Two questions we get asked a lot – 1) “How can I cook potatoes differently for 8 days and nights?”; and 2) “What on earth can I do with all this left over horseradish?” Answer – try confiting the horseradish with garlic to bring out its natural sweet notes, and run the beautifully flavourful infused oil through your mash. We like to top ours with a little extra fresh horseradish grated on top for the bitter heat to shine through. It’s a match made in heaven!
One of the greatest challenges with Passover time is finding really delicious Kosher for Passover (KLP) condiments at affordable prices. Our solution – make your own!
This sweet, sticky barbecue sauce is great on our KLP Southern-Fried Chicken Drumsticks, can be substituted into our BBQ Brisket recipe or simply served with homemade chips for a Pesach-friendly treat.
A spin on a Chanukah classic, and bursting with the flavours of salt beef, pickles, mustard and caraway, our stuffed latke ‘Deli Bon Bons’ pay tribute to the Jewish Eastern European Immigrants to America who founded New York Deli culture and created an icon of American gastronomy.
Makes 20+ pockets Prep time: 30 minutes | Cooking time: 30 minutes It is traditional at the beginning of the Jewish year, and particularly at
Makes 8 mini (10cm / 4″) Cheesecakes or 1 large (23cm / 9”) ‘New York Style’ Baked Cheesecake Prep time: 30 mins | Cooking time:
Serves 8-12 Prep time: 5 mins | Cooking time: approx 2-3h Salt Beef, or Corned Beef, is often seen in the West as one of
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Makes 2 strudels; each serves 5-6 as a side dish Don’t get distracted by the combination of the words ‘strudel’ and ‘cabbage’ in the title
3 tablespoons vegetable oil 1 kilo brisket cut into 1 inch cubes Kosher salt and freshly ground black pepper 2 large onions, thinly sliced 2
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