Easter feast
This European-inspired, simple and totally delicious Easter lunch menu is a modern take on the traditional fare.
GRISSINI ANTIPASTO PLATTER Serves 6 Prep time: 15 minutes
• 150g serrano ham
• 150g breadsticks (grissini)
• 200g salami, thinly sliced
• 150g mini cucumbers, sliced
• 300g black olives, pitted and drained
• 200g baby tomatoes
• 1 cup store-bought sweet onion relish
• fresh thyme to garnish
• extra-virgin olive oil, to drizzle
1. Wrap the serrano ham around half the breadsticks and place on a platter along with the sliced salami and mini cucumber slices. Place the remaining breadsticks in an upright container to serve more easily.
2. Place the olives, tomatoes and relish in small bowls.
3. Serve immediately, garnished with fresh thyme and drizzled with olive oil.
EASTER SALAD
Serves 6 Prep time: 15 minutes • 5 baby gem lettuce hearts, leaves separated
• 200g feta cheese, broken into segments
• 50g radishes, finely sliced
• 2 large avocados, peeled and sliced
• 1 Mediterranean cucumber, sliced into ribbons
• 6 red salad onions, sliced
• 40g watercress
FOR THE DRESSING
• 1 egg yolk, jumbo
• 1 tbsp grain mustard
• 2 tsp sherry vinegar
• ½ cup avocado oil
• salt and pepper
• toasted French bread to serve
1. Place the lettuce in a bowl, top with the feta, radishes, avocado, cucumber ribbons and salad onions.
2. Scatter over the watercress.
3. For the dressing: Place the egg yolk and mustard in a small bowl and whisk until the mixture has emulsified. Whisk in the sherry vinegar and avocado oil until the dressing has thickened. Season well.
4. Drizzle the salad with the dressing and serve immediately with toasted French bread.
ITALIAN-STYLE LAMB SHANKS
Serves 6 Prep time: 15 minutes Cooking: 2 hours
• 6 lamb shanks
• sea salt and black pepper
• flour for dusting
• ¼ cup olive oil
• 2 onions, sliced
• 3 stalks celery, chopped
• 1 tsp paprika, ground
• 3 tbsp tomato paste
• 2 heads garlic, halved
• 350g mixed fresh tomatoes
• 2 x 400g tins chopped tomato
• 2½ cups lamb or beef stock
• rosemary, to garnish
• green beans and peas, to serve
1. Season the lamb shanks well and dust in flour. Heat 2 tbsp oil in a large pan and brown the shanks in batches on all sides. Set aside.
2. Preheat the oven to 180ºC. Wipe the pan with paper towel and add the remaining oil. Toss in the onion and celery, and sauté until softened. Add the paprika and tomato paste and cook, stirring, for a minute. Then add the garlic heads, fresh tomatoes, tinned tomatoes and stock. Season. Bring to a simmer, and cook for 10 minutes.
3. Place the lamb shanks in a deep ovenproof dish, carefully pour over the tomato sauce, cover with foil and roast for 1 hour. Remove the foil and roast for an additional 40 minutes.
4. Garnish with rosemary and serve with cooked peas and green beans.
PECORINO-ROASTED POTATOES
Serves 6 Prep time: 10 minutes Cooking: 2 hours
• 1.3kg floury potatoes, quartered (we used red skin potatoes)
• ¼ cup olive oil
• 2 tsp each sea salt and
black pepper
• 100g pecorino cheese, grated
• fresh sage leaves, to garnish
1. Place the potatoes in a large pot, cover with cold water and bring to a boil. Simmer gently for 15 minutes, remove, drain well and pat dry.
2. Preheat the oven to 180ºC. In a large bowl, mix together the olive oil and salt and pepper. Add the potatoes and coat well, spread onto a baking sheet.
3. Roast for 40 minutes, tossing the potatoes halfway through cooking time. Remove from the oven, sprinkle over the grated cheese and return to the oven. Roast for another 15 minutes or until golden.
4. Serve hot, garnished with fresh sage leaves.
YORKSHIRE PUDDINGS
Makes 12 Prep time: 35 minutes Cooking: 15 minutes
• 2 jumbo eggs
• 2/3 cup milk
• 1/3 cup ice-cold water
• 130g flour, sifted
• ½ tsp salt
• 1 tsp dried rosemary, chopped
• vegetable oil
1. Place the eggs, milk and water in a jug and whisk well. Place the flour, salt and rosemary in a separate bowl and slowly add the egg mixture, whisking constantly until a smooth batter forms. Set aside for 30 minutes.
2. Preheat the oven to 210ºC. Pour a thin layer of oil into the holes of a 12-hole non-stick muffin tray and place in the oven until very hot (3-4 minutes). Remove the tray from the oven and divide the batter between the holes. Return to the oven for 12-15 minutes or until the puddings have risen and are golden.
3. Serve warm.
BALSAMIC & HONEY-GLAZED CARROTS
Serves 6 Prep time: 10 minutes Cooking: 10 minutes
FOR THE GLAZE:
• 2 tbsp balsamic vinegar
• 3 tbsp honey
• 3 tbsp butter
• 500g baby carrots, blanched
• 20g watercress
• 50g pickled red onions, drained
1. In a small bowl, mix together the glaze ingredients and stir well to combine.
2. Heat a pan, and cook the glaze for 2-3 minutes over a low heat. Add the carrots and continue to cook until they are golden and softened. Season well.
3. Serve hot, topped with watercress and garnished with pickled onion.
CHOCOLATE CROISSANT BREAD & BUTTER PUDDING
Serves 6-8 Prep time: 45 minutes Cooking: 30 minutes
• butter for greasing
• 8 croissants
• 4 jumbo eggs
• 50g castor sugar
• 1 cup cream
• 2½ cups milk
• 1 tsp vanilla extract
• 1 tsp cinnamon, ground
• 150g dark chocolate, finely chopped
1. Preheat the oven to 160ºC and grease a baking dish with butter. Halve the croissants and pack into the dish.
2. In a bowl, whisk together the eggs and castor sugar, and set aside. Place the cream, milk, vanilla and cinnamon into a pot and scald; remove from the heat. Whisk 3 tbsp of the warm cream mixture into the egg mixture, then pour this mixture into the remaining warm cream mixture, whisking constantly. Return the pot to the stove and gently cook for 5 minutes over a low heat, stirring constantly.
3. Pour the mixture over the croissants, sprinkle over the chopped chocolate, and allow to stand for 30 minutes.
4. Cover with foil then place in the oven and bake for 20 minutes. Remove the foil and bake for another 10 minutes.
5. Serve the pudding dusted with castor sugar.