Ingredients: - cod or haddock (1 pound) - 2 small (or 1 large) onions - 1 (or more) clove(s) of garlic - 2 slices of bread - pepper - salt - 1 egg Finely chop the fish. In a food processor, puree the onions, garlic and bread. Mix with the fish, egg and salt in … Continue reading Chopped and Fried Fish

Get 3 large aubergines, make holes all over with a fork. Grill under a hot grill on all sides till quite charred on the skin and the flesh is all soft. Don’t give up too soon. Leave to cool. Scoop out flesh from skin making sure to get the gooey bit closest to the skin. … Continue reading Aubergine Salad

Irit’s Special Rice Salad This dish was inherited from our former neighbours the Winters and adapted by Irit. It has a salad component and a dressing component. A bit like araldite. Salad: • 2 cups brown rice • 2 chopped red peppers • 2 bunches chopped spring onions • 2 good handfuls of raisins • … Continue reading Rice Salad

Chicken with chickpeas (serves 5-6) This is my version of a traditional Iraqi Jewish dish. You may notice similarities to an earlier recipe. Get a tin (or 2) of chickpeas, rinse them. Peel and cube 2-3 potatoes. Tip: both the chickpeas and potatoes are optional. If you leave out both, you get Chicken and Nothing. … Continue reading Chicken with chickpeas