Passover Pleasures
Delicious Dishes For The Sweetest Seder
You can live well for less than you thought at Sainsbury’s. Based on price perception data March 2016. For more information go to sainsburys.co.uk/livewellforless
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The Jewish News 14 April 2016
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Olive oil 4kg short rib (with bone) 2 carrots – diced 1 medium onion – diced 2 sticks celery – diced 6 sprigs of thyme 1 bay leaf 2 tsp cinnamon
Serves 8 Photos by Marc Morris
Haroseth Braised Beef 2 large glasses of red wine 250ml red wine vinegar 150g walnuts 2 apples 50g hard Tomor margarine Salt and pepper
1 Heat some olive oil in an ovenproof dish and sear the meat in two batches and transfer to a clean plate. 2 Add more olive oil to the dish and add the carrot, onion and celery and season with salt and pepper. Cook until soft and scrape up all the brown bits and discard. 3 Place the meat on top, add the thyme, bay leaf, cinnamon, red wine and red wine vinegar and season with salt and pepper. 4 Bring to the boil and place a double layer of tin foil around the dish and place in the oven for three hours on 150ºC/300ºF/Gas mark 2. Check after two hours and add more liquid if it is looking dry. While the short rib is cooking: 5 Chop the walnuts and toss them in a little olive oil, place in the oven on a tray and toast until golden-brown. Peel and thickly slice the apples, then heat a frying pan, add the hard Tomor, then the apples and sauté until both sides are brown and set aside. 6 When the rib is ready, it will fall away from the bone. Remove from the liquid and, when cool enough to handle, shred using two forks. Then using a ring to press the meat into, plate up. (Alternatively, at this point you can stop and reheat the meat when required.) 7 To make the gravy, push the liquid from the meat through a strainer and put into a saucepan, bring to the boil and then simmer to thicken. Add the gravy to the plate. Then garnish with the apples and walnuts.
Serve with
Baked Pesto Cauliflower Gratin
Bunched Carrots and Roasted Potatoes
Sweet Potato Tzimmes
1 cauliflower A drizzle of olive oil Cumin powder Coriander powder Salt and pepper Jar of Providence Deli basil pesto Ovenproof dish approx. 25cm x 25cm Preheat oven to 190ºC/325ºF/Gas mark 3
1 Cut the cauliflower into florets.
Wash and peel the carrots, leaving a little of the green stem and cut in half lengthways. Place in a roasting tray, drizzle with olive oil and season with salt and paper and roast.
2 Blanch the cauliflower in boiling salted water, drain and pat dry. 3 Put it in an ovenproof dish, drizzle with olive oil, cumin powder, coriander powder, salt and pepper and cook until golden and then remove from oven. 4 Mix pesto and olive oil and then drizzle on the hot cauliflower, or serve on the side in a pot. Season to taste.
3 sweet potatoes 500g mini frozen carrots Olive oil (a drizzle) 100ml runny honey 1 tsp ground cinnamon 125ml orange juice 50g pitted prunes – chopped 50g pitted apricots – chopped Zest of one orange Salt and pepper Ovenproof dish approx. 25cm x 25cm Preheat oven to 180ºC/300ºF/Gas mark 2 1 Cut the sweet potato into small wedges, blanch in boiling salted water and drain. 2 Put into the dish with the carrots and toss with olive oil, honey, cinnamon, salt and pepper.
Peel and halve the potatoes. Parboil for about five minutes, then drain and shake them in the sieve. Put your oil of choice into an ovenproof dish and let it heat a bit in the oven, add the potatoes and roast until done to your liking.
3 Place in ovenproof dish and pour in orange juice and bake for 45mins. 4 Serve straight away or half-cook in advance and finish when required. Sprinkle the prunes and apricots on top, followed by the orange zest.
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14 April 2016 The Jewish News
Orange and Almond Cake 2 large oranges 6 eggs 250g ground almonds 250g sugar 1 teaspoon baking powder
The Menu Makers Serves 8
To serve 1litre Parev whip 1 tub of ice cream 2 oranges 1 pomegranate Icing sugar
20cm loose-bottomed cake tin Preheat oven to 180ºC/300ºF/Gas mark 2
1 Wash and simmer the two large unpeeled oranges, covered in water, for two hours. 2 When cool, cut the oranges open and remove the seeds. 3 Puree the oranges in a food processor. 4 Beat the eggs in another food processor or large bowl. 5 Add the remaining ingredients, including the orange puree, and mix thoroughly. 6 Pour into a buttered and floured (with potato flour) cake tin. 7 Bake for one hour, or until a knife inserted in the centre comes out clean. 8 Cool in the tin before turning out.
To serve 1 Take a slice from the cake and plate up. 2 Place whipped Parev cream or ice cream next to the cake. 3 Peel and slice the oranges, and place slices on each plate. 4 Sprinkle the plates with pomegranate. 5 Dust with icing sugar.
GROWING UP IN BLOEMFONTEIN, South Africa, which has a very small Jewish community, Stephanie Cramer of Salt Caterers spent every seder night with the same families for more than 15 years. “One of the families’ surname was Levin and when we used to go around the table reading we always said ‘unLevined’ bread, year in year out,” laughs Stephanie who now enjoys Passover with her children and family in London. For Salt’s head chef Sharon Taylor, Passover is all about having her family around the seder table. “I especially love watching the little ones – the grandchildren – as it is all so new for them,” she says. “And as someone who spends their days preparing food for events, it is wonderful to see everyone eating all the traditional food and feeling so full up, but happy to be part of a wonderful vibrant community.” Working with Sainsbury’s to create a nutritious tasty meal for a seder night, Sharon was impressed by the selection of kosher products available. “It is fantastic that we can now shop for Passover at Sainsbury’s which stocks everything from Kedem grape juice to Achva Halva,” says Sharon. “If I had to choose three key ingredients I couldn’t live without, it would be Rakusen’s matzos, which we eat all year round, fresh fruit and vegetables and extra virgin olive oil.”
For the second seder meal prepared by Salt Caterers, Sharon chose to make Haroseth Braised Beef with Sweet Potato Tzimmes, Baked Pesto Cauliflower Gratin and, for dessert, her sensational orange and almond cake pictured on the cover. “It is lighter and more moist than any Passover cake I have ever tasted,” said Stephanie, who plans to add it to the Salt menu. To contact Salt Caterers, visit saltcaterers.co.uk or call 07891 781606
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The Jewish News 14 April 2016
www.jewishnews.co.uk