Meat and Fish Pesach Dishes – 2011/5771 Update

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This is a list of recipes which I have posted since I started this blog and which are all kosher for Pesach. Beware that three of them contain kitniyot. For those wondering, soy is kitniyot but soy sauce is chametz as it contains wheat.

Meat:

Moroccan Tagine of Chicken with Prunes

Stuffed Tomatoes

Chicken with Red Peppers

My Mother’s Chicken Patties (kitniyot)

Fish:

A Dish from Finland

Another Salmon Recipe

Hraymi: Spicy Fish

Salmon and Fennel

Halibut, Red Peppers, Onions, Potatoes and Gremolata

Poached Salmon

Smoked Salmon and Salad

Salmon in Curry Sauce (kitniyot)

Fish Yellow Curry (kitniyot)

More recipes to come – vegetable and side dishes as well as desserts

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Sweet and Sour Chicken Stew

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Like the Quick, Easy and Cheap Tuna Curry, this recipe originated in my cousin’s kitchen. The ingredients here are mere indications; do not hesitate to add or change the quantities according to taste and availability.

Ingredients for four:
2 onions, sliced
4 chicken thighs
2-3 garlic cloves, crushed
3 preserved lemons, sliced
4-5 peeled and sliced zucchini
1 pound fesh baby bell mushroom, sliced
1 can beer (my cousin uses lager, I prefer darker ales)
1 can pineapple, drained and cubed
1/é tsp hot red pepper
salt and pepper to taste

Sauté onions in olive oil in a large pot and add chicken thighs. Brown on all sides, lower the heat, add garlic and cover for 5-10 minutes.
Add the lemons, zucchini and mushrooms. Barely cover with beer, season, cover tightly and simmer for at least one hour. After one hour, add pineapple cubes. Cook for another 10 minutes.

Marinaded Turkey

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Marinaded Turkey
Serves four people
4 turkey breasts, thinly sliced
marinade:
– the juice of one lemon juice
– 2 cloves garlic, crushed
– 1 tsp ground cumin
– salt and pepper to taste

Put the bits of turkey in a glass bowl. Add the lemon juice, cumin, crushed garlic, salt and pepper. Mix well and leave to rest for about half an hour.
Heat olive oil in a skillet or wok and fry the meat until it is brown. Serve hot with French beans, rice or in a pitta.

Kosher for Pesach Dishes – Meat and Fish

seder.jpg

This is a list of recipes which I have posted since I started this blog and which are all kosher for Pesach. Beware that two of them contain kitniyot. For those wondering, soy is kitniyot but soy sauce is chametz as it contains wheat.

Meat:

Moroccan Tagine of Chicken with Prunes

Stuffed Tomatoes

Chicken with Red Peppers

My Mother’s Chicken Patties (kitniyot)

Fish:

A Dish from Finland

Another Salmon Recipe

Hraymi: Spicy Fish

Salmon and Fennel

Halibut, Red Peppers, Onions, Potatoes and Gremolata

Poached Salmon

Salmon in Curry Sauce (kitniyot)

Fish Yellow Curry (kitniyot)

More recipes to come – vegetable and side dishes as well as desserts

Chicken with Red Peppers

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This is a Jewish Moroccan recipe.

Ingredients per person:
1 chicken breast
1/2 to 1 red pepper, depending on the size of the peppers
1 or 2 garlic cloves
paprika
turmeric
olive oil
choped cilantro or parsley

Cube the chicken. Slice the peppers and the garlic cloves. Mix all the ingredients in a pot, including the chopped parsley or cilantro. Add 1 tsp paprika and 1/2 tsp turmeric for 2 breast filets. Add olive oil, salt and pepper and mix.

Leave to marinate for a few hours. Cook then slowly for about 45 minutes.

Belgian Beef Stew

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1kg/2¼lb shin of beef, cubed
5 onions
11½fl oz bottle dark brown beer
1 thick slice of bread spread with French mustard on both sides
2 brown sugar
1 bay leaf
thyme
salt and pepper

Sauté onions in large pot until they srtat browning. Add beef and brown on all sides. Season to taste.
Add half the bottle of bier and some water to cover the meat. Season with the bay leaf, some thyme, the sugar and the bread with mustard. Cover and simmer for at least two hours or until the meat is done and tender. At the end add the rest of the bier if neessary.
Serve with boiled potatoes and parsley or French fries. Apparently some people prefer to add red currant jelly instead of brown suger.

Don’t compromise on the quality of the beer.

