushrooms and season with salt and
pepper. Cook until the liquid evaporates.
3. Add the broccoli and wine, bring to a boil and cook on a high flame
until only two tablespoons of liquid remain.
4. Add the whip topping, bring to a boil and turn off the fire.
5. Strain the filling a little, and mix in the eggs and spring onions.
6. Fill the tart shells with the mixture, and bake on 180°C for 15-20
minutes, until golden.
Wine Recommendation >
Gamla Chardonnay is a classic dry white wine which complements a
variety of dishes, and adds an element of freshness to the quiche.
7
Hot
Chocolate
Cake
Serves 8
INGREDIENTS >
•
•
•
250g of Schmerling’s
Noblesse dark chocolate
200g Mimosa margarine
200g sugar (1 cup)
Directions >
•
•
•
5 eggs
30g cocoa powder
(3 tablespoons)
80g cornstarch (8 tablespoons)
1. Preheat oven to 190°.
2. Melt the chocolate and margarine in a bowl over a pot
of boiling water, or in the microwave.
3. In a separate bowl, manually mix the eggs and sugar.
Chocolate mousse pie
4. Add the chocolate and margarine into the egg mixture, and stir until smooth.
5. Sift in the cocoa powder and cornstarch. Stir until smooth.
6. Grease 8 soufflé dishes
7. Pour the cake mixture into the soufflé dishes up to 3/4 height and bake for 10 minutes.
Serve warm with Hatov vanilla ice cream or Smackin’ Good spray whip cream.
Best served with: Hatov vanilla ice cream / Smackin’ Good whip cream
INGREDIENTS >
•
•
•
•
•
1 ½ cups mini marshmallows
2/3 Schmerling’s ménage baking chocolate bar
½ cup Alpro soya milk
2 cups B`gan whipping cream
1 (9 inch) Hatov pie shell
Directions >
1. Heat marshmallows, ménage baking chocolate, and Alpro soya milk in a
saucepan over low heat until marshmallows and chocolate are melted,
stirring constantly. Allow mixture to cool completely.
2. Beat B’gan whipping cream in a large bowl until stiff peaks form.
3. Gently fold cooled chocolate mixture in whipped cream until well mixed.
4. Pour into a Hatov pie shell. Refrigerate until set, about 3 hours.
Hatov Distribution, Unit 52-54 Millmead Industrial Estate, Millmead Road, London N17 9QU
Tel: 0208 885 4444 | Fax: 0208 885 1211 | Email: [email protected]
www.hatov.com