How are you planning to use matzo for the first Passover sedar meal other than it simply sitting on a sedar plate? The story of matzo is similar to modern day cooking today. Jews didn’t have time to wait for bread to rise, so they made due with flat bread. Busy people with never-ending Passover duties can easily appreciate an easy Passover matzo recipe that does not involve a lot of preparation.

Most people associate matzo with matzo ball soup or matzo brei or simply just eating matzo during Passover. But matzo, when combined with other perhaps less known ingredients, makes a tasty dish for the seder meal. Here are three recipes using both matzo and matzo meal as a main ingredient.

Matzo Recipe #1: Passover Baked Chicken Breasts

Preparation: 10 minutes

Total time: 30 minutes

* 4 Kosher chicken breasts* 1 bag Passover matzo meal* 1 cup Savion chicken sauce with apricots* 2 tbsp. kosher caramel soup mix, onion-style

1. Preheat oven to 350F. Pour matzo meal in the mixing bowl. Combine chicken sauce and onion soup mix in separate bowl and set aside.2. Rinse chicken breasts off with running water. Boil them to get rid of the fat consistency. First, dip chicken breast into chicken sauce mixture, coating well, then into the potato chip breading. Place in an oven-safe baking dish.3. Bake chicken for approximately 30 minutes until golden brown.

Matzo Recipe #2: Passover Matzo Crusted CodServes 4

Preparation: 20 minutes

Total time 20 minutes

* 4 cod filets* 1 cup Savion Pancake Mix* 4 Tbsp. Manischewitz poultry seasoning* 8 pieces matzo* 1-1/2 c. water

1. Mix pancake mix with water to create batter. it should be thinner than a pancake batter. Add poultry seasoning and stire well to combine.2. Break matzo into pieces and place in food processor. Pulse to a panko bread crumb consistency.3. Dip fish into batter to coat and then into the matzo bread crumbs. Press gently but coat well.4. Pan fry or deep fry until a wonderfully golden brown. Season with salt and pepper.

Recipe #3: Gradmother’s Traditional Matzo Brei

Preparation time: 5 minutes

Total time: 10 minutes

* 8 pieces of matzo* 1 beaten egg* oil

Break the matzo into small pieces and mix with the egg mixture. Additionally, you can add some milk to the egg mixture. Heat a skilled pan with oil. Pour the egg matzo meal into the pan. Turn the matzo until it is golden brown. Cut into wedges. Serve with honey or jam. Alternatively, you can add with sour cream or kosher chocolate spread. Watch those calories as matzo brei is addictive and very fattening.

Enjoy! Happy Passover!

In this recipe, roast chicken is given a beautiful mahogany colour by basting it with a dark and delicious mix of hoisin sauce and honey.

1/3 cup (75 mL) hoisin sauce

1 tbsp (15 mL) rice vinegar

2 tbsp (25 mL) soy sauce

1/4 cup (50 mL) dry sherry or rice wine

2 tsp (10 mL) grated fresh ginger

large garlic clove, minced

freshly ground black pepper to taste

(3 lb. or 1.5 kg) chicken

Place the hoisin sauce, honey, vinegar, soy sauce, sherry or rice wine, ginger, garlic and pepper in a large bowl and whisk to combine. Set in the chicken and turn to coat. Cover, refrigerate and marinate the chicken for 4 hours, or overnight, turning the chicken occasionally and brushing it with marinade.

Preheat the oven to 350°F (170°C). Line a shallow-sided roasting pan with parchment paper. Set in the chicken, breast side up. Tuck the wings of the chicken under its body; tie the legs together. Brush the chicken with the marinade in the bowl. Roast the chicken for 90 to 100 minutes, or until the chicken’s temperature in the centre of a thigh registers 170°F (76°C) on an instant-read meat thermometer. During cooking, baste the chicken occasionally with the marinade that drips down into the pan. when cooked, transfer chicken to a plate, tent with foil and rest 10 minutes before carving.

Note: If desired, once the chicken has been removed, pour any juices left in the pan into gravy separator or small, tall vessel. let it sit for a minute or two to allow the fat to rise to the surface. Remove the fat and drizzle the juices over the carved chicken. makes 4 servings.

If you don’t buy pricey cashews very often, and don’t want to buy a whole whack of them, purchase exactly what you need for this recipe from a bulk food store or supermarket that sells bulk foods.

2 tbsp (25 mL) vegetable oil

medium onion, finely chopped

small carrot, quartered lengthwise, and thinly sliced

1 cup (250 mL) finely chopped Chinese or Napa cabbage

3 cups (750 mL) cold cooked rice

3/4 cup (175 mL) unsalted, roasted cashews

2 tbsp (25 mL) soy sauce

freshly ground black pepper to taste

1/3 cup (75 mL) frozen peas

green onions, thinly sliced

Place the oil in a wok or large skillet set over medium-high heat. Add the onion, carrot, cabbage and garlic and stir-fry 2 to 3 minutes. Add the rice and stir-fry 2 to 3 minutes more. Mix in the remaining ingredients and stir-fry 1 to 2 minutes, or until the rice is well heated through.

