Jewish Life Digital Edition June 2015 | Page 73

TUNA PATTIES A quick, easy recipe for the ‘mom on the move’. Fantastic for children’s school lunches and delicious on the Shabbos table! INGREDIENTS 2 tins tuna 2 eggs 1 onion grated 1 tablespoon chopped parsley ¼ cup matzo meal Salt & pepper to taste Method 1 Drain and flake tuna with a fork. 2 Add all ingredients and mix well together. THAI GREEN COCONUT VEG CURRY Thai curry is one of my favourite dishes served from our kitchens. The blending of coconut milk, fresh coriander and basil leaves fills the kitchen with a wonderful fragrant aroma, which conjures up thoughts and memories of Thailand food markets. Chef’s Tip: You can add chicken or fish to this recipe. The chicken curry makes a fantastic overnight cholent for Shabbos. 3 Form into patties and fry in hot oil until golden brown on both sides. 4 Drain on paper towel. 5 Serve with delicious homemade tartar sauce. Homemade Tartar Sauce 500ml mayonnaise Add in 3 x large chunky grated radishes 2 x chopped pickled cucumbers 1 tablespoon chopped red onion Dash of Tabasco sauce Add 3 tablespoons curry powder 2 tablespoons parev soup powder 1 tablespoon salt 2 tablespoon soy sauce 1 tablespoon sugar Cook for 5 minutes to make the curry paste Add 7 tins coconut milk or coconut cream METHOD Cook sauce for 20 minutes on low heat. If sauce becomes too thick, add ½ to 1 cup water. At this point the sauce can be frozen and defrosted for use at a later stage. Add cut and boiled vegetables and mushrooms. Cook on a low heat for 1 hour. Or: Put everything in a crock pot and cook overnight on low. PHOTOGRAPHS: ILAN OSSENDRYVER Chicken Curry Method INGREDIENTS (Cut vegetables into chunks) Boil all veggies for 20 min, except mushrooms 1 x small packet carrots 1 x punnet baby marrows ½ packet baby potatoes, peeled and cut in half 1 x punnet baby corn 2 x red peppers 1 x punnet baby butternut 1-2 punnets white button mushrooms Curry Paste (All finely chopped) 2 x 150g-200g packets coriander 2 red chillies to taste 2 sticks lemongrass 2 x 50g-200g basil 2 chopped onions 1 tablespoon chopped garlic Sauté all in ½ cup oil in a large saucepan till cooked 1 Joint the chickens. 2 Debone 2 x chickens – as much of the meat as you can. Cut into chunky pieces. 3 Season with salt, pepper and a bit of chicken spice. 4 Toss in flour or potato starch and shallow fry till outside is golden. 5 Add to your curry and cook as above for vegetable curry. 6 Can use fewer vegetables. Fish Curry Method 1 Hake cut into chunky pieces. 2 Season with salt, pepper and a bit of fish spice. 3 Toss in flour or potato starch and shallow fry till outside is golden. 4 Add to your curry and cook as above for vegetable curry. 5 Not recommended for overnight cooking in a slow cooker. JEWISH LIFE n ISSUE 85 69