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Rosh Hashanah Recipes 2010
by Ruth Synett
PUMPKIN SOUP
2oz margarine
2 large onions, sliced
3 cloves garlic, chopped
3lb pumpkin flesh, diced
4 tablespoons stock powder
3 pints water
1 heaped teaspoon curry powder
Fry the onions in the margarine until they start to brown. Add the diced vegetables, followed by
the powdered stock. Stir well. Gradually stir in the water and the curry powder. Bring to the
boil, then cover and simmer gently for approximately 35 minutes until the vegetables are very
tender. Blend the soup in a liquidiser or a food processor.
Garnish with a spoon of sour cream and chives (optional).
Serves 8.
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SALMON STUFFED WITH DATES
1 5lb salmon, filleted, skinned
and pin boned
1 onion
3oz butter or margarine
FILLING:
12oz cooked rice
8oz chopped dates
2oz lightly toasted pine nuts
1 piece fresh ginger, chopped
2 garlic cloves, chopped (optional)
2oz melted butter or margarine
salt / pepper
To make the filling combine all the ingredients and set aside.
Place 1 fillet in a baking tray and put stuffing over. Cover with the other fillet. Sprinkle
the chopped onion round the fish and dot the butter over the fish. Cover with foil and
bake at 180C, 350F, Gas mark 4 for 30-40 minutes.
Nicer hot but can be served cold.
Serves 8-10
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APRICOT GLAZED CHICKEN WITH LEEKS
Oil to seal the chicken
8 chicken supremes
Seasoned plain flour for coating the chicken
2 inch piece ginger, peeled and chopped
4 garlic cloves, peeled and chopped
2 tablespoons sugar
2 tablespoons vinegar
8 tablespoons apricot jam
4 tablespoons soya sauce
8 leeks, cut lengthways and finely sliced
2oz margarine
Salt /pepper
Lightly dredge the chicken pieces in the seasoned flour. Seal the chicken pieces in hot oil and
place in one layer, on a greased ovenproof dish. Put the ginger, garlic, sugar and vinegar in a
medium saucepan and cook until the sugar has slightly caramelised. Add the apricot jam and soya
sauce to the pan and bring gently to the boil. Pour over the chicken. Bake, uncovered in a
preheated moderate oven for 30-40 minutes, basting once or twice during the cooking period.
Sauté the leeks in the margarine. Season to taste. To serve, place the leeks on a serving platter
and top with the chicken and sauce.
Garnish with chopped parsley or some deep fried leeks.
Serves 8.
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APPLE AND FIG TART TATIN
10 granny smiths, peeled, cored and quartered
12-15 figs, halved lengthways
12oz puff pastry
8oz sugar
4oz margarine
Preheat the oven to 200C/400F/Gas mark 6. In a large frying pan or wok, slowly dissolve the
sugar. Stir with a wooden spoon until caramelised. Add the margarine and stir carefully as it will
sizzle and splash. Pour half of the caramel into a 10 inch ovenproof tart tin and tip it to spread
the mix. Sautee the figs in the remaining caramel until they are golden brown and then remove
with a slotted spoon and set aside to cool. Add the apples to the pan until cooked and golden
brown. Leave to cool.
Arrange the cooked figs in the tart tin, cut side down. Put the apples on top, pressing them
down. The fruit needs to be packed tight. Roll the pastry and place over the fruit, pushing the
edges under the fruit.
Bake for 25-30 minutes until the pastry is cooked and golden. Leave to rest for a few minutes
then carefully turn out.
Serve warm.
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BASBOUSA
SEMOLINA AND ALMOND CAKE
8oz caster sugar
8oz butter or margarine
6 eggs
4oz plain flour
6oz fine semolina
3 tsps baking powder
4oz ground almonds
1 tsp vanilla essence
2 tsps brandy
SYRUP:
12oz granulated
1 pints water
1 stick cinnamon
4 whole cloves
Zest of one orange
Juice of 1 lemon
First make the syrup. Combine all the ingredients and cook over low heat, stirring
occasionally until sugar has dissolved. Leave to simmer for approximately 15 minutes.
Remove the flavourings and allow to cool.
To make the cake, cream the butter and sugar until fluffy then add the eggs, one at a
time, beating thoroughly after each addition. Combine the semolina, flour, almonds and
baking powder and gradually add the batter, beating continually. Finally add the vanilla
essence and brandy. Pour into a greased shallow tin (approximately 9 x 12 x 3in) and
bake in moderate oven (180C, 350F, Gas mark 4) for 30 minutes. Remove from the oven
and allow to cool for a few minutes then cut into squares and spoon the cooled syrup
over the cake.
Each square can be decorated with a blanched almond.
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