MUSHROOMS BERKLEY
A great salad that can be served immediately, or cold the next day. Great
for Shabbat lunch.
INGREDIENTS
500g sliced mushrooms
1 shallot chopped
Olive oil for frying
3 garlic cloves chopped
2½ Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
Lemon juice from half a lemon
2 Tablespoons red wine vinegar
1 red pepper – cut into small cubes
1 green pepper – cut into small cubes
Salt and pepper to taste
Chopped parsley for garnish (optional)
METHOD
Heat a pot with the oil and cook the mushrooms – stirring occasionally until all the
juice from the mushrooms has evaporated.
Remove the mushrooms from the pot, put
them into a bowl, and leave on the side.
Heat a bit more oil and fry up the shallot
and garlic until golden. Return the mushrooms to the pot and mix well. Add the sugar and cook until the mushrooms are glazed
and coated. Add the Worcestershire sauce,
lemon juice and vinegar. Add the peppers.
As it reaches a boil, stir and remove from
the heat. You do not want to overcook the
peppers as the salad works when they still
have a crunch. Season with salt and pepper
and sprinkle the chopped parsley over the
salad just before serving.
PIMENTO PEPPERS
These have become my favourite way to eat peppers – eat them plain, add
them to an ordinary salad for something different, or even add them to
soups. The only catch for this recipe is that you need a gas stove.
INGREDIENTS
PHOTOGRAPHS: ILAN OSSENDRYVER
1 whole pepper (any colour works, but
my favourites are the red ones)
METHOD
Place the pepper directly onto the fire and
keep rotating it (using a pair of tongs) until
the entire skin is black – the more black, the
better the taste. When you are nearly ready
to remove the pepper, get your bowl ready
by covering it in Glad Wrap. Carefully remove the pepper from the flame and put it
in the bowl and cover it immediately – you
want to trap as much of the steam from the
pepper as possible. Let the pepper sit for at
least 10-15 minutes (or until you are ready
to use it). Once you are ready to work with
the pepper, remove it from the bowl and
place it on your cutting board. Now using a
knife, carefully remove all the black bits
from the pepper – they will come off very
easily, but it does become a bit messy. When
you have removed most of the black, cut the
pepper in half and remove the seeds – this
can be done by scraping the pepper with the
knife. It is now ready to be enjoyed in any
dish of your choosing!
This can be done with as many peppers
that fit into your bowl at one time without
going over the rim. They can also be kept in
the fridge (covered) for about a week – if
they last that long!
JEWISH LIFE
ISSUE 86 53