PLATE OF STARTERS
MUSHROOM ONION QUICHE
500g sliced mushrooms (or fresh)
2 large onions, diced
1 stick margarine
Mushroom soup mix (optional)
Garlic powder
White pepper
3 eggs
½ cup mayonnaise
2 tablespoons corn starch or potato
starch
2 tablespoons onion soup mix
Sauté onion in margarine until softened. Add
mushrooms and brown. Add seasonings.
Cook, stirring, over medium flame for 1 minute. In separate bowl, mix eggs, mayonnaise,
starch and onion soup mix. Add mushroom/
onion mixture and mix well. Pour into small
round casserole and bake at 180°C for ½ hour
to 45 minutes.
SALMON QUENELLE ON A
POTATO ROSTI
SERVES 4-6
SAMOOSA
PHOTOGRAPHS: ILAN OSSENDRYVER
2 sheets filo pastry
1 Tbsp sunflower oil
½ tsp coriander seeds, coarsely
crushed
Vegetable filling
1 potato, about 170g, peeled and diced
1 small carrot, peeled and diced
55g frozen peas
1 Tbsp curry paste
1 Tbsp chopped fresh coriander
Pinch of salt
MANGO AND
GINGER SALSA
1 ripe but firm mango
½ tsp grated fresh root ginger
1 tsp lemon juice
1 tsp caster sugar
¼ tsp crushed dried chillies
1 tsp sunflower oil
PREP: 35MIN tCOOK: 25MIN tREADY IN: 1HR
1. To make the filling, cook the diced potato and carrot in a saucepan of boiling water for 5
minutes. Add the peas and cook for a further 2 minutes. Drain well and tip the vegetables
into a bowl. Stir in the curry paste, coriander and salt, mashing the mixture very slightly to
combine. Leave to cool.
2. Preheat the oven to 200°C. Take one sheet of filo pastry at a time (keeping the other
sheet covered to prevent it from drying out), cut it width ways into 6 strips, each 30cm
long. Brush them with a little of the oil.
3. Lay one of the pastry strips lengthways in front of you and put a rounded tbsp of the
filling in the middle of the end nearest to you. Pick up one end corner and fold it diagonally over the filling to make a triangular shape, flattening the filling slightly. Continue
folding the strip over in a triangular shape until you come almost to the end. Trim off excess pastry from the end. Repeat with the remaining filo pastry and filling to make 12 triangles in all.
4. Place the filo triangles on a non-stick baking sheet, brush the tops with the remaining oil
and scatter over the crushed coriander seeds. Bake for 10-15 minutes or until golden.
5. Meanwhile, make the salsa. Cut the mango flesh from both sides of the flat central stone,
then peel the flesh and cut into small pieces/dice. Mix in a bowl with the ginger, lemon
juice, sugar, chillies and oil. Serve the salsa with the hot filo triangles.
500g salmon fillet, boned, skinned,
and cut into chunks
2 egg whites
Salt and white pepper
⅔ cup (150ml) heavy mayonnaise
Lemon slices and flat-leaf parsley
sprigs to garnish
Puree the salmon, egg whites, and salt and
pepper to taste in a food processor until completely smooth. With the machine still running, pour in the mayonnaise in a steady
stream until it is thoroughly blended. Transfer the mixture to a large bowl, cover, and
chill for about 2 hours.
CRUDITÉS AND DIP
Crudités are fresh vegetables cut into fingers. We use a variety of different vegetables on different days.
HUMUS IN 5 MINUTES
1 tin chickpeas drained and rinsed
50ml Tachina paste
2 Tbsp lemon juice
1 tsp garlic powder
4 Tbsp olive oil
Pinch of salt (it is a matter of taste)
50ml to 100ml vegetable stock,
depending on how thick you want
the dip
Place all the items in a food processor for
2 minutes to blend till smooth
JEWISH LIFE QISSUE 87 53