Manischewitz has teamed up with acclaimed cookbook author and chef Sarah Lasry to offer two recipes for the Passover.
“Many people find that creating an exciting Passover menu can be challenging, but it doesn’t have to be,” said Lasry, author of “The Dairy Gourmet.”
“With a variety of kosher for Passover products from Manischewitz, it only takes a few additional ingredients to create a meal with culinary interest that also satisfies Passover dietary laws,” she added.
For more recipes like the ones below, visit www.manischewitz.com.
Double Stuffed Veal Roll with Glaze
From a 1969 Manischewitz cookbook, modernized by Sarah Lasry
1⁄2 chopped onion
4 Tbs. extra-virgin olive oil
1⁄2 cup mushrooms, sliced
1 tomato, sliced in very small chunks
1⁄2 tsp. salt
1⁄8 tsp. pepper
1 lb. chopped chicken or beef (uncooked)
3 lbs. boned breast of veal
2 Manischewitz matzahs finely broken (or 11⁄2 cups Manischewitz matzah farfel)
1⁄4 cup hot water
1⁄4 cup fresh parsley, chopped
cooking string
Glaze:
2 cups ketchup
1⁄4 cup Manischewitz chicken broth
1⁄4 cup dark brown sugar
1⁄4 cup Manischewitz golden honey
Preheat oven to 300 degrees. On medium-high flame, sauté chopped onions in 2 Tbs. olive oil until they start to turn translucent. Add sliced mushrooms and tomatoes. Mix well and continue to sauté until mushrooms are soft. Season mixture with salt and pepper.
Add chopped chicken or beef to mushroom mixture. Sauté all ingredients for about 5 minutes, mixing everything together with a wooden spoon until the chopped meat sizzles and browns. Lower flame and add matzah and hot water to meat mixture. Combine thoroughly and sauté for 5-6 minutes more. Remove from flame, add parsley and let stuffing mixture cool for later handling.
In a separate bowl, mix all 4 glaze ingredients together. Set aside.
Lay veal out on flat surface. Spread the stuffing meat mixture over veal, leaving 1/2-inch margin on all sides. Roll up and tie with cooking string to hold veal roll securely. Heat remaining 2 Tbs. olive oil in a Dutch oven and brown the veal roll on all sides.
Remove from heat and generously pour glaze over browned veal roll, making sure to fully cover meat. Cover and place into preheated oven and let roast for 2 hours. After 2 hours, raise oven temperature to 350 degrees and uncover veal. Let cook for an additional 40-45 minutes or until a nice thick glaze has formed over veal.
Remove from oven and let stand for 15-20 minutes before slicing.
Zesty Lemon Chicken Salad Matzah Hors D’Oeuvres
Leftover chicken nuggets or roasted chicken, chopped into small, bite-size chunks
1 cup shredded cabbage
1 cup shredded carrots
1⁄4 cup chopped celery
1 red pepper, diced
2 Tbs. lemon juice
1⁄4 cup mayonnaise
1⁄4 tsp. sugar or 1 packet Splenda
1 Manischewitz matzah (broken into pieces) or matzah crackers
In a bowl, mix all ingredients except for matzah pieces/crackers. Spoon chicken salad mixture onto matzah crackers. Sprinkle with fresh chives or cut parsley and serve.