SO it’s that time of year again. Time to remortgage the house to afford to buy kosher for Pesach cheese, eat hard-boiled overcooked eggs with salt water and comment how delicious it is.
And don’t forget to consume enough eggs, sugar and almonds to cause a world shortage.
Yet, I really enjoy the food at Pesach, as many of us do.
So much can change in a year. From the highs of launching Feast just nine months ago and being fortunate to cater more than 50 events for thousands of people, to the lows of losing someone, who, at this time of year, will be terribly missed by myself and many others.
Last year, my wife’s grandma came to my house to make her Pesach speciality, beetroot jam Eingemachts.
She was too frail to prepare it on her own so I gave her a bit of a hand, and now the responsibility falls on me.
I won’t make it as well as she did, just like nobody’s chicken soup is as good as their grandma’s, but I will try my best.
- 5 sheets of matzo
- 220g salted butter
- 200g light brown sugar
- 1 tsp vanilla extract
- 200g milk chocolate
- 100g Persian pistachios, crushed
- 100g dried cranberries
Preheat the oven to 180°C and line a baking tray.
Place butter and brown sugar together stirring until the sugar has fully dissolved in a saucepan over a medium heat. Bring to the boil for 5 minutes and stir. Take off the heat and add vanilla, pour over the matzo and spread to the edges. Then cook in the oven for 12 minutes and allow to cool.
Melt chocolate over a water bath and divide between the matzo once again spread to the edges evenly. Before it sets, sprinkle over the pistachios and cranberries.
- 1kg golden beetroots, peeled and cut into matchsticks
- 200g blanched whole almonds
- 900g caster sugar
- 3 lemons, cut in half and finely slice
- 4 tbsp candied ginger, chopped small
- 500ml water
- A good pinch of salt
Mix beetroot, sugar, lemon, ginger and salt and leave for five hours at room temperature. Put the mix, water and almonds in a pan and bring to boil. Turn down heat and simmer gently for 45 minutes or until syrupy. Allow to cool.
For the salmon:
For the tabbouleh:
- l 1kg salmon fillet, skinned
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 lemon zest
- 2 tbsp good quality harissa (ours is a secret recipe, sorry!)
- 1 tbsp honey
- 1 clove of garlic
- 1 cauliflower head, finely grated
- 1 bunch of spring onion, finely chopped
- 1 cucumber, deseeded & finely diced
- 1 bunch mint, finely chopped
- 1 bunch flat leaf parsley, finely chopped
- 1 pomegranate, deseeded
- 2 lemons, juiced
- 8 tbsp olive oil
- 1 garlic clove, finely grated
- 1 tsp honey
- Good amount of salt & pepper
Mix the salmon marinade together and coat salmon all over. Bake on a lined baking tray at 200°C for 10-12 mins. It should still be slightly raw in the middle and allow to rest out of the oven for 10 minutes to just cook through. While the salmon is baking just simply mix all the tabbouleh ingredients together.
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