Cook’s note: the rice can be cooked a day ahead of when it’s needed. Steaming 1½ cups of white long grain rice should produce the 3 cups of cooked rice needed for the recipe. Cold, cooked rice works better than hot, freshly cooked rice, which can become overly soft and unappealing in texture.

Sweet and Sour Pork Meatballs

In this dish, ginger-laced meatballs are roasted and then slowly cooked with an inviting mix of sweet and sour flavours.

(500 g) lean ground pork

1/4 cup (50 mL) bread crumbs

Recipe for a Curry that Combines Chicken with Lentils

Feb 11, 2010Azharul Islam

This recipe will give you the opportunity to reproduce the delicious taste of lentils when added to a curry. the recipe serves 3-4 people.

Chicken Dansak in 30 minutes

You will need:

• 6 tablespoons of vegetable oil
• 1 pint water
• 2 cups Lentil
• 1/2 teaspoon Salt
• 1 teaspoon of Chili powder
• 2 green Chillies, finely chopped
• 450g Chicken Breast cut into small pieces
• 1 large Onion, sliced into fine wedges
• 2 fresh Garlic cloves, minced
• 1 and 1/2 teaspoon of Garam Masala
• Pinch of ground Fenugreek
• 2 tablespoons of Lemon juice, either freshly squeezed or from a bottle
• A small handful of finely chopped Coriander

1. Wash the Chicken and slice them into small pieces.
2. Heat the vegetable oil in a large, deep frying pan, add the Onions, keeping a low heat, wait 5 minutes for the onions to start melting.
3. Increase the heat to a medium level and wait for the Onions to become slightly golden in colour. then add the Salt, Chili Powder, Turmeric, chopped green Chillies and the Garam Masala and stir them into the onions. Continue cooking for 5 minutes stirring frequently.
4. Add the Lentils.
5. Increase the heat and add the Chicken breast with the Fenugreek and the Garlic and stir for 5 minutes.
6. Add the pint of water and put in the Lemon juice and half of the Coriander and then bring to the boil for 5 minutes and then reduce the heat, cooking the curry for 15 minutes.
7. Skim off any excess oil and sprinkle in the remaining coriander and serve the dish with a bowl of rice or Nan bread . Enjoy!

Turn it into a Chicken Dansak Balti

This Chicken Dansak can be turned into a Chicken Dansak Balti just by adding the following steps.

1. Add an extra teaspoon of Chili Powder.
2. Cut up 1 green pepper, sliced length ways and add in with Onions at the beginning.
3. Add a few extra drops of Lemon.
4. Get two sizzler dishes, heat them on top of the hob for about 40 seconds. when you have done this take the Chicken Dansak out of the pan and add to the sizzler dishes. Quickly sprinkle on the coriander and serve.

Also note that if you do not get the sizzling when you put the Dansak into the sizzler dish then it means the dishes are not hot enough. In this situation leave the curry simmering in the sizzler dishes while still on the hob and then add a few drops of lemon juice. This should get it sizzling.

You can also add different vegetables such as a Potatoes or Tomatoes to create different tastes.

Sweet & Sour Chicken

This is a very popular and easy to cook recipe.
Most of the ingredients can easily be found or substituted.

The sweet and sour sauce made with brown sugar has a distinctive taste better than found in ‘cook in sauce’ jars.

The sauce is worth trying as it can also be used with pork and beef cuts of meat.

The dish is American in origin.
Traditional Chinese (Asian) sweet & sour dishes would use pork.

Ingredients:

• 5 tbsps Peanut oil, divided
• 500g chicken breast, thinly sliced
• 1 stick of celery, sliced
• 1 Chinese cabbage, chopped / alt 250g green/savoy cabbage
• 1 med. onion, diced
• 2 carrots, grated
• 1 red, yellow or green pepper, diced
• 1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger
• 1 clove garlic, crushed

Sauce:

• 1/3 tbsp rice wine vinegar
• 1/2 tbsp brown sugar
• Salt, pepper to taste
• 1/4 tsp. dried ginger
• 1/2 tbsp ketchup
• Pinch of garlic powder
• 1 c. chicken stock
• 2 tbsp. cornstarch

Directions:

1. have all ingredients chopped and prepared.
2. In a wok or deep pan, heat 2 tbsps. oil over high heat.
3. Add all the chopped & sliced vegetables. Stir-fry quickly until onion is cooked and translucent. Remove and place in a bowl.
4. Add 2 more tbsps of oil to the wok; heat. Add the chicken and stir fry until no longer pink on outside (5-7 minutes).
5. Mix in separate bowl sauce ingredients, making sure you mix cornstarch thoroughly.
6. To chicken in wok, add the vegetables and sauce mix. Cook over a very low heat until cornstarch is cooked, about 6-8 minutes, or until sauce is slightly thickened.
7. Serve hot on a bed of cooked white rice.

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