Makes 20-40 pastry pockets Prep time: 75 minutes | Cooking time: 6½ hours There is a custom at start of the Jewish new year, and
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
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
1.5 kilo (3 pounds) beef brisket Coarse salt and ground pepper 2 tablespoons vegetable oil 120 ml (1/2 cup) freshly brewed black coffee 120 ml
2 – 2.5 kilo (about 5 lbs) fresh brisket 6 medium onions, peeled and finely sliced 6 cloves garlic, minced 4 tbs ketchup Coarse ground
This a holiday dish that is so versatile, if you find that your oven space is at a premium, this brisket does just as well
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).
These sticky, sweet barbecue mushrooms are incredibly quick and easy to make, once you have BBQ sauce in the fridge or larder. Delicious year-round, these are a great vegan choice, delicious as part of a fake-away served with chips or on a jacket potato and topped with cheese. And as the recipe below uses our Kosher for Passover BBQ Sauce, you could even throw them on our Loaded Matzah Nachos.
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.
Two questions we get asked a lot – 1) “How can I cook potatoes differently for 8 days and nights?”; and 2) “What on earth can I do with all this left over horseradish?” Answer – try confiting the horseradish with garlic to bring out its natural sweet notes, and run the beautifully flavourful infused oil through your mash. We like to top ours with a little extra fresh horseradish grated on top for the bitter heat to shine through. It’s a match made in heaven!
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