April 03, 2017

Spring has sprung (the first signs) and the sunshine is here! Makes us think about the Easter break and fun family and food time ahead. Here’s some ideas for some tasty Easter recipes, making the most of those flavourful spring ingredients.

Roast lamb with honey and rosemary

Ingredients: (Serves 6)

  • 4 tablespoons honey
  • 2 tablespoons mustard (any variety)
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon lemon zest
  • 3 cloves garlic, finely chopped, pureed or minced
  • 2.25kg (5lb) leg of lamb
  • 1 teaspoon sea salt/rock salt, coarsely ground

Mix together the honey, mustard, lemon zest, black pepper and garlic on a bowl. Marinade the lamb in the mixture and place in the fridge overnight.

Preheat the oven to Gas Mark 8/230ºC. Once the oven has reached the required temperature, put the lamb on a rack over a baking tray or roasting tin and sprinkle over the coarse salt.

Cook the lamb for around 20 minutes, then lower the heat to Gas Mark 6/200ºC and roast the lamb for another hour. This should cook the lamb to medium rare/nicely pink. Rest the lamb for at least ten minutes before carving and serving.

Serve with roast potatoes, springe greens and even some fresh, new asparagus spears. Delicious!

Simple spring pea soup

Ingredients: (Serves 8)

  • 1 tablespoon of butter/dairy free spread
  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1 chopped stalk of celery
  • 2 cloves of garlic, chopped finely/pureed or minced
  • 1 teaspoon chopped fresh thyme or parsley
  • 6 cups peas, fresh or frozen
  • ½ cup water

  • 4 cups vegetable or chicken broth
  • A little cream or crème fraiche
  • ½ teaspoon salt
  • A sprinkling of salt and ground pepper to taste
  • Fresh herbs – thyme, mint and parsley all work well

Heat butter and oil in a heavy bottomed pan until the butter has melted. Add the chopped onion and celery. Cook until softened, stirring occasionally, for around five minutes. Add the garlic and herbs, stir and cook briefly.

Stir in the peas and add the water and stock. Bring to the boil and reduce the heat to a strong simmer and cook until all ingredients are soft.

Mini egg cake:

  • 175g butter, softened 
  • 175g caster sugar
  • 2 large eggs
  • 1tsp vanilla extract 
  • 175g self-raising flour 
  • 50g cocoa
  • 1-2tbsp milk

For the buttercream:

  • 150g butter, softened 
  • 225g icing sugar 
  • 50g cocoa
  • 1tsp vanilla extract 
  • 2tbsp milk

Heat the oven to 190C, Gas Mark 5.

Grease and line two sandwich tins of about 20cm

Mix the butter, vanilla, flour, milk, cocoa, sugar, eggs, in a food processor, until smooth and you have a fluffy, light mixture.

Spoon the mixture into the tins. Bake for 25 mins – test with a skewer to see if it is cooked all the way through (skewer should come out clean).

Beat the butter, cocoa, vanilla, icing sugar and milk to a smooth consistency and set aside.

Once cool, spread one cake with the buttercream and add the other cake on top, spread with more buttercream and top with mini eggs.

      What to do with all the leftovers?

      The pea soup will keep in the fridge, covered, for up to four days, and also freezes well.

      And if you have lots of Easter leftovers, try out this ingenious recipe we found on the Jamie Oliver website – Jamie Oliver easter leftovers hot cross bun eggy bread Hot Cross Bun Eggy Bread

      Finally, We hope you are planning a fabulously fun Easter with family and friends, the Chateau Rouge way!

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