Saturday, April 30, 2011

A Passover-Inspired Meal

Here's my first experience cooking a kosher for passover meal. It was kosher for passover - inspired, except for the  kosher part ;) I really cannot blowtorch the whole kitchen and boil all the utensils.(Read this article for the modern history of Matzo... really interesting!) 

We had every part of the seder, and improvised, except for the shank bone, which we did not manage to obtain. 
The boiled egg (beitzah) broke into pieces :) We had some REALLY bitter chinese herbs for maror, lettuce with salt water as dressing for karpas. 

I made flour+water round matza, and that was the most authentic part of the meal (100% atta flour) I made my own charoset with apples, almonds, cinnamon, honey, and raisins - really tasty, and really looks like mortar.

For the main meal we had a Ashkenazi staple - latkes! Potato pancakes, with nothing dairy and absolutely no flour inside. In fact, there was absolutely no dairy in the meal. I made beef patties for meat - yum! And I deepfried crisp potato skins as a special treat!  Ribena substituted kosher wine (hee hee).. 
Below is the improvised matzo bag with compartments - a large napkin. 

Here's the recipes I used: 

3 parts all-purpose/atta flour
1 part water
Heat oven to 220C or higher. Stir flour and water until well combined. The dough should be soft but not sticky, the texture of modelling clay. Flour rolling surface well. Roll a portion the dough out very quickly with rolling pin, into a thin sheet, as thin as possible, use the cake/pie pan bottom to cut to shape. Invert dough onto the pan bottom and pierce with a cake comb/fork all over. Grease the cake/pie pan lightly with oil and bake. If you are making square/rectangle matzo, you can use a pasta machine to roll out the shapes. Bake until golden brown but not burnt. The matzo will be crisp and hard. For a more tasty matzo, add olive oil, salt, or even honey. You can use egg, if you wish - use a recipe for egg-based pasta.

6 potatoes- washed and peeled
3 eggs
1/2 large onion, peeled
Salt and pepper to taste
Grate onions in your food processor using the smallest grater. Grate potatoes using the largest grater. Transfer to a mixing bowl and stir to combine. Break in eggs and season with salt and pepper. Stir well and fry heaped spoonfuls with oil over low fire until golden brown. 

Meat patties:
1 kg beef
2 eggs
Salt, Pepper, grated onions, and worchestershire
Mix ingredients, and fry a test patty (to ensure that there is enough seasoning.) Shape meat into balls/patties with hands and gry. 

Charoset (which makes a really good raw, vegan, parve, jam)
A sprinkle of cinnamon    
A handful of almonds
2 soggy, yucky, apples
A handful of raisins,
A drizzle of honey
A splash of wine (I did not use this)
Blend almonds in food processor. Add in everything else and blend. (Feel free to improvise your own recipe with whatever you have on hand.) This goes really well with toasted bread and butter. 

 Fried Potato Skin - Take the potato peels from the latkes, examine them to remove bad spots and greens (there were none) and then deep fry. I stir-fried them again before dinner to make sure they were crispy enough

I hope these recipes may be help to you!

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