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.
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.
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!
With barely any work, and a handful of larder staples, you can transform chicken wings into these succulent little flavour bombs. Best of all, they are Kosher for Passover, and make a great, cost-effective starter or main course option. This seasoning works well on chicken of all kinds, so there’s no need to get in a flap if wings aren’t your thing – try making tender marinated breast fillets or even roasting a whole chicken glazed with these ingredients.
Nona would make this traditional Sephardi chicken and potato stew every Pesach. As children, my siblings, my cousins and I would ask for it at every opportunity, but being a meal that takes some hours to make and rarely lasted more than a handful of minutes before being utterly devoured, she’d usually reserve it for special occasions or for Shabbat and Yom Tov.
Serves 4-6 Prep time: 5 minutes | Cooking time: 1 hour Many of the Simanim, traditional foods eaten at Rosh Hashana are chosen because of the significance of their Hebrew meaning, and the wordplay around the blessings we make for each. Dates are a great example of this. The Hebrew word ‘Tamar’ is related to […]
Immersive Ten Plagues Seder Menu: Plague 5 – Pestilence Serves 6 Prep time: 20 mins | Marinating time: up to 12 hours | Cooking time: 2h 15 mins Adapted from Yotam Ottolenghi’s ‘Simple’ We thought about lots of different ways we could represent pestilence. For us it’s all about the bones, as this really signifies […]