ROCKY'S MENU

Rocky Scott's menu included the following dishes:


CHICKEN SOUP WITH KNEIDL AND LOCKSHEN

Ingredients:
Chicken
1 onion
Carrots
Salt and pepper
Kneidl
Butter beans

Ingredients (for the Kneidl):
1 egg
Almond essence
1 sachet of course matzo meal - non yeast flour
2 tablespoons of chicken fat or oil

Method
Make basic chicken stock using a chicken, onion, carrots and seasoning.

Crack an egg into a small mixing bowl and whisk. Add some almond essence and the sachet of matzo meal. Stir the mixture and leave for about 1 hour until it sets.

Take small clumps of the dough and roll it in your hands into a ball. Add the balls to the chicken soup. Add butter beans to the soup and leave to simmer for 15 minutes.

POTATO KOUGEL

Ingredients:
5 large potatoes
1 egg
Flour
1 onion
Salt

Method
Lightly boil and mash the potatoes. Mix in half the mash potatoes, the egg, some chopped onion, flour and salt and pepper seasoning. Using a blender, blend the ingredients until the mixture is smooth. Then add the remaining potatoes and some hot chicken fat or oil. Bake in the oven for about an hour until golden. Serve with spit roasted chicken and vegetables, including tzimmes (sweet carrots).

LOCKSHEN PUDDING

Ingredients:
Lockshen
Eggs
Sugar
Almond essence
Cinnamon
1 lemon
Sultanas

Method
Boil the lockshen until medium soft. Put some eggs, sugar and almond essence into a bowl. Add some lemon zest and sultanas and give the mixture a stir. Drain the ribbons of lockshen. Add the lockshen to the egg and sugar mix. Bake in the oven in a glass serving dish until golden and crispy on the top. Serve with non-dairy ice cream.

All recipes sourced from The New Complete International
Jewish Cookbook by Evelyn Rose
Published by Robson Books