Modern Cooking From An Ancient Land
Meir Adoni (Israel)
Lamb brain shakshuka
Milk fed veal sweetbreads
What we learnt from this class was:
All about Israel cuisine! Their cuisine is like Australia as they like light foods in the summer like we do.
How refreshing and yummy the gazpacho was! It was very simple and used sashimi, ice, broad beans, yuzu jelly, tapioca pearls and chilli to name some of the ingredients. It was so perfect for summer and such an inspiration.
The shakshuka was amazing! The lamb’s brains were cooked perfectly and when it is done right it is delicious- So soft!
But shakshuka is fantastic and a perfect brunch or lunch recipe! Because its like a stew you can also replace ingredients as needed.
The milk fed veal sweetbreads had an intense flavour. To prepare for the dish Meir burns onions on charcoals for an hour, it made such a wonderful flavour.
There was so much complexity in this dish, but when broken down into stages, completely manageable.
What we liked about it:
Learning about modern food in Israel was such a unique experience.
Meir truly used a fusion of styles in his cooking, such as Turkish, Middle Eastern Influences and even traditional Jewish practices.
We were amazed by the variety of dishes. They were all very different but all seemed to work together.