The Gourmet Jewish Cookbook by Denise Phillips

Author:Denise Phillips
Language: eng
Format: epub
ISBN: 9781466846074
Publisher: St. Martin's Press

Chicken Goujons with BBQ Sauce

M CHANUKAH SHABBAT YT

Goujons or chicken pieces are always a family favourite and these are no exception. Serve at a drinks party, use as part of a buffet selection or make for the children for supper. Serve them with different sauces – tomato ketchup, sweet chilli sauce, lemon mayonnaise. For this recipe I have made my special BBQ sauce.

Every chef has his or her own ingredients for a BBQ sauce and I like to include some sesame oil, which gives it a slight oriental flavour. Keep the sauce for use over turkey, burgers or even duck.

BBQ style cooking is extremely popular amongst South African Jews because of their reliable climate. In the UK we tend to wait for ‘the good weather’ and still take a risk.

The Jewish population of South Africa started to increase in the nineteenth century with German and Dutch immigrants coming to Cape Town. Some Jews moved into farming, others developed the wine, clothing and steel industries. However, it was the discovery of diamonds that spurred significant growth. Between 1880 and 1910, over 35,000 Yiddish-speaking Jews arrived from Lithuania alone. These new immigrants brought their Eastern European influence to the existing Jewish cuisine: for example perogen, kitke (chollah) herring and gefilte fish. In 1930 a strong Jewish lobby restricted some anti-Semitic legislation and assisted many Jews to escape from persecution in Eastern Europe until 1937 when militant Nazi influences in South Africa restricted further immigration.

Much later, the tensions caused by the anti-Apartheid movement led to the departure of many of the more prosperous Jews, with most going to the UK, the USA and Israel. Within my own community we have several families who moved here in the 1990s. However, there are still over 70,000 Jews in South Africa mainly in Jo’burg and Cape Town.

Boerwors sausages are a South African speciality made from minced beef or lamb and flavoured with toasted coriander, black pepper, nutmeg, cloves and allspice. Traditional Boerwors is formed in a continuous spiral. Another great South African favourite is biltong which is a kind of cured meat made from raw fillets cut into strips or flat pieces sliced across the grain very similar to beef jerky. Kosher butchers in the United Kingdom now sell Biltong and Boerwors and kosher supermarkets stock specific South African items to cater for the immigrant community.

Info

• Preparation Time: 10 minutes plus 10 minutes marinating

• Cooking Time: 30 minutes

• Serves: 6–8

Ingredients

For the sauce

• 3 cloves garlic, peeled and chopped

• 2 tbsp red wine vinegar

• 3 tbsp brown sugar

• 60g/2½ oz/¼ cup honey

• 150ml/5 fl oz tomato ketchup

• 60ml/2½ fl oz/¼ cup soy sauce

• 60ml/2½ fl oz/¼ cup sesame oil

• 2 tbsp sweet chilli sauce

For the chicken

• 6 chicken breasts, cut into strips

• juice of 1 lemon

For the coating

• 100g/4 oz breadcrumbs

• 2 tbsp medium matza meal

• zest of 2 lemons

• salt and freshly ground black pepper

• 2 eggs, lightly beaten

• 100ml rapeseed oil, for frying

Method

• Combine all the sauce ingredients in a food processor. Pulse it a few times and then blend on high until it has thoroughly combined into a smooth sauce.

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