Post 202: MOFO Challenge Day 22 September 22, 2015 Erev Yom Kippur Make a dish using all seasonal produce: Lost and Found Blog: Jerusalem-Asian Pear Slaw with cilantro and fresh hot red chile, and Gefilte fish with horseradish (translated from Hebrew)

Have an easy fast:

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http://lost-found-jerusalem.blogspot.co.il/

Rachael Alice
http://jerusalembusiness.blogspot.co.il/
22 Make a dish using all seasonal produce.

ASIAN PEAR SLAW

GOURMET DECEMBER 2000

  • 1 teaspoon finely grated peeled fresh ginger
  • 2 firm Asian pears, cut into 1/4-inch-thick matchsticks
  • 2 scallions, thinly sliced diagonally
  • 1/4 cup fresh cilantro leaves
  • 1/2 teaspoon finely chopped fresh hot red chile, or to taste

PREPARATION

Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.

Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.


Courtesy heartfelt Shane-Gefilte Fish From the Hebrew

Ingredients:
500 grams of carp without skin, herringbone and head – Ground  twice
100g carrots, finely minced in food processor,
100 g onion, finely minced in  food processor
1 egg
5 tablespoons bread crumbs or matzo meal
1 teaspoon sugar (or to taste)
2 teaspoon ground black pepper

Cooking broth

sheepskin fish head and
two liters of water
celery root, peeled and halved
parsley root, peeled
3 onions skins
3 carrots, peeled and cut into 4
salt and pepper to taste

Decoration:
2 carrots, peeled and sliced

Return:
100g horseradish, finely grated grater
60 g beetroot, finely grated grater
tablespoon cider vinegar

Preparation:
1. Boil gently all the components of the broth and cook for about an hour.
2. Strain the stock and add the sliced ​​carrot garnish.
3. Mix all the ingredients and knead well fish. Cool in the refrigerator for about 30 minutes. Make Patties with wet hands the size of a tennis ball and a smooth surfaces.
4. Slide the fish balls into the broth of cooking 20 minutes. Refrigerate.
5. Mix well all the components of the return and keep in a sealed box.
6. Serve the balls alongside the gelatin decorate with a slice of carrot.

»Gefilte fish with horseradish – print the recipe

#alt

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