Food Friday: “Cooking with the Kosher Butcher’s Wife”

Every Friday, we at Casemate IPM bring you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!


As much fun as we had with last week’s French lesson, we’re back to share with you another wonderful cookbook and delicious recipe! This week, we’re featuring Penguin Random House South Africa’s Cooking with the Kosher Butcher’s Wife!

9781770072961Book Synopsis: Written in a humorous, fun style, Cooking with the Kosher Butcher’s Wife is like no other cookery book. It will keep eager meat lovers entertained as they try out Sharon Lurie’s delicious recipes. After 25 years of experimenting, creating, and improvising, Sharon finally dispels the old myth that, because cooking with kosher meat means eating only from the forequarter, meals are limited to tough, dry, and boring meat! She proves that kosher meat is of the highest grade and quality, and by means of notes and tips, and tried-and-tested recipes, helps the reader prepare mouthwatering beef dishes, as well as wonderful lamb, veal, and poultry fare. Other recipes include marinades, soups, deli delights, side dishes, vegetables, and unforgettable desserts. All the recipes in Cooking with the Kosher Butcher’s Wife are also suitable for the lactose intolerant. With the many non-dairy substitutes available today, Sharon proves that non-dairy desserts can be just as delectable as their dairy counterparts.

This week’s recipe is something you might not normally think of you when you think “summer foods.” While soup is generally, a fall/winter staple, this Durban Curried Soup‘s tropical twist will have you thinking of soup in a whole new light! Made with fresh bananas and coconut milk, this dish is sure to delight on a brisk summer night. Keep reading for the full recipe.

Durban Curried Soup
with a tropical hint

My husband always felt that there had to be some culinary benefits to my being raised in Durban. Surely a good “Durban curry” went with the territory? Mine seemed to be doing the trick quite well, until my brother married North Coast’s very own “Curry Queen.” My sister-in-law Steph believes that this title belongs to her mother, but as far as I’m concerned the royal lineage can go back as far as they want it to, as long as they give me the recipes!

2 skinless chicken breasts, on the bone
2 tbsp peri-peri oil
2 onions, chopped
½ tsp crushed garlic
1 heaped tsp medium curry powder
1 ripe banana, chopped and mashed slightly
2 tbsp finely chopped fresh coriander
1x 410 g tin curried vegetables
1x 410 g tin mild chakalaka
2 litres water
1 cup coconut milk
Salt and pepper
Coriander leaves for garnishing

In a large soup pot, fry the chicken breasts in the peri-peri oil until golden brown. Remove from the pot and set aside. (Don’t worry if it’s not completely cooked through – it will cook through later.)
In the same pot, fry the onions and garlic (you may need to add a little more oil).  Add the curry powder, banana, coriander, tinned vegetables, chakalaka, and water.
Return the fried chicken pieces to the soup pot, bring to the boil, then reduce the heat and simmer for at least 1 ½ – 2 hours.
Remove the chicken from the soup pot, remove the bones, and chop the meat into very small pieces. Place the meat back into the pot.
Finally, add the coconut milk, stirring as you add it, and salt and pepper to taste. Simmer for another 20 minutes. At this point, if you feel the soup is too thick, add a little more water with a little chicken stock powder. Garnish each serving with a coriander leaf or two.

Notes: There are so many things that determine the thickness and liquidity of soups. The size of the pot can make a big difference! A large pot makes liquid evaporate a lot quicker and one person’s simmering point may be another person’s boiling point!

Serves 8-10

(All recipe text from Cooking with the Kosher Butcher’s Wife)

For more delicious recipes like this one, purchase your copy of Cooking with the Kosher Butcher’s wife here! $27.95

For those not used to cooking with the units of measurement in this recipe, here’s an online unit converter!

Unfortunately, we don’t have a picture of the finished product to share with you this week. If you try this recipe, send us a photo of your results!

Are you interested in a specific cookbook from casemateipm.com? Let us know in the comments, and you might see it featured in the next Food Friday article!

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