Jewish Fusion

This delicious potato latkes recipe was adapted from the Food Network Kitchens.

Ingredients

• For the Chunky 5-spice Applesauce:
  6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks
  1 Tablespoon lemon juice
  1 Tablespoon apple cider
  1 teaspoon lemon zest
  1/2 teaspoon Chinese 5-spice powder
  1 tablespoon brown sugar

For the Latkes:

• 1 pound sweet potatoes, peeled
  1/2 pound parsnips, peeled
  Salt
  ¼ cup flour
  2 large eggs
  ¼ cup vegetable oil

Directions:

• For the applesauce:
  In a large saucepan over medium heat, combine the apples, lemon juice, apple cider, lemon zest, 5-spice powder and brown sugar and stir to mix well.
  Cook for 10 to 15 minutes until apples begin to break down, but are still chunky.
  Remove from heat and cool.

For the latkes:

• In a food processor, using the grating disk, grate the sweet potatoes and the parsnips.
• Combine potatoes and parsnip in a large bowl.
• Season with salt and toss to combine.
• Add flour and stir to distribute evenly.
• Add eggs and stir well.
• In a large non-stick sauté pan over medium heat, heat 2 tablespoons of cooking oil
• Form the potato mixture into 3-inch latkes that are about ½ inch thick.
• Fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper-towel lined plate and season with salt.
• Repeat this procedure with all of the potato/parsnip mixture, adding more oil as necessary.
• Serve with the apple sauce.

A Roti is a type of pancake filled with curry, or used as bread to mop up all the curry juices. It is similar to a tortilla but more flavorful. Roti may be used as a wrapper for lamb or vegetarian curries to make a South African version of the burrito.

Ingredients:

• 3 cups flour
• 1 teaspoon salt
• 3 Tablespoon oil
• enough water to form a soft dough
• 1 cup soft butter or margarine
• oil for frying

Directions:

• Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs.
• Add water and mix to a fairly soft dough.
• Roll out on a floured surface and roll to the size of a 10 x 15 inch rectangle.
• Spread the dough with softened butter and roll it up like a Swiss roll.
• Cover with a tea towel and leave for 30 minutes.
• Break off pieces of dough and form into balls the size of tennis balls.
• Roll out each ball into a disc the size of a dinner plate.
• Fry in hot oil for 2 minutes on each side.
• Serve immediately with a curry filling, or on the side

Related Recipes:

Lamb Curry Recipe

Mallay Lamb Curry

Peri Peri Chicken

This chicken dish is very popular in South Africa. There are many fast food restaurants that specialize in peri peri (piri-piri) chicken. If you’ve never tried this famous marinated chicken, get ready for a flavor sensation.

Preparation Time: 20 minutes, cooking time: 24 minutes

Ingredients

• 3 lb. whole chicken
• Olive oil, to grease
• 1 T olive oil, extra virgin
• Lemon wedges, to serve
• Peri peri marinade (bottled or made at home)
• There is an excellent bottled South African peri-peri sauce available at many American supermarkets, brand name Nando’s. It is available in mild, spicy and extra spicy. Alternatively, you make your own marinade. I recommend you use peri peri seasoning rather than hot chili flakes as peri peri is a very flavorful chilli.

Peri-Peri marinade:

• 4 garlic cloves, coarsely chopped
  2 inch piece ginger, peeled, coarsely chopped
  2/3 cup olive oil
  2/3 cup fresh lemon juice
  1 T dried hot chili flakes or peri peri powder (available from South African importers)
  ½ cup chopped fresh Italian parsley

Directions:

To make the peri-peri marinade, place the garlic, ginger, oil and lemon juice in the bowl of a food processor and process until finely crushed. Transfer to a medium bowl. Add the chili flakes and parsley and stir until combined.

Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along either side of the backbone. Discard backbone. Turn over the chicken and open to lie flat. Use your hands to press the chicken to flatten.

Wash the chicken well and pat dry. Place in a large sealable plastic bag. Add the peri-peri marinade to the bag and seal. Rub the bag to coat the chicken in the marinade. Place in the refrigerator overnight to develop the flavors.

• Place a large non-stick skillet on the stove top on high heat. Lightly oil the pan.
  Preheat oven to 450°F. Brush a baking tray with olive oil.
  Remove the chicken from the bag. Discard the bag and excess marinade.
  Place the chicken, skin-side down, on the skillet. Season with salt and pepper.
  Place two very clean, or foil covered bricks on the chicken to flatten it.
  The chicken should begin to sizzle immediately. Cook for 12 minutes.
  Drizzle over the extra olive oil and season again with salt and pepper.
  Transfer the chicken to the baking tray, skin-side up.
  Roast in the oven for 12 minutes or longer if necessary.
  Set aside for 10 minutes to rest before cutting into 8 pieces.
  Serve immediately with lemon wedges.

This Kung Pao Beef dish is similar to my chicken recipe and includes almonds. For extra heat, add additional chili pepper seeds.

Ingredients:

• 1 large egg white, beaten
  2 teaspoons cornstarch
  2 Tablespoons light soy sauce
  1 teaspoon sugar
  1 teaspoon sesame oil
  1 teaspoon cornstarch
  2 pounds of boneless, top sirloin steak, cut into thin strips, 1 ½ inch x ¼ inch
  1 Tablespoon peanut oil
  ¾ cup vegetable oil
  ½ cup blanched almonds
  1 Tablespoon Szechwan sweet bean sauce
  1 Tablespoon Hoisin sauce
  2 Tablespoons soy sauce
  ¼ teaspoon hot chili pepper seeds, or more for heat
  3 Tablespoons dry white wine
  2 teaspoons granulated sugar
  8 scallions, cut into 1 inch lengths, on the diagonal

Directions:

• In a bowl, combine 2 Tablespoons light soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1 teaspoon cornstarch.
  Add the sliced beef and stir to coat.
  Let stand for 30 minutes.
  While the beef is marinating, heat a wok or wide frying pan over medium high heat with ½ cup of vegetable oil.
  Add the almonds and stir continuously until the nuts are light brown.
  Remove them to a colander. Discard the oil.
  Re-heat the wok or wide frying pan over high heat.
  Add 1 ½ Tablespoons of vegetable oil.
  When the oil is hot, add the beef, stirring to separate.
  Cook the beef until browned, about 2 minutes.
  Lift out the beef and set aside on paper towels to drain.
  In the wok, over high heat, combine the bean sauce, Hoisin sauce, pepper seeds, wine and sugar.
  Heat through for about 1 minute, then add the beef.
  Stir and heat through.
  Add the almonds and scallions.
  Stir quickly for only about 30 seconds.

Serve immediately with steamed rice.

Also of interest: Kung Pao Chicken, Chinese Chicken Salad, Spicy Orange Beef