Simple yet scrumptious Rosh Hashanah fare

Secrets of the sushi stack

Salmon sushi stack

(Feeds 12)

Although they’re still yummy, sushi platters are starting to look a bit tired. Roll on the sushi stack – way less complicated to make and definitely more beautiful. I bought prepared sushi rice and my sashimi ready cubed. Should you wish to make your own rice, I’ve included the method under the recipe.

I used a 125ml measuring cup as I felt it was large enough. I promise your stack will pop out if you clean the cup between stacks.

Ingredients

1 kg salmon cubed

1 cucumber seeded and diced

2 avocados halved and thinly sliced

2 cups of prepared sushi rice

1 bunch of spring onion thinly sliced

2 packets of microgreens

1 cup toasted sesame seeds

Edible flowers for decoration

Thinly sliced nori for garnish

Method

Using a ½ cup measure, layer (in a single layer) the salmon, then the avocado, and then the cubed cucumber. Top with the cooked sushi rice. Tip it onto your serving plate, and garnish with nori strips toasted sesame seeds, sliced spring onion, and an edible flower. Spoon on some dressing just before serving.

Sharon Glass’s sushi salad dressing

Shared with permission, as there’s no sushi salad dressing that beats this one.

Ingredients

½ cup olive oil

3 Tbsp soya sauce

1 Tbsp sesame oil

1 heaped Tbsp wasabi powder

2 Tbsp fresh ginger

½ cup Ros’s lime cordial

2 tsp sugar

½ tsp salt

½ tsp black pepper

Blend all the ingredients in the food processor until all the bits of ginger are chopped up. Heat through on the stove to dissolve the sugar.

Sushi rice

Rinse two cups of sushi rice in a strainer. Place the rice in a pot and bring it to the boil in 2¼ cups of water. As soon as the rice begins to boil, turn your stove down to low, and time 15 minutes. Remove the lid of the pot. Cover the rice with a dishcloth, and then replace the lid. Steam for 10 minutes and then quickly stir in two tablespoons of rice vinegar. Keep stirring until the rice is sticky and shiny.

Beef Wellington

This recipe is simple to make and is an absolute showstopper. The meat and mushroom filling can be prepared in the morning. I use store-bought puff pastry. Don’t forget to defrost the pastry the night before in the fridge. I have invested in a meat thermometer – they’re cheap and it does away with the guesswork and worry about whether your meat is cooked.

Ingredients

1 2kg scotch fillet

1 cup of sunflower oil + 3 Tbsp for the filling

1 tsp salt

½ tsp black pepper

½ tsp ground ginger

½ tsp Herbamare (optional, don’t buy if you don’t have)

2 onions

1 clove garlic

1 packet mushrooms sliced

½ tsp of dried oregano

½ tsp of dried rosemary

2 rolls of puff pastry (you may need only one but get two in case)

Beaten egg to brush the pastry

Method

Preheat your oven to 225°C. Place the oil in your roasting pan, and allow it to get very hot. Wash and dry the meat, and season it with the salt, black pepper, ginger, and Herbamare. Place the meat in the roasting pan and cook it to medium rare. We prefer our meat with no red bits, so I do 40 minutes a side. (If you’re not using a thermometer, cut into the meat to check it before taking it out the oven. Remember, it will cook some more when you cook the pastry.) Allow the meat to cool completely.

Chop the onions and garlic, and fry them in three tablespoons of sunflower oil until soft and translucent. Add the mushrooms, and cook until there’s no more liquid. Season this mixture with salt, pepper, oregano, and rosemary. Allow it to cool.

Up to two hours before serving, roll out the pastry on a lightly floured surface. Place the filling in a strip down the centre. Top with the meat and gently fold the pastry to encase the meat. If you’re not exhausted at this point, you could pinch the seal in a decorative manner. Brush with beaten egg just before placing in a 180°C oven. Bake until golden.

Strawberry vanilla ice cream cake

My husband said the cake reminded him of the strawberry ice creams we bought as children. It’s the simplest of recipes, and the result is ever so beautiful. Use dairy ice cream and butter if you don’t need a parev dessert.

Ingredients

1 cup salted pretzels

15 ginger biscuits (parev ones are readily available at most bakeries)

4 Tbsp coconut oil melted

1 litre of vanilla ice cream

1 litre of strawberry ice cream

1/3 cup strawberry jam

1/3 cup strawberries chopped

1 cup strawberries sliced

Method

Line a 24cm springform tin with baking paper. In a food processor, crush the biscuits and pretzels. Place them in a bowl and mix with the melted coconut oil. Press onto the base of the springform tin and freeze for 15 minutes. Scoop three and a half cups of the ice cream onto the base and freeze again for 30 minutes. Meanwhile, chop a quarter of a cup of the strawberries, and mix into the jam. Swirl the jam through the strawberry ice cream. Spread the strawberry mix over the vanilla ice cream, and freeze again for 30 minutes. Spread the reserved vanilla ice cream over the strawberry ice cream, and top with sliced strawberries. Place in the freezer and remove from the springform tin to serve.