Recipes from Delores Fouché Pesach Cooking Demo
13 March 2018
Must-Have Green Pesto
3 packets basil
3 packets rocket
1 packet coriander
Tsp of crushed garlic (or more if you like!)
Olive oil – as you need, but at least 1 cup
Salt – a sprinkling
125 gm pine-nuts (or cashews)
Place all ingredients in magimix.
Add olive oil as you blend until you have a rough but moist paste
If it dries out in fridge top with some olive oil
(Can add feta cheese if req for milk dish)
Red Pepper Relish – Matboucha style
Chop 4 red peppers
Add 2 chopped yellow peppers
4 chopped tomatoes
2 red chillis
Fry up in olive oil (1/2 cup)
Paprika – a dash
Crushed garlic – a teaspoon or less if you don’t enjoy garlic
As the vegetables get glassy add
Dash of red chilli flakes
Salt and pepper
Herbs and spices such as origanum, Italian herbs etc
Can add a dash of sweet chilli sauce or sugar if you want a sweeter taste
Allow to simmer and thicken for at least 25 minutes, even longer on a low heat
This is a versatile Pesach matboucha style relish and can be used for so many things
Baked potato
Chicken
Fish
Salmon Supreme
One or two whole salmon fillets or you can opt for salmon wedges
You can buy with the skin on one side as it is easy to slide off after cooking
You can also buy salmon skinless, ready for serving
I always use baking paper !
Rub the fish with some salt, pepper, and fish rub
Use the Red pepper relish (recipe above) and smother the fillet
Add some slithers of zuchinni and some torn herbs
Here I have used basil and Italian parsley
You can also add capers (not sure if we will get for Pesach)
Drizzle with olive oil
Cook for plus minus 15 to 20 minutes depending on how thick the fish is…
10 minutes per 1cm thickness!
Serve with lemons and red onion garnish and some fresh herbs
Gingered Carrot and Pumpkin Soup
10 large carrots
3 sweet potatoes – or one/and a half punnets cut into chunks
2 punnets pumpkin chunks
1 bunch chopped leeks
A dash of masala/curry powder
Fresh ginger peeled and grated – 1 heaped tablespoons
3 tbls sweet chilli sauce
1 tsp ginger powder
1 cup coconut milk – optional when not Pesach
salt and pepper
30ml oil
4-5l water – or enough to cover the veges
5 heaped tablespoons veg stock – to taste
Season according to your taste buds – cumin, coriander etc
Method:
Roast peeled potato chunks, pumpkin and carrots by drizzling with oil and herbs
Roast for 40 minutes on 180˚until tender. Turn them midway and spoon oil over as they tend to dry
Set aside
Heat oil in pot. Fry leeks until glassy. Add the vegetables… stock, spices and water. Simmer for 40 minutes. Puree when cool. Add coconut milk. See if you need more curry or pepper etc….
Sticky Fig Salad
1 or two butter lettuce, broken
1 or 2 punnets of blanched asparagus, chopped
1 julienned cucumber
1 red onion sliced
3 punnets figs prepared as below…
½ cup toasted flaked almonds
Prepare your figs – cut in half, add to baking tray or prepare in a saucepan
Coat with… 50ml cardin and olive oil
200 ml Shabbos wine
125ml sugar
(I double this)
Allow the figs to soften and start to caramelize
For the dressing:
Reserve the liquid
For the dressing add
The liquid from the figs
3 tablespoons chopped red onion
125ml olive oil
60ml red wine vinegar
1 generous drizzle of honey
Salt and pepper
Quick Veg Salad
One or two punnets baby spinach leaves
One punnet roast pumpkin
2 punnets portobellini mushrooms
Toasted pine nuts
Prepare your mushrooms in a pot:
Dash of olive oil, fresh thyme, balsamic vinegar, salt and pepper, dash of sugar (brown sugar better if you will use that on Pesach)
nornornorRoast pumpkin as per recipe above for the soup
Assmble your salad…
Spinach leaves, Pumpkin chunks, Pile with mushrooms, Toasted pine nuts
Dressing
1 cup mayo
½ tsp minced garlic
Half cup any hot peri peri or hot chilli sauce
½ cup any dressing such as an Italian dressing or balsamic if you can’t find…
Can add a dash of wine or brandy
Planning Meat Quantities:
When it comes to meat I work on a minimum of 250g per head
So for 25 people – you need 6.25 kilos – I would then do at least 4kg of a meat and 4kg of a chicken as I would rather be safe than embarrassed! It also works with what came before – if no starters then I up the quantity of meat….if people have already had fish and soup they will generally have a max of 150gm of meat
Venezia style chicken…
2 kg chicken breasts or chicken pieces – parboiled to get the raw edge off
1 heaped tsp crushed garlic
handful fresh oregano
salt and pepper
50 ml red wine vinegar
125ml white wine – can double liquid
150ml olive oil
1 packet pitted prunes
1 tin sliced green olives
bay leaves and fresh herbs such a parsley and coriander, chopped
125 gm brown sugar
Marinade the chicken overnight with all ingredients apart from wine and sugar.
