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Forum
-> Yom Tov / Holidays
-> Rosh Hashana-Yom Kippur
chanchy123
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Tue, Oct 01 2019, 1:27 pm
Ok so this is what we had
Night 1
Simanim
Gefilta fish (frozen role)
Chicken noodle soup ( I only serve noodles in the soup on yamim tovim)
My RH staple lamb tajin with a pomegranate taboule
White rice
Green beans in soy honey and sesame seeds
Leek paties (authentic Sfardi recipe - came out much better than expected)
No dessert served ( everyone was too kvetchy cranky over-tired) but I had made an apple crumble that we served to the guests at lunch so all was good
Lunch 1
Hasslback salami (I discovered that here ava was pretty successful) and salads/dips
Roast chuck
Fresh roasted potatoes (such oneg yom tov to eat fresh roasted food from the oven)
White rice and green beans from the previous night
Roasted acorn squash (which were off for some reason)
Guests brought stuffed chichen thighs
Dessert individual molten lava cake and apple crumble
Night 2
Simanim
Marak katom (orange veg soup sweat potato, carrot, butternut squash)
Tilapia
Swiss chard lasgna (so so)
Pesto cream fresh fettuccini
Almond sliver topped Truffles
Day 3
Out
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Ema of 5
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Tue, Oct 01 2019, 9:48 pm
chanchy123 wrote: | Ok so this is what we had
Night 1
Simanim
Gefilta fish (frozen role)
Chicken noodle soup ( I only serve noodles in the soup on yamim tovim)
My RH staple lamb tajin with a pomegranate taboule
White rice
Green beans in soy honey and sesame seeds
Leek paties (authentic Sfardi recipe - came out much better than expected)
No dessert served ( everyone was too kvetchy cranky over-tired) but I had made an apple crumble that we served to the guests at lunch so all was good
Lunch 1
Hasslback salami (I discovered that here ava was pretty successful) and salads/dips
Roast chuck
Fresh roasted potatoes (such oneg yom tov to eat fresh roasted food from the oven)
White rice and green beans from the previous night
Roasted acorn squash (which were off for some reason)
Guests brought stuffed chichen thighs
Dessert individual molten lava cake and apple crumble
Night 2
Simanim
Marak katom (orange veg soup sweat potato, carrot, butternut squash)
Tilapia
Swiss chard lasgna (so so)
Pesto cream fresh fettuccini
Almond sliver topped Truffles
Day 3
Out |
Everything sounds so good!! Can I please have the bolder recipes?
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chanchy123
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Wed, Oct 02 2019, 2:15 am
Ema of 4 wrote: | Everything sounds so good!! Can I please have the bolder recipes? |
A few years ago I was looking for a good lamb recipe for RH and happened upon this one. There is no indication whatsoever that this is a Jewish recipe but it so obviously is a Jewish RH recipe. Perfect and celebratory, I've been making it for four years now. I never have saffron or preserved lemons (I don't like preserved lemons) so omit those. DH doesn't like tomatoes with meat, so I need to remember to omit it next year.
https://www.bbc.co.uk/food/rec.....28848
Ingredients
For the lamb shank tagine
1 tsp
ras-el-hanout
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp smoked sweet paprika
½ tsp ground cumin
¼ tsp freshly ground black pepper
¼ tsp ground turmeric
4 lamb shanks
3 tbsp olive oil
1 onion, thickly sliced
2 garlic cloves, peeled, finely chopped
1 x 400g/14oz tin chopped tomatoes
1 tbsp runny honey
2 tbsp pomegranate molasses (available from Middle Eastern grocers and some supermarkets)
½ tsp saffron
350ml/12fl oz chicken stock
125g/4½oz stoneless dried apricots, halved
110g/4oz green olives, stones removed
75g/2½oz whole almonds
salt and freshly ground black pepper
2 preserved lemons, rind only, chopped
For the tabbouleh
175g/6oz bulgur wheat
350ml/12fl oz chicken stock
1 small red onion, finely chopped
100g/3½oz pistachios, roughly chopped
1 lemon, juice only
1 pomegranate, seeds only
3 tbsp extra virgin olive oil
small bunch each of fresh flat leaf parsley, coriander and mint, chopped
salt and freshly ground black pepper
Method
For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3.
Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly.
Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb shanks from the pan and set aside.
Add the remaining olive oil to the same pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients - except for the coriander and salt and freshly ground black pepper - and bring to a simmer.
Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender.
Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. Season, to taste, with salt and freshly ground black pepper.
Meanwhile, for the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 8-10 minutes over a low heat. Check that the bulgur wheat is tender. If not cook for a little longer. When cooked drain off the excess stock.
Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper.
To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside and sprinkle the coriander and preserved lemon over the top and serve.
Leek Patties
I just googled leek patties, all the recipes were pretty much the same just choose one, this is an example, but I don't think it's the one I ended using at the end.
https://jamiegeller.com/recipes/leek-patties/
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Mama Bear
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Wed, Oct 02 2019, 11:16 am
Bh all the food was DELICIOUS!
And now we do it all over again.....
Bh...
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amother
Bergamot
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Tue, Aug 03 2021, 12:19 pm
amother [ Salmon ] wrote: |
Dessert- fruit cup w/ granola and strawberry sauce
Monday night:
Soup - cream of chicken soup
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Do you the recipe for the above two?
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