Everything to help you make the Ultimate Shabbat Lunch: Video and Recipes
The girls of the Monday Morning Cooking Club have put together this video for #theshabbatproject (#theshabbosproject) to ensure that Shabbat can be spent with family and friends rather than standing in the kitchen.
It is a three course non-dairy lunch, all of which can be made ahead of time for Shabbat.
We have a video for you to watch as well as a Shopping List and Preparation post. For individual recipe posts, see the bottom of this post.
EGG AND ONION
Egg and Onion is the perfect starter for Shabbat lunch alongside challah and dill pickles.
This recipe comes from Lisa Goldberg, chief pot stirrer of the Monday Morning Cooking Club, originally published along with the ‘Egg and Onion’ story in Monday Morning Cooking Club – the food the stories the sisterhood (2011).
Egg and Onion
- 3 large brown onions chopped
- 3/4 cup vegetable oil
- 12 eggs
- 1 teaspoon sea salt and extra, to taste
- 1/2 teaspoon freshly ground black pepper and extra, to taste
- Put the onions and oil in a large frying pan and fry for about 20 minutes, or until golden brown and very soft. Meanwhile, boil the eggs for 8–10 minutes until hard-boiled. Remove the pan from the heat, drain and then cover the eggs with cold water. When just cool enough to handle, peel the eggs and grate into a large bowl using the coarse side of a grater.
- Spoon the onions onto the egg, leaving most of the oil in the pan. Season generously with salt and pepper, and combine the onions and egg with your hands or a wooden spoon, tasting as you go. If too dry, add a little oil from the pan. The mixture should stick together if pressed with your hand, but should not be overly oily.
- Cover with plastic wrap until ready to serve, pressing the wrap onto the surface of the egg and onion so it doesn’t dry out. Keep at room temperature if using the same day, otherwise refrigerate. Serve with challah or bagels.
Cholent is a traditional dish often made on Fridays and slow cooked all night ready the next day for Shabbat lunch. It has always been known as an inexpensive hearty stew – full of beans, barley, potato and a little meat – which feeds a lot of people.
This recipe comes from the kitchen of Yvonne Fink, Melbourne. Yvonne always makes it with lots of love and patience, going so far as to wake in the night ‘just to check on it’. (But really YOU don’t have to!). It was first published in The Feast Goes On (2014).
- 280 grams dried lima beans (1 heaped cup)
- 120 grams dried red kidney beans (1/2 heaped cup)
- 130 grams pearl barley (1/2 heaped cup)
- 5 large onions chopped
- 1/4 cup vegetable oil
- 750 grams piece fresh beef brisket
- 2 pieces beef top rib or asadao (cut across the bone) beef ribs
- 5 small waxy potatoes peeled and quartered
- 1 1/2 tablespoons salt
- 4 cups boiling water (1 litre)
- Start this recipe 2 days before serving. You will need at least a 6 litre (24 cup) flameproof casserole dish. Soak the beans and barley together in a large bowl in plenty of water overnight. The next day, drain and rinse.
- Preheat the oven to 130°C (250°F/Gas 2).
- Saute the onion in the oil in a frying pan over medium - high heat until golden brown, about 15 minutes. Remove the onion and set aside.
- Put the brisket in the bottom of the casserole dish (see NOTE below). Divide each of the onion, beans/barley and potato into three. In that order, put one layer of each, then half the top rib, another layer of each, the remaining top rib, the remaining layer of each, finishing with a layer of potato.
- Dissolve the salt in the boiling water and pour in the dish. It should come to just under the top layer of potatoes (you may not need it all OR add more water if necessary). Bring to the boil on the stovetop and then place an open brown paper bag or some baking paper on top of the potato layer and cover with a lid.
- Place in the oven and bake for 2 hours.
- Turn the oven down to 100°C (200°F) and cook for a further 20 - 22 hours, checking for time to time. Add more water if it looks like it is drying out too much.
- NOTE re cooking time: Alternatively, cook at 150°C (300°F/Gas 2) for 4 1/2 hours.
- NOTE re brisket: We like to cut the brisket into 3 pieces, across the grain, before placing in the bottom of the casserole dish.
CINNAMON APPLE PIE
This cinnamon and apple pie is a perfect ending to Shabbat lunch. It is an iconic Monday Morning Cooking Club recipe from the kitchen of Maxine Pacanowski in Sydney, Australia.
This recipe was first published in Monday Morning Cooking Club – the food the stories the sisterhood (2011).
Cinnamon Apple Pie
- 6 - 8 granny smith apple peeled and sliced
- 1 1/2 tablespoons Cinnamon Sugar see NOTE
- 3 eggs
- 345 grams Caster (Superfine) Sugar (1 1/2 cups)
- 375 ml light olive oil or vegetable oil (1 1/2 cups)
- 3 teaspoons vanilla extract
- 225 grams Plain (All purpose) Flour (1 1/2 cups)
- extra cinnamon sugar, for sprinkling
- Preheat the oven to 180°C. Grease and line the base and side of a 26 cm springform cake tin.
- Layer the apple slices in the prepared tin so they come about two-thirds of the way up the side. Sprinkle the cinnamon sugar over the apples.
- Make a batter by beating the eggs and sugar until light and fluffy. Add the oil and vanilla and beat well, then stir in the flour. Spoon the batter on top of the cinnamon-covered apples and sprinkle with extra cinnamon sugar.
- Bake for 1 hour 20 minutes, or until a skewer comes out clean when inserted into the cake. Cool in the tin. Serve warm with cream or ice cream.
- Note: To make cinnamon sugar to keep in your pantry, mix 1 tablespoon ground cinnamon with 1 cup caster (superfine) sugar
[box]#UltimateShabbatLunch: Egg and Onion
#UltimateShabbatLunch: Cinnamon Apple Pie
#UltimateShabbatLunch: Shopping List and Prep Sheet
#TheShabbatProject: Challah recipe and video
Want to keep up with the Monday Morning Cooking Club girls? Click here![/box]