Unfortunately, one can’t just hop on river cruises in Paris every time they crave a good steak. Thankfully, Kosher River Cruises has provided us with recipes for some of their best-loved dishes your .
Now, all you need’s a short trip to the supermarket and some time in the kitchen to take your taste buds on that dream cruise again.
SOME WELL LOVED RECIPES FROM
www.kosherrivercruise.com
Spanish Rice
- 250gr salami
- 250gr mushrooms, thinly sliced
- 1 onion, chopped
- 2 celery stalks, thinly sliced
- 1 garlic clove, minced (finely chopped)
- 155gr long-grain rice
- 1 teaspoon chilli powder
- 250ml tomato sauce or tomato puree
- 250ml water
- 500ml stewed tomatoes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried basil
Procedure
- Cut the salami into 1in (2.5cm) pieces.
- Fry until crisp in a large skillet then drain on absorbent paper towels.
- Remove all but 4 tablespoons of fat from the pan.
- Return the pan to medium heat and add the mushrooms, onion, celery and garlic.
- Cook, stirring frequently, for 10-15 minutes, until the vegetables are softened.
- Add the rice and chilli powder, then cook and stir for 3 minutes longer.
- Add the tomato sauce, water, stewed tomatoes, salt, pepper, basil and reserved salami.
- Stir to combine then cover and simmer gently for about 20-25 minutes, until the rice is cooked and the liquid is absorbed.
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Lemon and Sesame Chicken
- 4 boneless, skinless chicken breasts
- 1 egg white
- 2-tbsp. sesame seeds
- 2 tbsp. vegetable oil
- 1 onion, sliced
- 1 tbsp. demerara sugar
- finely grated zest and juice of 1 lemon
- 200gr can water chestnuts, drained
- lemon zest, to garnish
Procedure
- Place the chicken breasts between 2 sheets of cling film and pound with a rolling pin to flatten.
- Slice the chicken into thin strips.
- Whisk the egg white until light and foamy.
- Dip the chicken strips into the egg white, then coat in the sesame seeds.
- Heat the oil in a wok and stir-fry the onion for 2 minutes until softened.
- Add the chicken to the wok and stir-fry for 5 minutes or until the chicken turns golden.
- Mix the sugar, lemon zest and lemon juice and add to the wok. Allow it to bubble slightly.
- Slice the water chestnuts thinly; add to the wok and cook for 2 minutes.
- Garnish with lemon zest and serve hot.
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Steak Diane
- 2 teaspoons finely chopped onion
- 1 teaspoon finely chopped shallots
- 1/4 teaspoon finely chopped garlic
- 6 tablespoons Burgundy wine
- 6 tablespoons margarine
- 1 tablespoon flour
- 3 cups beef stock
- 1 tablespoon crushed tomatoes
- 8 teaspoons margarine, divided
- 4 Steaks (6 ounces each), trimmed of fat
- 3 tablespoons brandy
- 2 medium clove garlic, finely chopped
- 8 teaspoons finely chopped onion
- 8 sliced mushrooms
- salt and pepper to taste
Procedure
- Put onions, shallots and garlic into a saucepan.
- Add 3 tablespoons of the burgundy and simmer until all wine has evaporated.
- Add 2 tablespoons margarine.
- When melted, stir in flour. Cook and stir for 5 minutes.
- Add beef stock and cook and stir with a whisk until mixture boils and is smooth.
- Add tomatoes. Cook 10 minutes. Add remaining Burgundy.
- Taste and add salt and pepper as needed.
- Cook 5 minute longer.
- Strain. Makes 2-1/2 cups.
- Heat 4 teaspoons of the margarine in a skillet large enough to hold 4 steaks.
- Sauté steak to desired doneness, turning to cook both sides.
- Add remaining margarine, if needed.
- Add brandy and blaze.
- Remove steaks from pan and keep warm in a 200F oven.
- Add garlic, onion and mushrooms to skillet and sauté quickly, stirring, until cooked.
- Add Burgundy Sauce. Taste and add salt and pepper, if needed.
- Bring to a boil and cook for 2 or 3 minutes.
- Add steaks and simmer 2-3 minutes longer.
- Serve steaks with sauce from skillet.