27-08-2023
Rose's Family Favourites A Delightful Mix of Kosher, Asian, Continental, and Jewish Recipes with Cookbook Author Rose Benjamin
Episode 26: Rose's Family Favourites: A Delightful Mix of Kosher, Asian, Continental, and Jewish Recipes with Cookbook Author Rose Benjamin. Rose and I chatted about how her cookbook is a conglomeration of many family recipes. Making her recipes celebrates her family's traditions and creating this cookbook during the pandemic helped her create a family legacy that not only her family can enjoy, but everyone else in the world too! She loves to personally communicate digitally with her buyers and facilitate a conversation and/or relationship with the buyer to answer questions and help them with any struggles they may have with the recipes. She created a recipe book that reflects her family's food memories. The foods we make, and the recipes we turn to again and again, carry wonderful and cherished memories with them each time we make and enjoy them, both old and new memories. Family traditions with food are meaningful expressions of love, camaraderie, and fellowship with our family members and friends. Enjoy her cookbook that was made with love, crafted with time, energy, and trusted recipes from her heritage. Contact Rose on one of her social media accounts to arrange to purchase her cookbook:Listen to the episode to hear the special code to use for a discount (limited time only)Facebook Page:https://www.facebook.com/rosesfamilyfavouritesInstagram:https://www.instagram.com/rosesfamilyfavourites/TikTok:https://www.tiktok.com/@rosesfamilyfavouritesTwitter:https://twitter.com/rosesfamilyfaveYoutube:https://youtube.com/@rosesfamilyfavouritesPinterest:https://www.pinterest.ph/rosesfamilyfavourites/Enjoy this recipe Rose is sharing with my audience! Aluchap (Fried Potato Cutlets)Ingredients: Filling500 gm sea bass or halibut, finely minced3 cloves garlic, finely chopped1 large onion, finely chopped100 gm coriander, finely chopped1/2 tsp garlic powder1 tsp vegetable stock powder1 tsp tumeric powder1/2 tsp six-spice garam masala1/2 tsp salt 1/2 tsp pepper3 tbsp olive oilCutlets:10 large Dutch potatoesCoating & frying;2 eggs, lightly beaten2 cups breadcrumbs2 cups olive oilMethod:1: Fish filling: Heat the oil in a pot. Cook onions & garlic until they become translucent and garlic has softened, and both turn slightly golden brown. 2. Add the minced fish and fry, breaking up lumps. Add coriander, vegetable stock power, garlic powder, six spice, tumeric powder, salt, and pepper.3. Stir fry on medium heat.4. Boil potatoes. Cool. Peel. Mash.5. Shape Aluchap: roll about 1.5 tbsp of mash into a ball, then flatten between your palms. Rounds should be 8-9 cm. Press a large hollow in center. Fill with 1 tbsp of filling.6. Form a patty or cutlet by gently pressing and shaping the rest of the mash around the fish. Shape into round cutlets (6 cm diameter). Thickness should be 3 cm.7. Prepare Aluchap for frying. Add breadcrumbs to a shallow bowl. Whisk eggs in a separate bowl. Dip them into eggs, then roll in breadcrumbs to cover.8. Heat oil in a medium pot. Fry in batches when the oil starts to sizzle. Fry until golden brown on both sides. Place them on a paper towel.Support the Show.Visit my website: https://www.juliehoagwriter.com/Music by Young Presidents, "So Excited".Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024