The Aussie Gourmet - Naomi Nachman

Mum’s Stuffed Cabbage 🥬🥬 recipe alert 🚨 making stuffed cabbage with my mother or as we say, Australian cabbage rolls Nothing says Sukkot like stuffed foods, and this one has been on our table for generations. Sweet, tangy, and so comforting. Make it ahead, because it freezes like a dream! Yield: 2 dozen | Meat | Freezer Friendly Cabbage 3 heads cabbage Meat Filling 4 lb chopped meat 1 cup parboiled rice 3 onions, diced and sautéed 1 carrot, grated 4 cloves garlic, minced 4 eggs 1 Tbsp paprika 1 Tbsp kosher salt ¼ tsp pepper ¼ cup ketchup Sauce 2 (46 oz) cans tomato juice 1 cup ketchup 2 Tbsp tomato paste Juice of 3 lemons 2 cups brown sugar 4 marrow bones Method Preheat oven to 350F 1️⃣🥬 Boil cabbage for about 30 minutes, until the outer leaves separate. Drain and cool. See note below about the freezing method. (my preferred method) 2️⃣🥬 Separate the leaves and discard the thick core. Trim down thick vain on each leaf. Set aside. 3️⃣🥬 Sauté onions until soft and golden; let cool. Combine with remaining filling ingredients in a large bowl and mix well. Set aside. 4️⃣🥬 Combine sauce ingredients and set aside. Time to assemble 5️⃣🥬 Place about ¼ cup filling on each leaf, tuck in the sides, and roll. Place each roll in large baking dish. You will probably need two pans. 6️⃣🥬 Repeat till all the leaves are done 7️⃣🥬 Pour sauce over the stuffed cabbage about ½ way up the sides of the pan. Cover and cook for 2 hours, until cabbage is tender. If you have leftover filling, roll it into meatballs and cook them in the sauce as well. If you have leftover cabbage, shred it and cook it in the prepared sauce. 🥬 Kitchen Hack: Skip the boiling! Freeze the whole cabbage heads for 1 to 2 days until very solid, then defrost overnight in the sink. The leaves soften and separate beautifully, no pot required. 🥬 Tip: The marrow bones make the sauce! No marrow bones? It’s still delicious without them. Save this one for yom tov! 🥬 #stuffedcabbage #sukkot #koshercooking #cabbagerolls

My bracha from my dad erev Yom Kippur - something he has done my entire life before the fast starts #yomkippur

Who doesn’t love a noodle cheese kugel to break their fast on ? I love the @manischewitzco egg noodles and they are a perfect match for this cheese kugel. This coming Monday night after Yom Kippur Jews from all over the world will sit with their families after the holiest day and eat something comforting and sweet. Wishing everyone a wonderful year filled with brachos, health and happiness, and of course delicious food. Cheese Noodle Kugel My friend Esti Kafra gave me this recipe years ago, and it’s become my go to dairy dish for breaking the fast. It bakes into three kugels, and since they freeze beautifully, I love the “cook once, eat thrice” prep ahead concept behind it. Dairy | Yields 3 kugels Ingredients • 1 package (10½ oz) fine egg noodles • 1 package (10½ oz) medium egg noodles • 2 Tablespoons butter • 16 oz farmer cheese • 16 oz cottage cheese • 8 oz sour cream • 8 oz cream cheese • 1½ cups sugar • 2 Tablespoons sugar • 8 eggs Topping • ¼ cup butter • 1½ cups panko crumbs • 1 cup sugar • ½ teaspoon ground cinnamon Directions 1. Preheat oven to 350°F. 2. Cook noodles according to package directions. Drain but do not rinse. 3. While noodles are cooking, make the crumb topping: melt butter in a pan and add the panko crumbs, sugar, and cinnamon. Mix to form coarse crumbs. Remove from heat as soon as ingredients are combined. 4. Place the remaining kugel ingredients in a large bowl and mix well (an immersion blender or hand mixer works well here). Add the cooked noodles and stir until everything is combined. 5. Line three round 9-inch pans round, or one 11 x 16-inch roasting pan, with parchment paper and pour in the batter. Cover with the crumb topping. 6. Bake for 1½ hours. Smaller kugels may bake faster, so check them after an hour #yomkippur #noodlekugel

@naominachman and I went for a walk at Bondi Beach today and came across the incredible menorah mural by @mialazarus.studio and @jennacaspary_studio . 🕎✨ Such a beautiful mural, and such a powerful Jewish message, when we stand united, light will always win. 💛 Wishing everyone, and especially Jewish people across the world, a year filled with peace, happiness and so much light. Gmar Chatima Tova! ✨

I saved all the stories from yesterday’s trip to the fish market in Sydney to buy fish to make gefilte fish. Mum taught me her tricks and tips for making her mixture that has no recipe amounts expect for “shitz arain” which means pour it in Yiddish When I was little I watched my mum and bubbie make the fish each chag in giant bowls. A beautiful Mesorah that was passed down from generation to generation. Here is the basic ingredients and it’s all according to your taste Minced white fish of your choice Minced onion Minced carrot Sugar Matza meal Canola oil Salt and pepper it’s definitely a little harder and a little longer and a little more expensive to make it this way, but it was a lot of fun hanging out with Mum learning to make Fish the way she and my grandmother used to. One day I’ll measure and pour and measure all the ingredients but until now all I know is this recipe is made with a lot of love the most important ingredient

