Pesach Recipes: Delicious and Simple

These recipes are courtesy of Adrienne Bogatie, our host of the Essen Fressen Show and use ingredients currently on special at Pick n Pay Hypermarket – the best place to shop when you want to buy a lot.

Chrain recipe for 750gm = R110
3 packets raw horseradish
200ml vinegar/ ¾ cup
7,5ml salt
45 ml sugar
Pepper to taste, the stronger you want your horseradish the more pepper you add. We use about
15ml, we also use white pepper which is stronger than black pepper.
In a well-ventilated room grate or shred your horseradish and then combine it with all the other
ingredients and put it into airtight glass jars. Label and store. The longer in advance you make this the better.

Leek soup (R70) serves 4
900g leeks, washed and roughly chopped.
Water to cover.
Salt and pepper to taste.
Olive oil
Lemon juice

Thoroughly wash and check your leeks to remove all the dirt and of course bugs. Roughly chop the leeks and place them in a pot with enough water to cover, no lid.
Bring to boil, then turn down the heat and simmer for around 20 minutes.
Pour off the water and reserve it. Blend the leeks and add the reserved water until your soup is the consistency you want.
Season to taste with salt and pepper. Drizzle a little olive oil and a dash of lemon juice and serve.
Any left-over liquid is a great detox drink and can be warmed up or drunk at room temperature.

Mango Chicken (R250)
This is an old recipe of mine, that was born out of pure laziness! It can be made in the oven or the
slow cooker. Feeds about 12 -14 people.
2 chicken pieces per person or 2-3 whole chickens (+/- 3kg)
1L Mango juice
2 cinnamon sticks Salt and pepper

Slow cooker method
Cut the chicken into the pieces you want, save the rest for soup. Brown the chicken in a skillet
(optional). Place the chicken seasoned with salt and pepper, 1 cup of Mango juice, 2 sticks of
cinnamon into you cooker and set on low for 6 hours, or auto for 4 hours or on High for 3 hours.
I prefer to cook my chickens whole, that way anything left can be made into chicken mayo for salads or on matza or bread when it is not Pesach.
Remove, chicken and debone it, and arrange in deep dish. The cooking liquid can be turned into a delicious gravy.
In a small bowl mix some potato starch with the cooking liquid until it is fairly thick. On a medium heat bring the remaining liquid to a simmer and add your dissolved potato starch, simmer until it has thickened and reduced, adjust your seasoning and pour over your chicken.
Oven method is the same just the cooking time is less. Set your oven at 180C and bake covered until the chicken is cooked, usually about an hour.