RECIPES
RECIPES
ROSH HASHANAH...
IN THE KITCHEN WITH CARON MELAMED.
SCOTCH FILLET WITH CREAMY MUSTARD SAUCE
THIS DISH is delicious served hot or at room temperature. The meat must be ordered vacuum packed
and then refrigerated for two weeks to age before preparing or freezing. The meat is best marinated up to one day ahead,
covered and refrigerated. The sauce can be prepared up to two days ahead, covered, refrigerated and returned to room
temperature before serving. If preparing in the fillet for Shabbat, follow the Shabbat Variation below.
MEAT
1x 3 kilogram scotch fillet, aged
1. Remove the fillet from the vacuum pack. There may be some odour from the meat but this is perfectly normal. It is
important to rinse and dry the meat well before preparing 2. Set the fillet aside in a marinating dish.
MARINADE
1 cup olive oil
¼ cup soya sauce
1 heaped Tablespoon Dijon mustard
Freshly ground black pepper
½ cup fresh lemon juice
1 clove garlic, coarsely chopped
Freshly ground sea salt
Whizz all of the marinade ingredients, except the salt and pepper in a food processor until creamy. Pour over fillet, cover
and refrigerate for at least six hours or overnight. Remove from the refrigerator half an hour before roasting.
1. Preheat the oven to 200 C 2. Transfer the marinated fillet to a baking tray lined with foil, setting the marinade aside.
3. Season with salt and a generous amount of pepper. 4. Roast the fillet for half an hour. Turn the meat over and continue
to roast for fifteen minutes, then pour over the reserved marinade and roast for a further fifteen minutes. If well done meat
is preferred, loosely cover the fillet with foil to prevent the marinade cooking away and continue to roast until the meat is
cooked to your preference. Remove and allow to rest for ten to fifteen minutes before slicing.
SHABBAT VARIATION
Follow steps 1-3. Roast the fillet for twenty minutes on each side, then remove from the oven and pour over the reserved mari.
nade. Loosely cover with the foil and place in the oven at 100 C for at least one and half hours. Only slice just before serving.
Serves 12-15.
CREAMY MUSTARD SAUCE
1 Tablespoon English mustard
1 Tablespoon fresh lemon juice
1 cup mayonnaise 2 Tablespoons wholegrain mustard
1 clove garlic, crushed
3 spring onions, finely chopped
Pinch of salt
Mix the mustard powder with the lemon juice to create a paste, then stir in the balance of the ingredients and check the
seasoning. Serve at room temperature.
SHADES OF GREEN SALAD
200 grams of sugar snap peas or 200 grams of fresh shelled green peas
1x 200 gram packet green olives drained, halved and pitted
1x 400 gram tin artichokes (optional)
200 grams fresh green asparagus
Fresh ground sea salt
250 grams assorted green salad leaves
1 English cucumber
2 avocadoes, thinly sliced
1-2 x 400 gram tins palm hearts
Olive oil
40 grams wild rocket, torn
15 grams fresh basil, torn
1. Preheat the oven on the grill setting. 2. Halve sugar snap peas lengthways. 3. Halve the cucumber lengthways, remove
the seeds and slice into half-moons. 4. Drain the artichokes and the palm hearts and quarter both lengthways. Place the
asparagus onto a baking tray lined with foil and greased with non-stick spray. 5. Drizzle lightly with olive oil and season
with salt. Place the tray directly under the griller until the vegetables are slightly charred. Remove and allow to cool.
The asparagus artichokes, palm hearts and dressing can be prepared up to one day ahead, stored in separate containers,
covered and refrigerated. The salad can be assembled without the avocado and the dressing a few hours ahead, covered
and refrigerated and removed from the refrigerator half an hour before serving.
DRESSING
¾ cup olive oil
1 clove garlic, coarsely chopped
2 Tablespoons wine vinegar
1 heaped teaspoon salt
Whizz all of the ingredients in a food processor until creamy.
Before serving: Toss the rocket, salad leaves and basil on a platter and top with all of the prepared vegetables. Just before
serving, add the avocados, and then whisk the dressing, check the seasoning and drizzle over the salad.
Serves 10-12.
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