OWN CORRESPONDENT
Following the submissions, an independent panel of judges selected six finalists – three Chalav Yisroel recipes and three parev recipes – whose chefs were invited to take part in a cooking competition on 2 June. This took place in the Chalav Yisroel Kitchen at Frangelicas and the Feigels Kosher Deli Kitchen at KosherWorld.
Each contestant was tasked with cooking/baking their recipes according to a deadline, followed by a blind tasting by the judges. The dishes were evaluated based on their appearance, texture, taste, smell, presentation, and the accuracy of the recipe/dish.
Here are the winners.
First place: Coty Itzikovitz
Tuna bake
Ingredients
• Four tins of tuna
• Quarter cup spring onion
• One cup mixed mushrooms
• Salt and pepper to taste
• Half cup mayonnaise
• One onion fried
• Shop bought puff pastry
• Sesame seeds
Method
Combine all ingredients. Fry onion. Add to puff pastry, and bake until cooked.
Serving suggestion:
Serve with a salad of mixed tomatoes, purple onion, capers, and olives, with red wine vinegar and olive oil.
Second place: Naomi Lichtenstein
Zucchini soup
Ingredients
• 2 medium onions diced
• 1 large punnet of zucchini with peel on, diced
• 4 small peeled potatoes, sliced
• 1 carrot peeled and sliced
• 2 tablespoons Osem consommé soup powder
• Salt and garlic pepper to spice
• 1.5 litres of water
Method
Fry onions in an oiled frying pan until soft. Add the rest of the vegetables, cover the vegetables with water, and boil for an hour. Add soup powder and spices. Liquidise, and serve with croutons.
Third place: Aliza Freeman
Mushroom pasta
Ingredients
• Packet of mushrooms
• 1/2 cup grapeseed oil
• 1/2 cup soya sauce
• Packet of pasta, preferably fettuccini
• 1 teaspoon Himalayan salt
• Freshly ground pepper
• 1 teaspoon garlic
• Fresh parsley
Method
Fry garlic in oil. Add mushrooms, add the rest of the seasoning, add soya sauce. Pour over cooked pasta. Garnish with parsley.
