Cooking Masterclass
On December 12 Ausforam has initiated together with the Jewish Lamm Library a cooking master class for the first time!
Thanks to Eitam Barami who is a well-known chef in Melbourne and who was born in Rambam Hospital. At the masterclass we’ve learned how to make healthier Latkes!
Arak Cured Salmon
INGREDIENTS:
500 grams King Ora salmon fillet (or your salmon of choice, good quality)
1lemon (zest + juice)
1/2 bunch coriander
1/2 bunch dill
3 tablespoons white sugar
5 tablespoons rock salt
2 tablespoons arak (or your choice of spirit)
METHOD:
Grate zest from one lemon (do not grate the white part)
Squeeze juice from one lemon Put the zest straight onto the salmon and cover
Then add coriander and dill, white sugar, rock salt, and arak
Cover it and leave for 24 hours in the fridge.
After 48 hours, take out of fridge and wash under cold running water
Enjoy!
Latkes
INGREDIENTS:
1kg potatoes
3 sprigs of spring onion
Half a bunch of parsley - roughly cut
One whole egg
Pinch of white pepper
3 pregnant (heaped) tablespoons of cornflour
1/2 tablespoon of salt.
METHOD:
Grate potatoes Add spring onion, parsley, cornflour, egg, salt + pepper and mix together.
Let the mixture drain in a strainer for half an hour in the fridge.
Preheat oven 180-200 degrees Add mixture into a ring and then flip onto the tray.
Put in oven and time for 7 minutes and then flip latkes and time for another 8 minutes
To serve:
Fry directly from the fridge on a high temperature in canola oil (approx 1.5-2 minutes per side)
Enjoy!
Special thanks !
Lamm Jewish Library of Australia and The Shtick and Plus61J Media.
Thanks to Eitam Barami who is a well-known chef in Melbourne and who was born in Rambam Hospital. At the masterclass we’ve learned how to make healthier Latkes!
Arak Cured Salmon
INGREDIENTS:
500 grams King Ora salmon fillet (or your salmon of choice, good quality)
1lemon (zest + juice)
1/2 bunch coriander
1/2 bunch dill
3 tablespoons white sugar
5 tablespoons rock salt
2 tablespoons arak (or your choice of spirit)
METHOD:
Grate zest from one lemon (do not grate the white part)
Squeeze juice from one lemon Put the zest straight onto the salmon and cover
Then add coriander and dill, white sugar, rock salt, and arak
Cover it and leave for 24 hours in the fridge.
After 48 hours, take out of fridge and wash under cold running water
Enjoy!
Latkes
INGREDIENTS:
1kg potatoes
3 sprigs of spring onion
Half a bunch of parsley - roughly cut
One whole egg
Pinch of white pepper
3 pregnant (heaped) tablespoons of cornflour
1/2 tablespoon of salt.
METHOD:
Grate potatoes Add spring onion, parsley, cornflour, egg, salt + pepper and mix together.
Let the mixture drain in a strainer for half an hour in the fridge.
Preheat oven 180-200 degrees Add mixture into a ring and then flip onto the tray.
Put in oven and time for 7 minutes and then flip latkes and time for another 8 minutes
To serve:
Fry directly from the fridge on a high temperature in canola oil (approx 1.5-2 minutes per side)
Enjoy!
Special thanks !
Lamm Jewish Library of Australia and The Shtick and Plus61J Media.
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