The contestants of the 11th season of MasterChef/Sagittarius 12
No matter how much they try to fit it into narrow patterns and definitions, the Israeli Seder table is everything but that - a happy and colorful celebration, wide and varied, and above all delicious. After all, this is a deliberate wild boar of a testimony and traditions that remember the old family recipe, but also know, at the same time, to add something from now to it towards the end.
What else is on Master Chef's Passover table?
Fish patties, matzah brai, borax matzah and onion rings: 4 great appetizers for Seder night.
The result of all this goodness is a delicious feast here and there, a little of this and a little of that (and a little more for those who don't eat anything else), and the greatest fun is that mixing. Opening a table, with a white tablecloth. blue-white
The edition reported on disasters and deaths, I cried like a child in front of "Master Chef"
precisely because of all these, and a little because we missed each other, we were happy to celebrate Passover this time - the night of Seder and Hol HaMoed, and also Mimona of course - with the contestants of the 11th season of "Master Chef", The wonderful cooking program which is also, and above all, an Israeli melting pot. And this time: great mains, which are the perfect example of all these words. Happy holiday, and bon appetit!
Cabbage stuffed with meat from Amit Basiler
Amit Basiler's stuffed cabbage is everything that happens when you invest a little, from the beginning to the end stages. Initial treatment of the cabbage itself ("burning", according to him, always helps), filling rich and full of thought, and jumping from the fire of the stove to the heat of the oven, and then to another browning.
The color, the look and the taste are all worth it, of course. Because everyone makes stuffed animals, but very few know how to make stuffed animals *like this*.
the ingredients
1 cabbage
2 onions
1 package of cilantro
1 packet of parsley
1 packet of dill
Half a kilo of round rice
Half a kilo of lamb (optional)
100 grams of beef fat (optional)
Beef stock (two cups of beef stock with half a cup of water, optional)
4 cloves of garlic
2 tablespoons of silane
A spoonful of tomato paste
2 tablespoons of salt
A teaspoon of pepper
A tablespoon of chili oil
A spoonful of paprika
Head to the store
A teaspoon of turmeric
Preparation
1.
Put the cabbage into a "burn" in the oven, until it is completely burnt, and its inner leaves have completely softened (we burn it so that it does not lose flavor in the infusion, and also because, in general, anything burnt tastes better).
2.
Chop all the vegetables, chop the meat separately (by hand), wash the rice and combine all the ingredients.
3.
Add garlic, grate in the beef fat, half the amount of salt and all the spices.
4.
Separate the cabbage leaves, and line the pot with the rest. Fill all the cabbage leaves and arrange them in a circle inside the pot.
5.
In a separate vessel, mix beef stock, silan, tomato paste and the rest of the salt. Pour over the stuffed and place a plate on top, to tighten.
6.
Cook on a medium-high flame until it boils, then transfer for an hour and a half to an oven heated to 200 degrees. Finally, remove the plate and switch the oven to grill mode, for final browning on top.
Hummus polenta with ground meat from Miri Ezra
Israeli dining table. Hummus and meat polenta by Miri Ezra/Miri Ezra
how fun. Hummus and meat polenta by Miri Ezra/Miri Ezra
Miri Ezra's dish is everything that is cheeky and charming on the Israeli dining table. There are strong flavors from Italy and the Middle East, a private touch that elevates it a little more, and a hand that knows how to put everything together into a delicious and huggable homemade bowl, the kind that doesn't allow you to share. on the contrary.
the ingredients
For the polenta:
2 cups of fresh corn kernels
1 cup of boiled and filtered liquid chickpeas (200 grams)
¼ cup raw tahini
3 cloves of garlic (fresh or confit)
⅓ cup of water
salt to taste
For the meat ragout:
4 tablespoons of canola oil
2 carrots, cut into small cubes
A large onion, chopped
Celery stalk, chopped
3 garlic cloves, thinly sliced
Pinch of salt
A pinch of ground black pepper
2 fresh tomatoes, diced
2 tablespoons of tomato paste
A teaspoon of sugar
Half a kilo of fresh ground meat
A spoonful of sweet paprika
Preparation
1.
