• Chicken,  Dairy Free,  Gluten Free,  hannukah,  Kosher,  Main courses,  Meat,  Passover,  Quickies,  Rosh Ha'Shana,  Soy Free

    Dijon Chicken

    Ingredients 6-8 chicken thighs with skin, on bone 4 Tbsp dark brown sugar 2 tsp Dijon mustard ½ tsp Kosher salt 2 allspice kernels 2 bay leaves Preparation Preheat oven to 170°C/350°F/Gas mark 4. Clean excess skin and fat off chicken. Rinse chicken thoroughly and dry with paper towel. Mix all ingredients well in a bowl, so that chicken is completely covered. Arrange chicken thighs closely in oven-proof dish. Roast for approximately 1½ hours until skin is crisp.

  • Beef,  Dairy Free,  Gluten Free,  Holidays,  Israeli independence day,  Kosher,  Meat,  Quickies,  Soy Free

    Boom Wow Meat Patties

    These meat patties are so deceiving. They look so humble, they’re so easy to make, but then BAM! you taste them and WOW! The flavor combination is both sophisticated and comforting. I’m pretty sure once you try them you’ll want to keep making them. ***Tip*** Instead of baking soda and water, you can just use soda water, but I never have it at home, plus baking soda is so much cheaper. Ingredients ½ kg. fresh ground beef (I use the breast) 1 cups parsley leaves (no stalks) 1 medium onion 3-4 garlic cloves 1 tsp. baking soda ¼ Tbsp. salt 1-2 tsp. Baharat seasoning 50 gr. unroasted pine nuts ¼-½…

  • Dairy Free,  Dressed to Impress,  Fish,  Gluten Free,  Holidays,  Kosher,  Parve,  Passover,  Pre-preparation required,  Quickies,  Rosh Ha'Shana,  Shavu'ot,  Soy Free

    Herb-Blanketed Salmon Fillet

    Ingredients ½ a salmon, filleted For the herb-blanket: 2 cups fresh coriander, leaves only 12 garlic cloves ¼ cup olive oil ¼ cup semi-dry white wine ½ Tbsp. kosher (coarse) salt Preparation Chop all herb-blanket ingredients in a food processor. Place salmon fillet in a pan over baking paper. Smear herb-blanket evenly over the fillet. Cover the pan with tin foil and refrigerate for at least 2 hours. Preheat your oven to 180C/360F. Place covered pan in oven and reduce heat to 160C/320F. Bake covered for 15 minutes, then remove tin foil and continue baking for 10-15 minutes. Cut into 3cm/1¼” wide strips and serve.

  • Autumn/Fall,  Beef,  Can be prepared in advance,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat,  Passover,  Pre-preparation required,  Seasonal,  Soy Free,  Spring,  Starters,  Summer,  Winter

    Tunisian Banatages

    Banatages are moist, yummy Tunisian fried potato and meat balls. Like any other regional recipe, there are bound to be a hundred versions of it – this is the way my family likes to make it. The result (in my opinion) is a lighter, airier meat ball. Ingredients Potato Casing 5 large potatoes, peeled and cubed (small cubes) 4 Tbsp. water 2 Tbsp. breadcrumbs (or matzo meal for Passover) or GF breadcrumbs Salt ¼ tsp. Pepper ½ tsp. Turmeric Filling: 1 large onion 1 handful parsley (leaves only) 500 gr. ground beef Salt ½ tsp. Turmeric Coating: Coarse breadcrumbs (or matzo meal for Passover) or coarse GF breadcrumbs (I mixed…

  • Chicken,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat,  Pre-preparation required,  Soy Free

    Slow-Cooked Chicken and Potatoes

    Ingredients 2 Tbsp. extra-virgin olive oil 1 large onion, finely chopped 5-6 skinless chicken legs, divided 10-12 small potatoes, peeled Warm water 1-2 Tbsp. salt 1-2 tsp. dark-brown sugar 1 tsp. turmeric powder Preparation In a wide, low-rimmed pot, heat the oil. Add the chopped onions and sauté until golden-brown, stirring once in a while. Add the chicken and brown on all sides. Arrange the potatoes between the chicken parts, in a single layer. Add warm water to cover the chicken completely. Season, stir well and bring to a boil. Taste, fix seasoning (if necessary), cover pot, reduce heat and cook for two hours. Cover pot with lid and bring…