Easter Recipes

Easter Recipes

easter recipes

Easter is a traditional Christian festival in which we celebrate Jesus’ resurrection, and without healthy food, you can’t even dream of celebrations. This festival is the heart of Christianity and is celebrated with a spirit of happiness and pleasure.

Easter Egg Hunts, warm cross buns, and chocolate bunnies are celebrated all over the world. Today’s customs are a fusion of various cultures, and each household has its versions. With the numerous rituals that have followed all day, in every household, one custom is always the same, i.e. Easter dinner.

At the end of the day, every family gathers together for a laugh and merriment festival that serves delicious delicacies. This time of the day is when people meet and link up with food and desserts.

If you want to organize an Easter Dinner Party, you shouldn’t be without any dishes. Look at 9 simple recettes for dinner from Easter.

  1. Lemon Glazed Carrots

The carrots of the Easter Bunny should decorate the table to the great pleasure of all. It’s the ideal side dish for all your guests with a lemon glaze to add a sweet taste to the sweet veggie. This recipe is intended for people of all ages but will be enjoyed by all children at the party in particular.

  1. Smoked Haddock and Poached Eggs

A side dish from Cheesy Potato is an Easter must. These thin-sliced potato chips with Parmesan cheese are the ideal pair of your ham and become a favorite for your household. This veggie dish is super simple to produce, adding a cheesy taste to the palate.

  1. Classic Deviled Eggs

Well, as described in that name of pleasure, eggs are classic. One side of the deviled eggs is the perfect dish to match any special dish that decorates your table for your Easter dinner. Deviled eggs are a classic buffet, but Easter is about enjoying the food you want so please make it on your menu.

  1. Lamb Osso Bucco

Since the regular traditions need lamb, we bring you this delicious and singular meal, which will steal your hearts immediately. The Lamb Osso Bucco is both a pan-fried and baked platter consisting of juicy and tender lamb shanks. This dish is not something you can miss on this awesome day, with a burst of flavours that will treat your taste buds to the full.

  1. Braised Leg of Lamb with Garlic Root Vegetables and Red Wine Sauce

Just one lamb platter won’t be enough if tradition calls for Lamb! Include this Braised lamb leg, with a great blend of vegetables and meat, Garlic Root and Red Wine Sauce. The sauce of red wine adds a strength that makes this recipe special. Red wine is regarded as God’s drink preference, recognised through his tale of turning water into wine, so it is capable of incorporating it into the dish to make it even more delicious.

  1. Grilled Lemon and Rosemary Chicken

Try this Grilled Chicken and Grilled Lemon to add several non-vegetarian items to your Easter dinner menu. This lovely blend of herbs brings to the juicy and tender chicken a little bit of soul. The grilled chicken, cooked to perfection, is also a smoky undertone that joins the dish.

  1. Sauteed Shrimp

Easter is celebrated in Jesus’ name, and his account of the division of the red sea is part of the mythology. Thus, it is a must to add a meal of seafood to a meal. Prepare your Sauteed Shrimp dinner menu for your Easter dinner and prepare for that. Shrimps have a distinct taste, but the addition of herbs and spices adds a different flavour to everyone.

  1. Easter Eggs Tiramisu

Have Tiramisu Easter Eggs, which is made with chocolate, ovens, mascarpone, espresso, finger cookies, and red wine. This festival is popular worldwide for delicious egg-cooked desserts, and that’s the dessert. The ideal dessert to finish your fantastic Easter dining!

  1. Easter Cup Cake

You can’t end the feast with just one dessert because your dinner meal is so banging. Prepare this Easter Cup Cake that represents Easter’s colourful and enjoyable spirit. The dish is decorated with fried eggs, crystals, sprinkles and other attractive decoration that will make every guest a bite.

Easter recipes from all across India

Christmas certainly enjoyed stronger relations with the festival’s popularity stakes. Even, Easter is the most important of the two big events that have been celebrated on the Christian calendar, followed by the quick Lent, which lasted 40 days.

