Recipes from Amanda Ruben’s book Feasting: A new take on Jewish cooking
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Extracted from Feasting: A new take on Jewish cooking by Amanda Ruben ($49.99, Hardie Grant)
GRAPE, GOAT’S CHEESE AND ONION JAM PIZZETTE
“If you’ve never tried roasted red grapes before, you’re in for a treat. Team them with goat’s cheese, onion jam and fresh thyme for a sophisticated snack”
400g baker’s (strong) flour
2 tsp dried instant yeast
2 tbs extra virgin olive oil, plus extra
to grease and drizzle
¾ cup (240g) caramelised onion jam
200g goat’s cheese, crumbled
200g small red grapes, halved if large
6 thyme sprigs
In a large bowl, combine the flour and yeast with oil and 1 tsp salt. Add 1 cup (250ml) lukewarm water and use a spatula to bring the mixture together to form a dough. Tip out onto a lightly oiled surface and, with lightly oiled hands, knead for 5 minutes or until dough is soft and elastic.
Divide the dough into three pieces – approximately 200g each – then cover with a damp tea towel and leave to prove in a warm place for 45 minutes or until nearly doubled in size.
Preheat the oven to 250°C and line two baking trays with baking paper. On a lightly floured surface, roll each dough ball into a 12cm × 36cm rectangle, and transfer to the baking trays. Spread the onion jam evenly on each pizzette. Top with goat’s cheese, grapes and a few sprigs of thyme. Drizzle with extra oil and season with salt. Bake for 15 minutes or until crusts are golden.
Drizzle the warm pizzette with extra oil, then slice and serve immediately.
• 31G PROTEIN
• 13G SAT FAT
• 142G CARB
• 45G SUGARS
• 1240MG SODIUM
• 1060 CAL (4425KJ
FRIED FISH WITH AGRODOLCE
“I make this dish for Rosh Hashanah lunch. Agrodolce is an Italian sweet and sour sauce that goes well with many things”
750g John Dory or other firm white fish,
cut into small fillets
½ cup (65g) potato flour
100ml olive oil
2 lemons, peeled, segmented Dill sprigs, to serve
¾ cup (185ml) white wine vinegar
¼ cup (55g) raw sugar
1 eschalot, thinly sliced into rings
¼ cup (35g) currants
2 tbs pine nuts, toasted
For agrodolce, combine vinegar and sugar in a small saucepan over medium heat. Simmer for 8 minutes or until the sugar has dissolved and reduced by half. Place eschalot in a small bowl and pour over the warm vinegar dressing. Stir in currants then leave to sit for 5 minutes. Add the toasted pine nuts and mix well. Set aside.
To prepare the fish, evenly coat the fillets in potato flour, then shake to remove any excess. Heat the olive oil in a large non-stick frypan over medium-high heat. Fry the fish, in batches if necessary, for 2-3 minutes on each side, until just golden brown and crispy. Transfer the fish to a tray lined with paper towel to soak up the excess oil.
To serve, arrange the fillets on a platter and spoon over the agrodolce. Season generously with sea salt and top with lemon segments and dill sprigs.
PER SERVE • 28G PROTEIN
• 2G SAT FAT
• 24G CARB
• 15G SUGARS
• 610MG SODIUM
• 365 CAL (1530KJ)
“Roast the eggplant slices until they are golden and tender. I like to tear them up by hand and gently mix them through the burghul for rustic appeal”
1 cup (175g) fine burghul (bulgur wheat)
4 large eggplants, cut lengthways into
¼ cup (60ml) extra virgin olive oil
8 spring onions (white part only),
1 large bunch mint, finely shredded
1 large bunch flat-leaf parsley,
10 tomatoes (1kg), seeds removed,
chopped ½ tsp sumac
Dressing ¼ cup (60ml) olive oil
2 tbs pomegranate molasses Juice of
Preheat the oven to 180°C.
Place the burghul in a fine-meshed sieve and rinse thoroughly for 1-2 minutes. Rest the sieve over a bowl and leave to dry for 25 minutes.
Coat the eggplant in olive oil and place on a baking tray. Bake in the oven for 15 minutes or until golden, then set aside to cool.
Combine the spring onion and herbs in a large bowl. Slice or tear the eggplant into smaller pieces, then add to the herb mixture.
Add the plump burghul and tomato to the eggplant mixture, then gently mix well to combine.
