Dates for Cholent Kiddunch:
Shabbat 30th November
Shabbat 21st December
Shabbat 25th January
Shabbat 22nd February
Each shabbat before Rosh Chodesh is known as Shabat Mevorachin where we bless the new month praying for a month of spiritual and material blessings, and is often marked by a special kiddush. On these dates the intention is to serve hot Cholent, to warm us up during the winter months!
SCROLL TO BELOW PHOTOS FOR THE RECIPE !
TRADITIONAL CHOLENT
Serves 10-15 in a crock pot (half the recipe if desired)
2kg potatoes
4 onions
4 carrots (or courgettes/parsnips/celery)
2 bags cholent beans (or 2 tins baked beans or kidney/butter beans)
½ packet pearl barley
large portion of cholent meat or cubed steak or chicken pieces (or can use 2 packets veggie sausages or equivalent to make it vegetarian)
Method
Slice onions, potatoes, veg. Add meat and beans and enough water to bring to ¾ of pot.
Season with 2 tablespoons salt, good shake black pepper,
2 tablespoons ketchup and 2 tablespoons demerara sugar (Don’t use Brown Sugar for Kashrut reasons).
Switch on crock pot before Shabbat on Low setting. Ensure there is foil between the Crock pot and the heating element.
Cholent will be delicious after Shul Shabbat morning!
Sefardi Version – Chammin
To make Sefardi Version substitute cholent beans for 2 tins chick peas, add 6 raw eggs in their shells (wash well before adding to the pot), ½ packet dried apricots or prunes and spices as desired. (eg Paprika, Medium Curry, Tumeric)
Further information from the Rabbi :
Those doing the cholent won’t need to purchase all ingredients as some are in stock in kitchen and some I will bring from Manchester on the Thursday before
For absolute clarity I will be purchasing cholent beans and meat for the cholent each month (or stocking up) as well as veggie sausages for vegetarian option.
The Kitchen will have a stock of Ketchup, spices , salt and black pepper, demerara sugar
The Rest of ingredients detailed above – the participants will need to purchase i.e potatoes, onions, carrots (or courgettes/celery /parsnip or combination!) pearl barley and for sefardi style cholent – chick peas, and dried apricots/prunes and eggs