CELEBRATE EASTER
L et’s celebrate Easter. Taking a break, enjoying the end of summer and feasting with friends should set us up for the cooler weather to come.
My local region is celebrating with a huge foodie festival including: Culinary gems showcasing their skills at cooking classes; unique dinners including a progressive one; a Taste Asian walking tour; a free foodie movie night; and among others, a wine and food evening. If you’re interested in a taste of Waikato then check out these events at www. waikatofoodinc.com
Easter is a time when traditional treats take pride of place on the menu. Hot cross buns, chocolate Easter eggs and rabbits and lamb are enjoyed worldwide but how they are presented can make all the difference. Barbecued lamb is our family fave but a butterflied roast doused in a minty pesto is also a winner
The hot cross bun has not always been associated with Easter. Its origin lies in pagan traditions of ancient cultures with the cross representing the four quarters of the Moon. Later the Christian church adopted the bun and gave new meaning to the cross.
And although hot cross buns are normally enjoyed hot with lashings of butter you may want to turn the traditional into something contemporary. See the fruity number following.
FRUITY HOT CROSS BUN STACK
These yummy buns make a divine dessert but can also be served at brunch.
Ingredients
1 cup kiwi berries pulp of 3-4 passionfruit 1-2 tsp honey or sugar 4 brioche hot cross buns 125g cre` me fraiche
1 cup each: raspberries, blackberries
Method
Top and tail the kiwi berries and halve. Combine the passionfruit pulp with the honey.
Halve the buns and lightly toast. Spread the cut sides generously with cre` me fraiche.
Top the base halves with the berries. Drizzle with the passionfruit pulp and cover with the top halves.
Excellent served with extra cre` me fraiche and passionfruit pulp on the side. — Serves 4
ROASTED LAMB WITH MINT & BASIL PESTO
Kumara, pumpkin or potatoes can be roasted in a different pan at the same time.
Ingredients
Pesto: 1 clove garlic, chopped 3⁄4 cup lightly packed mint leaves 1⁄2 cup lightly packed basil leaves 3 Tbsp pine nuts
1⁄4 cup finely grated parmesan cheese
1⁄2 cup olive oil
2 tsp lemon juice
Lamb: 780g butterflied leg of lamb
freshly ground black pepper to taste
Method
Place the garlic, herbs, pine nuts and parmesan in a blender with 2 tablespoons of olive oil. Pulse until finely chopped. With the motor running, slowly drizzle in the remaining oil to make a paste. Remove to a bowl and stir in the lemon juice.
Meanwhile, preheat the oven to 180°C.
Score the lamb and place in a roasting dish. Rub about 1/3 of the pesto into the lamb pressing it into the scoring. Sprinkle with black pepper. Cover the remaining pesto and refrigerate.
Roast the lamb for 30 minutes per 500g. Remove, tent with foil and drape with a heavy towel. Rest for 15 minutes before carving. Dollop with the remaining pesto. — Serves 6