KinoVino Home - a new comfort food package

Now more than ever the value of family food is paramount! We crave the connection to our loved ones as we gather around the table to share a meal, its scents and flavours firmly ingrained in us as symbols of home and family comfort. This month I am sharing a #KinoVinoHome package that is particularly close to my heart - a family style feast of Ashkenazi classics, including my family recipes for forshmak and blintez. To accompany this hearty meal is the most touching, warm and witty documentary - Oma and Bella - which has won the audiences hearts when we screened it a few years ago at our KinoVino gathering. I keep coming back to it over and over again.

Here is a preview of what to expect from this homey menu. You can sign up to receive this package as well as any other themes available here

Forshmak devilled egs

An Ashkenazi classic

Serves 4-6
200g of salted herring fillet (in oil not in vinegar)
1/4 white onion
1 granny smith apple, peeled and cored
15g of white bread, soaked in milk
1 lemon, zested and juiced
1 tsp of salt
1 tsp of sugar
A generous pinch of freshly ground pepper
1 tbsp of sunflower oil
1 tbsp of chopped dill
6 hard-boiled eggs, yokes removed

Make sure to get the right herring for this dish, as only salted herring in oil would work; the ones brined in vinegar will taste too sharp and bitter. Place all the ingredients, apart from the cooked egg whites, together into a food processor, making sure to squeeze out the excess milk from the bread, and blitz on high speed for about 5-8 minutes until you get a smooth pâté. Taste for seasoning and acidity and adjust if needed, adding more salt, sugar or lemon juice.

To make the devilled eggs, place forshmak into a piping basg and fill up each of the egg whites shells. Alternatively you can serve forshmak as a pâté on a slice of rye bread toast, in which case you don’t need to separate the egg yolkes from the whites.

Recipe from Salt and Time: Recipes from a Russian Kitchen