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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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