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Top recipes for Easter

From Good Friday, to Easter Sunday lunch, to the best way to use your leftovers on Monday, here are our favourite recipes for the Easter Long Weekend.

Top recipes for Easter

From Good Friday, to Easter Sunday lunch, to the best way to use your leftovers on Monday, here are our favourite recipes for the Easter Long Weekend.

Good Friday

Traditionally a non-meat eating day where fish steals the show, here is a recipe to turn your Good Friday into a great one.

FISH CHOWDER

Serves 4

20g butter

1 tbsp olive oil

1 brown onion, finely chopped

2 sticks celery, finely diced

1 large carrot, finely diced

2 large potatoes, peeled, diced

1/4 cup plain flour

1 cup fish stock

4 cups water

1 lemon, finely grated rind and 2 tbsp juice

350g thick white boneless fish fillets, cut into 3cm pieces or salmon fillets

500g cleaned cockles

½ cup small flat-leaf parsley leaves

small dinner rolls, to serve

butter, to serve

1 Heat butter and oil in a large deep saucepan over medium heat. When butter has melted, add onion, celery, carrot and potatoes. Stir until well combined. Cook for 8 minutes or until tender. Sprinkle flour over vegetables and stir until combined.

2 Pour stock, water and lemon juice slowly into pan, stirring constantly. Add lemon rind and simmer for 20-25 minutes or until vegetables are very tender.

3 Add fish and cockles, cover and simmer for 10 minutes

or until fish is cooked and cockles open. Discard any unopened cockles.

4 Ladle into serving bowls and sprinkle

with parsley leaves. Serve with small dinner rolls and butter.

HOT CROSS BUNS

Get ready for Easter with this classic recipe for home made hot cross buns.

Makes 16

1 1/2 cups hot milk

2 x 8g sachets dried yeast

1/4 cup caster sugar

4 cups plain flour

2 tsp mixed spice

1 tsp citric acid

80g butter, melted, cooled

2 eggs, lightly beaten

1 cup sultanas

3/4 cup currants

Cross paste

1/2 cup plain flour

1/3 cup cold water

Glaze

2 Tbsp caster sugar

2 Tbsp cold water

1 tsp powdered gelatine

1 Whisk milk, yeast and sugar in a large jug. Stand in a warm place for 10 minutes or until frothy. Sift flour, mixed spice and citric acid into a large bowl. Add sultanas and currants and stir until well combined. Make a well in the centre and add yeast mixture, butter and eggs. Stir with a spoon until a soft dough forms.

2 Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth. Form the dough into a ball and put into a lightly oiled large bowl. Cover with plastic wrap and stand in a warm place for 25 minutes or until dough is well risen.

3 Preheat oven to 200C. Lightly brush a 23cm square cake pan with butter. Punch dough down with your fist, then turn onto a floured surface and knead for 2 minutes. Divide the dough in half , then divide each portion into 8 even pieces. Form each piece of dough into a roll. Place rolls into prepared cake pan, side by side. Stand in a warm place for 20 minutes to rise.

4 Meanwhile, combine the flour and water in a small bowl to form a smooth paste. Spoon into a small clip lock bag. Snip one corner of bag and pipe in a continuous line down the centre of each row of buns. Repeat in the opposite direction to make crosses. Bake buns for 20-25 minutes or until golden and sound hollow when tapped. Transfer to a wire rack to cool.

5 To make glaze, stir sugar, water and gelatine in a small saucepan over a medium heat, until sugar dissolves, boils and mixture thickens slightly. Brush tops of buns with glaze while buns are still hot. Serve warm with butter.

Easter Saturday

Easter Saturday offers the much-needed respite between Good Friday and Easter Sunday, both from cooking and eating large quantities of delicious food. Here’s a simple and healthy meal idea that uses leftover vegies, to balance out all those chocolate bunnies you’ll be devouring!

VEGETABLE FRITTATA

Serves 6

6 eggs

1/2 cup pure cream

1/2 cup finely grated parmesan

1 tbsp olive oil

3 cups roughly chopped leftover roast vegetables

1/3 cup frozen peas

1/2 cup sour cream

1/3 cup parsley leaves,

roughly chopped

extra-virgin olive oil, to serve

sea salt flakes and freshly

ground black pepper

Preheat a grill on medium heat. Whisk eggs, cream and parmesan in a bowl. Heat oil in a 24cm heavy-based frying pan over medium-low heat. Add cooked vegetables and peas and stir until combined and heated through. Pour egg mixture over vegetables. Cook for 10-12 minutes, or until cooked on the base and just beginning to become firm around the edge of the pan.

Place frittata under grill. Cook for 5-7 minutes or until golden and egg is cooked through. Top with sour cream, parsley and a drizzle of extra-virgin olive oil. Season with salt and pepper and serve.

