Friday Night Dinners

We’re taking a break over summer. Friday Night Dinners will be back in September to celebrate Rosh Hashana. Email fridaynightdinnerssc@gmail.com to reserve your space. 

After an quick explanation of the symbolism of a traditional Shabbat, or Friday night dinner, we will start with a selection of cold starters to be eaten with homemade challah and rye bread.

• Salmon cured in pastrami spices
• Chopped Liver with caramelized onions
• Sort-of Sabich
• Pickled beetroot with horseradish

• Matzah ball soup

• Chicken schnitzel
• Israeli Salad
• Tzimmes
• Potato Kugel

• Baked cheesecake 
• Rugelach 
• Fresh mint tea

After an quick explanation of the symbolism of a traditional Shabbat, or Friday night dinner, we will start with a selection of cold starters to be eaten with homemade challah and rye bread.

• Salmon cured in pastrami spices
• Chopped Liver with caramelized onions
• Sort-of Sabich
• Pickled beetroot with horseradish

• Matzah ball soup

• Chicken schnitzel
• Israeli Salad
• Tzimmes
• Potato Kugel

• Baked cheesecake 
• Rugelach 
• Fresh mint tea

Dates:

• 7pm, Saturday 9th June
• 7pm, Sunday 1st July

Please let us know any dietary requirements in advance and keep in mind that these suppers are not kosher. Feel free to bring a bottle of wine, or two to enjoy with your meal.

Suggested minimum donation of £30 per person.

Venue: A private home in Islington, North London (address will be emailed the week before)

After an quick explanation of the symbolism of a traditional Shabbat, or Friday night dinner, we will start with a selection of cold starters to be eaten with Challah and rye bread.

• Salmon cured in pastrami spices
• Chopped Liver with caramelized onions
• Spicy aubergine braise
• Pickled beetroot with horseradish

• Matzah ball soup

• Chicken schnitzel
• Cholent with brisket, cooked for 24 hours
• Tzimmes-style carrots
• Potato Latkes

• Lokshen kugel
• Baked cheesecake

Chicken soup

Steps:

Fry the onions in oil until browned. Put aside to cool. 

Put the matzah in a colander and pour over boiling water to soften the matzah.

Beat the egg whites until stiff peaks form. 

Tear up the softened matzah and add with the onions, salt and pepper into the egg whites. Add a small sprinkle of matzah meal and mix, keep adding and mixing until you get a firm consistency. 

Shape the mixture into small balls, maybe soup spoon size. These will double once cooked. Refrigerate for a few hours. 

To cook your kneidelach, boil them in salted water for about 20 minutes. Keep an eye on them, they may need more time (still raw in the middle) or less time (they break up into a matzah mess) I prefer to cook the kneidls separately from the soup so that they don’t absorb it all and the soup does not get cloudy. 

All of a sudden the Shtetel is sexy, though your Buba and Zaida never saw it coming. We’ll be welcoming the finer weather by throwing a series of super throwbacks to simpler times, when winos fiddled on roofs and chicken soup was the only way to keep the cold out. We’ll be taking the delicate out of delicacy to bring you a host of clumsily delicious eastern nosh-new versions of old favourites, including chopped liver, cured salmon, horseradishy beetroot and schnitzels.

The menu for each event will change to reflect the Jewish festival being celebrated at the moment. Don’t kvetch, there will always be chicken soup, just like a real Friday night dinner, even though it isn’t actually Friday. Please let us know any dietary requirements in advance and keep in mind that these suppers are not kosher. Feel free to bring a bottle of wine, or two to enjoy with your meal. Suggested minimum donation of £30 per person.

Places are limited, please email fridaynightdinnerssc@gmail.com to reserve yours. See below for dates.

Venue: A private home in Islington, North London (address will be emailed the week before)

Dates:

• 7pm, Sunday 29th April
• 7pm, Saturday 9th June