The MK team whips up a Passover-inspired feast to show off traditional flavours with twists the whole family can enjoy.   

Roasted beetroot and citrus salad 

Serves 4 • Total Time 35-40 Min 

Ingredients

FOR THE SALAD  

6-8 baby beetroots, halved 
glug olive oil  
aalt and milled black pepper 
2 cloves garlic, sliced 
2 packets bok choy, blanched and refreshed 
2 grapefruits, sliced or segmented 
2 oranges, sliced or segmented 
3 spring onions, sliced 
4-5 radishes, sliced  

FOR THE DRESSING 

¼ cup soy sauce  
2 tbsp honey  
1 red chilli, sliced 
2 tbsp rice wine vinegar  
2 tsp sesame seeds, toasted   

Method

1. Preheat oven to 180°C. 
2. Arrange beetroots on a greased baking tray and drizzle with oil. 
3. Season well, sprinkle with garlic and roast for 20-25 minutes or until cooked through. Set aside to cool. 
4. Arrange beetroots, bok choy, grapefruits, oranges, spring onions and radishes on a serving platter. 
5. Combine dressing ingredients and season to taste. 6. Serve salad drizzled with dressing. 

Chef’s Tip: Parboil beetroots to speed up the roasting time.  

 

Crunchy peanut butter broccoli 

Serves 4 • Total Time 10 Min 

Ingredients 

Glug olive oil 
2 packets tenderstem broccoli  
3 tbsp peanut butter  
2 tbsp hot water  
1 tbsp soy sauce 
1 tsp chilli, garlic and ginger paste  
salt and milled black pepper 
giant salted peanuts, for serving   

Method

1. Heat oil in a large pan and sauté broccoli for about 4-6 minutes or until cooked and tender. Set aside. 
2. Whisk together remaining ingredients, except peanuts, and season well. 
3. Drizzle sauce over broccoli and scatter with peanuts. 

Chef’s Tip: This peanut sauce is great with green beans, sugar snap peas and grilled corn.  

  

Curried sweet potato mash 

Serves 4 • Total Time 20-25 Min 

Ingredients

800g orange or regular sweet potatoes, peeled and cubed 
3 tbsp olive oil 
1 tsp garam masala 
1 tsp mild curry powder  
½ tsp ground cumin  
water, for thinning 
salt and milled black pepper 
fresh thyme, for serving  

Method

1. Boil sweet potatoes for 12-15 minutes or until soft but not falling apart. Drain. 
2. Heat oil in a pan, add spices and fry for 30-60 seconds until fragrant. 
3. Add spice mixture to potatoes and mash, adding a dash of water if needed. 
4. Season and serve hot, scattered with fresh thyme

 

Roasted baby marrows in smoky red sauce 

Serves 4 • Total Time 20-25 Min 

  

Ingredients 

2 tbsp olive oil  
1 packet baby marrows, cut into 2cm discs 
1 onion, chopped 
2 red peppers, seeded and chopped 
2 cloves garlic, finely chopped 
1 tsp smoked paprika 
½ tsp chilli flakes (optional) 
2 tbsp balsamic vinegar  
pinch sugar
Salt and milled black pepper  
handful roasted cashews, for serving  

Method

1. Place oil in a pan over high heat and fry baby marrow until tender and browned. Set aside. 2. Fry onion and red peppers in the same pan until soft and caramelised, about 10 minutes. 3. Add garlic, spices, vinegar and sugar. Simmer for 3-5 minutes. Season. 
2. Remove from heat and stir through baby marrows and cashews. Serve hot. 

 

Roast leg of lamb with olive salsa 

Serves 6 • Total Time 3 ½  Hours 

Ingredients

FOR THE LAMB  

2 tbsp rosemary, chopped plus a few sprigs 
salt and milled black pepper  
1 tsp paprika 
2 tbsp olive oil 
2kg leg of lamb, on the bone 
2 red onions, peeled and quartered 
2 bulbs garlic, halved 
2 cups beef stock  

FOR THE SALSA 

1 packet depipped green or black olives, sliced 
3 anchovy fillets, chopped (optional) 
2 tbsp fresh parsley, chopped 
2 tsp fresh mint, chopped 
½ red onion, chopped
¼ cup olive oil  
1 lemon, juiced and zested 
Pinch chilli flakes 

FOR SERVING  

Baby potatoes, roasted 
Red onion, charred 
Baby spinach, rinsed  

Method

1. Preheat oven to 150°C. 
2. Combine rosemary, paprika, seasoning and olive oil. Rub lamb with mixture. 
3. Place onion, rosemary sprigs and garlic in an ovenproof dish, top with lamb and pour stock around meat. Cover with foil and roast for 2 ½  hours, basting with pan juices every 30 minutes. Add a little more stock if needed. 
4. Remove foil for the last 30 minutes and increase heat to 180°C. 
5. Combine salsa ingredients. 
6. Serve lamb with salsa and potatoes, red onion and baby spinach on the side. 

Chef’s Tip: Marinate the rubbed lamb overnight to allow the flavours to fully infuse. 

 

Zesty lemon meringue 

Serves 6 • Total Time 45 Min, [Plus 1 Hr 20 Min Refrigeration Time]

Ingredients

FOR THE BASE 

1 packet tennis biscuits, finely crushed 
½ cup butter, melted  

FOR THE FILLING 

¾ cup milk  
¾ cup castor sugar
¼ cup cream
3 large egg yolks  
¼ cup cornflour
4 lemons, zested and juiced 
1 tsp vanilla essence  
½ cup cold butter, cubed   

FOR THE MERINGUE  

4 large egg whites 
½ tsp cream of tartar 
1 cup castor sugar
 ½ tsp vanilla essence  

Method

FOR THE BASE 

1. Combine biscuits and butter together and press into a greased 35x12cm rectangular tart tin. Chill until firm, about 20 minutes. 

FOR THE FILLING 

1. Heat milk and sugar and stir until sugar dissolves. 
2. Combine cream, egg yolks and cornflour. 
3. Whisk into milk mixture. 
4. Add lemon juice and grated peel and cook for about 5 minutes, whisking vigorously until thickened. 
5. Whisk in vanilla and butter until melted. Remove from heat. 
6. Cool and pour over biscuit base. 
7. Chill in the fridge for an hour.

FOR THE MERINGUE 

1. Whisk egg whites and cream of tartar in a bowl over a pot of simmering water until mixture is warm to the touch. Make sure water doesn’t touch the bottom of the bowl – you can even put a tea towel between the water and bowl to make sure the eggs don’t overheat. 2. Using a handheld electric whisk, whisk egg white until they form stiff peaks. 
2. Gradually add a tablespoon of sugar at a time at one minute intervals. Once sugar has dissolved completely, WHISK in vanilla 
3. Transfer meringue to a piping bag and pipe onto set curd, or simply dollop onto curd. 
4. Brown meringue topping using a chef’s blowtorch if you like. Slice and serve.

 

Words by Chad January
Photography: Fresh Living Magazine