Serving up a Passover dinner that stimulates the taste buds requires a bit of creativity, so we look at a few ideas to add a twist to some traditional staples.
Stuffed Dates
Ingredients
- 20 large Medjool dates
- 120g goat’s cheese
- 40g walnut pieces
- Warmed honey
- Red pepper flakes
Method
- Cut the Medjool dates in half lengthwise and remove the stone.
- Open the dates and fill with goat’s cheese, then top with the walnut. Drizzle a little honey and finish with a sprinkle of red pepper flakes.
- To serve warm: Preheat your oven to 180°C. Place the pitted dates on a large baking tray and stuff with the goat cheese and walnuts (hold the honey for now). Bake for five to 10 minutes or until the dates have softened and warmed through and the cheese has gained some colour. Remove from the oven and finish with honey and pepper flakes. Serve immediately.
Other topping options…
- Manchego cheese, sliced Granny Smith apples, and fig jam
- Peanut butter, almond butter, or tahini with chocolate chips
- Feta, sun-dried tomatoes, chopped basil, and red pepper flakes
Roasted Beetroot Salad with Horseradish Aioli and Caramelised Walnuts
Ingredients
- 500g beetroot, cut into pieces and roasted until tender
- 1 small bunch of fresh coriander, chopped
For the horseradish aioli
- 1 head of garlic
- 60g mayonnaise
- 1 tbsp horseradish
- 2 tsp lemon juice
- Salt and black pepper
- 2 tbsp water
For the caramelised walnuts
- 40g walnuts
- 1 tsp coconut oil
- 1 tbsp maple syrup
Method
- Preheat oven to 200°C. Cut off the bottom of the head of garlic. Wrap in foil and roast for 45 minutes. Remove from oven and let it cool.
- Combine the mayo, horseradish, lemon, water, salt, and pepper in a medium bowl. Squeeze the roasted garlic cloves into the sauce and whisk until smooth and creamy.
- Melt the coconut oil in a small pan. Add the maple syrup and walnuts. Cook over medium heat for five minutes.
- Transfer the walnuts to a piece of kitchen paper and let them cool. Break them down into little pieces.
- Place the beetroot pieces in a medium bowl. Add the chopped coriander and mix well. Drizzle the horseradish aioli, sprinkle the caramelised walnuts on top and toss well.
Lamb Stuffed Matzah Dumplings in Artichoke and Pea Soup
Ingredients
For the lamb stuffing
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 300g lamb mince
- 4 tbsp fine matzah meal
- 1 bunch fresh parsley, finely chopped
- Green chilli, finely chopped
- ½ tsp ras el hanout
- ½ tsp ground cumin
- ½ tsp ground black pepper
- Salt, to taste
For the matzah dough
- 200g fine matzah meal
- 50ml olive oil
- 270ml hot chicken stock
- 3 eggs
- Salt and freshly ground black pepper, to taste
For the artichoke and pea soup
- 2 litres chicken stock
- 4 fresh artichokes, peeled and trimmed (reserve trimmings)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 150g celeriac, finely diced
- ½ tsp turmeric
- 2 garlic cloves, finely chopped
- 2 celery stalks, cut into 2cm pieces
- 4 bay leaves
- 250g fresh peas
- Handful fresh dill, roughly chopped
- Salt and pepper, to taste
Method
- To make the lamb stuffing, heat a saucepan over medium heat, add the olive oil, and fry the onions until soft, stirring regularly. Remove from heat and allow to cool.
- Combine the onions with the lamb mince, matzah meal, parsley, chilli, spices, and salt in a bowl. Mix well and roll into small equal-sized balls.
- Chill the meatballs in the fridge for at least 30 minutes before cooking.
- To make the matzah dough, combine the matzah meal, olive oil, salt, and black pepper in a large bowl.
- Add the hot chicken stock and stir until a dough forms. Let the dough cool slightly to room temperature.
- Add the eggs one at a time, mixing thoroughly until the dough is elastic and smooth. Divide the dough into small portions and flatten each piece in your hand.
- Place a chilled lamb ball in the centre of each piece of dough and gently wrap the dough around it until completely sealed. Repeat for all the dumplings.
- To make the soup, cook the artichokes and trimmings in the chicken stock until soft. Strain and reserve the liquid.
- Chop the cooked whole artichokes and set aside.
- Heat the olive oil in a separate large saucepan and fry the onion until soft. Add the celeriac and pour in the strained artichoke-infused chicken soup. Bring to the boil then simmer until the celeriac is tender.
- Add the turmeric, garlic, salt, and pepper to taste. Stir in the diced artichokes, celery, and bay leaves. Bring to a gentle boil.
- Carefully lower the prepared dumplings into the simmering soup, cook for 15 minutes or until the dumplings are cooked through.
- Add the fresh peas and cook for two to three more minutes.
- To serve, garnish generously with fresh dill.
