One of the greatest challenges with Passover time is finding really delicious Kosher for Passover (KLP) condiments at affordable prices. Our solution – make your own!
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.
A spin on a Chanukah classic, and bursting with the flavours of salt beef, pickles, mustard and caraway, our stuffed latke ‘Deli Bon Bons’ pay tribute to the Jewish Eastern European Immigrants to America who founded New York Deli culture and created an icon of American gastronomy.
Makes 20+ pockets Prep time: 30 minutes | Cooking time: 30 minutes It is traditional at the beginning of the Jewish year, and particularly at
Makes 8 mini (10cm / 4″) Cheesecakes or 1 large (23cm / 9”) ‘New York Style’ Baked Cheesecake Prep time: 30 mins | Cooking time:
Serves 8-12 Prep time: 5 mins | Cooking time: approx 2-3h Salt Beef, or Corned Beef, is often seen in the West as one of
Makes 2 strudels; each serves 5-6 as a side dish Don’t get distracted by the combination of the words ‘strudel’ and ‘cabbage’ in the title
3 tablespoons vegetable oil 1 kilo brisket cut into 1 inch cubes Kosher salt and freshly ground black pepper 2 large onions, thinly sliced 2
200g (1 cup) dried butter (or lima) beans 200g (1 cup) dried white (or kidney) beans 2 tbsp. canola oil 2 onions, peeled and finely
100g (½ cup) dried kidney/white/pinto beans 50g (¼ cup) dried fava beans 50g (¼ cup) dried chickpeas 1 large onion, diced 3 tablespoons vegetable oil
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