Budget-Friendly Chicken Miso Ramen
Seemingly exotic larder ingredients like miso paste and soy sauce may seem, on the surface, like an expensive option, but in reality, they last for ages and can be used to add big punches of flavour to dishes like this budget-friendly chicken miso ramen. Made from fermented soybeans, slightly tangy and deeply umami notes can be added to a broth with the addition of just one spoonful of this delicious Japanese seasoning, and a jar of miso will keep refrigerated for several months once opened. An excellent way to spin out leftovers into something new and exciting, this recipe is as cost effective as it is delicious.
Budget Friendly Chicken Soup
A budget-friendly version of our Classic Chicken Soup, this recipe uses a chicken carcass as its base. We do not recommend trying this with one from the butcher, as they tend to strip the carcass very clean, but rather, if you are butchering your own chicken, you can leave a little extra meat on the bones, to stretch the chicken that bit further. Not all chickens imbue the same amount of flavour, and if the carcass does not have much meat left on it, you may wish to add a stock cube at the end to give an extra punch of flavour. This recipe will work better still if you can use two carcasses.
Refreshingly Simple Sweetheart Cabbage and Celery Slaw
A simple fresh slaw can lift almost any dish, cutting through with acidity. Pairing great with meat dishes fish or as an extra salad for a lunchbox, this super simple slaw packs a zingy citrus punch and a refreshing crunch. We recommend serving this slaw with our 3-course Seder Plate-inspired menu (perhaps adding in some chopped spring onions if they feature on your Seder table).
Pesach Seder Plate-Inspired Menu
A deliciously rich, sweet, velvety ganache-filled torte with a beautiful crumbly, crunchy base.
This torte can be made parev or dairy, and we think it’s best served with single cream (when applicable) and fresh fruit.
Chocolate Matzah Torte
A deliciously rich, sweet, velvety ganache-filled torte with a beautiful crumbly, crunchy base.
This torte can be made parev or dairy, and we think it’s best served with single cream (when applicable) and fresh fruit.
Herby Marror and Karpas Crusted Salmon
It’s a classic Pesach conundrum: you buy a whole horseradish as long as an arm, and after using a small chunk for the seder plate find yourself with a slowly aging stick in the vegetable drawer of the fridge. What does one do with all the leftovers? Well, as the commandment of keeping Passover explicitly includes consumption of maror, we think it’s worth incorporating it into the meal on Seder night or at any time during the week. Horseradish makes an excellent addition to mashed potatoes to complement a meaty main course, for example. Here we’ve included it as a peppery addition to a herb crusted salmon, balanced with the freshness of lemon and parsley.
Charoset-Stuffed Chicken Breast with Potato Purée
Taking the flavours and ingredients from charoset recipes from around the globe, we’ve spun what might be leftover ingredients into a showstopping main course. This dish looks fussy, but we promise it’s simple and easy to prepare and is absolutely bursting with flavour.
Blood Orange and Almond Cake
Our team at Ta’amim have drawn inspiration from the Tu B’Shevat seder to create a beautifully moist blood orange, olive oil and almond cake, topped with fruit and a blood orange and cardamom syrup. Olives
Honey Bourbon Tiramisu
Whilst developing a dairy menu for Rosh Hashanah, we decided to put a twist on one of our favourite Italian desserts, Tiramisu. A crowd-pleaser that is surprinsingly easy to make, we’ve switched out the usual brandy for a rather less traditional spirit – Honey Bourbon.
Sweet, warming and heady, these little tiramisu pots are a wonderful, unconventional dessert to round off a dairy meal this Rosh Hashanah. You could, optionally, add in a layer of apple puree or serve with caramelised apples for an extra nod to tradition!
