Lurie - Taste Of South Africa With The Kosher Butchers Wife

After highly successful outings with her first two books, Sharon Lurie, aka the Kosher Butchers Wife, decided that it was time to make it official and combine the influences of her culinary heritage as both a kosher cook and a proud South African. As she says, South African cuisine is as deliciously diverse as its inhabitants, from the many indigenous peoples to the waves of immigrants and settlers who have made the southern part of Africa their home.

Without the power and presence of Hashem in every situation, I wouldnt be doing what Im doing now acknowledging people in my third book! He has given me the power, the courage and, most certainly, the privilege to be The Kosher Butchers Wife the perfect match that enabled me to channel so many of my passions on the road he had mapped for me.

To my husband Ian, my everything. The most positive, loyal, generous, humorous husband ever. However, I have to admit the generosity scale does tilt a bit (in favour of the customer) when I request one of the more popular cuts of meat! But your devotion to your family knows no bounds and your status as the biggest mentsch remains your greatest attribute.

For my Lurie birds

My Son Boruch, also in the family business. Although positive, loyal and generous, you have quickly learnt from your father that in business customers take priority over mommy. But your sense of humour, warmth and kindness overrule any feelings of neglect in the meat department.

My son Darren, my special Dumblebee, moved to London where you found your path along the food industry route! Notice a common thread here? I thought your craving for biltong and dry wors would tempt you to come home, but that craving merely taught you to make your own British private collection! Your magical presence, exuberance and wholehearted love of family togetherness makes life so much fun.

My son Ryan (aka Jack Sprat, as you wont eat fat) decided as a young boy that youd rather be a farmer than a butcher, keeping your cattle as super skinny and lean as possible! Your warmth, affection and humour make your intolerance of anything slightly substandard rather helpful when writing a cookery book. Its called taking things with a pinch of salt!

My daughter Eden, also in the family business, your positive, creative, energetic, outgoing personality brings a breath of fresh air to everything you do. Now that Ive said all that, I hope you will stop putting my orders at the bottom of the pile. Or will I just have to eat cheese?

For my Lury Jury: To my precious daughters-in-law Rochi, Kim and Hannah and my favourite son-in-law Saul. I thank Hashem every day for blessing my children with their perfect match. Layla, Zahara and Ari, my most treasured and loved grandchildren, when you are in the kitchen with me, creating your own magic in my pots and in my heart that is when I know Ive learnt more about love and life than any recipe could have taught me.

For my creative team and family: My brothers Rod, Graham and Michael, sisters-in-law Steph and Lauren, and all their wonderful children: the laughter, the love and the time we spend together is never enough! To my American family for all your love, support and encouragement, now we can show you what South African food is all about! To Monica and Gerti, the ladies who ensure that my test kitchen is always ready for fun, no matter the time of day!

To my publishing team at Struik Lifestyle from Penguin Random House, Linda de Villiers, Beverley Dodd and Cecilia Barfield. You make the publishing journey so super smooth and enjoyable. Thank you for giving me the opportunity to go round three!

And finally, thank you to you dear readers; it is your support and encouragement that have given me the opportunity to share the recipes in this book with the rest of the world.

Published in 2019 by Struik Lifestyle, an imprint of Penguin Random House South Africa (Pty) Ltd

Company Reg. No. 1953/000441/07

The Estuaries, 4 Oxbow Crescent, Century Avenue, Century City 7441

PO Box 1144, Cape Town, 8000, South Africa

www.penguinrandomhouse.co.za

Copyright in published edition: Penguin Random House South Africa (Pty) Ltd 2019

Copyright in text: Sharon Lurie 2019

Copyright in photographs: Michael Smith 2019

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, me-chanical, photocopying, recording or otherwise, without the prior written per-mission of the publishers and the copyright holders.

PUBLISHER: Linda de Villiers

DESIGN MANAGER: Beverley Dodd

EDITOR AND INDEXER: Cecilia Barfield

PROOFREADER: Bronwen Maynier

PHOTOGRAPHER: the redheads studio Michael Smith

FOOD STYLIST: Lynn Woodward

ISBN 978-1-43230-975-6

South African cuisine is as deliciously diverse as its people. Ours is an endlessly fascinating epicurean inheritance. Hunter-gatherer herbal infusions and indigenous foraged foods fold into the fermented glories of amasi sour milk from Nguni cattle kraals. Waves of European and Asian settlement are made manifest in Cape Malay clove-and-tamarind-rich delicacies, Afrikaner syrup-laden sweet treats and the fiery feasts of the Durban Indian diaspora. Peri-peri provides tantalising Afro-Lusitanian influences.

South African Jewish cuisine is an exciting element within this magnificent melange. Evolved to honour the spirit and splendour of universal Jewish religious dietary laws, it has become seasoned with the landscapes, climatic conditions and cultural connections of a uniquely African identity. Wherever you are in the world, may you always enjoy the tales and tastes of your home, your heritage, your traditions and your culture.

The recipes that follow make it clear that cooking kosher and being a South African are not mutually exclusive. Rather, from bunny chow, through boerewors, to tshotl and shisa nyama , KoshAfrica (African kosher) can and should be a proudly South African pleasure

• Vegetables should always be peeled, unless otherwise indicated.
• Use parev chicken stock powder.