Easter time is upon us again and we have all been fasting for the past few weeks, so below is a delicious Easter menu for you to enjoy.
Roast prime leg of spring lamb with shallot and redcurrant Jus
1 Leg of Lamb
1 Bunch rosemary
10 Peeled shallots
10 Cloves garlic peeled
1tsp Garlic crushed
5 Plum Tomatoes
2 Lamb bones
20 Small potatoes peeled
2 tbsp. Olive oil
200g Fresh breadcrumbs
1 Small onion peeled and diced
1 Tsp. Dried mixed herbs
1 Tsp. Chopped parsley
1 Tsp. Chopped mint
1 Beef stock cube
2 Shallots peeled and finely diced
2 Tsp. Redcurrant Jelly
2 Tsp. Sherry vinegar
1 dash Port
10g Diced cold butter
Score the skin of the lamb leg with a sharp knife
Mix half the stock cube with some olive oil, crushed garlic and some chopped rosemary
Rub this mixture into the skin of the lamb.
Place the carrots and the bones on the tray and position the leg of lamb on top.
To make the stuffing simply melt the butter in a saucepan and add the onions, cook out and add the herbs and breadcrumbs season with salt and pepper
Place the lamb in the oven and cook at 175 oC for 30 minutes and then reduce the heat
Add the potatoes
Cook for a further 20 minutes at 150oC basting frequently
Add the shallots, garlic cloves and tomato.
Continue to cook for a further 20 minutes
Check the lamb by using a meat probe to check the internal temperature or simply pierce with a carving fork and if the juices are clear the meat is cooked medium well
Remove the lamb and set aside to rest before carving
Add the shallots, Port and the sherry vinegar to the roasting tray, de-glaze the tray and add a cup of water, mix in the stock cube and stir well.
All of the solidified cooking juices from the tray should dissolve into the gravy
Pass through a fine sieve and whisk in cold butter and redcurrant jelly
Carve the lamb carefully from the thick end to get nice thin slices
Serve on the plate with thesStuffing, tomato, garlic, shallot and roast potato
Pour over some gravy or serve on the side
Serve with some creamed potatoes and roasted vegetables
Rocket and parmesan salad
Ingredients Serves 10
1kg Rocket leaves.
1 Small ciabatta.
100g Sun kissed tomatoes.
5 Crispy streaky rashers cut in lardons.
2 Cloves crushed garlic.
100g Fresh parmesan cheese Grated
100ml Extra virgin olive oil
30ml Aged balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. Chopped fresh chives
Mix the crushed garlic with a little of the olive oil
Slice the ciabatta thinly
Brush the slices with the garlic oil and sprinkle with a little parmesan
Toast under the grill or bake in a hot oven for 10 minutes
Place the remaining olive oil in a bowl and mix with balsamic, Dijon mustard and chives
Season with some sea salt and milled pepper
Place rocket leaves in bowl and mix in dressing and most of remaining parmesan.
Gently warm the tomatoes, bacon and the croutons.
Divide the salad into serving bowls and place the croutons, tomatoes and bacon on top
Finish by sprinkling the last of the parmesan on top
Crushed meringue with red berries and vanilla ice dream
Ingredients Serves 10
5 Meringue nests
20 Strawberries hulled
100g Castor sugar
10 Scoops of vanilla ice cream
100ml whipping cream
Liquidise half of the raspberries with half of the sugar to make coulis
Break up the meringue baskets
Whip the cream with half of the remaining sugar
Mix the strawberries with remaining sugar and the champagne
Layer the strawberries and the meringue with the raspberries, cream and ice cream
Some fish for Good Friday
Making fresh meringue