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
Month: October 2011
Pepper salad
Take lots of red, yellow and orange peppers (one or more per person, depending on how bothered you are). Use fork to make holes in all of them. Place in an oven tray and bake in a high oven (can’t quite remember what setting, probably 200C in a fan over), or grill, until the skin … Continue reading Pepper salad
Aubergine Salad
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
Rice 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
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
Houmous
Looks like the Facebook Group Kahn Recipes is about to be closed down, so I'll move them all here. First and foremost: Houmous There are 3 grades of houmous: civilian, industrial and weapons grade. It depends on the ratio of chick peas to tehina: 2, 1, 0 respectively. Make civilian if your friends are weencore. … Continue reading Houmous
