Simple Pesach meals! Thai leek soup, red cabbage steak and orange ginger chicken

Thai Leek Soup

With coconut milk and coconut cream now kosher for Passover, soups like these can be included during this time. Add the chilli to taste as not everyone likes their food too spicy.

Ingredients

• 1 tablespoon olive oil
• 900g leeks – trimmed and chopped
• 2 cloves garlic – peeled and finely chopped
• 4cm fresh ginger – peeled and finely chopped
• 1 lemon grass stalk – trimmed and very finely chopped
• 1 red chilli – thinly sliced
• 1kg red potatoes –peeled and roughly chopped
• 1 litre vegetable stock
• 2 x 400ml coconut milk – kosher for Passover salt and pepper – to taste

Topping:

• 2 tablespoons chopped raw leek, 1 tablespoon desiccated coconut, a sprinkling of chilli flakes

Method

1. Heat olive oil in a large saucepan over low heat.
2. Add the leeks and cook until softened (about eight minutes). Stir often to keep them from burning. Add the garlic, ginger, lemongrass, chilli and mix well.
3. Add potato chunks, stock and coconut milk.
4. Bring up the heat to medium-high and bring to the boil. Reduce the heat and let the soup simmer for 10 minutes covered, until the potatoes can be easily pierced with a fork.
5. Remove from the heat and season soup with salt and pepper. Use a liquidiser or stick blender and blitz until smooth

Serve hot, topped with finely chopped raw leeks, coconut and chilli flakes

Preparation: 20 minutes – Time Cooking: 30 minutes  – Serves 8

Nutty Red Cabbage Steaks

Preparation  15 minutes –  Time Cooking  60 minutes     

Jewish people love red cabbage, and this is a trendy and different way to cook it that is suitable for Pesach and for vegans.  Serve it as a side dish, with salad, or include in the lunch box. This dish is delicious hot, cold or warm.

Ingredients

• 1 large red cabbage
• 2 tablespoons olive oil
• 100g flaked almonds
• 150g skin on almonds
• 150g walnuts
• 75g cherry tomatoes – roughly chopped
• Small bunch of fresh mint – finely chopped
• ½  lemon – zest and juice
• 2 tablespoons maple syrup
• 2 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper

Method

1. 1  Preheat the oven to 180ºC Fan/ 200ºC/ Gas mark 6.
2.  Remove any damaged leaves and cut the red cabbage into 4cm x 2cm thick steaks, leaving the stalk on so they stay intact.
3. Brush both sides with olive oil, season well and transfer to a tray lined with baking parchment.
4. Roast for 30-40 minutes or until golden and a knife pierces the stalk easily.  Turn the steaks over halfway through cooking and cover with foil if they start to brown too much before they are tender.
5. Place the nuts on a separate oven tray and bake for about 10 minutes or until golden. Remove and set aside, then roughly chop.
6. Tip into a bowl with the cherry tomatoes, mint, lemon zest and juice, maple syrup and two tablespoons extra virgin olive oil.
7. Season and drizzle over the steaks.

No Peel Orange & Ginger Chicken Bake

Preparation  15 minutes  – Time Cooking  50 minutes      

I just love this tasty colourful recipe – it’s perfect for a family Friday night meal.  It’s quick to make – and you can prepare it in advance –and easy to serve.  You can use chicken breast if you prefer and make double to accommodate extra guests. It’s delicious hot, cold or warm.

Ingredients

• 4 tablespoons No Peel Tiptree orange marmalade
• 2 tablespoons olive oil
• 1 clove garlic, peeled and crushed
• 1 level tablespoon freshly grated ginger
• Salt and freshly ground black pepper
• 8-12 large chicken thighs and/or drumsticks/ skinless and boneless chicken breasts
• 6 clementines, or tangerines (keep skin on)
• 1-2 tablespoons chopped fresh thyme

Method

1. 1  Preheat the oven to 200°C/400°F/Gas Mark 6.
2.  In a large bowl, mix together the orange marmalade, olive oil, garlic, ginger and seasoning or combine in the food processor.
3.  Spread out the chicken pieces in a large roasting tin and pour over the jam juices.
4. Thinly slice five clementines or tangerines (remove any pips), and place over the chicken pieces, pressing some in between the pieces.
5. Cover the roasting tin with foil and place in the centre of the oven.
6. Bake for 20 mins, then remove the foil and bake for a further 30 mins, basting occasionally, until the chicken is starting to turn golden and the juices run clear when the flesh is pierced.
7. Remove from the oven and sprinkle over thyme leaves before serving.

Garnish: Slice the remaining clementine and place on top of the chicken.