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27 MAY 2021
Smoked Salmon and Avocado Tacos Recreating restaurant style food is extremely popular especially since Covid has meant home cooks want to add some excitement to everyday dining. This recipe is quick, easy, and unbelievably delicious.
Another delicious recipe from Denise Phillips For more recipes and inspiration visit my website: www.jewishcookery.com
Variations such as sweetcorn, shredded red cabbage, refried beans, black beans can be added to ring the changes and offer variety to suit the family preferences. Preparation Time: 15 minutes Cooking Time: No Cooking Serves: 4 Ingredients 12 Taco Shells 2 avocados – destoned, peeled and chopped 2 cloves garlic- peeled and crushed 1 lime – juice and zest Salt and pepper 1 red chilli – finely chopped 2 teaspoons smoked paprika ~ 2 spring onions – finely chopped 3 tablespoons fresh coriander – finely chopped 100g cherry tomatoes – finely chopped 350g smoked salmon – roughly chopped Garnish: 1 lime zest – cut into julienne stripes 1 red chilli- finely sliced 100g smoked salmon – roughly chopped
Summer Shabbat Lunch BY DENISE PHILLIPS We are now entering the longest days of the year which means Shabbat goes out late and the only advantage is that you have slightly longer on Friday to prepare! I love to create either a theme or style to my food as this is the lunch that does not have to be rushed. Begin with a selection of dips with crudités but make it an interesting platter with colour, flavour and different textures. Try roasted spiced cauliflower florets with salsa, tahini, and a variety of hummus. Include both raw and cooked vegetables or even fruit – apples and pears with the skin on all work well. Vegetables can also be prepared the day before without spoiling. Chicken satays or Tofu cubes with peanut sauce are a great family favourite. Wraps with hoisin sauce, sliced cucumber, spring onions with cooked turkey leg meat/ chicken or duck are so moreish. Tacos of all varieties are fun. Make fillings like dried refried beans, guacamole, roasted peppers, shredded red cabbage, grilled salmon with lime yoghurt, black bean salad, shredded chicken or beef all work well. Open puff pastry tartlets with heritage tomatoes, cheese and fresh herbs or quiche made from short crust pastry are a good reliable main course. Make them individual or as one large pie. Flavour your pastry with dried or fresh herbs or even use ground almonds or polenta for a slightly different
pie base. Fillings like mushrooms, thyme and cheese, leeks with blue cheese, caramelized carrots with a carrot salsa topping, pea and smoked trout, salmon, cream cheese and dill are just some options. Cooked kale, fine beans and red onions have strong colours that provide contrast and cook well inside a tartlet. Main course salads include feta with roasted beetroot, salad niçoise with either fresh tuna/ or tinned, smoked salmon or even cooked chicken always looks as good as they taste. And more to the point these are easy to create in advance and require very little last-minute preparation. Pasta salads with seasonal vegetables and fresh herbs are quick to make. Or try cous cous, bulghur wheat, green lentils, barley as they provide an alternative grain for a side dish or main course salad. Toasted bread salads like Fattoush, Panzanella are a delight to prepare and eat. And for dessert - leftovers from Friday night’s dinner are normally on the menu but make individual portions so if you do have guests, they don’t realise this! Take advantage of the delicious fruits of the season – berries, nectarines, plums, peaches, cherries etc. Roast, bake or stuff; keep it simple as after having enjoyed a substantial meal something light and noshy is all that is required. Shabbat Shalom
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Method - For the Base 1) P lace the avocado, garlic, juice and zest of lime, salt and pepper, chilli and paprika into the food processor. Whizz to produce a chunky paste. Remove and transfer to a bowl. 2) A dd the spring onions, coriander, cherry tomatoes and smoked salmon to the avocado puree. 3) Spoon into the tacos just before serving or let your guests help themselves. Garnish: Add lime zest, red chilli and smoked salmon on the top.