Easter Sunday

Here are some great recipes for when all the family comes together to celebrate.

LOIN OF LAMB WITH ROASTED POTATO, FENNEL, TOMATO AND OLIVES

Serves 4

2 cups white breadcrumbs

2 stalks rosemary, sprigs removed

and reserved, chopped

1 lemon, finely grated rind and ¼ cup juice

80g pepper cheese (or goat’s), crumbled

1 egg, whisked

1.2kg lamb, boned forequarter roast

salt and pepper, to season

750g small whole potatoes, cut into pieces

6 small onions

2 small fennel bulbs, sliced

2 tsp olive oil

250g punnet truss cherry tomatoes

¾ cup black olives

1 Preheat oven to 200C. Combine breadcrumbs, rosemary stalks, lemon rind and juice, cheese and egg in a bowl.

2 Put lamb on a flat surface, skin side down. Spread mixture over lamb, roll and secure with kitchen twine. Season with salt and pepper.

3 Combine potato, onion, fennel and rosemary sprigs in a large roasting pan. Add oil and toss until well combined. Put a large wire rack across pan. Put lamb on rack over vegetables. Bake for 1 hour. Add tomatoes and olives to vegetables and cook for a further 30 minutes until medium-rare, or cook to your liking. 

4 Stand lamb for 10 minutes before slicing. Serve with roasted vegetables.

EASTER SIMNEL CAKE

Traditionally served at Easter, simnel cake is a moist, heavy fruitcake divided and topped with almond icing.

Makes 20cm round cake

650g purchased marzipan

250g unsalted butter, softened

1 cup brown sugar

1 tsp vanilla extract

4 eggs

1¾ cups self-raising flour

1 cup plain flour

2 tsp mixed spice

½ cup sweet sherry

2 cups currants

1½ cups sultanas

½ cup glacé cherries, halved

2 tbsp apricot jam

2 tbsp icing sugar

1 Preheat oven to 160C. Lightly grease 

and line a 20cm deep round cake pan with a double layer of baking paper.

Roll out 300g of the marzipan between 2 sheets of baking paper. Using

a dinner plate as a guide, cut out a 20cm round. Cover with plastic wrap and set aside. Repeat with 250g of the marzipan.

2 Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Transfer to a large bowl. Sift flours and mixed spice into butter mixture. Add sherry, currants, sultanas and cherries. Stir until well combined.

3 Spoon half the cake mixture into

the prepared pan and smooth the surface with the back of a wet spoon. Gently place the thinner round of marzipan over the cake. Spoon the remaining cake mixture over the marzipan, smoothing the top. Bake for 1 hour 45 minutes or until a skewer comes out clean when inserted. Stand for 10 minutes before turning out onto a wire rack to cool.

Put apricot jam in a small saucepan and stir over low heat until warm. Brush jam over cake.

4 Put the remaining round of marzipan on top of the cake. Roll remaining marzipan into 11 small balls. Arrange balls on top around edge of cake. Heat a grill on medium and put the cake under the grill for 2 minutes or until the marzipan is light golden. Cool. 

Dust with icing sugar and serve.

Easter Monday

This recipe for Bread and Butter Pudding Cake uses brioche, but substitute with Hot Cross Buns for a great way to use leftovers. When doing so, remember to reduce the quantity of raisins as the buns will have some in them of course.

BREAD AND BUTTER PUDDING CAKE

Serves 8

200g dried apricots, diced

250g golden raisins

170g craisins (dried cranberries)

80g butter, softened

450g brioche, crust removed, thinly sliced

8 eggs

600ml thickened cream

1 cup milk

2/3 cup caster sugar

2 tsp vanilla extract

thick cream, to serve

2 tbsp icing sugar

1 Preheat oven to 150C. Grease and line a 23cm springform cake pan with baking paper. Line a baking tray with paper towel. Put cake pan on prepared tray. Combine apricots, raisins and craisins in a large bowl. Spread butter on one side of each slice of brioche.

2 Line base of cake pan with brioche, butter side down. Sprinkle a third of the fruit mix over brioche. Top with another layer of brioche and fruit. Repeat once more, finishing with a layer of brioche.

3 Whisk eggs, cream, milk, sugar and vanilla in a large bowl. Slowly pour egg mixture over pudding, allowing it to seep in. Stand for 30 minutes. A small amount of liquid will drizzle from cake pan and be absorbed by paper towel. Discard paper towel and rinse tray. Replace cake pan on tray.

4 Bake pudding for 75 minutes or until a skewer comes out clean when inserted in the centre. Stand for 15 minutes. Release clamp on cake pan and transfer pudding to a wire rack to cool. Serve warm or cold with cream and dusted icing sugar.

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