When ready to cook add the wine and sugar and bake for about an hour until ready. Baste continuously. Serve with mashed potatoes or smashed potatoes
You can add more liquid !
Delectable Osso Buco a la Pesach
You can use lamb shanks here
I have used beef shin – ask your butcher to cut you shin for osso busco
To prepare meat:
Season with salt and pepper
Lightly dust with 50ml cake flour
Brown using olive oil and cardin in large pan or pot.
Add two sliced red onions to the pan while browning meat.
Set aside.
Sauce in a big pot:
30 ml olive oil
20 ml cardin
1 large piece celery sliced
1 large carrot sliced
2 tsp crushed garlic
1 tin tomatoes – Italian style
300ml white wine
300ml chicken stock
Tsp lemon rind grated
3 fresh bay leaves
Add more liquid as the sauce simmers… it must be liquid but not too thin….
Use same pot – add the remaining vegetables until softened.
Add the tomatoes, wine, stock, lemon rind, bay leaves and allow to simmer.
Coat the lamb shanks with the sauce and cook in oven on 180 for at least two hours.
Serve with quinoa or potatoes and a gremolata:
In a small bowl finely chop:
30ml flatleaf parsley
grated rind of one lemon
crushed garlic
30 ml olive oil
Spanish Style Peppers – Vegetarian or Meat
This dish works perfectly with beef or chicken strips or mince.
8 – 10 peppers
Filling:
1 chopped onion
¼ cup oil
1 cup boiled and chopped potatoes
One cup chopped cherry tomatoes tomato
Handful of fresh chopped flatleaf parsley
Dash of paprika, chill powder, cumin, nutmeg, cinnamon, cardamom, ginger
Sauce: use the napoletana mixed with some red pepper relish!
If using chicken or beef:
300gm boneless chicken breasts or 300gm rib eye steaks cut into strips (or ask Trevor for goulash strips!)
½ cup tomato relish
1 tbs chilli sauce
2 bls treacle sugar
Salt and pepper
Tsp minced chillis
Fruity Tart
Line a dish with baking paper
Fill the dish with sliced plums, raspberries, gooseberries, blackberries, youngberries, strawberries etc
Frangipane Topping:
250g cardin
100 gm caster sugar
Dash of sweet spices – cinnamon, nutmeg…
250gm mixed nuts, ground
100g potato flour
100gm dessicated coconut
3 eggs
Dash of vanilla
Apricot jam for brushing top of tart
Beat the sugar and cardin until light and fluffy. Add the nuts and flour. Add eggs one at a time.
Assemble tart:
If using plums, remove stone, slice plums
If using berries simply rinse, dry and then add berries
Spread frangipane over the fruit
Bake in 180˚ oven for 15 minutes.
Reduce heat to 150˚ and bake for a further 20 or 30 minutes til the crumb has baked through
Allow to cool slightly. Warm some apricot jam and brush over tart
You can flip it over, peel away the baking paper and dust with icing sugar!
Must-Have Versatile Napoletana Sauce
Eight to ten tomatoes – skinned and chopped
One white onion – chopped
One red onion – chopped
Two celery sticks, grated
Two grated carrots
Handful of fresh basil
Fresh garlic
Ground black pepper
Sprinkling of salt
Italian mixed herbs
One tablespoons sugar
Two tblsp sweet and spicy marinade (available at most stores)
½ cup tomato sauce
Use a big saucepan.
First fry up the onions ‘til lightly browned. Add in all other ingredients, stirring all the while. Allow sauce to simmer for at least 45 minutes. Using a moulli pulse until you have a thickish, but slightly chunky consistency.
