Babaganush, Harif, Chraime. I was in little-jewish-foodie-girl heaven. I promptly told everyone about them, researched where to find them and was delighted to discover them on twitter. When I saw them at shows I was smiling ear to ear.
Last week I was given the pleasure and honour of being invited to one of their courses. Oded Shwartz himself presents 2 different courses at his shop. A pickling course and a Jewish cooking course. The course material is not set in stone and each class is decided depending on the participants (which makes me exceptionally happy as it means I can keep going back and learning new things).
Toby’s pickled cucumbers
1kg large cucumbers
8 cloves of garlic
For the pickling juice
1.5 liters water
700ml white wine or distilled malt vinegar
12 dried red chillies
Wash the cucumbers well and slice into 1cm discs. Place the sliced cucumbers in a colander and sprinkle with some salt (about 15g). Mix well and allow to drain for about 20 minutes. Wash and drain well.
Peel the onions and slice into thin rings. Peel the carrots and either slice into fine julienne and grate coarsely. Mix the onion and carrots and pour boiling water over them. Drain well.
Peel and slice the garlic.
Arrange everything in your jar. The jar should be almost full but loosely packed.
Place the water, vinegar and chilli in a heavy bottomed enamel or stainless steel pan. Bring to the boil and boil steadily for a few minutes. Skim well, remove the chillies and pour over the pickle, filling the jar to overflow. Poke the content with a wooden skewer to remove any air pockets and screw the lid on tightly. Wash the jars and cool rapidly. Store in a cool dark place. Refrigerate after opening
2kg oranges, washed
2 lemons, juiced and zested
15g dry roasted coriander seeds
Cut the oranges into halves and then across to thin slices. The thinness of the slices will dictate the texture of the marmalade.
Transfer to a preserving pan and add the water, lemon juice and zest and bring to the boil. Reduce the heat to simmer for 20-25 minutes or until orange ring is soft.
Add the sugar stirring until the sugar has dissolved. Increase the heat and boil for about 20-25 minutes or until set has been achieved (to test this, place a plate in the freezer and when you are ready to check, put a drop of jam on the plate, give it a second and then run your finger through it, it should corrugate).
Remove from heat and stir in the coriander seeds and leave for a few minutes to allow the jam to settle. Skim if necessary. Bottle and seal hot.
When cold, the jam is ready for immediate consumption but improves with a few weeks of mellowing.
Three tomato salsa
3kg Roma/jam/plum tomatoes, blanched, peeled and de-seeded
500g cherry tomatoes
300g sun dried tomatoes, soaked in cold water and cut into bite size
500g onions, peeled and chopped
2 heads of garlic, peeled and coarsely chopped
75g fresh thyme, chopped
30g crushed dried chillies
250ml olive oil
300ml white wine or cider vinegar
100g dark sugar
Place all the ingredients in a deep roasting pan and roast in the oven on 250°C for about 45-60 minutes or until most of the liquid has evaporated.
Pack into sterile jars and seal immediately. For extra safety pasteurise in hot water.