Perfect Easter menu

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.

with Bridge House Hotel Award Winning chef Paddy Kennedy

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 Carrots

2 Lamb bones

20 Small potatoes peeled

2 tbsp. Olive oil

Stuffing

200g Fresh breadcrumbs

50g Butter

1 Small onion peeled and diced

1 Tsp. Dried mixed herbs

1 Tsp. Chopped parsley

1 Tsp. Chopped mint

Sauce

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

Method

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

Sea Salt

Milled pepper

Method

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

500g Raspberries

100g Castor sugar

10 Scoops of vanilla ice cream

100ml whipping cream

Method

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

Next week

Some fish for Good Friday

Making fresh meringue