It may not have its year-old cousin’s bright bells and dull whistles, but do not underestimate the magic that a limited diet may have for Easter recipes.

The dining table, after more than a month of simplicity, snacks with roast chicken, piquant seafood currants, vindaloo, coma inductors and a salad that tries to replenish the whole group of chlorophylls.

Curious about the Easter recipes that some of the best chefs in the country hold? We asked them to disclose family secrets that could provide the glitter you deserve for your Sunday lunch. Don’t quit calorie counting…

  1. Fish curry by Chef Floyd Cardoz

In March 2020, due to Covid-19, we lost a pioneer in the field of cooking. The lack of space in Cardoz’s restaurants in Mumbai indicated his resumption of hyperlocal Indian dishes and experiments with indigenous products.

This curry, called Beryl by his mother, does not need to be limited to Easter recipes. Find warmth on the plate in his soul when you need a hit of Goan’s sunshine.

Ingredients:

  • 1 kg silver pomfret or black pomfret darnes
  • ½ cup grated fresh coconut
  • 1 cup chopped onions
  • 4 cloves garlic, peeled
  • 16 pcs medium-sized Kashmiri red chillies, de-stemmed
  • ¼ tsp cumin seeds
  • 1 tsp turmeric powder
  • 300 ml water to blend the paste
  • 500 ml water to cook the pasta
  • 800 ml coconut milk
  • 2 tbsp tamarind paste
  • 6 pcs dried raw mango
  • 8 pcs triumphal
  • 6 pieces spicy green chillies, slit
  • Salt to taste

Directions:

  1. Cut the fish into darkness, pat dry. Refrigerate and reserve for later.
  2. In a blender or masala grinder, combine grated coconut, chopped onions, garlic, red chillies, cumin seeds and turmeric powder. Grind to a smooth paste with 300 ml water and 1 tsp salt.
  3. In a large saucepot, add the blended spice paste with 500 ml of water and simmer on a low flame. Stir occasionally.
  4. Reduce by half, strain the liquid through a fine soup strainer, pressing solids through into a medium saucepan.
  5. Add in the green slit chilies, triumphal, coconut milk, raw mango, and tamarind, bring up to a simmer on medium heat. Cook for 10 mins. Stir occasionally
  6. Season with salt.
  7. When ready to serve, reheat the curry on low heat. Take out the fish darnes 30 mins prior and bring to room temperature. Season the fish with salt on both sides.
  8. Poach the fish gently in the curry for approximately six-eight mins. Serve with boiled red rice.

2. Idukki Pork Curry by Chef Sara Jacob Nair

Nair likes Lent to “torture” because she “was to abstain from non-vegetarian food as a child and I hated this misery. Today, however, I view it as a way for my parents to instill discipline, consciousness, and gratitude.”

Ingredients:

  • 1 tsp mustard seeds
  • 1 tbsp aniseed
  • 1 full pod garlic, crushed
  • The 2-inch ginger piece, crushed
  • 2 large onions, sliced
  • 1/3 rd of coconut, sliced thin to 1-inch length
  • 4 sprigs curry leaves
  • 1 tsp turmeric powder
  • 3 tbsp coriander powder
  • 3 tbsp meat masala
  • 2 tbsp red chilli powder
  • 2 tbsp Kashmiri chilli powder
  • 2 tbsp pepper powder (not too fine)
  • 1 tbsp garam masala
  • 2 kg pork
  • 2 tsp vinegar
  • Coconut oil

Directions:

  1. Heat the oil in a pressure cooker and temper it with mustard, curry leaves and aniseed. Once the mustard splutters, add sliced coconut and turmeric.
  2. Add crushed ginger, garlic and sliced onions till brown. Lower the flame and add the dry powders one by one.
  3. Once the masala is roasted, add pork and fry till evenly coated.
  4. Add a cup of water and vinegar. Add more curry leaves, set the cooker for one whistle and reduce the flame to low for another 12-15 minutes, depending upon the pork.

