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