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The 10 Ingredient Shabbos Challenge

A complete shabbos dinner with soup, main and dessert with just 10 ingredients

If the thought of pulling off a three course shabbos dinner sends you into a spin, and grocery shopping leaves you cold, if you’ve barely heard of Nigella or Jamie, and entertaining guests feels like Everest, this blog is for you. We asked Sharon Lurie (AKA the Kosher Butcher’s Wife) to create a no-schlep shabbos meal that’s simple but yummy. With only 10 ingredients, even the least domestic among us can keep it together.

“A cupboard full of ingredients doesn’t always create a great tasting dish. However 10 ingredients for three courses could be a little tricky, never mind, a bit tasteless.  And so the experimenting began.   A soup with three ingredients – could that work?   Was there ‘the perfect’ all-in-one spice rub or BBQ sauce for a roast beef ?  And could a decadent dessert from three ingredients be created? And so it happened this past Shabbat!  I finally got the thumbs up from the ‘Lurie Jury’ and this was their favourite 10 ingredient Shabbat so far……

Disclaimer: wine and challah are excluded from the 10 ingredients, so don’t forget to add them to your shopping list!

Your Shopping List

  • Pulled onion glazed brisket
  • Meat
  • Tinned tomato soup
  • Onions
  • Onion soup mix powder
  • Creamy chicken and corn soup
  • Chicken breasts
  • Frozen corn
  • Tinned creamed corn (sweetcorn)
  • Duo choc brownies
  • Chocolate brownie mix
  • Eggs
  • Schneiders Delinut Duo (non-dairy)
  • CREAMY CHICKEN AND CORN SOUP
  • 3 CHICKEN BREASTS  (skin on and bone in)
  • 6 CUPS WATER
  • 1 KG FROZEN CORN
  • 2 TINS CREAMSTYLE CORN

Fry chicken breasts until golden brown in a large soup pot.  Don’t burn the bottom as you don’t want your soup to taste burnt.  No oil necessary as the skin on the chicken breasts should create enough fat to enable them to brown and caramelise.

Remove chicken when golden brown and set aside to cool.

Meanwhile add 6 cups water to the same pot in which you were frying the chicken and bring to the boil, scraping off all the lovely golden brown bits of chicken from the bottom of the pot.

Add the frozen corn and mix well and allow to simmer for about 20 minutes.

Blend the corn with a hand/immersion blender or food processor and blend until smooth and well blended. Not too smooth as you still want a bit of texture.

Meanwhile remove the skin from the breasts and shred the chicken finely.

Add the chicken back to the soup pot bring to the boil, turn down heat and allow to simmer for 30 minutes.

Finally add two tins of cream style corn.

Add salt and pepper to taste. (This will bring out the lovely sweet and savoury taste of the soup)

Mix well and pulse with your hand blender for a few seconds until well blended.  If you feel it is too thick add a little more water.

To decorate, sprinkle with finely chopped coriander (cilantro) or parsley.

PULLED ONION GLAZED BRISKET

2 kg Fresh hump/brisket/raisin rib (chuck off the bone)

8 onions cut in half and sliced into semi-circles

1 pkt onion soup mix powder

1 tin parave tomato soup or 100g tomato paste dissolved in ½ cup water

Salt and pepper to taste

Fry meat until entire surface is golden brown.

Remove from pan and either place in crockpot or roasting pan.

In the same pan in which you browned the brisket, fry the onions until soft, scraping up all the bits of meat off the bottom of the pan whilst frying the onions.

When the onions are soft, add tomato soup and finally onion soup mix powder.

Mix well and pour over meat.

If you are roasting, pour the sauce over the meat and cover in tin foil,

Cook on 160 Deg C for 3 hours or place into crockpot and cook on low for about 8 – 10 hours.

This can be sliced or pulled apart with two forks and served with the sauce it was cooking in.

Serve with your favourite vegetables.

DUO CHOC BROWNIES

When I was a little girl, my family was invited to the new chazen (cantor) in Durban for Shabbos lunch. His wife made a delicious chocolate cake for dessert which had the most gorgeous shine to it.  When I asked her how she had created it she proudly said “I remove ½ cup of the raw cake mixture, set it aside and when the cake comes out of the oven I pour it over the hot cake as an icing”.  And, I’ve never forgotten this tip – I think I was 10 years old at the time, so you could say food has been my thing for many years.

1 PKT/BOX OF YOUR FAVOURITE CHOCOLATE BROWNIE MIX (I used Sasko 1 kg)

1 BOTTLE SCHNEIDERS CHOC DUO SPREAD

3 EGGS

Preheat oven to 170 Deg C

Stand the bottle of chocolate duo in a bowl of boiling water to soften or soften in the microwave for a minute or two.

Place eggs into a large mixing bowl and beat until well combined, add brownie mixture and chocolate duo spread.  Beat well.  It should be quite a thick batter as it is a brownie mix.

Remove ½ cup of the mixture and set aside (leaving it at room temperature) to glaze the brownies as they come out of the oven.

Pour into a 25 cm x 30 cm baking dish or tin foil container and bake for 30 minutes.

Remove from oven and immediately spread with the raw mixture that you set aside earlier.

Serve with vanilla parev ice cream.

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The Shabbos Project