|Chicken schnitzel with red cabbage|
I was sad to see one of those very reviews about the new cookbook Cooking from the Heart: A Journey Through Jewish Food. The review uses weasly words like “according to the authors” when suggesting that a dish was easy to prepare. This makes me sad as Cooking From the Heart is a book that deserves more than a quick flick for a review, it should be cooked from.
Certainly it is beautiful to look at with stunning photography of the cooks and kitchens involved alongside the shots of the food. It’s also lovely to read as well, featuring recipes and stories from 27 Jewish cooks. These are not celebrities either, Mirka Mora gets a mention but otherwise these are all home cooks passing on family recipes from around the world.
|The cookbook includes personal histories and photographs as well as recipes|
Recipes that get passed down families tend to be the type of recipes that work and so it was with the two I tested, a recipe for chicken schnitzel and for red cabbage and apple coleslaw by Canadian Jew Corby-Sue Neumann. The coleslaw was tart but sweet while the schnitzel was truly sensational with a perfectly seasoned and spiced golden crust.
Those reviewers who don’t cook anything from the cookbook don’t know what they are missing out on!
|Ready to coat the schnitzels|
Herb crusted chicken schnitzel
1/2 cup plain flour
1 tsp paprika
2 free range eggs
2 skinless free range chicken breasts
1 lemon cut into wedges
2 cups dry breadcrumbs
1 tsp garlic powder
1 tsp ground cumin
1 tsp dried sage
1 tsp dried thyme
1 tsp cracked black pepper
1 tsp sea salt
|Crumbed schnitzels ready to be fried|
1. Combine the flour and paprika in a large bowl and season with sea salt and freshly ground black pepper. In a separate bowl, lightly beat the eggs with a drop of water. In a third bowl mix together the herb crust ingredients.
2. Slice each chicken fillet in half so it becomes to thing portions. Cover the chicken peices with plastic wrap and gently flatten out with a meat mallet.
3. Dredge the chicken pieces in the seasoned flour first, then dip into the egg wash and then into the herb crust mixture. Set aside on a plate.
4. Pour about 2cm of oil into a shallow, heavy based frying pan. Bring the pil to just below smoking point. Fry the schnitzels one at a time for about 2 mins on the first side, or until golden brown, then flip the schnitzel over and cook for another minute. Drain on paper towels and keep warm while cooking the remaining schnitzels.
5. Serve hot garnished with lemon wedges.
|Red cabbage and apple coleslaw|
Red cabbage and apple coleslaw
1/2 red cabbage
1/2 brown onion
1 granny smith apple
3 tbsp canola oil
3 tbsp cider vinegar
1/2 bunch dill, roughly chopped
14 bunch curly parsley, roughly chopped
2 tbsps caraway seeds
2 tbsp caster sugar
1. Using a sharp knife, mandolin slicer or food processor, finely slice the cabbage, onion and apple and place in a large bowl. (I used the normal attachment on my food processor and it was a bit too finely sliced, a mandolin attachment would be better).
2. Drizzle the salad with the oil, vinegar and gently toss. Then add the herbs, caraway seeds and sugar and gently toss again. Season to taste with sea salt and freshly ground black pepper.
Serves six to eight.
I was sent a review copy of Cooking from the Heart: A Journey Through Jewish Food.