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Post by braided-rug on Aug 28, 2006 16:19:57 GMT 10
Danish Herring Serves 6-8 as an entree Ingredients 2 x 300 g Schmalz herring (salt herring preserved in oil) * 1 cup brown sugar 125 mL vegetable oil 125 mL brown vinegar 1 cup tomato puree 1 cup cubed granny smith apple 1 cup chopped onion 1 cup raisins that have been soaked in hot water to soften 1 teaspoon mustard powder ¼ teaspoon white pepper * Schmalz are available at continental delicatessens. Method 1. Soak schmalz herring in water for an hour to reduce the saltiness. Then cut into 1 cm (1/2 inch) pieces. 2. Mix together all other ingredients. (Tip – Stir gently to retain textures of individual ingredients. The principle of Jewish cooking is to attain the right sweet/sour/salt balance and to have an element of 'crunch'.) 3. Pour mixture over the herrings, cover and store in a jar in the refrigerator. (It is best to eat after marinading for three or four days. It keeps for several weeks in the refrigerator.) 4. Serve with toast, dry crackers or, traditionally, with a dry sweet biscuit such as a Marie – an arrowroot biscuit. From: www.abc.net.au/secretrecipes/families/jewish1.htmRaisins in Australia are large black and sticky.
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