Mid­week sup­per­saver

The Jewish Chronicle - - KOSHER - BY SIMONROUND

YO U PR O B A B L Y didn’t need to read t he JC’ s re c e nt piece on the price of liv­ing Jewishly to know that be­ing ob­ser­vant comes at a price — a price worth pay­ing per­haps, but the ex­tra costs of pro­duc­ing kosher food are al­ways go­ing to be passed on to the con­sumer.

Of course this doesn’t mean you have to pay an arm and a leg to eat a kosher wing or drum­stick— it can be done very cheaply. True, you won’t be din­ing on the finer cuts of steak ev­ery evening (or in­deed any cuts of steak un­less it hap­pens to be your birth­day) but that does not mean you will not be eat­ing well.

Some of the world’s best food comes from peas­ant com­mu­ni­ties. The one thing peas­ants around the world have in com­mon (apart from their abil­ity to cook) is their lack of money. So their food is based on sta­ple items, em­bel­lished with veg­eta­bles and small amounts of ex­pen­sive pro­tein. And when try­ing to make ends meet on a kosher diet, it’s the meat and fish that are the big-ticket items.

It’s a les­son which has long been put into prac­tice by both Sephardi and Ashke­nazi Jews. Potato kugel is de­signed to fill stom­achs with cheap in­gre­di­ents, as are any num­ber of Sephardi dishes fea­tur­ing beans and lentils jazzed up with spices.

I’m as car­niv­o­rous as the next guy but I do think you can use meat to make a meal more in­ter­est­ing, rather than as the main event.

Mid­week af­ter work, one of my go-to meals is a type of Span­ish omelette — al­though to be fair it’s not one which will be that fa­mil­iar to Span­ish peo­ple.

Es­sen­tially it’s a slightly more in­ter­est­ing variant on that old Mon­daynight standby, wurst and eggs. The pota­toes of the tra­di­tional tor­tilla are re­placed by sweet potato and the wurst is there for a lit­tle ex­tra flavour and

1 onion, sliced

In a large fry­ing pan, gen­tly fry the onion in the oil un­til soft and just start­ing to colour. tex­ture. In fact, you could use any kind of sausage or salami for this dish.

The only com­pli­ca­tion comes with turn­ing the omelette over, Span­ish style. To ac­com­plish this you need to turn the eggs over on to a plate and then slide ev­ery­thing back into the pan, to brown the other side.

Much to the amuse­ment of my chil­dren, the last time I tried it the omelette ended up on the kitchen floor, where it made a ter­ri­ble mess — it still tasted good though.

Sweet pota­toes star in this dish, while meat takes a small sup­port­ing role

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