Honey-Mustard Chicken

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8 chicken tenderloins (600g)
1/3 cp (115g) honey
2 tablespoons seeded mustard
1/3 cup white vinegar
2 tablespoons soy sauce

1 Place chicken in shallow dish. Pour half of the combined honey, mustard, vinegar and sauce over chicken, cover; refrigerate 3 hours or overnight.
2 Preheat oven to hot.
3 Roast undrained chicken, uncovered, in hot oven until cooked through (about 10 minutes).
4 Heat remaining marinade in small saucepan.
5 Serve chicken with potato kumara mash; drizzle with marinade.

Chulent Recipes

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Here are the recipes I announced yesterday.

Leora shared her recipes in the comments:
Soak beans (enough to cover the bottom) in crock pot on Thursday night. Rinse the beans in the a.m.
Put in new water, enough to more than cover the beans. Add barley (about a layer’s worth?). Cook on high. After a while, add some cut-up potatoes (one or two). Add salt. Other spices you might add: pepper, chili ppr, paprika, cumin. I sometimes add cumin. About one hour before Shabbat, add pieces of lamb stew or a lamb shank. Switch to lower crockpot setting for all Shabbat.
If too watery, add some oatmeal to the top. Or purposely add enough water so you can add the oatmeal on the top.

DYS shared the special ingredients that make up his “secret” vegetarian cholent:
– I usually add less potatoes & more meat substitutes, (cut up veggie burgers, lots of seitan).
– Often, instead of potatoes, I use kneidels (matzo balls). Use a little extra matzo meal to make them more solid.
– If you’re not vegan, throw in a whole bunch of hard boiled eggs, sans shell.
– Lots of fresh garlic! (personal preference – you can leave this out if you choose).
– Here comes the part that really makes the difference:
Instead of putting in a lot of water, I replace at least half of the water with plain soymilk. (I usually use Edensoy for this. It’s pareve and more suitable than the “Silk” type products, which are too sweet.)
– For flavoring I use mushroom soup mix. Somehow this gives it a much richer flavor than the oniony flavorings people use for meat chulents.
– Throw in a whole box of onion or garlic Tam Tam crackers. They might dissolve completely but they’ll give your chulent an incredibly rich flavor. Trust me!

As for Jew Wishes she sent her recipe via email:
I use the crock pot as it is easier, using beef stew meat. It doesn’t have to be made with brisket, but if you use brisket cubed, the time is a bit longer. You must figure how much you want to make in order to cook it, my recipe with the brisket is for about eight people. The crockpot is great, fill it and it cooks on its own.
3/4 – 1 pound cubed beef brisket
4 potatoes, diced
two sweet potatoes peeled and cubed
1/4 cup dry kidney beans
1/2 cup barley
1 chopped onion
1-2 cloves minced garlic, depending on taste
2 tablespoons honey
2 tablespoons ketchup, or one tablespoon ketchup and one of barbeque sauce (it’s tangy)
1 tablespoon soy sauce
1 tablespoon onion soup mix
I don’t use salt, but if you must, 1 tablespoon
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon of ginger

You can add carrots, too, if you want.
Combine all of the ingredients in at least a 6-quart slow cooker. Put the meat in first. Once everything is in, fill with water at least 2 inches over the top of the ingredients. Cook on high for 1 hour. Then, turn to low and continue cooking for another 6-7 hours (testing after 6 hours).

Mom in Israel has a lovely post about her mother and chulent.

The Jew and the Carrot posted a Vegan recipe for chulent last Frebruray after a discussion on whether we should share meals with non-Jews.

Lemon Stuffing for Chicken

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3-4 thick slices leftover challah
1 egg
juice of 1/2 lemon
1 tbsp of parsley or cilantro
1 tsp thyme
salt and pepper

Soak challah in water, then drain. Put the challah in a bowl with egg, lemon juice and herbs. Mix well. Season to taste. Stuff the chicken and bake.

Option: Add sautéd onions to the mixture.

Tip: If the mixture seems too runny, add some matzoh meal before stufing.

Tasty Schnitzel

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Ingredients:
some parsley
2 eggs
2 cloves garlic
1 tsp thyme
1 pinch nutmeg or paprika
salt and pepper
6 turkey or chicken breasts, thinly sliced
bread crumbs or matzo meal
1 lemon

Wash and thinly cut parsley.
In a salad bowl, mix together beaten eggs, crushed garlic, parsley, thyme and nutmeg. Add salt and pepper.
Add the meat and leave to marinate for at least 2 hours.
Spread the bread crumbs or matzo meal on a plate and coat the meat on all sides. If you have the time, leave them aside for at least 30 minutes.
Fry meat in hot oil on both sides until it is golden brown. Serve with lemon wedges.