EASTER- RIFIC GOODIES

Be it nutty chocolate eggs, hot cross buns, lamb or chicken dishes, Easter is all about feasting and fun

NUTTY CHOCOLATE EGGS

INGREDIENTS

● 500 gm white chocolate

● Colour drops as per liking

● 100 gm choco chips

● 50 gm sugar

● 100 gm peanut butter

● 10 gm walnuts, crushed

● 10 gm raisins, chopped

METHOD

● Break white chocolate into small pieces. Melt on double boiler and strain. Divide into three batches.

● Mix peanut butter, sugar, raisins, walnuts and choco chips.

● To every batch of melted chocolate, add a drop of colour as per liking and mix thoroughly.

● Now add melted chocolate to egg mould halves. Cool and demould.

● Take two halves and stuff with peanut butter mix. Join both halves using white chocolate as adhesive.

Recipe courtesy: Zing @ The Metropolitan Hotel & Spa

GARLIC AND HERB ROASTED CHICKEN

INGREDIENTS

● 3 garlic cloves, minced

● 2 tsp fresh thyme; 2 tsp rosemary and parsley chopped; 2 carrots chopped

● 1 tsp fresh sage, chopped

● 1 tsp maple syrup; salt to taste

● 3/ 4 teaspoon freshly ground pepper; 1 ( 4 to 5 pounds) whole chicken

METHOD

● Rinse chicken and pat dry. Gently lift skin from breast with fingers. Stir together first four ingredients to make a spice rub. Rub herb mixture evenly underneath skin. Marinate chicken and leave it overnight. Place chicken breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan. Preheat the oven at 230° C. Roast chicken for 30 minutes. Reduce heat and cook until a meat thermometer inserted in thigh registers 180° C, covering loosely with aluminum foil to prevent excessive browning. Let chicken stand covered for 10 minutes before slicing. Glaze the carrots with maple syrup. Serve it with thyme jus and a sprig of thyme.

Recipe: chef Elam Rana, Lodi — The Garden

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