Back in 1993 when I moved to Manchester UK, a Rabbi approached me asking "Do you like cooking?" On hearing my answer was affirmative, also knowing that I was new to the town and not yet employed he enlisted my help, as he directed me to the Chabad Yeshiva, saying "they need kugel for the boys." Arriving in the kitchen, stumbling over sacks of potatoes, onions, bottles of oil, and trays of eggs, I met and almost instantly clicked with another lady also new to the town who had similarly been roped in.
I am not sure for how many hours we pealed, grated, mixed, potatoes and onions, all be it with the aid of machinery , but by the time the whole building smelt of trays and trays of freshly baked kugel, joint Shabbat plans were made & a firm friendship was cemented. (Kugel can do that!) My friend now lives in Israel, and when people ask how we meet we always say, "making potato kugel!"
Last November I went to Kansas for my granddaughters Bat mitzvah; after calling my friend in Israel to confirm quantities I made kugel for the Friday night, for the 50 plus guests. It was a decided hit.
Kugel is an Ashkenazi thing, there are almost as many recipes and myths as Ashkenazi people on this planet, however there are some outlying rules that apply that will help you find your Kugle heaven.
Kugel should be golden and crispy on top, with a moist inside.
- Prepare the kugel quickly so that the potatoes do not go brown or black.
- The longer and slower you cook kugel the better the result you can't hurry a good kugel.
- A good kugel will not need flour as the potatoes produce starch to hold it together.
- Make kugel in batches, they freeze really well. Plus they can be reheated from frozen
- Serve kugel piping hot not lukewarm.
- Remember to season your kugel well as potatoes tend to soak up the seasoning and can be bland.
- This is not a low-calorie dish!!!
INGREDIENTS For 36 generous portions you need ( always good to make in batches and freeze)
15-20 (around 2 Kilo) red skinned potatoes
5 large white onions
8 large eggs
2- 3 tablespoons vegetable oil
4 teaspoons sea salt
3 teaspoons fresh ground black pepper
Method
- Preheat your oven to 175 C /350 F degrees put half the oil into the baking tins, you need the tin or dish to be quite deep, ( this quantity makes one large square and two loaf tins, or 6 loaf tins ) when the oven is hot put the oiled baking trays into the oven as you would do for Yorkshire pudding.
- Peel the potatoes and put them in cold water to prevent them discolouring.
- Peel and grate the onions set them aside
- Crack the eggs and beat them with the oil and the seasoning, put the oil and egg mix in a big bowl.
- Grate the potatoes, I use a food processor on a small grater setting, using clean tea towel or a muslin squeeze out the excess liquid from the potatoes then place them place in the bowl with egg and oil mixture.
- Add onions potato mixture then mix them well
- Share the mixture between the hot pans, making sure you equally share the egg liquid between the pans. Mix them with the hot oil.
- Place in the oven, cook for 45 minutes to 1 hour until golden brown then turn the heat down to 125, and cook for at least another 90 minute on a low light to ensure the perfect moist gooey inside.( I often turn my oven right down to 100 and cook slowly over 3 hours )
- When you remove them from the oven, sprinkle with a tiny bit of finishing salt (pink Himalayan or rock salt ) if freezing , cool &cover well label them with the date they freeze for 4 months.
- If eating consumes while hot, beware you could slip into a kugel comma
- Because this has no flour, its great for gluten free diets, and for Passover
Enjoy -be careful this can become addictive!!!