Pesach Fry-up
Some people always feel hungry at Pesach, and turn to sugary snacks to fill their rumbling tummies. A ‘fry-up’ for breakfast or brunch can provide a protein-rich start to the day, which will keep you filled up for hours. And despite the name, most of it can be cooked in an oven or air-fried to reduce the fat content.
The good news is that we don’t have to look too far for inspiration.
Passover Breakfast Inspiration
Whether you’re a cereal lover, a daily toast muncher or a pastry and coffee connoisseur, Pesach breakfasts can be a challenge. Whilst this change of routine compels us to think about the Exodus from Egypt and draws our focus to the meaning of Passover – unquestionably a good thing – suddenly finding oneself without one’s go-to brekkie can throw off the whole day. After all, breakfast is, for many, the most important meal of the day.
The good news is that we don’t have to look too far for inspiration.
Cassava and Plantain Chips
These tropical staples are a fantastic alternative to potato. Plantains are the larger, more savoury siblings of bananas, whilst cassava is a starchy root vegetable. A tuber crop like yams and potatoes, cassava roots have a woody exterior and have white flesh on the inside. These two versatile ingredients are staples in Africa and the Americas, and can be fried, roasted, boiled or processed into flour. Both ingredients are mild in flavour, but like potatoes are robust and able to take on flavour from stews and marinades. You may need to look in an international grocery store, but most supermarkets with a world foods section will stock these ingredients in their fruit and veg aisles.
Sweet Potato & Celeriac Wedges
A couple of our favourite alternatives to potato, sweet potato and celeriac wedges provide sweetness and earthiness to a meal, and provide a great way to mix up a Passover menu, especially if your custom is not to eat kitniyot such as rice. This recipe is really quick and easy – the longest part is peeling the veg! Seasoning is entirely to taste and these root vegetables are versatile and will accept virtually any herbs and spices you might throw at them!
MATZAH BREI
Sweet or savoury, wet or dry – nobody can agree on a definitive way to make matzah brei, but we can all agree that matzah and egg are a winning (and extremely versatile combo), and a staple of the Passover repertoire in millions of Jewish homes worldwide.
Below are recipes for a sweet, pancake-esque matzah brei which we love at breakfast, and a savoury scramble which makes for a delicious, filling lunch or dinner which can be whisked up in minutes!
Kosher for Passover BBQ Sauce
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.
Pulled Brisket in BBQ Sauce
Serves 8-10 Prep time: 10 mins | Cooking time: approx 5 hours Sweet, sticky, smokey and indulgent, our barbecue sauce-smothered brisket is simple to make and super adaptable. Whether you have it piled high in a bun with a side of fries, served on a bed of mashed potatoes, or even strewn cold on top […]
Saul’s Smoked Brisket
Serves 16 Prep time: 20 mins | Cooking time: 7-10 hours There are few things more delicious than a beautifully smoked brisket, cooked low and slow and packing a punch of hickory smoke flavour. Whilst dry-rubbed smoked brisket is often associated with Texas, evidence suggests that Ashkenazi Jewish immigrants to the United States may have […]
Classic Salt Beef
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 the most quintessentially Jewish foods. Its popularisation through Kosher delis across the United States of America and in London’s East End may be responsible for the association between Jews, salt […]
