Yay, time for a break. I have put together some easy yet tasty recipes for the holidays. They are simple yet varied, so you can create these dishes at any time. Happy holidays.
Photos by Simon Lambert.
Scotch eggs
It may not be chocolate eggs this Easter but boy these are good. Some may remember these old-fashioned eggs? Great for lunch boxes or served for lunch with some cheese and pickles and great for taking on the road if going away this Easter.
Serves 8
Ingredients
10 medium free-range eggs
500g sausage meat or remove the sausage meat from good-quality sausages
1 Tbsp chopped parsley
1 tsp chives, finely chopped
1 tsp thyme leaves, finely chopped
1 tsp dijon mustard
½ tsp ground white pepper
pinch cayenne pepper
plain white flour
50ml milk
150g breadcrumbs
oil for deep frying
Method
Begin by preparing the eggs. Bring a pot of water to the boil, lower the eggs gently into the boiling water. Bring back to the boil and boil for 4 ½ minutes.
Drain immediately and refresh under cold water. Lightly crack the shell of the eggs and submerge in the cold water. Peel and set aside.
Mix the sausage meat with all the herbs, mustard, white and cayenne pepper. Add ½ tsp salt and mix well with your hands until evenly combined.
Divide the mix into 8 even amounts and flatten one at a time. Place the egg in the middle and gently mould the sausage mix evenly around the egg. If sticky, lightly dampen your hands with a little water. Continue until all the eggs are done.
Pour enough oil into a deep-sided pot or fryer and heat to 170degC. To coat your eggs you will need one dish with seasoned flour, another with 2 eggs lightly beaten and finally a third dish with the bread crumbs.
Begin by coating the eggs with the flour. Tap off excess. Then coat in the egg mix and finally roll in the breadcrumbs, pressing the crumbs into the egg.
Cook the eggs in the hot oil for 8 minutes turning to evenly cook in the fryer. You will have to do this in batches as you don't want to overload the fryer.
Drain on kitchen paper and eat cold.
Salmon and lime tostadas
I always like to celebrate with a little salmon and this easy way of dressing it up is not only fun but seriously delicious.
Serves 4
Ingredients
4-8 small tortillas
2-3 Tbsp cooking oil
180g smoked salmon, sliced
1 chilli, finely sliced
1-2 avocados, sliced thinly
1 red onion, thinly sliced
pinch salt and sugar
2 limes
250g sour cream
sea salt and cracked pepper
extra virgin olive oil
Method
Heat 2 Tbsp cooking oil in fry pan. When hot add one tortilla and fry until puffed and golden.
Turnover and cook for another minute or until golden. Remove and drain on kitchen paper.
Continue cooking the remaining tortillas.
Place the salmon slices decoratively on a plate.
Thinly slice the red onion, mix with pinch of salt and sugar and squeeze a little lime juice, toss to combine and let sit for a couple of minutes to quickly pickle.
Slice the avocado, place on plate, squeeze over a little lime juice, sprinkle of salt and pepper and drizzle over a little extra virgin olive oil.
Mix the sour cream and put into a little bowl, drizzle over a little extra virgin olive oil and pinch sea salt.
Finely slice the chilli and put into a little bowl.
To assemble, i like to put the tostadas, salmon, avocado, onions etc in the middle of the table and you can assemble as you please. I like to spread a little sour cream over the base, followed by salmon, avocado, onion, chilli and finish with a generous squeeze of lime.
Roast lamb with tomatoes and pasta
I always like to cook our delicious New Zealand lamb over Easter and this method is great as it pleases all ages and ticks all the boxes. I am using fresh tomatoes, as we still have an abundance at the moment, but you can certainly substitute tinned if not easily accessible.
Serves 6-8
Ingredients
2kg leg of lamb
1 Tbsp fresh rosemary leaves, roughly chopped
1 Tbsp oil
sea salt and cracked black pepper
3 onions, finely sliced
1kg tomatoes, cut into chunks
6 cloves garlic, peeled
2 cups water or beef stock
2 cups macaroni pasta
Method
Preheat oven 220degC.
Rub the oil all over the leg of lamb and season well with salt, pepper and rosemary. Place into deep oven dish and roast for 30 minutes turning when golden.
Remove lamb from the oven and reduce the temperature to 180C.
Add the sliced onions, garlic and tomatoes and toss them in the juices around the lamb. Return to the oven and continue to cook for a further 30 minutes, stirring occasionally.
Pour over 1 cup of water or stock and stir to get the bits off the bottom. Cover loosely and continue to cook for a further 1 ½ hours. During the cooking, spoon the tomato juices over the lamb.
Add the pasta and stir well to coat and submerge in the juice of the tomatoes, season with a little more salt and cracked pepper. If the mixture is looking to dry, add ½ to 1 cup more liquid.
Return to the oven and continue to cook for 30 minutes or until the pasta is tender and the juices have thickened.
Remove from the oven and rest before carving the lamb.
Serve the pasta and tomato sauce alongside the lamb.
Almond and lemon Easter cake
Instead of making hot cross buns this year I have simplified it and made this heavenly light cake. It is delicious on its own or you could serve it with cream or yoghurt and perhaps some poached peaches?
Serves 10-12
Ingredients
Pastry
75g cold butter, cut into cubes
175g flour
50g ground almonds
25g caster sugar
1 egg yolk
1 Tbsp cold water
Filling
350g ground almonds
150g caster sugar
1 lemon, zest only finely grated
6 medium free-range eggs
To serve
icing sugar
Method
Lightly grease a 24cm round cake tin with removable bottom.
Begin by making the pastry base; put the butter, flour, almonds and sugar in a food processor and blitz to combine. Add the egg yolk and water and mix only until it just combines.
Remove from the bowl, cover and chill for 30 minutes.
While the pastry is in the fridge, make the filling.
Mix the almonds, sugar and lemon zest together, add the eggs one at a time, mixing well between each. Set aside.
Roll the pastry to fit the base of your cake tin and place snugly inside.
Pour over the filling and spread to even it out.
Bake for 20-25 minutes or until firm to the touch.
Remove and cool in the tin.
Run a small knife around the edge and remove the cake from the tin.
Place a large paper cross (if desired) on top and sprinkle lightly with icing sugar.
Enjoy.
