Durban, South Africa’s location on the Indian Ocean makes fish and seafood the natural local favorite. In addition, its large Indian population, dating back to Colonial days, introduced an exciting arrays of curries and masalas which have become a local staple. Although the varieties of fish in South Africa are not necessarily available in North America, it is possible to duplicate the wonderful flavors and aromas of South African fish curry.
Tag Archives: Jewish & Ethnic Food
This delicious latkes recipe can be prepared in about 20 minutes.
Julie is the proprietor of Phoenix, a well-known Chicago Chinese restaurant, located not far from Manny’s, President Barack Obama’s favorite deli. Manny’s corned beef sandwiches are legendary. Julie has devised the perfect use for left-over corned beef or pastrami.
This delicious brisket recipe takes about 3 hours of preparation.
The Jewish community of Italy, tragically, was decimated by the Holocaust. Still, its remaining community has preserved its unique culture and traditions, including a distinctive cuisine that fuses Sephardic, Middle Eastern and Spanish cooking with Italian ingredients and methods. The cuisine of the Italian Jews is a fabulous example of Jewish Fusion at its very best.
Some recipes, although not actually Jewish, just seem that way, probably because they are the favorite of so many traditional cooks. This egg salad recipe is an especially good example. It is often served at a brunch or the “break-the-fast” at the end of the Jewish Day of Atonement (Yom Kippur) It is pretty enough to serve on a festive occasion.
I have been perfecting my chopped liver recipe for the past 20 years, and this recipe is the culmination of countless experiments. I never use anything except fresh chicken livers. Other livers tend to impart bitterness. There is actually more onion and egg than liver in this recipe which gives it a somewhat lighter color and definitely a lighter texture. This recipe should be well chilled but eaten within one day of its preparation. It does not last long in the refrigerator.
This is an easier and much lighter version of a traditional Jewish recipe. The use of wonton wrappers (squares) gives these kreplach a much airier texture. Rather than tasting mostly dough, which more often than not is pretty heavy, the taste and texture is primarily that of the filling.
Leave it to an East Village Jewish Deli to come up with an actual American/Jewish/Asian fusion dish! That is because the Second Avenue Deli has had a Chinese chef for many years. I have enhanced this recipe with even more Asian flavor. Although this recipe calls for baking and broiling the chicken, it is definitely better on a charcoal grill.
Only in Chicago is this dish considered a classic. Made famous by old-time Chicago Italian restaurants such as the Rosebud, this Chicken Vesuvio dish easily can be adapted for those who observe Kosher laws. I have added my own touch to give it some extra pizzazz.
This exceptional garlic fish recipe comes from South Africa. It may be simple, but the flavor is fabulous. The marinade contains a lot of garlic, but because the garlic is cooked for a long time the smell is not overpowering. Fresh fish may be used instead of frozen. Portuguese garlic fish will keep for up to 5 days in the refrigerator, and it can be enjoyed either hot or cold. Read More →
Peri-Peri is a hot or mildly hot seasoning, sometimes a prepared sauce, that is of Portugese origin. In South Africa, Peri-Peri seasoning is virtually a staple. It is much more than a mere hot sauce. Although not well-known in North America, it adds great flavor to many foods, especially chicken and fish. It is available in specialty stores and also from internet-based companies that sell South African products.
This is a great example of Jewish fusion from a chef who has taken a traditional but basically boring recipe and adds his own favorite spices. The result is a much more exciting version of an old Jewish recipe. Congratulations to Emeril Lagassefor adding new spirit to a tired standard. I have made a few changes of my own.
This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As a result of the influence of the Malay and West Asians from the Indian sub-continent who came later, many curry dishes are popular in South Africa.
This recipe has been adapted from a description in Giuseppe Maffioli’s La cucina padovana, and is probably Ashkenazic in origin.
Long ago, I concluded that the best recipes are almost always simple recipes. If it takes more than a single page to provide cooking instructions, then I usually take a pass. When it comes to Chinese recipes, simplicity is essential. I like to stick to recipes of no more than 3 primary ingredients. In the case of this orange beef recipe, they are the beef, the green onions, and the orange peel. In that way, the ingredients remain distinctive. Except for the time required for marinating the beef, the actual cooking time is very, very brief.
For those a little weary of traditional chicken soup, here is a Middle Eastern variation that is sure to bring a smile to your guests’ faces. It has a few surprises.
Here we have the traditional Chanukah snack, potato pancakes, made with lots of extra zip. Let’s face it—potato pancakes usually derive their flavor from being fried in oil. These latkes have plenty of added flavor; they are fused with Cajun seasonings. This is an inspired combination thanks to Chef Paul Prudhomme. For those who may not wish to combine all the spices, Chef Prudhomme’s Cajun spices are available in most supermarkets, under the “K Paul” brand name.
Unlike in the U.S., in South Africa lamb and mutton are the most popular and widely cooked meats. I think this is the most popular curry dish in South Africa. It is important to use fresh curry powder.
- 2 Tablespoons vegetable oil
2 large onions, finely chopped
1 bay leaf
½ teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground cumin
2 cloves garlic, crushed
1 ½ Tablespoons curry powder
2 Tablespoons cake flour
1 teaspoon turmeric
3 pounds lamb, trimmed of excess fat and cubed
1 pound medium tomatoes, skinned and chopped
6 to 8 dried peaches or apricots, finely chopped
30 ml fruit chutney
2 Tablespoons beef boullion
1 teaspoon white vinegar
2 teaspoons salt
fresh ground black pepper
- Heat the oil in a large saucepan and sauté the onions for about 5 minutes, or until transparent.
Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, flour and turmeric and simmer for a few minutes, stirring constantly.
Add the meat and brown lightly, adding a little more oil if necessary.
Add the remaining ingredients and mix well.
Simmer over moderate heat for 1 hour.
Serve immediately with basmati rice and bowls of sliced banana, dried coconut, diced pineapple and chutney.
As a Mid-West boy at heart, fried chicken was always one of my favorites. On many Sundays, our family would take a drive out to a country restaurant that was actually a farm, where we as kids would pet the animal while we waited for our table to be ready. The meal was always served family style, with such standards as cole slaw, corn fritters and, of course, apple pie for dessert. Read More →