The Monday Morning Cooking Club, a not-for-profit Jewish culinary collective, has unveiled a series of contemporary Passover recipes that breathe new life into traditional holiday fare. These dishes, featured in their latest publication, offer creative solutions for those missing bread during Pesach while delivering exceptional flavor and simplicity.
Leek and Mushroom Matzo Brei: A Hearty Brunch Option
During Passover, when bread is conspicuously absent from the table, matzo brei emerges as a beloved comfort food. This version elevates the classic dish with savory additions, transforming it into a substantial meal perfect for brunch or a light dinner.
Ingredients:
- 4 pieces matzo
- 2 eggs
- 60ml milk
- ½ tsp salt
- 1 small leek (white part only), finely sliced
- 2 tsp extra virgin olive oil
- 2 tbsp butter
- 4 large button mushrooms, sliced
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 large handful baby spinach leaves
- 100g feta, roughly chopped
- 1 shallot (spring onion), for garnish
Preparation:
- Break the matzo into two-centimetre pieces and soak in tap water for five minutes. Drain thoroughly and squeeze out excess water.
- In a medium bowl, beat eggs with milk and salt. Add the matzo, stir to combine, and set aside.
- In a frying pan over medium heat, sauté leek in oil and half the butter until softened. Add mushrooms, salt, and pepper, cooking until tender. Incorporate spinach, toss quickly, then remove from pan and set aside.
- Return pan to heat, add remaining butter, and melt until sizzling. Pour in matzo mixture, reduce heat to medium-high, and cook for several minutes. Once bottom sets, toss mixture in pan. Repeat until fully cooked. Just before finishing, stir in feta.
- Top with leek mixture and garnish with shallots before serving.
One-Pot Roasted Fish with Cherry Tomatoes
This Italian-inspired dish provides a refreshing break from heavier Passover meals. Combining white fish fillets with a vibrant roasted tomato sauce, it delivers both simplicity and robust flavor in a single pan.
Ingredients:
- 650g multi-coloured cherry tomatoes
- 1 red onion, sliced
- 50g pitted kalamata olives
- 4 anchovies, roughly chopped
- 1 tbsp salted capers, rinsed and drained
- 1 clove garlic, finely sliced
- 60ml extra virgin olive oil, plus extra for drizzling
- 400g white fish fillets (such as snapper), skinned and deboned
- Salt and pepper to taste
Preparation:
- Preheat oven to 220C/200C fan. Halve larger cherry tomatoes, leaving smaller ones whole.
- Place tomatoes, onion, olives, anchovies, capers, and garlic in a large oven-proof frying pan or small roasting pan. Drizzle with oil and roast uncovered for 30 minutes, tossing occasionally, until soft and slightly caramelized.
- Season tomato mixture with salt and pepper. While roasting, season fish fillets.
- Remove pan from oven, place fish on top of tomatoes, partially burying in sauce. Drizzle with extra oil and roast for 10-15 minutes, depending on fillet thickness, until just cooked through.
Charoset Ice-Cream Parfait: A Dessert Revelation
Transforming the traditional seder table staple into a frozen delight, this charoset ice-cream parfait surprised the culinary collective with its ingenuity. Rich, creamy, and studded with roasted almonds, it requires advance preparation but rewards with exceptional taste.
Ingredients:
- 1 tbsp unsalted butter
- 60g brown sugar
- 1 granny smith apple, peeled and chopped
- 3 medjool dates, pitted and finely chopped
- 2 dried figs, finely chopped
- 2 tbsp sultanas
- ½ tsp ground cinnamon
- 60ml sweet Passover wine or port
- 750ml thickened cream
- 115g caster sugar
- 3 egg yolks
- ⅛ tsp salt
- 50g roasted almonds, chopped, plus extra for garnish
Preparation:
- Begin this recipe one day ahead. You will need a 1.5-litre lined loaf pan or freeze-proof container.
- In a small saucepan over medium heat, melt butter until foamy. Add brown sugar, mix, then add apple and toss for one minute. Incorporate dates, figs, and sultanas, cooking until fruit is coated. Add cinnamon and wine or port, bring to boil, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally. Remove from heat, mash fruit slightly, and set aside.
- Heat 500ml cream in a medium saucepan until bubbles form at edges. Set aside. Using an electric mixer, beat caster sugar, egg yolks, and salt until pale and thick. Gradually add heated cream, beating thoroughly. Return mixture to saucepan and cook over medium heat for eight minutes, stirring constantly, until it forms a thin custard that coats the back of a spoon.
- Add fruit mixture and allow to cool. In a separate bowl, whisk remaining cream to soft peaks. Fold into cooled mixture along with roasted almonds.
- Pour into prepared pan, cover with plastic wrap, and refrigerate for at least two hours. Freeze overnight, stirring every few hours if possible. Alternatively, churn in an ice-cream machine.
- Serve sliced or scooped, garnished with extra roasted almonds.
These recipes are adapted from A Year of Jewish Cooking by Lisa Goldberg, Merelyn Chalmers, and Natanya Eskin, published by Simon & Schuster Australia. They represent a modern approach to Passover dining, blending tradition with contemporary culinary techniques to create memorable holiday meals.
