Recipes for your perfect Easter Lunch

easter
We have already hit March  which means that Easter celebrations are soon to follow- a time to spend with your loved ones and of course, a time to indulge in good food. If you’re planning on throwing a massive feast for the occasion that mixes up tradition with the non-conventional, have a look below at our favourite recipes for Easter.

Starter

Cape-Malay Style Pickled Fish

pickled fish

Be proudly South African this Easter with some traditional fare. The Cape Malay Style pickled fish makes for an excellent starter for a day of celebration. Combine the dish with a serving of toasty hot cross buns(which some might consider a little unusual), and you’ve got yourself a flavourful dish.

What you’ll need:

One and a half tablespoons of pickle masala
Seven and a half teaspoons of turmeric (two for coating and five and a half for the marinade)
One tablespoon of medium curry powder
Seven teaspoons of chopped, root ginger (three for coating, four for marinade)
Seven teaspoons of chopped fresh garlic (four for marinade, three for coating)
Seven whole cloves
One and a half cups of brown vinegar
One cup of cold water
Three quarters of a cup of white sugar
Salt
One kilogram of peeled onions
One kilogram of the fish of your choice
Two tablespoons of fish masala
Two tablespoons of sunflower oil

Method

For the marinade, combine five and a half teaspoons of turmeric with the curry powder, pickle masala and cloves. Add this combination to a saucepan of vinegar, water, sugar and salt. Simmer over medium to low heat and add your chopped onions. Cook for approximately 10 minutes.

Rub the fish in a mixture of turmeric, fish masala, ginger, garlic and salt. Fry it briefly on medium to high heat, a few minutes on each side, until the flesh flakes easily. Remove from heat and place in the marinade. Leave until cool, then serve with buttered, hot cross buns.

Mains

Glazed Ham with Horseradish Cream

glazed ham

Nothing beats tradition with a twist. If you’re looking to incorporate a classic ham into your Easter lunch, then try out Martha Stewart’s version; Glazed Ham with Horseradish cream.

This ham-on-the-bone meal is basted in a spicy-sweet blend of honey, fresh horseradish and allspice.

What you’ll need:

One smoked ham (10 to 14 pounds), with both the bone in and rind on
Two thirds of a cup lightly packed grated fresh horseradish, divided
Half a cup of honey
One quarter teaspoon of ground allspice
Coarse salt and freshly ground pepper
One cup of creme fraiche
One tablespoon chopped fresh thyme leaves
One tablespoon of finely chopped shallot

Method:

Firstly, pre-heat your oven to 180 degrees Celsius. Afterwards, thoroughly rinse and dry the ham. Wrap the piece of meat in parchment, then in foil, and make sure that the thicker rind faces up. Once the ham is covered in both parchment and foil, place it on a wire rack set inside a roasting pan and bake for approximately one and a half hours.

While the ham cooks, combine the one-third of the horseradish, honey, allspice, a sprinkling of salt and pepper in a small bowl and set aside for the time being.

Remove ham from oven and remove the parchment and foil. When the meat is cool enough to handle, peel the rind from the ham with a sharp knife, in order to trim the fat from the meat.

With the tip of the knife, score the skin with  one-quarter-inch-deep parallel lines, 1 to 2 inches apart. Then score the skin in the opposite direction to create a diamond pattern. Once the scoring is done, put the ham back in the oven for about thirty minutes.

Baste the meat with the honey-horseradish mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone reaches a temperature of 65 degrees Celsius. This process will take about over two hours to complete. If necessary, add water to the pan, about one-quarter cups at a time, to prevent the pan from scorching.

Meanwhile, stir together your crème fraiche, the remaining 1/3 cup horseradish, thyme, and shallot. Season with a sprinkling of salt and pepper. Transfer ham to a serving platter and let the ham cool for at least 20 minutes. Serve with horseradish cream.

Dessert

 Queen of Puddings

queen_of_puddings

If you don’t have a clue what the dessert ‘Queen of Puddings’ is, let’s just fill you in a little. For the British, it is a much-loved sweet treat which consists of baked breadcrumb-thickened mixture, spread with jam and topped with meringue.

While some might consider the baking of ‘Queen of Puddings’ a little tricky, Jamie Oliver has put together a simple recipe to help you put together the perfect Easter dessert.

What you’ll need:

25-grams of butter , plus extra for greasing
285 millilitres of milk
100-grams of sugar
85-grams of fresh white breadcrumbs
One large lemon
Two large free-range eggs
Two tablespoons raspberry jam

Method

Preheat the oven to 180 degrees Celsius and grease a 20-centimetre pie dish.

Place the butter, milk and a  tablespoon of sugar in a saucepan over a low heat and bring almost to the boil, stirring from time-to-time.

Place the breadcrumbs in a bowl and pour over the hot milk mixture. Allow them to soak for a time frame of  15 minutes.

Separate the egg yolks from the whites, and lightly beat the yolks. Stir the lemon zest and juice into the soaked bread mixture, then mix in the beaten egg yolks.

Pour the mixture into the pie dish and bake in the oven for 25 to 30 minutes, or until it has firmly set. Remove and allow to cool, leaving the oven on as you’ll still be needing to use it.

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