Making delicious food to eat in the sukkah

OWN CORRESPONDENT

Harissa chicken schnitzel in butter lettuce and ranch dressing


Sharon Lurie

Ingredients

8 – 10 butterflied chicken thigh schnitzel or six butterflied breast schnitzel

Salt and pepper

2 tbsp harissa paste or 1 Tbsp harissa spice mixed with 2 Tbsp oil

Juice of 1 lemon

Juice of 1 orange

2 tbsp mint, finely chopped

1 head of butter lettuce

Method

Cut the chicken into three or four slices (six if you’re using breasts).

Sprinkle the chicken with a little salt and pepper.

Combine the harissa paste, lemon juice, orange juice, and mint.

Place the harissa and juice mixture into a zipper bag, add the chicken, and mix it around to ensure all the pieces are coated.

Allow to marinate for at least two hours.

Remove from marinade, and fry the chicken over high heat in a little oil until golden brown.

Set chicken aside to cool.

Place the well-washed butter lettuce on a board, remove the central vein and wrap each piece of chicken in a leaf.

Place on a long narrow platter, and drizzle with ranch dressing (recipe below).

Decorate with finely spiralised carrots, sprouts, lightly crushed salted cashew nuts, and a sprinkle of paprika.

Ranch dressing

Ingredients

1 cup mayonnaise

1 tbsp dried mustard powder

1 tbsp nutritional yeast (available at Dischem)

1 tbsp honey

1 tbsp onion powder

1 tbsp parsley

1 tbsp dried oregano

1 tbsp dried dill

¼ cup white vinegar

2 tbsp lemon juice

1 tbsp crushed garlic

1 – 4 tbsp almond milk (optional) depending on how thin you want your dressing

Method

Combine all of the above ingredients and blend until smooth. Decorate with croutons, finely spiralised carrots, sprouts, lightly crushed salted cashew nuts, and a sprinkle of paprika.

Traditional Hungarian crepes like the French – but better

Jeremy Salamon – The Nosher

Palascinata, Hungary’s take on the crepe, are slightly thinner than the French version thanks to the addition of seltzer water – and perhaps even more delicious. This recipe comes from chef Jeremy Salamon’s grandmother Agi, who cooked them for him throughout his childhood.

Ingredients:

2 large eggs

1 cup milk, divided into 1/3 cup and 2⁄3 cup

1 cup all-purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon vanilla extract

Splash of seltzer

Clarified butter

Fillings:

Ground toasted walnuts

Apricot jam

Cinnamon sugar

Dried fruit

Chestnut puree

Sour cream and/or whipped cream

Directions:

1. In a medium bowl, beat the eggs. Add 1/3 cup of milk and the flour, and beat until combined. Add the remaining milk, salt, and vanilla; whisk to combine.

2. Let the mixture sit for 30 minutes, then loosen the batter with a splash of seltzer, just before cooking.

3. Heat a small non-stick or well-seasoned cast iron skillet over medium heat. Lightly grease with clarified butter, using a paper towel to wipe off the excess. Hold the pan’s handle in one hand and pour in three to four tablespoons of the batter, swirling and tilting the pan to spread it in a thin, even layer to coat the bottom of the pan.

4. Let it cook until the top begins to dry. Using a thin spatula, lift one edge of the crepe. Grab the edge with your fingers and flip. Cook on the second side for 10 seconds, then transfer to a plate. Repeat with the remaining batter.

5. Fill the crepes with your desired fillings and roll into logs. Finish with a dollop of sour cream and/or whipped cream.