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EL AL ISRAEL AIRLINES GETS READY FOR PASSOVER
To Utilize/Serve Over 70,000 Sheets of Matzah on Holiday Flights from USA Introduces Recipes for Charoset & Gefilte Fish Terrine

New York, NY - April 5, 2011 - In anticipation of Passover, EL AL Israel Airlines is planning for the holiday and has added three extra flights from the U.S.A. to accommodate the high demand.   All EL AL aircraft, kitchens and catering equipment will undergo a thorough cleaning and the necessary rabbinical inspection.  EL AL is the world's only Kosher airline that specially prepares every meal for Passover, in accordance with Jewish dietary laws under rabbinic supervision.

More than 350 pounds of smoked salmon, 250 pounds of smoked trout, 200 pounds of assorted chocolates and more than 60,000 sheets of matzah (all kosher for Passover) will be served on EL AL nonstop flights from New York (JFK and Newark) as well as on nonstop flights from Los Angeles.

On every EL AL flight during the holiday all beverages, including wine, are complimentary and Kosher for Passover. In keeping with holiday kashrut laws, beer and whiskey (which contain grain) are removed from flights and matzah is served with every meal, replacing all bread products.  Disposable dishes, glassware and cutlery are used on all flights. Additionally, special EL AL Glatt Kosher Regal meals for Passover will be available on flights departing JFK and Newark Airports.

In New York, Chef Steven Weintraub is the Executive Chef of Borenstein Caterers, a daughter company of EL AL, and has worked with some of the finest chefs including Wolfgang Puck, Bob Spiegel and Jean-Georges Vongerichten. In Israel, the award winning Chef and television personality Moshe Segev heads up all catering operations for EL AL flights departing Israel.

Passengers can look forward to creating Passover cuisine with these two recipes: Gefilte Fish Terrine and Charoset

GEFILTE FISH TERRINE RECIPE:
  
A la Executive Chef Steven Weintraub

Ingredients:
  • 1 tablespoon margarine
  • 2 pounds halibut fillet, skinned and boned
  • 1 pound salmon fillet, skinned and boned
  • 3 tablespoons vegetable oil
  • 4 medium Spanish onions, diced
  • 4 large eggs
  • 2 cups cold water
  • 6 tablespoons matzah meal
  • 2 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons dill, plus more for garnish
  • 2 large carrots, peeled
  • 2 tablespoons Italian parsley, plus more for garnish
  • Salt and pepper to taste

Preparation:
-Preheat the oven to 325 degrees. Grease a 12-cup Bundt pan with margarine.

Cut the fish into large chucks.  Place in the bowl of a food processor. Pulse about 20 times.  Do not puree but grind fine. Place in the bowl of an electric mixer.
 
-Heat the oil in a large frying pan and sauté onions over medium-low heat until soft and transparent. Let cool.
 
-To the fish mixture, add the onions, eggs, 2 cups of cold water, matzah meal, salt & pepper, sugar and lemon juice.
 
-Using a paddle attachment, beat all in the mixer at medium speed for about 10 minutes. Add the herbs and grate in the carrots.  Mix well.
 
-Pour the mixture into the greased Bundt pan.
 
-Smooth the top with a spatula and cover with foil. Place in large pan filled with water which is almost boiling so that water reaches at least halfway up the sides of the Bundt pan.
 
-Bake in the oven for one hour or until the center is solid.
 
-Cool mold and remove fish.  Refrigerate for several hours or overnight.
 Slice as you would a torte and serve as an appetizer. Garnish with parsley and dill.                      
 Serve with horseradish.

CHAROSET RECIPE:
A la Executive Chef Moshe Segev

Ingredients:

  • 10 dried figs
  • 15 prunes
  • 20 dried dates
  • 1 cup apple juice
  • ¼ cup sweet red wine
  • 1 green apple, finely chopped
  • 1 level teaspoon of ground cinnamon
  • 1 pinch of ground cloves
  • 4 heaping tablespoons of toasted almond pieces

Preparation:
-Place the dried fruit into a food processor with the cinnamon, cloves and red wine, and pulse.

-Add apples and almonds. Pulse again until the texture is coarse and uniform.
 
-Add apple juice until the texture is like a rich spread. Transfer the spread to a jar.
 
-Refrigerate before serving.
 
Please note that the charoset is a bit looser than usual but after refrigeration it attains the perfect texture for spreading on matzah.

For more information, please visit EL AL's recently redesigned website, www.elal.com, or call 800-223-6700.  More information can also be found on EL AL's blog, Skywords with EL AL, as well as on Facebook (EL AL Israel Airlines USA) and Twitter (@ELALUSA).

 
Publish Date 07/04/2011