These burgers are absolutely delicious. Although the original recipe contains breadcrumbs, substitute with matzo meal over Pesach. Eat in Pesach rolls and add crunchy lettuce for texture.
Ingredients:
500g minced lamb/beef
1/2 red onion, diced very small
1 courgette, grated
1 carrot, grated
1 tsp garlic paste
1 tsp dried Italian herbs
1/2 cup matzah meal
1 egg
Salt and pepper
Sunflower Oil
Method:
· Combine all the ingredients in a mixing bowl and mix well with your hands!
· Form the meat into 6 patties, making sure they are well pressed together.
· Put the burgers on a baking tray and drizzle with a little oil.
· Put them in the fridge for 20-30 mins to set a little.
· Preheat the oven to 180C.
· After 20 mins, put the burgers in the oven and cook for around 40 mins.
· Serve in Pesach rolls, with salad and any condiments you like.
Trout with Coriander Seeds and Za’atar
This is honestly the simplest of dishes. The flavours work so well together and can be served with homemade chips- a much healthier alternative to the great British dish! It does contain kitniyot. This can also be made with a side of salmon. The trout is simply a more delicate flavour.
Ingredients:
1kg side of salmon trout, skin on
2 cloves garlic, minced
1 tbsp coriander seeds
1 tbsp rapeseed oil
1 tbsp za'atar
Method:
- Pre-heat oven to 120C
In a small, dry frying pan, toast the coriander seeds until they start to pop/move around.
Take them off the heat immediately and grind to a coarse powder. I used a pestle and mortar but you can use the end of a rolling pin in a sturdy bowl.
Mix the coriander seeds, garlic, oil and za'atar and spread evenly over the flesh of the fish.
If you can leave to marinate in the fridge for an hour, that's great but if not, then cover with foil and cook on 120C for an hour.
Spiced Chicken Thighs
We all eat loads of chicken over Pesach, so give yours the Israeli twist by marinating them in spices. These cut be barbequed too, if we are lucky with the weather!
Ingredients:
16 boneless & skinless chicken thighs
2 tbsp garlic paste
1 tbsp za'atar (Perez do one kosher for Pesach)
3 tbsp allspice
1 tbsp olive oil
1 very large ziplock bag
Method:
Mix together the spices, garlic and oil in a very large ziplock bag. Add the chicken.
Seal the bag and squish the meat together with the spice mix
Leave to marinate in the fridge for at least an hour but better still, overnight.
The next day, preheat the oven to 180C
Put the chicken into a roasting tray, making sure that they are spread out well. You may very well need 2 trays!
Bake in the oven for 45 mins until golden brown.
Butternut Squash & Spinach Curry
Curries are so easy to make and so full of flavor. For those not eating kitniyot, leave out the peas and serve it with some quinoa or mashed potato. The original recipe has coconut milk which I’m not sure you can get for Pesach, so simply leave it out.
Serves 6-8
Ingredients:
1 butternut squash, peeled & cubed
1/2 large red onion, sliced
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp nigella seeds
5-10 curry leaves
1 tbsp vegetable oil
1 clove garlic, minced
1 fresh turmeric root grated ( but powder is fine)
1 thumb sized piece of ginger, grated
225g fresh spinach
1 cup frozen peas (optional)
1 tin chopped tomatoes
1/2 tin reduced fat coconut milk
1 tsp caster sugar
Salt
Method:
Put a dry frying pan onto a high heat and add the fence, coriander and nigella seeds. When you can smell the spices, add the teaspoon of oil and the onion. Stir for a few minutes until the onion begins to soften. Then add the ginger, tumeric and garlic and stir continuously for a couple of mins.
Now add the squash. Stir to combine. Cook for around 5 mins.
Add the spinach and watch it wilt! It will seem like an awful lot of spinach for all of 4 mins!!
Once wilted, add the tomatoes, coconut milk, curry leaves and peas.
Give it a good stir and add the teaspoon of sugar.
Let it come to a boil and turn down to a simmer for about 10-15 mins.
Taste to check the butternut is cooked- it should retain a little bite.
Once you have tasted it, add enough salt to season. Taste again after a few mins and season again if necessary.
Serve with steamed rice.
Chicken Paprikash
I think this is one of the tastiest roast chickens I make. The juices and the soft vegetables are just divine. Serve with roast potatoes and enjoy!
1 whole roaster
250g sliced onions
4 red/yellow/orange peppers, sliced
1 bulb garlic
2 tbsp sweet paprika
1 tbsp smoked paprika
Vegetable oil
Method:
- Preheat oven to 170ºC
- In the base of a large lidded pot (I use a dutch oven), add the onions, peppers and bulb of garlic. Drizzle with a little oil.
- Rub the chicken with a mix of both paprikas, so that all the skin is covered. Drizzle with a little oil and rub.
- Put a 120ml water in the base and put the lid on.
- Put in the oven for 1 and a half hours.
- If you want a crispy skin, uncover the chicken and cook for a further 10 mins.
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