For the dressing, whisk together all the ingredients in a bowl.
To serve, pour dressing over the tabbouleh and toss gently until evenly coated. Sprinkle with sumac to finish and serve at room temperature.
• 6G PROTEIN
• 2G SAT FAT
• 28G CARB
• 15G SUGARS
• 325MG SODIUM
• 295 CAL (1225KJ)
FRESH TUNA NICOISE
“A sophisticated salad for entertaining”
250g green beans, trimmed
300g kipfler potatoes ¼ cup (60ml) olive oil, plus extra for tuna 600g yellow-fin tuna fillet
2 tbs dijon mustard
1 tsp each ground fennel and coriander
cup (80ml) white wine vinegar
4 eggs 12 baby cos leaves
200g cherry tomatoes, halved juice of ½ lemon dill sprigs, to serve black olive tapenade dressing
½ cup (80g) kalamata olives, chopped
1 tbs capers in brine, finely chopped
1 cup (20g) flat-leaf parsley, shredded
¼ red chilli, finely chopped juice of
1½ tbs olive oil
For the dressing, combine all ingredients in a bowl. Set aside.
Bring a large saucepan of salted water to the boil over a high heat. Blanch the beans for 90 seconds, then drain and refresh in cold water. Drain again, then transfer to a plate lined with paper towel.
Place potatoes in a saucepan and cover with cold water. Add a pinch of salt, then bring to the boil. Reduce heat to mediumlow and simmer for 12-15 minutes, until soft when pierced with a knife. Drain and, while still warm, peel and cut into slices.
Heat 2 tbs oil in a large non-stick frypan over high heat. Pan-fry the sliced potatoes in batches, adding more oil as needed, until they are brown and crispy on both sides. Drain on paper towel.
Cut the tuna fillet into three pieces and rub all over with oil, then season with salt and pepper. Heat 2 tbs oil in a large non-stick frypan over high heat and sear the tuna for about 20 seconds on each side. Set aside to cool.
Brush tuna with mustard and toss with the ground spices. Slice into 1.5cm pieces.
Bring a small saucepan of water to the boil and add the vinegar. Reduce heat to a gentle simmer, give the water a swirl and crack in the eggs, one at a time. Cook for 3 minutes, then remove with a slotted spoon and drain on paper towel.
To assemble, arrange cos on plates and top with tuna, beans, potato, tomato, tapenade and eggs. Squeeze over lemon juice and garnish with dill sprigs.
PER SERVE • 30G PROTEIN
• 10G SAT FAT
• 8G CARB
• 2G SUGARS
• 740MG SODIUM
• 780 CAL (3625KJ)
CHICKPEA PANCAKE WITH MACHE, ASPARAGUS AND MANCHEGO
“These gluten-free pancakes are made WITH BESAN (CHICKPEA) flour”
2¼ cups (250g) besan (chickpea) flour
½ cup (125ml) extra virgin olive oil
1 sprig rosemary, leaves picked,
1 tsp white balsamic vinegar 100g mache (lamb’s lettuce)
or baby rocket leaves
100g asparagus, thinly sliced lengthways
60g manchego cheese, finely grated
Combine besan and 1 tsp salt in a bowl. Gradually add 3 cups (750ml) water, whisking constantly, until you have a smooth, thin batter. Set aside to stand for 40 minutes at room temperature.
Preheat oven to 250°C. Position the oven rack on the second rack from the top and place a heavy baking tray on top (this will help to crisp the pancake as it bakes).
Heat 1½ tbs olive oil in a 20cm ovenproof frypan over medium-high heat. Remove any foam from the surface of the batter and discard, then mix well.
Pour half the batter into the hot frypan, sprinkle with a pinch of rosemary and black pepper, then transfer to the oven, setting the pan on top of the preheated baking tray. Bake for 15 minutes or until golden brown. Carefully transfer pancake to a plate and cover with foil to keep warm. Repeat, with remaining oil and batter to make a second pancake.
Meanwhile, whisk together the vinegar and remaining ¼ cup (60ml) oil in a small bowl, season to taste, then dress the salad leaves and asparagus.
Serve the pancakes warm, topped with the dressed salad and manchego.
• 32G PROTEIN
• 15G SAT FAT
• 64G CARB
• 5G SUGARS
• 1445MG SODIUM
• 1055 CAL (4425KJ)