Marmalade Chicken Pancakes
There is a long-standing tradition of adding fruit to savoury dishes at Rosh Hashanah, with dishes such as Apricot Chicken and Tzimmes (carrots with dried fruits) being particularly popular choices in many Ashkenazi homes. Apples, pomegranates and dates are also common additions to Rosh Hashanah fare due to their status as Simanim. A delightfully interactive and rather less traditional approach to bringing stuffed foods to your table this year, we have created a spin on Chinese duck pancakes with a sweet, sticky and tangy marmalade chicken filling.
Spiced Honey Halloumi ‘Teiglach’
We have drawn inspiration for this sweet starter from a traditional Ashkenazi Jewish sweet treat served at Rosh Hashanah, Sukkot, Simchat Torah and Purim. True Teiglach are morsels of fried dough coated in a sticky-sweet syrup and piled together into mounds. Our recipe, however, swaps out the dough completely, pairing sweet, spiced honey syrup with mounds of salty, fried halloumi nuggets. Supremely easy to make, only 5 ingredients and incredibly moreish, these ‘teiglach’ are an ideal milky starter or crowd-pleasing snack for the High Holy Days.
Honey, Mushroom and Onion Sambousek
Sambousek are delicious little stuffed hand pies originating in the Levant, and traditionally made with either cheese or beef fillings. Easier to make than you might think, our Sambousek are great as a snack or as a crowd-pleasing starter. We’ve substituted the traditional fillings for a honey-sweetened onion and mushroom mixture which delivers a satisfying flavour punch and the perfect balance of sweet and savoury, pocketed inside a wafer-thin pastry crust. Delicious warm or cold with tehina or a fresh rocket salad dressed with oil and balsamic.
Sticky Date and Pomegranate Short Ribs with Root Vegetable Mash and Greens
As seasonal as it gets and a celebration of Simanim, the earthiness of the root vegetable mash, rich with parsnip, potatoes and sweet potatoes exquisitely complements these deliciously tender and sweet ribs, which are marinated in pomegranate molasses and date honey, both Simanim, omens for abundant blessings and redemption from our enemies. The greens are the finishing touch on a perfectly rounded Autumn warmer, just what’s needed as those shorter nights start drawing in. Leafy greens (swiss chard, spinach or beetroot leaves) are another of the Simanim – ‘silka’ in Aramaic or ‘selek’ in Hebrew, related to the Hebrew word ‘silek’ (to depart). We ask that Hashem remove our adversaries from us in the coming year. Ifcooking this dish for Rosh Hashanah, you may also choose to add squash to the mash and leeks to the greens to add two more Simanim to the dish.
Corn Ribs
A celebration of the harvest, corn on the cob is a humble and often overlooked vegetable option. These corn ribs make a great side or main for vegan or vegetarian guests and are easy to pack full of flavour with a combination of herbs and spices.
‘Leftover’ Chicken Salad
Sometimes the best lunchbox ideas come from a fridge raid. Utilising leftovers is not only budget-friendly, it also saves on time and effort – ideal if you’re a busy individual prepping lunches for yourself and others.
Classic Chicken Soup
Often referred to as Jewish penicillin, there are few dishes more iconic in the Jewish repertoire than this Ashkenazic Friday Night staple, served with kneidlach (matzah balls) or lokshen (noodles). There are an infinite number of minor tweaks to this recipe from the addition of tomatoes and dill to arguments about clarity, but what we can all agree upon is that if your mum ever made chicken soup for you when you were sick then you will insist forevermore that hers is, was and always will be the best, and nobody will ever convince you otherwise. We’re okay with that, because our mums all made the best soup, too!
Root Vegetable Medley
This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.
Vegetable Frittata
This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.
