Get Ready for The Shabbat Project: #KeepingItTogether
The girls of the Monday Morning Cooking Club have put together a 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 this shopping list and prep sheet.
SHOPPING LIST FOR THE ULTIMATE SHABBAT LUNCH (for 10 people)
375 ml (13 fl oz) light olive oil or vegetable oil
375 ml (13 fl oz) vegetable oil
1.075 kg (38 oz) bread or plain (all purpose) flour for challah
225 g (8 oz) plain (all purpose) flour for cinnamon apple pie
280 g dried (10 oz) lima beans
120 g (4 oz) dried kidney beans
130 g (4 1/2 oz) pearl barley
515 g (1 lb 2 oz) caster (superfine) sugar
230 g (9 oz) plain flour
1.075 kg (2 lb 6 oz) bread flour
3 sachets (3/4 oz/21 g) dried yeast
3 tablespoons cinnamon sugar (if you wish to make your own, you will need 1 tablespoon ground cinnamon and 1 cup caster (superfine) sugar)
3 teaspoons vanilla extract
1 small packet sesame or poppy seeds
freshly ground black pepper
FRUIT & VEG
8 large brown onions
5 small waxy potatoes
8 granny smith apples
1 piece fresh beef brisket (around 750 g/1 lb 10 oz)
2 pieces beef top rib (or asado ribs, cut across the bone)
YOU MAY WISH TO ADD
Lettuce/green leaves for salad and salad dressing
PREP SHEET – a rough guide
Before bed – soak the beans and barley for the cholent
9.30 a.m. Prepare the challah dough, knead and leave to rise in a warm place (for 2-3 hours)
10.00 a.m. Make the cinnamon apple pie and put in the oven
10.30 a.m. Make the egg and onion. When cool, cover with plastic wrap and refrigerate
11.00 a.m. Start preparing the ingredients for the cholent: Chop and fry the onions, peel and chop the potatoes.
11.30 a.m. Wash and tear salad leaves for a simple green salad. Place in zip lock bag in the fridge ready for a quick assembly. Make your favourite salad dressing in a jar.
11.45 a.m./12 noon When cooked, remove the cinnamon apple pie from the oven and allow to cool.
12 noon Plait the challahs and leave to rise 30 – 60 minutes (Depending on how your challah dough is rising, you might make the cholent first or plait the challah first)
12.15 p.m. Assemble all the cholent ingredients in the cholent dish, cover with a brown paper bag or baking paper. Bring to the boil on the stove top and once boiling, put the dish in the oven at 130C/300F for 2 hours.
1.00 p.m. Egg wash the challahs and bake for 45 mins, till golden brown. (If you only have one oven, remove the cholent and cook over a medium-low heat on the stove top until the oven is free again)
1.45 p.m. Set the table for Shabbat lunch. Put your dill pickles into a serving bowl and refrigerate.
2.45 p.m. (or 2 hours after you put the cholent in the oven)
Turn the oven (with cholent) down to 100°C (200°F). Continue to cook overnight until 12 noon/1 pm Saturday, checking from time to time
3.00 p.m. Place the cinnamon apple pie on a serving plate, cover with cling wrap and store in a cool place until Saturday lunch. (As long as it is in a cool spot it will not need refrigeration.)
1 hour before lunch:
Remove egg and onion from the fridge.
Remove cholent from the oven.
Place salad leaves in a bowl.
Place challah, egg and onion and dill pickles on the table.
Dress the salad. Serve cholent and salad.
Laugh talk and enjoy time with your family and friends!!
Serve the cinnamon apple pie and fresh fruit.
Need to see the #UltimateShabbatLunch recipes and video again? It’s right here.
#UltimateShabbatLunch: Egg and Onion
#UltimateShabbatLunch: Cinnamon Apple Pie
#TheShabbatProject: Challah recipe and video
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