TASTY EATS AND TREATS DURING PESACH STILL NOT SURE WHAT YOU’LL BE SERVING DURING THE FESTIVAL? HERE’S SOME SUGGESTIONS... BY SHARON NEWFIELD
Beef ribs
Boil six racks of beef ribs in water seasoned with salt and pepper for between one and one-and-a-half hours until they are soft.Mix up a marinade using the following ingredients: •1 bottle of grape jam •1 cup of tomato sauce •1 ½ cups of chutney •1/3 cup of oil •¾ cup of white vinegar •2 teaspoons of lemon juice •1 tablespoon of grated fresh ginger •3 crushed cloves of garlic •1 teaspoon of salt •1 teaspoon of paprika •1 teaspoon of pepper Dip the ribs into the marinade in a Season Serve for two days. Then bake them in the oven at 180°C for between 45 minutes and an hour. Remember to baste the ribs regularly during cooking.
FOR THE PESACH KITCHEN
Granadilla Sorbet
40
You’ll need the following ingredients: •1 ¾ cups of sugar •5 cups of water •The peel and juice of a lemon •2 ½ cups of granadilla pulp •1 egg white Dissolve the sugar in the five cups of water in a saucepan . Add the lemon peel and bring the mixture to the boil . Let it boil for five minutes and then cool and strain the syrup. Stir in the granadilla pulp and lemon juice . Then chill the syrup for half an hour. Then place the syrup in a shallow metal tray and freeze it until firm. Break up the frozen granadilla ice and transfer the mixture into a large mixing bowl . Using a K beater beat the mixture together with the egg white . Then pour into a mould and freeze until firm. Decorate with extra granadilla pulp and fresh mint.