Recipes
Helen Saltiel - Green Chilli Latke
Here's a tasty holiday recipe with a south-west tone from Arizona. It's adapted from Chilli Pepper Magazine, and is not spicy if you use mild green chillies:
4 medium potatoes, peeled and shredded
2 eggs
2 cloves of chopped garlic, minced with 1/2 tsp. salt
4 green New Mexican chillies, roasted, peeled, stems and seeds removed, or one 4 oz can of diced green chillies
1/2 small onion, finely chopped
Salt and pepper to taste
Olive oil or non-stick spray
Combine all ingredients but the olive oil in a bowl. The mixture should have the consistency of pancake batter. Cover and chill in the refrigerator for 1/2 hour.
Coat a pan with oil or non-stick spray. Keep the pan temperature between 375 and 385°F; 190-195°C Mix the batter and spoon it into the pan, medium pancake size. Cook it for about three minutes or until golden brown, and flip it over to cook the other side. Drain on paper towels.
Serves four. Eat plain, or with apple sauce or sour cream. Eat right away or reheat them in the oven later.
Fran & Jay London Chicken a la King David
Vibeke Olsen writes: I suppose that Sephardic cooking has links to both Spanish and the Greek cuisine. My mother taught me a Dutch recipe, which is one of my favourites. Though I do not believe this recipe has anything to do with Sephardic cooking, I am amused by the name that gives reference to King David, whose descendants we may be:
Chicken a la King David
1 red paprika in small pieces
200 gram mushrooms
Chicken bouillon
Flour
Raisins pepper, curry and ginger
1 green paprika in small pieces 400 gram cooked chicken- in small pieces
1 kilo cooked rice
Bake the red paprika and the mushrooms on a pan until they are soft. Add the bouillon and the raisins and gently dust with flour while stirring, until you have a creamy sauce. Add pepper, curry and ginger to taste. Slowly heat the green paprika and the chicken-meat in the sauce. Serve with cooked rice.
Bon Appetit - Velbekomme - Eet smakelijk