Yesterday I made dinner for my brother and Giselle. It was pretty experimental even for me but it turned out pretty great. I am calling it a Rosh Hashanah dinner because it was Rosh Hashanah yesterday but the dinner is really particularly Jewish.
The only thing I added to make it slightly Jewish was challah which is a type of Jewish bread that I bought at the market.
The unfortunate thing is that I forgot to take a picture of the challah, but the pictures of the other food will be uploaded here.
What I made was oven grilled mackerel with parsley and rosemary. As a side dish I made a strawberry and tomato salad that I spiced up a bit.
The picture above is a close up of the salad I made. Here is the recipe:
– Cherry Tomatoes
– Cottage Cheese
– Mint Leaves
– Brown sugar syrup (easy to make yourself)
– Olive Oil
– Balsamic Vinegar
What to do:
Wash the strawberries and the cherry tomatoes. Cut the tomatoes in half and place these in a bowl with the strawberries. Mix in the cottage cheese, be careful not to break the strawberries while mixing this up. Chop up some mint and put it into the bowl with the strawberries and tomatoes.
Your almost done…
At this point you drizzle some of the syrup, olive oil, and balsamic vinegar (be very careful with the vinegar as you dont want it to overpower the salad). Toss the salad and sprinkle some salt and pepper to taste.
If you want to make the brown sugar syrup yourself this is what you do.
Grab a little sauce pan and put some water in it. The more water you put the more syrup you will have so dont do too much! Bowl the water and add some brown sugar. At this point take the sauce pan off the stove, because otherwise it will start to caramelize. You need to stir in the brown sugar and add as much as you needed to get the right syrup consistency.
This is the dish with the fish.
– Olive Oil
– Fresh Parsley
– Dried (or fresh) Rosemary
To make this fish all you need to do is drizzle olive oil in an oven dish. Place the fish into the dish and cover the fish with olive oil, salt, pepper, parsley, and rosemary. Pop it into the oven for about 30 to 45 minutes and its really to serve!
As you can see I garnished the plate with some fresh passion fruit, which actually went really well with the fish. It give it a real freshness. This is obviously just optional.