Jewish News 1st Sainsburys Supplement 944

Passover Perfection

Delicious dishes made simple for your seder

You can live well for less than you thought at Sainsbury’s. Based on price perception data February 2016. For more information go to sainsburys.co.uk/livewellforless

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The Jewish News 31 March 2016

Sweet and Sour Red Cabbage 1 whole red cabbage 2 Bramley apples 1 onion 2 tsp nutmeg 225ml red wine vinegar 225g caster sugar Salt and pepper

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Harissa Baked Chicken

Serves 8

2 whole chickens, cut into four or eights 1 jar harissa paste Olive oil 1 lemon Salt and pepper Ovenproof dish Preheat oven to 180ºC/300ºF/Gas mark 2

1 Shred cabbage and place in large saucepan 2 Peel, core and grate or finely chop the apples and add them to the saucepan

1 Score the skin of the chicken, drizzle with olive oil and season with salt and pepper.

Rub in Harissa paste as much or as little to individual taste

3 Peel and grate or finely chop the onion and add it to the saucepan 4 Add the red wine vinegar and sugar, season with salt and pepper 5 Bring to the boil and simmer with the lid on until soft. Season to taste

2 Cut lemon into four and squeeze over the chicken before putting the chicken pieces and lemon into a dish

6 This can be cooked in advance and reheated when required

3 Season with salt and pepper 4 Marinate for at least a couple of hours or overnight 5 Place in an ovenproof dish and cook covered with foil NB A whole chicken needs to be cooked covered for 30 mins per kilo and then uncovered, cooking for a further 20 mins until golden. Chicken pieces need to be cooked covered for 40 minutes, then uncovered for a further 10 to 15 mins until golden. Individual ovens vary, so adjust the cooking time accordingly.

Charred Broccoli with Lemon Shallot and Chilli Dressing 2 broccoli heads 2 banana shallots 2 red chillies 1 lemon Olive oil Salt and pepper

Dressed Tomatoes

Ovenproof dish approx. 25cm x 25cm Preheat oven to 190ºC/325ºF/Gas mark 3 1 Cut broccoli into florets 2 Blanch broccoli in salted boiling water, drain and pat dry 3 Put in the ovenproof dish, drizzle with olive oil, and season with salt and pepper and cook until it goes crispy on the edges. Remove from oven 4 Meanwhile, finely chop the shallots and chillies and add olive oil and the juice of the lemon to make a dressing 5 Drizzle over the hot broccoli and serve

One vine of Cherry tomatoes per person Olive oil Salt and pepper 1 With scissors, cut the tomato vines into lengths, each with 5/6 tomatoes and lay on a tray 2 Drizzle with olive oil, season with salt and pepper and place under a very hot grill or in a very hot oven for a couple of minutes 3 Remove from heat when the skin is starting to burst and serve

The Menu Makers PASSOVER IS A SPECIAL TIME OF YEAR. Gathering family and friends together around the table for the Seder is one of life’s great joys, but for the hostess it can be hard work. Timing the serving of a hearty meal around a lengthy service takes planning and preparation, which is something the team at Salt Caterers know all about. With administration handled by South African-born Stephanie Cramer (pictured seated beside shomer Rabbi Eli Goldsobel) and menus crafted by chef Sharon Taylor, it is not unusual for Salt to cook for 1,000 people across four functions on a weekend. In many ways, the key to being a great caterer is exactly the same for a hostess making a Seder. “It’s creating the magic from start to finish and delivering what you promise,” says Stephanie who, as UJIA’s events fundraiser, organised some of the largest charity events with London’s top kosher caterers.

For Sharon, who is making a Seder in her own home for 25 guests, it is never too early to plan the menu and put together a shopping list. With Sainsbury’s stocking a wide range of kosher for Passover food and drink online and in store, Salt’s head chef was inspired to create a

You can live well for less than you thought at Sainsbury’s. Based on price perception data February 2016. For more information go to sainsburys.co.uk/livewellforless

nutritious,colourful and tasty main dish of harissa baked chicken with sweet and sour red cabbage, charred broccoli with lemon, shallot and chilli dressing and a mouthwatering Eton mess for dessert. “I think the recipes are simple, but look tantalising on the plate and I will be able to get everything at Sainsbury’s, which has a good variety and it’s very reasonably priced.”

Visit saltcaterers.co.uk

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31 March 2016 The Jewish News

Individual Eton Mess

Serves 8

6 meringue nests 1litre Parev non-dairy whip (Whiptop cream spray can) 125g caster sugar 2 punnet strawberries Individual glasses or small bowls

3 Chop strawberries and set aside 4 Crumble the meringue nests 5 When ready to serve, keep some strawberries back for the top, gently fold together the crumbled meringue, whip and strawberries, and place in glasses/bowls 6 Garnish with reserved strawberries and serve

1 Whisk the non dairy whip, adding the sugar one spoonful at a time 2 Whisk until stiff and set aside

Feel free to experiment with your favourite fruits – such as pineapple, mango and passion fruit – but be careful the fruit doesn’t bleed into the whip

You can live well for less than you thought at Sainsbury’s. Based on price perception data February 2016. For more information go to sainsburys.co.uk/livewellforless

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The Jewish News 31 March 2016

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