Re’eh: These are the animals you may eat…
Chef Yochanan Lambiase
“These are the animals you may eat…This you may eat of everything that is in the water...Every clean bird you may eat...” In this week's parasha, we review the animals, birds and fish that are permitted to us to eat. Knowing what you can eat, now you need some good ideas of how to prepare them! How about pan roasted baby chickens in fig and wine sauce, or lemon fish with mushrooms and dill sauce, or herb leg of lamb...
Founder of The Jerusalem Culinary Institute
Pan Roasted Squab with a Fig and Red Wine Reduction Sauce
4 squab or baby chickens
1/4 cup olive oil, divided
2 tablespoons minced shallots
1 teaspoon minced garlic
1 cup dried figs, stems removed and diced
3 cups fruity red wine
1 teaspoon minced fresh thyme
2 cups dark chicken stock
1 tablespoon Margarine
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat the oven to 475 degrees F
Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the shallots to the pan and cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds. Add the figs, wine, and thyme, and cook, stirring, to deglaze the pan. Cook at a brisk simmer until wine has reduced enough to coat the back of a spoon and the figs are tender, 25 minutes. Add the chicken stock and cook again until the sauce is thick enough to coat the back of a spoon, 20 to 30 minutes. Remove the sauce from the heat, add the margarine and stir until melted and the sauce is thickened. Adjust the seasoning, to taste and set aside, covered, to keep warm. Do not allow the sauce to boil or it will separate.
Cut the backbone out of the squab and gently flatten with the palm of your hand. Lightly season the squab on both sides with salt and ground black pepper.
Heat the remaining oil in a large sauté pan or skillet over medium-high heat. Add the squab, skin-side down, and cook for 3 minutes. Turn and place in the oven. Roast until the birds are cooked through and tender, about 7 minutes. Remove from the oven, transfer to a platter, and set aside to rest for 5 minutes before serving. Drain the remaining fat from the skillet and add the sauce to the skillet to re warm, scraping to dislodge any browned particles clinging to the bottom of the pan.
Serve the squab with the sauce ladled over all.
The perfect wine accompaniment? Herzog Chenin Blanc, Clarksburg 2003
Lemon Fish with Mushrooms and Dill Sauce
300g firm white fish, e.g. Nile perch
1 tablespoon lemon juice
freshly ground black pepper
5 mushrooms, halved
2 shallots, chopped
1/2 tablespoon corn flour
150ml skim milk
1 teaspoon lemon juice (for parve, diluted coconut milk)
2 teaspoons dry white wine
1 teaspoon Dijon Mustard
1 tablespoon chopped fresh dill
Freshly ground black pepper
Prepare Dill Sauce
Gradually blend the corn flour with the milk.
Heat in a jug on HIGH (200 C) for around 2 minutes until thick, stirring occasionally to prevent lumps from forming.
Add the lemon juice, wine, mustard, fennel and pepper. Allow to sit while preparing the fish fillets.
Cut large fillets in half (ensuring pieces are equal in size).
Lay the fish in a shallow dish. Tuck in any thin areas to make them as even as possible.
Sprinkle fillets with lemon juice and freshly ground pepper.
Add the mushrooms and shallots.
Cover and cook on HIGH for about 4 minutes.
Let stand for 2 minutes. Meanwhile, finish preparing the Dill Sauce by reheating on HIGH for 30 seconds.
The perfect wine accompaniment? Herzog Reserve Late Harvest Zinfandel 2005
Herbed Leg of Lamb
5 lb Leg of lamb
1 Clove garlic -- peeled and halved
1 Tbsp Dry mustard
1 tsp Salt
1/8 tsp Pepper
1/2 tsp Thyme
1/4 tsp Crushed rosemary leaves
1 Tbsp Lemon juice
1/4 c Flour
Rub all surfaces of lamb with garlic.
Mix mustard with salt, pepper, thyme, rosemary and lemon juice.
Spread and pat herb mixture on surface of roast. Place roast on metal rack in slow-cooking pot. Cover and cook on low for 10 to 12 hours or until tender. Remove meat to platter. Skim off excess fat from juices. Turn control to high. Dissolve flour in small amount of cold water. Stir into juices in pot. Cook on high for 15 to 20 minutes. Serve herbed sauce with meat.