Start the New Year sweetly with a taste of the finest cuisine, oozing with flavour and tradition in order to impress the guests and family.
Hap-Pea New Year
A vibrant pea soup, tantalising the taste buds, with minty flavours to serve as a refreshing starter.
4 tbsp olive oil
24 large spring onions, washed and sliced
8 garlic cloves, peeled and chopped
2 litres vegetable stock
2.7kg shelled fresh or frozen peas
4 round lettuce, washed and chopped
4 large handfuls of chopped mint
In a pan of gently heated oil, add the spring onions and garlic for 5-7 minutes before pouring in the stock and bringing it to the boil. The peas then need to be added and the mixture should be brought back to the boil, before reducing and simmering.
As this happens, stir in the lettuce and mint, cooking for approximately 2-3 minutes. At this point the peas should be tender. This should then be poured into a blender or liquidiser and blitzed until thick and viscous, finally, season to taste using salt and pepper. This soup can then either be served hot and therefore needs to be heated on the hob, or chilled overnight and served in cold bowls if it is difficult to reheat.
A Meaty Main
Tender and succulent beef brisket that falls off the bone, accompanied by strong tomato flavourings, will simply be irresistible this New Year.
1.5kg double brisket or short ribs of beef
6 crushed garlic cloves
Salt and pepper to taste
1 tsp cinnamon
1 ½ tbsp olive oil
8 large tomatoes, skinned or peeled
5 large onions, sliced
Firstly rinse the meat in cold salty water and allow it to dry while the oven preheats to 125˚C. The meat should then be rubbed with garlic and sprinkled with the salt, pepper and cinnamon.
Meanwhile, brown the meat on all sides in a large flameproof dish with oil. The tomatoes and onions should then be added to the dish, which should then be covered and cooked very slowly in the oven for approximately 4 hours.
Sweet Side of Tsimmus
This side of soft carrots glazed in sugar and honey offers a sweet taste to contrast the tartness of the tomato-flavoured brisket.
6 tbsp of chicken fat
8 large carrots, peeled and sliced
180g brown sugar
Firstly melt the fat in a pan and add the sliced carrots, allowing to cook until slightly browned. Separately, boil the sugar and water for 5 minutes until adding the carrots to this mixture. Cook gently, covered until the carrots are tender and sweetened.
A moist and rich chocolate mousse cake, perfect for those with a sweet tooth or any chocoholics looking for the perfect parave recipe!
7 eggs separated
200g dark chocolate chips
1 tsp vanilla
Firstly preheat the oven to 180˚C and then beat 50g of the sugar with the separated egg whites. In a saucepan, melt the chocolate chips and margarine before removing from the heat and momentarily allowing to cool. Using another bowl, beat the egg yolks with 150g of sugar and vanilla and then mix the melted chocolate into the bowl. After this, the egg whites should be folded, not mixed, to ensure no air is knocked out of the mixture.
At this point, the mixture should be separated into two, one half being placed in the fridge to rest. Meanwhile the other half should bake in a tin for 30 minutes. When the baked cake has cooled, pour the remaining cool mixture and refrigerate this for several hours before serving cold.