Leek and mushroom matzo brei
During Pesach, when bread is absent from many tables, it becomes essential to create dishes that fill this gap. A quick and simple option is matzo brei; this recipe offers a more substantial variation featuring leek, mushrooms, and feta cheese.
Ingredients:
- 4 pieces matzo
- 2 eggs
- 60ml milk (¼ cup)
- ½ tsp salt
- 1 small leek, white part only, finely sliced
- 2 tsp extra virgin olive oil
- 2 tbsp butter
- 4 large button mushrooms, sliced
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 large handful baby spinach leaves
- 100g feta, roughly chopped
- 1 shallot (spring onion), to serve
Break the matzo into approximately two-centimetre pieces and place them in a bowl. Cover with tap water and soak for five minutes. Drain using a colander and press out excess water. In a medium bowl, beat the eggs with the milk and salt, then add the matzo and stir to combine. Set aside.
Heat a medium frying pan over medium heat and sauté the leek in the olive oil and half the butter until it begins to soften. Add the mushrooms along with salt and pepper, cooking while tossing occasionally until softened. Add the spinach, toss briefly, then remove the mixture from the pan and set aside.
Return the pan to the heat and add the remaining butter. When melted and sizzling, pour in the matzo mixture. Reduce heat to medium-high and cook for a few minutes. Once the bottom sets, toss the mixture around the pan. Allow it to set again for a minute and repeat until fully cooked. Just before completion, stir in the feta.
Serve topped with the leek mixture and sprinkled with shallots.
Fish with roasted cherry tomatoes
This recipe offers a quick, light dinner for two, providing a welcome contrast to the rich foods typically consumed during Pesach. It features a one-step Italian-style roasted tomato sauce paired with fresh white fish that absorbs the flavors beautifully, making it a new favorite.
Ingredients:
- 650g multi-coloured cherry tomatoes
- 1 red onion, sliced
- 50g pitted kalamata olives (⅓ cup)
- 4 anchovies, roughly chopped
- 1 tbsp salted capers, rinsed and drained
- 1 clove garlic, finely sliced
- 60ml extra virgin olive oil (¼ cup), plus extra
- 400g white fish fillets (such as snapper), skinned and deboned
Preheat the oven to 220°C (200°C fan).
Halve any larger cherry tomatoes; smaller ones may remain whole. Place the tomatoes, onion, olives, anchovies, capers, and garlic in a large, deep oven-proof frying pan or small roasting pan. Drizzle with olive oil. Roast uncovered for 30 minutes, tossing occasionally, until soft and slightly caramelised but retaining some liquid.
Season with salt and pepper to taste.
While the tomatoes roast, season the fish with salt and pepper.
Once the tomatoes are ready, remove the pan from the oven and place the fish fillets atop the tomatoes, partially burying them in the sauce. Drizzle with additional olive oil and roast for 10 minutes for thinner fillets or up to 15 minutes for thicker fillets, until just cooked through.
Charoset ice-cream parfait
For those who consider charoset the highlight of the seder table, this ice-cream recipe offers an innovative twist. The creators were surprised this idea had not been explored before. Leftover egg whites can be reserved for meringues or frozen for later use.
Begin preparation the day before. A 1.5 litre (6 cup) lined loaf pan or freeze-proof container is required. An ice-cream machine may also be used if available.
Ingredients:
- 1 tbsp unsalted butter
- 60g brown sugar (¼ cup)
- 1 Granny Smith apple, peeled and chopped
- 3 Medjool dates, pitted and finely chopped
- 2 dried figs, finely chopped
- 2 tbsp sultanas
- ½ tsp ground cinnamon
- 60ml sweet Passover wine or port (¼ cup)
- 750ml thickened cream (3 cups)
- 115g caster sugar (½ cup)
- 3 egg yolks
- ⅛ tsp salt
- 50g roasted almonds, chopped (⅓ cup), plus extra for serving
Heat the butter in a small saucepan over medium heat. Once melted and foamy, add the brown sugar and mix. Add the apple and toss for one minute. Incorporate the dates, figs, and sultanas, cooking while stirring for about one minute until the fruit is well coated. Add cinnamon and wine or port. Bring to a boil, then reduce heat to low, cover, and cook for 10 minutes, stirring occasionally. Remove from heat and mash the fruit slightly. Set aside.
While the fruit cooks, heat 500ml (2 cups) of cream in a medium saucepan over medium heat until bubbles form around the edges. Set aside.
Using an electric mixer, beat the caster sugar, egg yolks, and salt for several minutes until pale and thick. Gradually add the heated cream, mixing thoroughly. Return the mixture to the saucepan and cook over medium heat, stirring constantly for eight minutes or until it forms a thin custard that coats the back of a spoon. Add the fruit mixture and allow to cool.
In a separate bowl, whisk the remaining cream until soft peaks form. Fold this cream and the roasted almonds into the cooled custard mixture. Pour into the lined pan or container, cover with plastic wrap, and refrigerate for at least two hours until cold. Then freeze overnight. If possible, stir the mixture every few hours while awake. Alternatively, churn in an ice-cream machine.
Serve sliced or scooped, topped with extra roasted almonds.
This content is an edited extract from A Year of Jewish Cooking by Lisa Goldberg, Merelyn Chalmers, and Natanya Eskin, published by Simon & Schuster Australia, priced at $59.99.
