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And now, here's something you can make for yourself at home -a Pesach recipe from Sam and Colin Fintz
Quajado De Karne – Meat bake
(pesach)
Ingredients
1kg
Steak mince
4
tablespoons Oil
8
Eggs
4
sheets Matza soaked in warm water and squeezed dry
1
½ cups Chicken stock
3
tablespoons chopped Parsley
½
cup Chopped spring onions
Salt
and pepper
Method
Heat
oil in a saucepan, add mince and brown.
Add chicken stock and cook over medium heat until liquid has almost
evaporated. Allow to cool. Separate eggs and beat whites until
stiff. In a bowl mix mince, matza,
parsley, spring onions, beaten egg yolks and seasoning. Fold in egg whites. Pour mixture into a well greased ovenproof
dish and bake at 180 – 200 degrees centigrade (gas mark 4) for 30 minutes until
golden brown. Cut into squares.
Variations
– Chopped cooked chicken may be used instead and I have also used quorn mince
as well to make this.
And if you're worried about the effect of all those Pesach calories, we have just the answer - a Matzah Ramble.
A Matzah Ramble is more than just a walk. It's a chance to catch up and connect with fellow congregants and re-enact that just-having-left-Egypt experience - only joking! You will have just left the Burrs Country Park car park on Woodhill Road at 10.30 am on Sunday April 5th instead, and Adam and Lucy Berger have arranged for the clouds to part so that we can walk through north Bury without getting wet. We couldn't arrange for the Egyptian army to follow us - apologies.
The walk is mainly flat, is about 4 miles and should take about two and a half hours, including a picnic at Summerseat. Bring your own food. Astonish the local wildlife by feeding them matzah crumbs.
For more details, contact Mandy at the shul office, and she will put you in touch with Adam and Lucy. Please try to come - last years' ramble was a huge success and this one promises to be just as good.
