i Lead Recipes

Kosher fine dining is definitely not limited to posh restaurants in New York or obscure little places in Israel. Those living in the hustle and bustle of Gauteng can do so in in style at one of the top 100 restaurants in South Africa.

Prue Leith’s restaurant in Centurion is perfectly located between Pretoria and Johannesburg and internationally renowned for their brilliance in the art of fine dining. Prue Leith is able and passionate about providing Jewish clients with exquisitely prepared kosher cuisine. Advance bookings ensure that Prue Leith is able to treat their clients to the wonderful service and food they became famous for. Contact them at 012 6603260.

CONTACT PRUELEITH
Gourmet Chefs Academy South Africa :www.prueleith.co.za

Prue Leith Catering telephone:
0861 105 889

Prue Leith Chefs Academy telephone:
+27 (0)12 654-5203

Prue Leith’s Restaurant telephone:
+27 (0)12 660-3260

Chefs Academy and Prue Leith’s Restaurant physical address:
262 Rhino Street,
Hennopspark,
Centurion,
0046,
South Africa

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Preparing food that is kosher means the organization of a kitchen looks a bit different from other establishments. Do’s and dont’s are as follows. (Please keep in mind that this is a very shortened and simplified version of what kosher cooking entails)

• Meat and fish cannot be cooked together.
• Dairy and meat cannot be cooked or served together.
• Margarine’s should be used with care as most contain dairy.
• Separate utensils have to be used for preparation and serving of dairy and meat products. A pot cannot be used for cooking chicken soup, washed and used for milk products. This includes spoons etc. Separate spoon rests have to be used.
• Dishwashers and basins pose a problem as “dairy-utensils” and “meat-utensils” cannot be washed together. Separate cycles have to be run for the different pots and flatware. Towels also have to stay separate and often dishpans are used to wash utensils if the sink is out of bounds.
• Meat and dairy cannot be served on the same plates and eaten with the same flatware. This is only applicable to hot food. The rule for separate plates and flatware does not apply to cold food.

Should a chef or cook make a mistake, utensils can be “koshered.” Rabbi’s are able to assist with this.  

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The working hours of chefs in Jewish restaurants differ from those in secular restaurants. Jewish establishments are normally closed on Friday nights and Saturday afternoons. Week nights, Sundays and Saturday nights make up for this.

Setting up the menu means a chef has to create recipes that are kosher. For example, desserts must not contain any dairy. Meat and dairy cannot be served together. Animals like amphibeans (frog’s legs), pork, and fish without scales are non-kosher. This means serving lobster, oysters, crabs, shrimp and clams is out of the question.  

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