שולחן ראש השנה שהאורחים לא ישכחו | סדרת השבת והחג פרק 4 | Rosh Hashanah Table Guests Won’t Forget

Rosh Hashanah - A Perfect Meal ​Basic Vegetable Mix: ​Ingredients: 2 bunches of parsley, 2 bunches of cilantro, ½ bunch of mint, 1 whole celery (stems and leaves). ​Preparation: Chop all the vegetables. Set aside ¼ cup of the chopped greens, and add the rest to the box. ​Herb Mix for Main Dishes: ​Ingredients: ½ bunch of thyme (young leaves), 2 sprigs of rosemary, 5 sprigs of basil. ​Preparation: Separate the basil and rosemary leaves from the stem. Trim the thick end of the thyme and finely chop all the herbs. ​Recipes ​1. Garlic confit ​Ingredients: ½ kg peeled garlic cloves, 4 sprigs thyme, olive oil (to cover). ​Preparation: In a small saucepan, add all the ingredients. Cook over low heat until the garlic softens. ​2. Crispy crumbs ​Ingredients: 2 tablespoons olive oil, 1 cup panko crumbs, ¼ cup pine nuts, ¼ cup chopped greens (from the basic mixture), 3 crushed garlic cloves. ​Preparation: Heat oil, panko, pine nuts and greens and fry until golden. Add garlic and fry a little more. ​3. Roasted fish heads ​Ingredients: 2 sea bream heads, olive oil, ground pepper and salt. ​Preparation: Arrange fish heads in a baking dish. Drizzle with oil and sprinkle with spices. Bake in a preheated oven at 180 degrees, for about 30 minutes. ​4. Roasted pumpkin with pickled lemon and honey ​Ingredients: ½ kg pumpkin, 3 crushed cloves of confit garlic, 1 tablespoon of pickled lemon paste, 1 tablespoon of honey, olive oil, ground pepper and salt. ​Preparation: Cut pumpkin into rectangles and arrange in a baking dish. Mix confit garlic with pickled lemon and spread on pumpkin. Drizzle with oil, honey and spices. Bake at 180 degrees, about 30 minutes. ​To assemble: Spread ½ cup of whole raw tahini in circles. Place the roasted pumpkin, sprinkle with pomegranate, a quarter of the greens you kept aside and a tablespoon of oil. ​5. Green Salad with Apples and Pomegranates Ingredients: 1 can of chopped greens (from the basic mix), ½ of the amount of Smith apple slices, 1 cup toasted pine nuts, 1 cup raisins, 1 cup pomegranate seeds, ⅓ cup white wine vinegar, 1 tablespoon honey, 4 tablespoons olive oil, 1 teaspoon ground pepper, 1½ teaspoons salt. Instructions: In a large bowl, mix all ingredients well. 6. Leek Meatballs ​Ingredients: 6 leeks, 3 crushed garlic cloves, 1 kg minced rib meat, 2 eggs, 1 cup matzah flour, ½ tablespoon black pepper, 1 tablespoon salt, 1 tablespoon pickled lemon spread (optional). ​Preparation: Cook leeks in water and strain. Chop and transfer to a bowl with the rest of the ingredients. Mix and refrigerate for an hour. Form flat meatballs and fry in semi-deep oil until golden brown. ​7. Selka Omelette ​Ingredients: 3 bundles of chard leaves, 2 tablespoons olive oil, 5 eggs, ¼ teaspoon black pepper, ¼ teaspoon salt, 3 additional tablespoons olive oil. ​Preparation: Fry chard with 2 tablespoons oil. Separately mix eggs and spices with the fried chard. Heat 3 tablespoons oil in a small pan, pour the batter and fry On low heat with a lid. Turn until puffed and browned. ​8. Kidney beans ​Ingredients: 300 grams of kidney beans, 2 tablespoons of oil from the garlic confit, 3 crushed garlic cloves, ¼ cup of teriyaki, ¼ teaspoon of pepper, a pinch of salt, 1 tablespoon of cilantro, ½ tablespoon of whole sesame seeds. ​Preparation: Cook kidney beans and strain. Heat garlic oil with crushed garlic. Add teriyaki and spices. Add kidney beans and cook until the sauce thickens. Add sesame seeds. ​9. Asado casserole ​Ingredients: 1 piece of asado (2.5 kg), 3 onions, 1 basket of champignons, 1 portobello, 1 kg of tiny potatoes. ​Sauce: ¼ cup garlic confit oil, ½ cup barbecue sauce, 1 tablespoon paprika, 1 teaspoon pepper, 1 teaspoon salt, 5 crushed garlic cloves, 1 tablespoon of the main dish herb mixture, 1 cup water, 2 tablespoons cilantro. ​Preparation: Sear the asado. Mix the sauce ingredients. In a pot, place the asado, onion, mushrooms and potatoes. Pour sauce and cilantro. Cover and bake at 160 degrees in turbo, 3-4 hours. ​10. Chicken Casserole ​Ingredients: 4 chicken thighs, remaining onion, 1½ cups dried apricots, 10 small potatoes. ​Mixture: 10 crushed garlic cloves, ¼ cup garlic oil, 1 tablespoon honey, ¼ cup teriyaki, 1 teaspoon paprika, 1 teaspoon pepper, ¼ teaspoon salt. ​Preparation: Mix the marinade. In a sauté pan, arrange the chicken and vegetables, spread the marinade. Cover and bake at 160 degrees in turbo, 3-4 hours. ​11. Crispy potatoes ​Ingredients: potatoes, 8 crushed garlic cloves, ¼ of the amount of the herb mixture for main dishes, ¼ cup oil. ​Preparation: Mix garlic, herbs and oil. Add potatoes, mix well and spread in a pan. Bake at 180 degrees, stirring occasionally. ​12. Sea Bream Fillet Ingredients: 8 sea bream fillets, 15 crushed garlic cloves, 1 tablespoon pickled lemon paste, ¼ cup olive oil, remaining herb mixture for main courses, cherry clusters, salt and pepper. Preparation: Mix lemon paste, oil, remaining herbs and garlic. Spread over the fillets. Place cherry. Sprinkle with ...