Give your Passover feast a unique twist courtesy of Manchester-based JLife reader and cooking fanatic Yulie Wagman who shares her favourite recipes.
For Passover this year I will be serving an oriental-themed meal to entertain my friends and family. This is the festival that I find the most difficult in terms of cooking as due to my Chinese background, we typically tend to have noodle and rice dishes at home – so for one week a year I have to improvise.
Lemon Marmalade Chicken
1 roast chicken cut into 10
2 tbsp Demerara sugar
2 tbsp honey
Juice and rind of 1 lemon and orange
1 tbsp ketchup
1 tbsp vegetable oil
100ml white wine
Put all the ingredients except the chicken into a saucepan and heat until boiling, then reduce the heat and simmer for 10 minutes on the lowest setting, stirring regularly.
Once cooled, use the sauce as a marinade for the chicken; I like to leave it overnight but a few hours will suffice.
Arrange the chicken portions on a baking tray and bake for 90 minutes at 180°C, turning once halfway through, until nice and golden.
Caramelized Chilli Potatoes
1.5kg roast potatoes, peeled and quartered
150ml Thai sweet chilli sauce
3 tbsp vegetable oil
Pinch of salt
Parboil potatoes and drain the water. In the meantime, mix the chilli, oil and salt in a separate bowl and pour into the potato pan once drained.
Shake the pan, making sure all the potatoes are well-coated. Arrange on a baking tray in a single layer.
Bake in a preheated oven at 190°C for 80 minutes or until golden brown.
Chocolate Liqueur Cloud Cake
200g dark chocolate (melted)
150g margarine or butter
6 eggs (2 whole, 4 separated)
150g caster sugar
3 tbsp chocolate liqueur
1 tbsp orange marmalade
500ml pareve cream
1 tsp vanilla extract
1 tbsp chocolate liqueur
Cocoa powder for sprinkling
Beat two whole eggs and four egg yolks with half the sugar and add the melted chocolate, liqueur and marmalade.
In another bowl, whisk four egg whites until stiff, adding the remainder of the sugar. Combine the two mixtures in a gentle folding motion. Bake in a 23cm cake tin for 45 minutes in an oven preheated at 180°C.
When ready to serve, whip the topping ingredients together until firm and arrange on top of the cake. Dust lightly with the cocoa powder.
For more tasty recipes, follow Yulie on Instagram and Twitter @theorientaljp.