Have Your Favorite Kosher Cruise Dish for Dinner Tonight

When looking back on dream vacations, dreaming about the amazing cuisine is always part of it. No kosher cruise is complete without scrumptious food, and without a doubt, just thinking about it is enough to make your mouth water and keep you up at night.

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

1. Cut the salami into 1in (2.5cm) pieces. 
2. Fry until crisp in a large skillet then drain on absorbent paper towels. 
3. Remove all but 4 tablespoons of fat from the pan. 
4. Return the pan to medium heat and add the mushrooms, onion, celery and garlic. 
5. Cook, stirring frequently, for 10-15 minutes, until the vegetables are softened. 
6. Add the rice and chilli powder, then cook and stir for 3 minutes longer.
7. Add the tomato sauce, water, stewed tomatoes, salt, pepper, basil and reserved salami. 
8. 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

1. Place the chicken breasts between 2 sheets of cling film and pound with a rolling pin to flatten.  
2. Slice the chicken into thin strips.
3. Whisk the egg white until light and foamy. 
4. Dip the chicken strips into the egg white, then coat in the sesame seeds.
5. Heat the oil in a wok and stir-fry the onion for 2 minutes until softened.
6. Add the chicken to the wok and stir-fry for 5 minutes or until the chicken turns golden.
7. Mix the sugar, lemon zest and lemon juice and add to the wok.  Allow it to bubble slightly.
8. Slice the water chestnuts thinly; add to the wok and cook for 2 minutes.  
9. 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

1. Put onions, shallots and garlic into a saucepan.
2. Add 3 tablespoons of the burgundy and simmer until all wine has evaporated.
3. Add 2 tablespoons margarine.
4. When melted, stir in flour. Cook and stir for 5 minutes.
5. Add beef stock and cook and stir with a whisk until mixture boils and is smooth.
6. Add tomatoes. Cook 10 minutes. Add remaining Burgundy.
7. Taste and add salt and pepper as needed.
8. Cook 5 minute longer.
9. Strain. Makes 2-1/2 cups.
10. Heat 4 teaspoons of the margarine in a skillet large enough to hold 4 steaks.
11. Sauté steak to desired doneness, turning to cook both sides.
12. Add remaining margarine, if needed.
13. Add brandy and blaze.
14. Remove steaks from pan and keep warm in a 200F oven.
15. Add garlic, onion and mushrooms to skillet and sauté quickly, stirring, until cooked.
16. Add Burgundy Sauce. Taste and add salt and pepper, if needed.
17. Bring to a boil and cook for 2 or 3 minutes.
18. Add steaks and simmer 2-3 minutes longer.
19. Serve steaks with sauce from skillet.