This was a huge hit with my family when I was developing this recipe for Mishpacha Magazine Tishrei supplement and I hope you love it as much as I do. I can’t wait to make it for my parents here in Australia. And I want to give a huge shout out to my brand new pot that was gifted to me by @casabellausa pots. When I was frying the chicken, it browned so quickly and evenly it was easy to clean from the oil and the sticky sweet chicken and I love the fact that the handles fold flat for easy storage. Sticky Pomegranate Chicken Yields 8 servings 1 cup corn starch 1½ teaspoons kosher salt Black pepper to taste 4 pounds pargiyot • oil, for frying Sauce 1 cup sweet chili sauce 1/2 cup pomegranate syrup 2 -4 cloves garlic ¼ cup silan cup 1. Combine corn starch and salt in a small bowl. Dredge each piece of chicken in flour mixture. 2. Heat a oil in a large, deep frying pan over high heat. Fry each piece for about 2-3 minute per side, until crispy and golden. Remove from pan and set aside.. 3. Prepare the sauce: Heat the sauce ingredients in a small pot for a few minutes on low. 4. Add browned chicken to sauce, cover pan, reduce heat, and simmer for 10 minutes, until cooked through. 5. Before serving add sesame and scallions if desired

Mum and I made 255 handmade kreplach from scratch. We made the dough, we made the filling, and we made lots of memories. This is something my mother and grandmother used to do when I was growing up and I would watch them and now the torch is being passed to me. Mum and I had the honor of making this together on @kosherdotcom but today we made it in my mother’s home in Sydney with my dad watching from the sidelines we have our own relaxed home version of the video. You can watch our chitchat and laughter and some good cooking advice. My mother doesn’t use fancy measuring spoons or even measure properly, but every dish comes out perfectly all the time. She’s a natural born cook just like her mother before her my Bubby. I hope you enjoy this carousel videos and we’d love to know if you would try this for the full recipe amount make sure to check out our recipe on kosher.com and I put the link in my bio

The sounds of slichot (forgiveness) at the @the.centralsynagogue.sydney we started off the evening with a kumsitz, a beautiful Dvar Torah by @rabbileviwolff , a Musical havdallah followed a powerful and meaningful slichot service with chazanim Shimon Farkas and Yehoshua Niasoff and conducted Rabbi Yehuda Niasoff and was accompanied by the choir. It was so spiritually uplifting and really getting us all in the mood mentally and physically for the chagim. The evening ended with an incredible melava malls catered by my amazing uncle @beacheskoshercatering

Watch me braid (or as they say in Australia plait) a round challah for Rosh hashana I demonstrated this at @chabadbondi and my friend @womanscoach_shternie gave the Dvar Torah it was so nice to do a challah bake in my home town. #challahbake

Here’s a reason this roast has become the one my family’s most requested yom tov roasts. It’s the kind of dish that fills the house with that deep, oniony, jammy, red-wine aroma hours before anyone sits down to eat — and by the time it hits the table, the meat is so tender it practically falls apart under the fork. Cooks note: You can also cook it overnight at 200 in the oven. Red Wine Shoulder Roast Meat - yield: 10 servings - freezer friendly 1 4 pound shoulder roast or 2nd cut brisket 6 large onions sliced into half-moon rings 2 tablespoon can oil ¼ cup extra-virgin olive oil 6 cloves garlic, crushed 1 teaspoon kosher salt ½ teaspoon crushed black pepper 1 teaspoon paprika 1 teaspoon onion powder 1/2 cup ketchup 1 cup red wine Preheat oven to 325 1. In a dutch oven on medium high heat, add canola oil and add onion and sauté till lightly brown. 2. In a small bowl, combine olive oil, garlic, salt, spices, and ketchup mixing them together to form a paste. 3. Rub the paste all over the meat. 4. When the onions are brown push onions to the side and place the meat in the center and sear on all sides. Add in the cup of wine, then cover with lid or with parchment paper then foil or a lid (yes I double wrap it) 5. Bake covered, for 3 hours, 6. Remove from oven. Allow roast to cool, then slice it. Pour pan juices over meat to serve

What an amazing day I had with my mother celebrating her 80th birthday. We were so lucky the timing was perfect that the restaurant @shaffasydney @scc_kosher had a Kosher pop-up the night of her birthday and we celebrated all night long with the incredible menu, food and ambience. Tonight they also had a collaboration with @sweetchickau where each table received a honey cake in time for the new year to take home. #birthdaydinner

A closer look at where kosher travel is headed. #koshertravel #travelindustry #luxurytravel #travelconference #industryevent

I was gifted this Knife last week and I tested it on camera in front of everyone cutting into a sourdough made by my friend @therealmelindastrauss and I was so excited about it that I had to make a reel. I’ve watched so many people struggle cutting Sourdough, especially on Shabbat. This knife, especially designed for Shabbat for cutting Sourdough is amazing. I’m giving it a huge shout out here. Congratulations to the young couple that came up with this Knife from @my_judaica You can check out the website to order they come a different colors and it is a perfect gift for the new year Shopmyjudaica.com Use code Naomi at check out to get free shipping #sourdough

Sending our daughter off to seminary for an amazing year of learning Torah in the land that was given to us by הקדוש ברוך הוא The land of אברהם יצחק יעקב the land of the Jewish people where she will get to live and breathe our history see where our fore fathers lived and experience the living Torah A blessing from a father to a child that hashem should watch over her and a big hug from her Mummy. We can’t wait to see you later this year. We miss you already.