Country House Shabbat recipes

Last weekend a large crowd of people from my shul – the Cambridge Traditional Jewish Congregation (CTJC) – spent a lovely Shabbat in the Suffolk countryside. I was heavily involved in organising the event, and had spent a day and a half in advance of the weekend cooking (with quite a bit of help!) and I’m delighted to say that the response to the food was overwhelmingly positive. On that basis, I’ve compiled here a list of the recipes for what was eaten – so that those who attended can recreate their favourite dishes at home, and those who didn’t can be suitably envious, and attempt to conjure up a little of our Country House Shabbat spirit.

Sorry there are no photos – it was Shabbat 🙂

So, here are notes and links to the Country House Shabbat recipes, organised by meal. If any are missing, please let me know in the comments, and I’ll try and add them.

Friday night

Pomegranate humous – in the food processor, blend a tin of drained chickpeas, 1.5 tbsp tahini, 1-2 tbsp lemon juice, 1-2 tbsp olive oil, and 2 tbsp pomegranate molasses. Blend until smooth. We made our own pomegranate molasses by reducing a bottle of pure pomegranate juice to less than a quarter of its original volume. Serve the humous garnished with pomegranate seeds and herb salad.
Roast chicken with sumac, za’atar and lemon – from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi. The recipe is available here.
I used this recipe for Imam Bayildi, although we baked it in the oven rather than cooking on the stove top.
Jewelled couscous – combine 250g couscous, 2 tsp parev chicken stock powder, and a handful each of dried cranberries, sultanas and quartered dried apricots. Pour over 450ml boiling water, cover and leave to stand for at least 5 minutes. Serves 6.
My very own maple-roasted carrots and parsnips.
Rochel’s spinach salad – baby spinach leaves, cherry tomatoes and finely chopped red chilli.
Halva and pistachio ‘ice-cream’ – take a tub of vanilla Swedish Glace out of the freezer to soften. Meanwhile, chop up 1 package of halva, and 100g pistachio kernels. Combine the softened ice-cream with the halva and pistachios. Scoop back into a plastic container and freeze until required.
Honey-poached figs were from this recipe.
The lemon biscuits were my shortbread biscuits with added lemon zest and juice.

Shabbat lunch

The salmon portions were brushed with olive oil, then had lemon squeezed over, and were baked at 180C for 15-20 minutes then allowed to cool.
The peperonata recipe is from family-friends-food 🙂
The potato salad is diced, boiled salad potatoes, mixed with chopped red onion, parsley, pickled cucumbers and mayonnaise.
The French beans and mangetout with hazelnuts and orange is another Ottolenghi recipe, (reproduced here). We substituted spring onions for the garlic, and I think you’re supposed to use the orange zest, but we peeled and segmented the oranges and added them to the salad that way. 
Pretty sure no-one needs instructions for making hard-boiled eggs, or putting smoked salmon onto a platter, or making a fruit salad.

Saturday dinner

The vegetarian chilli recipe is from BBC Food – but we ran out of space in the pan and didn’t add the mushrooms or courgettes!!

I hope this list is useful. Do let me know if there’s anything missing. And thanks again to everyone who helped with the cooking, assembling, serving, eating and clearing up – it couldn’t have been done without you! 


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