Start with the polenta: grind all the ingredients in a food processor. If the texture is too thick, it is possible to add a little water (but not too much, so that it is not liquid).
2.
Heat oil in a heavy pan and fry the carrot, onion and celery over high heat, until softened, about 5-6 minutes.
3.
Add the garlic and season with salt and black pepper. Put in the chopped tomatoes, the tomato paste and the teaspoon of sugar (used to break the sourness, but not required). mix
4.
Add in the minced meat. Crumble and cook it until it changes color. Season with paprika and pour in the water. Continue to cook for about twenty minutes.
5.
Serve the polenta with the meat on top, and drizzle with olive oil.
Kosher kosher for Passover by Nissim Zelait
This recipe, according to Nissim Zelait, was created just like many good recipes - out of a need to find solutions and adjustments for Jews during Shabbat and holidays.
Passover, the Seder night meal and the weekdays of the holiday (not to mention the second holiday) provide exactly the right timing to realize these delicious improvisations - "a combination of Iraqi and Kurdish cuisine", as defined by Zelait, "the kitchen of my grandmother Rachel Alia HaShalom, and of my grandmother Batshi Gershon, together With changes and additions from my kitchen." Here, he emphasized, he did not feel the need to stick to tradition, and instead arrived at a recipe that promises a fine and rich soup.
the ingredients
For the meat filling of the cube balls:
a little oil
1 kg fatty meat cubes - ribs / beef neck
2 onions, finely chopped
5-6 garlic cloves, crushed
Salt
black pepper
4-5 stalks of celery, chopped
4 stalks of fresh green garlic
For the rice dough shell:
500 grams of round rice
1 flat spoon of salt
500 grams of chicken breast, ground
4 tablespoons of oil
For the soup:
a little oil
2 medium onions, chopped
5-6 garlic cloves, chopped
4 stalks of celery, chopped
4 stalks of green onion, chopped
4 chard leaves, chopped
A bunch of parsley, chopped
flat spoon bhart
1/2 teaspoon of turmeric
1 tablespoon of sugar
Salt and pepper to taste
Juice from a whole lemon
Preparation
1.
Start with the filling: roast the meat in a pot with a little oil, add salt and pepper and let it cook in its own fat for about an hour, until all the liquid evaporates.
2.
Add the onions and garlic, mix and continue to cook until the liquid evaporates completely, about two more hours. Remove from heat and cool.
3.
Crumble the meat in a food processor in short pulses.
4.
Separately chop the celery and garlic leaves, and transfer to the food processor, for a few more pulses.
5.
Combine the meat with the vegetable. Form uniform balls, arrange on a tray and freeze until the next step. Keep 2 tablespoons of the meat filling aside.
6.
Continue to the casing: soak the rice in tap water overnight. Wash and filter.
7.
Grind the rice, preferably in a meat grinder, and for those who cannot, in a food processor. Add the ground chicken breast, oil and salt. Put until a uniform dough is obtained.
8.
Wet your hands and make sure to work on the dough with wet hands: pinch the dough and form a ball, and use your finger to make a small hole, and expand it so that it fits the balls of meat that we froze. Put in a meatball and close the cube over it. The prepared balls can be frozen and put into the soup straight from the freezer.
9.
Prepare the soup: fry the onion until golden. Add garlic and continue to fry for about 2 minutes. Add the spices and sugar and fry in oil for about a minute. Add the chopped vegetable with half a cup of water, mix and cover the pot. Cook for about 10 minutes.
10.
Add water up to 3/4 of the height of the pot. Put the filling meat that we kept aside into the soup, and continue to cook. Add lemon juice and cook for another 40 minutes. Add koba to the soup and cook for about another hour.
The 11th season of MasterChef is broadcast on Sundays, Tuesdays and Saturdays at 12