Food to take and break your fast
Most families have a traditional meal they have for the Seudat HaMafseket
(meal before the fast, a lot has been written about the importance of a simple menu
that includes , high protein slow
burning low-sodium foods to sustain one
throughout the day,
My son and family favour my one pot Chicken dish that is delicious,
nutritious filling but slow burning, to take the fast and this has become their
tradition.
( My grandchildren tell me this dish also is delicious cold so the
children who are not fasting can eat leftovers during Yom Kippur)
One pot chicken. Serve 4-6
One chicken portioned into 6-8 portions (I cut the breast in two and
separate the legs and thighs)
250g/9oz basmati
or long-grain rice (I use whole rice, but you can choose what you prefer)
1 onion chopped
I leek- washed and chopped
2 carrots peeled and
2 large potatoes
2 bay leaves
600ml/1 pint chicken stock
1/2
cup chopped parsley
½
teaspoon celery salt
½
teaspoon salt
½
teaspoon pepper
½
teaspoon paprika
Preheat
your oven to 200C/180C Fan/Gas 6.
Take
a large Dutch oven or a casserole dish with a good lid
Rince
your chicken portions under cold water and set aside, do not dry.
Place
the rice, all the seasoning, parsley and all the vegetables (but not potatoes )
in the casserole dish mix them well, then add the chicken ,making sure the
chicken is half covered with the rice mixture.
Place
the sliced potatoes on top of the rice mixture, making sure the bottom is
slightly under the rice.
Pour
in your chicken stock.it needs to come up at least ¾ way up the rice mixture.
Put
the lid on securely place in the middle of the oven
Cook
for 50- to an hour till all the rice has absorbed all the stock, and the
potatoes are crunchy on top but soft underneath and the chicken is tender is if
you are using whole rice, then cook for an extra 10 -15 minutes
To
make a vegetarian/ vegan version –instead of chicken use
Portobello Mushrooms sliced, substitute the chicken stock for vegetable stock.
cook for 50 minutes.
Breaking
the fast
I
remember my paternal grandfather, coming in from Middle Street Synagogue after
the fast, sitting in the armchair, drinking a very large cup of tea, and eating
a doorstep of challah with enough butter to sink a battleship, topped with
chopped herring.
However,
my preferred way to break a fast is with a seasonal vegetable soup, this is
warm, comforting, replaces the lost fluids and is gentle on the stomach.
One
of my favourites is a green pea and leek soup, as it’s so quick to make is just
a delicious warming way to break a fast, served with bread, home made dips, it
is a light but satisfying meal
Green
Pea and Leek soup
I
kilo of frozen green peas any type works
1
leek washed and chopped finely
1 potato
peeled and chopped into 8
1
litre of good vegetable stock
½
teaspoon sea salt
½
teaspoon black pepper
½
cup fresh dill or 1 teaspoon dry dill.
2
tablespoons plant-based cream
1
tablespoon lemon juice
Place
all the vegetables herbs in a large pot with a lid alternatively use a soup
maker (this will cook and blend for you)
Cover
with the vegetable stock.
Bring
to the boil then simmer for 20 -25 minutes until the leeks and potatoes are
soft.
Let
a cool a little then blend with a stick blender.
Add
the lemon juice and adjust the seasoning to taste.
Reheat
add in the plant based ( or real ) cream and serve warm
This
is possibly the easiest soup ever.
Wishing
you and your loved ones an easy fast , G'mar chatima tova,
( may you all be sealed in the book of life )
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