You may have noticed the growth in popularity of Kosher food. But have you worked out why?
Could it be that shoppers increasingly see Kosher food as safer or healthier than standard food? Perhaps they are more aware of the care that goes into Kosher food which improves the taste and quality too.
Vegetarians will often trust the food label ‘pareve’ (neither meat nor dairy) because they know the strictness of Kosher food demands not even a trace of dairy via ingredient, equipment or handling.
There’s no doubt that shops like GoodnessDirect have helped widen the Kosher food experience. Previously, a Kosher diet would mean avoidance of pork derivatives, many cheeses, jelly, and, worst of all, chocolate, but today the greater availability of alternative foods like nut milks and vegan cheeses means you can enjoy a global revolution in Kosher food.
Kosher Modern is a book which celebrates this new range of culinary experience. With almost 100 recipes it touches on every area of Kosher cooking (meat, non meat and non dairy). It brings new flavours to the table by adapting non-Kosher recipes, as well as introducing some new gourmet treats. (And, if you want proof that GoodnessDirect has helped this revolution, just take a look at the index.)
We’re teaming up with Kyle Books to give away a copy of Kosher Modern. If you would like to win the prize send an email (titled Kosher). But the competition closes on Thursday 6th October 2011 and we can only accept UK addresses from entrants.
Kosher Modern is written by Geila Hocherman and Arthur Boehm and it is published by Kyle Books to retail at £19.99. However you can try Geila’s recipe for Aubergine Rollatini today.
Recipe: Aubergine Rollatini
Geila Hocherman comments…
‘Baked aubergine slices rolled around a meatless filling is a well-loved kosher dish. My version ups the traditional ante as it’s served with a sauce that includes smoky red peppers, a great aubergine counterpoint, plus creamy mascarpone. The dish is luscious but light, and can also be made in advance (see Tip below). It’s a great family favourite.’
Serves 6
Ingredients
3 medium aubergines, sliced lengthways 1cm thick (about 18 slices)
2 tablespoons plus 2 teaspoons kosher salt
2 x 400g tins peeled plum tomatoes
2 roasted red peppers (see below)
2 large basil sprigs
6 puréed roasted garlic cloves
2 sprigs fresh oregano, or 2 teaspoons dried
60ml extra-virgin olive oil
425g ricotta
100g mascarpone
1/8–¼ teaspoon freshly grated nutmeg, to taste
40g grated Parmesan
1. Place the aubergine slices on kitchen paper and sprinkle on both sides with the 2 tablespoons of salt. Allow the slices to release their bitter juices, 20–30 minutes.
2. To make the sauce, cut the tomatoes in large chunks, combine with the peppers in a medium bowl and purée with a hand blender, or in a food processor. Heat a large frying pan over a medium-high heat. Add the tomato and pepper purée, basil, garlic, oregano and 1 teaspoon of the salt, bring to the boil, reduce the heat and simmer until the flavours are blended, 15–20 minutes. Set aside.
3. Meanwhile, preheat the oven to 180ºC/gas mark 4. Cover 2 medium baking trays with foil and brush with the olive oil.
4. Wipe the excess salt from the aubergine slices, roll in the kitchen paper and squeeze the rolls gently to remove more moisture. Transfer the slices to the baking trays, and bake until tender and somewhat translucent, 15–20 minutes. Cover the slices with foil (to trap steam that will prevent the aubergine from sticking to the pan) and allow to cool.
5. Meanwhile, in a large bowl, combine the ricotta, mascarpone, nutmeg and the remaining teaspoon of salt. Transfer half of the tomato sauce to a large baking dish.
6. Using 2–3 tablespoons of the cheese mixture, shape it into balls. Place a ball at one end of an aubergine slice, roll to enclose it, and transfer to the baking dish, seam side down. Repeat with the remaining cheese mixture and aubergine slices. Spoon the remaining tomato sauce over the aubergine, sprinkle with the Parmesan and bake until tender, about 20 minutes. Leave to rest for 5–10 minutes before serving.
Geila’s Tip
You can prepare the filling or sauce beforehand and refrigerate. Or bake the dish, allow it to cool, and refrigerate. Bring it to room temperature and serve.
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