This curry doesn’t have too much gravy and is best eaten with kappa, appam or porotta.

3. Easter eggs by Chef Rachel Goenka

The Easter Bunny is the guest of honor at most homes with children, in defiance of the natural laws to get you colorful marzipan and chocolate eggs.

This year when Goenka’s Easter recetas in the family – “my mother is not with us like she is in Goa, so my sisters and I make chocolate eggs instead” – Goenka shared the recipes of her grandmother’s original marzipan delicacy.

Ingredients

  • 250 gm almonds
  • 250 gm sugar
  • 200 gm icing sugar
  • 2 egg whites
  • 1 tsp rose water for grinding
  • 1/4 tsp almond essence

For the royal icing:

  • Egg whites
  • Vanilla extract
  • Sugar

Directions:

For marzipan Easter eggs:

  1. Grind almonds with egg whites and rose water into a smooth paste. Transfer the paste into a heavy-bottomed pan and add the sugar.
  2. Cook on low heat, stirring until the mixture forms a ball. Divide into 10 even-sized balls and mold into egg shapes.
  3. Decorate with royal icing.

For the royal icing:

  1. In a large bowl, combine the egg whites and vanilla, beat until frothy.
  2. Add sugar gradually and mix at low speed until the mixture is shiny.
  3. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately five-seven minutes. Add food colouring, if desired.

4. Easter Simnel Cake – Servings: 12 portions

Ingredients 

  • Cherries 100 g
  • Low-fat butter softened 225 g
  • Sugar-free alternative 225 g
  • Eggs 4 nos
  • Multigrain flour 225 g
  • Raisins 225 g
  • Currants 100 g
  • Chopped candied peel 50 g
  • Lemons, grated zest only 2 nos
  • Ground mixed spice 2 tsp
  • For the filling and topping

Ingredients for Icing

  • Marzipan 450 g
  • Apricot Jam 100 g

Directions

  1. Preheat the oven to 150C/280F/Gas 2. Grease and line a 20cm/ 8in the cake tin.
  2. Cut the cherries into quarters, put them in a sieve, and rinse them under running water. Drain well, dry thoroughly on kitchen paper.
  3. Place the cherries in a bowl with the butter, sugar, eggs, flour, raisins, currants, candied peel, lemon zest, mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin.
  4. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place it on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.
  5. Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown, and firm to the touch. Cover with aluminium foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  6. When the cake has cooled down, brush the top with a little warmed apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a crisscross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls.
  7. Brush the marzipan with a beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted.

5. Darby Roast Chicken

Ingredients

  • Skinned whole chicken 950gm
  • Chicken Mince 200gm
  • Rosemary 20gm
  • Boiled eggs 02 no
  • Garlic peeled 10gm
  • Butter 45gm
  • Chopped parsley 20gm
  • Olive oil 15gm
  • Large leek (chopped) 50 gm
  • Carrot (chopped) 50gm
  • Onion (chopped) 50 gm
  • Celery (chopped) 50gm
  • Salt Pepper to Taste

Directions:

  • Preheat the oven to 200°C/Gas 6. Season the insides of the chicken. In a separate bowl, mix thyme and butter along with salt and pepper.
  • To make the stuffing, put the chicken mince into a bowl, season it and add chopped onions, carrots, leeks, celery, thyme leaves and a dash of olive oil. Mix well. Spoon the chicken mixture inside the chicken cavity and place the whole boiled egg to close the opening.
  • Place the garlic heads, cut-side-down, in a roasting tin. Put the chicken on top and drizzle some olive oil on top of it.
  • Season the outside of the chicken with salt and pepper and roast for 10-15 minutes, until it turns golden brown and begins to get a crispy layer. Reduce the heat to 160 degrees and continue roasting for 20 minutes until cooked through.
  • Serve it with grilled Brussels sprouts, cherry tomatoes and turnips.

Share and Enjoy !

0Shares
0 0

Leave a Reply

Your email address will not be published.