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20 JANUARY 2022
Stuffed Pasta Shells with Mushroom Sauce This is a two-part recipe, firstly you need to make the mushroom sauce and then the pasta filling. Both can be done in advance and in stages. If you omit the cheese, the dish is dairy free. Really delicious and great as part of a main course.
Another delicious recipe from Denise Phillips For more recipes and inspiration visit my website: www.jewishcookery.com
Preparation Time: 30 minutes Cooking Time: Approx 45 minutes
Serves: 4-5
Ingredients For the Mushroom Sauce 1 tablespoon vegetable or olive oil – for frying 1 small onion, finely diced 1 clove garlic – peeled and finely chopped 100g button/ brown cap mushrooms - sliced 300ml mushroom/ vegetable stock – use two tablespoons mushroom / vegetable stock powder with 300ml hot water 1 heaped tablespoon cornflour About 2 tablespoon water - to dissolve the cornflour For the Pasta Stuffing 1 tablespoon olive oil 1 large onion – peeled and roughly chopped 4 cloves garlic – peeled and finely chopped 120g button/ brown cap mushrooms – roughly chopped including the stalks ~ 100g hazelnuts – toasted and roughly chopped 75g breadcrumbs – approx. 2 slices of bread 3 tablespoons fresh parsley ½ red chilli or ½ teaspoon chilli flakes – finely chopped – optional ~ 75g grated cheese – optional Garnish: 2 tablespoons chopped parsley and a drizzle of truffle oil
Method 1. Cook the jumbo macaroni shells according to the packet instructions. Drain, rinse and set aside. 2. Make the mushroom sauce by heating the oil in the frying pan on a medium heat. Sauté the onions and garlic for 2 minutes then add the mushrooms. Cook for about 5 minutes, then add the stock and bring to a simmer. 3. In a small bowl mix the cornflour with 1-2 tablespoons cold water until it dissolves. Whisk the dissolved corn flour into the simmering stock and stir well to avoid any lumps. The stock should thicken almost immediately. 4. Transfer this sauce to the base of a large ovenware dish. 5. For the pasta stuffing, heat the oil in a frying pan. 6. Add the onions, garlic and mushrooms and cook for about 5 minutes. Stir in the chopped hazelnuts, breadcrumbs, parsley and chili if using. 7. Using a spoon, fill the pasta shells and sit them on top of the mushroom sauce. Cover the ovenware dish with a lid of foil. 8. Preheat the oven to 180C/ 350F/ Gas mark 4. Bake for 25 minutes and then remove. Add the grated cheese if using and cook for a final 5 minutes uncovered. 9. Serve immediately and finish with a sprinkling of finely chopped parsley and a drizzle of truffle oil.
Food trends for 2022 BY DENISE PHILLIPS Nothing about life stays the same and food is no exception. If we look at what our parents enjoyed eating and compare with what is in our supermarkets, fridges, store cupboards and on our dinner plate it is quite incredible how different they are. Food trends occur because of what the media promote, what is ‘new’ and now available and what chefs have created that we now want to eat or enjoy at home. A new year means new food and magazine tip-lists of cool ingredients. KLBD work very hard to certify and share information about what is now Kosher, parev or Kosher dairy. Exciting food trends predicted for 2022 include the following: -
BIGGER, HEALTHIER, BREAKFASTS
With so many of us working from home, consumer buying and eating habits have shifted. No commute means more time for a leisurely breakfast.
LEVANTINE FOODS
Food from the Eastern Mediterranean like pomegranate molasses, Turkish chilli flakes, harissa pastes, all types of tahini are becoming increasing popular.
KLBD for updates as not all their varieties are Kosher!).
NOSTALGIC DESSERTS & RETRO FOOD
Returning to nostalgic recipes for a dose of comfort food is going to be popular with all generations. Classic 1970s desserts like bread & butter pudding, jelly, pavlova, treacle tart, carrot cake, apple crumble are going to be a la mode! And the kosher classic favourites include lokshen pudding, chocolate challah pudding, fruit strudel (roly-poly) and cheesecake made like ‘grandma’!
FLEXITARIAN DIETS
We will no longer follow strict diets but will pick and choose what suits us. Most probably we will eat less meat and more plant-based dishes/ingredients rather than a fully dedicated vegan or vegetarian diet.
MORE MUSHROOMS
to eat fake meats, fish, cheese and even ‘smoked salmon’. Fake meatballs, beef burgers, sausages. Kosher companies include Tivall, Quorn, Meatless Farm, Vbites, I love Seitan, Tempeh (Do check
SOBER CURIOUS DRINKERS
People are looking for more alcohol-free options - the more original the better.
FOOD TECH BOOM
There is a tasty rise of plant based ready
THEJEWISHWEEKLY.COM
As the demand for meat free alternatives grow - mushrooms are becoming more popular especially as they have good health benefits too. And now there is a sustainable mushroom powder that is kosher. (MBio Whole Mushroom Powder KLBD certified) It is a vegan source of proteins, carbohydrates, vitamins and minerals, a powerful concentration of all the mushroom’s goodness. Together with these nutrients, the mushroom powder delivers ultimate functionality with its umami flavour too.
PERMISSIBLE INDULGENCES
People want the best of both worlds - tasty indulgence but with a heathy option. One fast growing example is the Kosher brand Proper Corn. So going with the predicted trends, this week’s recipe is: Stuffed Pasta Shells with Mushroom Sauce
