Thekosher
gourmet
AUGUST 2015
RICHARD PEARCE MAKES
MAGIC IN THE KITCHEN
One of only a handful of trained chefs in South Africa who
specialises in kosher food
TOTALLY KOSHER
– By The Numbers
Totally Kosher has the largest kosher
kitchen in the southern hemisphere.
Although primarily known for its
hospital and airline meals, these
make up just a tiny fraction of its primary business: pre-plated meals. Totally Kosher is both kosher and halaal
certified, with separate kitchens for
protein production.
Totally Kosher goes through 78 000
side plates and 52 000 main course
plates per annum. Totally Kosher
uses 6 500kg of flour and 120 000
eggs per annum.
LAMB LOIN WITH BABY VEG, SPINACH AND POLENTA
FOR THE POLENTA
1 small packet of polenta
Follow the cooking instructions on
the packet and leave the polenta hot
in a small pot.
FOR THE MIXED VEG
FOR THE LAMB LOIN
FOR THE SAUTÉED SPINACH
4 x 200g portions of lamb loin. Ask your
butcher to clean this for you
Salt and pepper to season
Olive oil to sauce
2 tablespoons of chopped onions
30ml of olive oil
1 tablespoon of finely chopped red pepper
200g of baby spinach, washed, boiled for
3 minutes and roughly chopped
Salt to season
Season the lamb loin with the salt and pepper,
heat the oil in a thick bottomed pan till smoking. Add the lamb loin and cook for three minutes on each side so the meat remains pink in
the middle. Remove from the pan and set aside
to rest.
52 JEWISH LIFE QISSUE 87
Heat the olive oil in a saucepan and fry the onions and peppers for about 3 minutes. Now add
the spinach and sauté for another two minutes.
Season to taste and set aside.
Where the vegetables I used were extremely time-consuming to prepare,