Fruity flavours

Recipes for your Rosh Hashanah celebrations

This combination of flavours is divine and a wonderful way to start the new year.

Serves: 6

Prep time 10 mins Cooking time: 40 mins

INGREDIENTS

3 tbsp olive oil

2 onions, finely sliced

1 tsp ginger root, freshly grated 100g dried figs, thinly sliced 200ml red wine 2-3 springs of fresh rosemary

1 side of salmon approx 1Kg Fresh parsley

2 fresh figs, quartered, to serve Sea salt and black pepper, to taste

METHOD

Preheat oven to 200°C (fan) and line an oven dish with baking parchment.

Warm the oil in a frying pan over a low to medium heat, and add the onions with a pinch of salt and pepper. After a couple of minutes add the ginger and dried figs, cover and cook for about 5 minutes. Add the red wine and a couple of rosemary stalks and cook, uncovered, over low-medium heat for 10-12 more minutes.

Meanwhile, check the fish and remove any bones. If you have a pan that will hold the salmon side, heat a large nonstick griddle or frying pan until very hot. Brush olive oil over the salmon and sear the salmon on the hot griddle/non-stick frying pan over high heat, skin side up for 2-3 minutes. If you don’t have a large enough non-stick pan or griddle, either cut the salmon side in two and sear them separately before reassembling them in the oven dish, or skip this step and brown the fish under the grill of your oven for 2-3 minutes at the end.

Place the seared salmon, flesh side up, on the lined oven dish.

Pour the caramelised onion, figs and red wine mixture over the salmon. You can either bake the fish straight away or leave it ready to cook, covered with cling film in the fridge for a few hours.

If cooking straight away, bake in the hot oven for 15 minutes, until just done and light pink inside. If cooking the fish from fridge cold it will need a litte longer - approximately 20 minutes.

Serve either hot or at room temperature sprinkled with freshly chopped parsley and fresh figs.

This simple mezze dish is a lovely addition to any dinner table especially as part of celebratory spread. Eat hot or cold - it makes a great get-ahead dish if you are cooking for a crowd. The natural sugars in the squash combine beautifully with the savoury spices. Serve as it is for a parev/vegan option, or top with crumbled cheese - feta or blue/brie. Smoked almonds would be perfect to scatter on top with the cranberries.

Serves 4

INGREDIENTS

2 large butternut squash For the dressing:

60ml pomegranate molasses 1 tbsp honey/date honey

1 tsp ground coriander seeds 1 tsp ground fennel seeds

A pinch of chilli flakes (optional) To serve:

60g dried cranberries

30g toasted almonds, roughly chopped

Salt and pepper

METHOD l Preheat oven to 180°C fan (200°C). l Wash and halve the butternut lengthways. Cut each half into big wedges. No need to peel. l Mix all the dressing ingredients in a large bowl then add the butternut wedges. Toss to ensure each piece is coated completely. l Transfer to a large roasting tin, and roast in the preheated oven for 30-45 minutes, until fork tender. l Arrange on a platter and scatter with cranberries and chopped hazelnuts.