250 gr. ground beef or lamb2 tart baking apples, cored and diced250 gr. date paste11⁄4 cups walnutsSalt and freshly ground black pepper1⁄4 tsp. dry gingerLeaves from 1 thyme sprigThe Spice Rub:Salt and freshly ground black pepper1 sprig rosemary, chopped1 Tbsp. dry coriander seeds1⁄2 tsp. ground chili pepper2 cloves garlic, crushed5 Tbsp. olive oilSpread the leg of lamb on a work surface (the side with the bone facing up). Mix the stuffing ingredients thoroughly and spread along the center of the leg. Wrap the meat over the stuffing to make an elongated package. Tie with kitchen string.Preheat oven to 180º.Combine the spice rub ingredients and rub the meat on all sides.Heat 3 tablespoons olive oil in a large skillet and brown the meat on all sides. Remove from the skillet and wrap loosely in aluminum foil. Roast for 50-60 minutes (a meat thermometer inserted inside the lamb should indicate 60º for medium. Let rest for 10-15 minutes before carving.Pessah Napoleon with Coconut Cream / Adi Blumenfeld, Touch Food Cooking School, Ra’ananaThis is the Pessah version of the classic French dessert. Caramel-coated matzot are a clever substitute for the puff pastry.serves 8The Coconut Cream:800 ml. (2 cans) coconut milk80 gr. (5 Tbsp.) corn starch8 egg yolks150 gr. sugar3 tsp. rose water or a few drops rose essenceThe Caramel Matzot:5 matzotOil for frying250 gr. (11⁄4 cups) sugar240 ml. (1 cup) coconut milkTo Serve:Fresh strawberries, halved lengthwiseConfectioners’ sugarPrepare the coconut cream: Dissolve the corn starch in 1⁄2 cup of coconut milk, add the egg yolks and most of the sugar and beat well. Bring the remaining coconut milk with the remaining sugar to a boil and add gradually to the egg mixture. Pour into a pan and heat slowly, stirring constantly, until the cream thickens. Remove from the stove and add the rose water. Cool and transfer to a piping bag.Prepare the caramel matzot: Wet each matza with water, wrap in a kitchen towel and set aside for 30 minutes. Cut the matzot into circles using a ring cutter, or into small squares, and fry in oil on both sides until golden. Remove from the pan and dry on paper towel.Dissolve the sugar in a saucepan with a few tablespoons of waterover low heat until a light caramel color. Bring the coconut milk to aboil and gradually pour into the caramel, stirring constantly. Cook fora few minutes until smooth and creamy. Dip the fried matzot in thecaramel cream for 2 minutes, remove carefully and cool.To serve:Place a matza disk or square on a serving plate. Pipe some of the creamover it and top with fruit. Cover with another matza, pipe more cream,top with fruit, and cover with another matza. Dust with confectioners’sugar and serve.
A three-course Pessah meal
Green Pessah Chicken Soup with Dumplings, Leg of Lamb Stuffed with Haroset and Pessah Napoleon with Coconut Cream.
250 gr. ground beef or lamb2 tart baking apples, cored and diced250 gr. date paste11⁄4 cups walnutsSalt and freshly ground black pepper1⁄4 tsp. dry gingerLeaves from 1 thyme sprigThe Spice Rub:Salt and freshly ground black pepper1 sprig rosemary, chopped1 Tbsp. dry coriander seeds1⁄2 tsp. ground chili pepper2 cloves garlic, crushed5 Tbsp. olive oilSpread the leg of lamb on a work surface (the side with the bone facing up). Mix the stuffing ingredients thoroughly and spread along the center of the leg. Wrap the meat over the stuffing to make an elongated package. Tie with kitchen string.Preheat oven to 180º.Combine the spice rub ingredients and rub the meat on all sides.Heat 3 tablespoons olive oil in a large skillet and brown the meat on all sides. Remove from the skillet and wrap loosely in aluminum foil. Roast for 50-60 minutes (a meat thermometer inserted inside the lamb should indicate 60º for medium. Let rest for 10-15 minutes before carving.Pessah Napoleon with Coconut Cream / Adi Blumenfeld, Touch Food Cooking School, Ra’ananaThis is the Pessah version of the classic French dessert. Caramel-coated matzot are a clever substitute for the puff pastry.serves 8The Coconut Cream:800 ml. (2 cans) coconut milk80 gr. (5 Tbsp.) corn starch8 egg yolks150 gr. sugar3 tsp. rose water or a few drops rose essenceThe Caramel Matzot:5 matzotOil for frying250 gr. (11⁄4 cups) sugar240 ml. (1 cup) coconut milkTo Serve:Fresh strawberries, halved lengthwiseConfectioners’ sugarPrepare the coconut cream: Dissolve the corn starch in 1⁄2 cup of coconut milk, add the egg yolks and most of the sugar and beat well. Bring the remaining coconut milk with the remaining sugar to a boil and add gradually to the egg mixture. Pour into a pan and heat slowly, stirring constantly, until the cream thickens. Remove from the stove and add the rose water. Cool and transfer to a piping bag.Prepare the caramel matzot: Wet each matza with water, wrap in a kitchen towel and set aside for 30 minutes. Cut the matzot into circles using a ring cutter, or into small squares, and fry in oil on both sides until golden. Remove from the pan and dry on paper towel.Dissolve the sugar in a saucepan with a few tablespoons of waterover low heat until a light caramel color. Bring the coconut milk to aboil and gradually pour into the caramel, stirring constantly. Cook fora few minutes until smooth and creamy. Dip the fried matzot in thecaramel cream for 2 minutes, remove carefully and cool.To serve:Place a matza disk or square on a serving plate. Pipe some of the creamover it and top with fruit. Cover with another matza, pipe more cream,top with fruit, and cover with another matza. Dust with confectioners’sugar and serve.