Alison Lambert has some memorable recipes to share at Easter.
Easter is upon us, and for me it is time to gather family and friends, cook delicious food to share around the table and be thankful for all the wonderful things life gives us.
I have combined dishes from my travels, of Easter celebrations that have lasted throughout the years.
Happy Easter!
Greek Easter bread (tsoureki)
This traditional Greek Easter bread is shared among family and friends. The red eggs symbolise the colour of life as well as being a representation of the blood of Christ. The bread is light and airy and resembles a buttery brioche.
Serves 10
Ingredients
21g dried yeast cup milk
500g plain white flour
2 eggs, lightly beaten, plus extra for brushing
50g caster sugar
finely grated rind of 2 oranges
75g softened butter
1 egg, lightly beaten for glazing
Red eggs
4 fresh free-range eggs(white shells if possible)
red food colouring
Method
Begin making this enriched dough by warming the milk until just warm, then add 1 teaspoon of the sugar and sprinkle over the yeast. Stir to combine and place somewhere warm until the yeast mixture starts to go frothy.
Meanwhile add the flour, remaining sugar and a pinch of salt in a large bowl (or this can be done in an electric cake-mixer with the dough hook attached).
If doing it the more traditional way, you need to make a well in the centre of the dry ingredients and add the yeast mixture, eggs, zest and softened butter.
Slowly combine all the ingredients together until the dough starts to come together, tip out on to your lightly floured workbench and knead until the dough comes together and is smooth and bounces back when lightly touched (5 mins).
When the dough is ready, lightly grease a large bowl, cover with damp warm cloth and sit it in a warm place until the dough doubles in size (about 1 hours).
Red eggs
Add a few drops of red food colouring to a small pot of cold water and 2 tablespoons of white vinegar (this will prevent the eggs from cracking). Bring the eggs to a gentle simmer and cook for 10 minutes as we want them to be hard and not cracked. Drain and refresh under cold water.
When the dough has risen in volume, knock back with your hands and tip out on to your workbench. Knead for a minute or two and then divide the dough into three even lengths.
Pinch the tops of the three lengths together and then plait the remainder of the dough until finished. Secure as you did at the top by pinching it together.
Lightly grease your baking tray and place your dough on this. Arrange the dough into a round, fastening both ends together.
Pat dry the eggs and rub lightly with a little oil. Place the eggs evenly round the dough, pressing slightly into it.
Place the dough in a warm place once again to rise.
Preheat the oven to 180degC.
When the dough has risen brush lightly with beaten eggs.
Bake in the preheated oven until the dough is golden brown, well risen and smelling irresistible.
Remove from the oven and cool before tearing apart to enjoy!
Easter lamb
I like to cook larger pieces of lamb long and slow and I like to partner it as the Greeks do with fragrant herbs, juicy tomatoes and a little feta to round it off.
Serves 4-6
Ingredients
1.5kg boned leg of lamb or forequarter
250g bulgur (cracked wheat)
4 Tbsp extra virgin olive oil
1 tsp dried oregano (Greek if possible)
2 lemons
sea salt and cracked blackpepper
2 red onions, sliced
6 cloves garlic, peeled and lightly smashed
500g ripe tomatoes, roughly chopped
100g feta cheese
Method
Soak the wheat in hot or cold water (1 cups). Let stand until all the liquid has absorbed and the wheat has become softer.
Preheat the oven to 220degC
When the wheat is ready, drain off any excess liquid and place in a large bowl. Add 2 Tbsp olive oil, zest and juice of 1 lemon and of the oregano, mix well and season generously.
Place the lamb skin side down on your bench, season the flesh of the lamb well with salt and pepper. Spoon over the wheat and press down a little on to the meat.
Roll the meat up lengthwise, ensuring the stuffing stays inside!
Secure the meat by tying it up with string so that it stays together and the stuffing doesn't fall out too much.
Drizzle over a little oil, rub in remaining oregano, season once again.
Place in a heavy oven dish and roast for 20 minutes or until the lamb is golden brown.
Remove from the oven and add the onion, garlic and tomatoes, season lightly with salt and pepper. Pour over a cup water and cover with tinfoil.
Reduce the oven to 160degC and slow-cook the lamb for 1 hour. Check, and if the meat is becoming very tender and the tomatoes have merged with the onions and turned into a thick sauce, then it is ready.
Remove from the oven and sprinkle over the feta cheese. Let sit for 10 minutes
Remove the string and slice into rounds and serve with the beautiful tomato sauce.
Whole baked fish with paprika and lemon
Baking whole fish is simple and can be economical as well. I used mackerel as it was very affordable and contains essential oils and is full of flavour. You can do this recipe with any type of fish as the flavours melt into the flesh and skin, resulting in a juicy, succulent fish.
Serves 5
Ingredients
1kg whole fish (approx), scaled and gutted
2 cloves garlic1 tsp paprika
6 sprigs thyme, leaves only
2 lemons
olive oil
sea salt flakes
freshly cracked pepper
Method
Preheat the oven to 200degC.
Begin by prepping the fish. With some scissors, cut off the fins on the side and along the spine. Slash the belly with a sharp knife on an angle. Do not cut too deeply as you don't want to go as far as the bone. This will enable the marinade to get into the flesh and it will also ensure even cooking.
In a mortar, place the garlic, thyme and a pinch of salt. Blend together to form a paste, add the paprika and juice of 1 lemon, and drizzle in enough oil to make a thick sauce. Rub all the sauce into the fish, in all the cavities inside and out. Season with salt and pepper.
Place on a greased baking dish and bake in the top half of the oven for 5 minutes. Turn the oven to grill and finish the fish off under the grill so the skin blisters and goes a wonderful caramelised reddish colour (5 minutes). Carefully turn over the fish and baste with any juices and cook under the grill to crisp up the skin.
Remove from the oven and serve on a large platter with plenty of lemon wedges, a crisp green salad and any juices.
Chocolate bark
Easter wouldn't be Easter without a little chocolate.
Make sure you use good quality chocolate as your result will be so much more memorable. These make a lovely gift and are so much more personal.
Serves 10
Ingredients
250g good quality 62-70% chocolate
decorative toppings (baby chocolate eggs, edible glitter, balls)
Method
Line a tray with greaseproof paper.
Break the chocolate into small pieces and place in a heatproof bowl over a pot of barely simmering water. Make sure the water doesn't touch the bowl and does not get anywhere near the chocolate (water and chocolate don't mix).
Melt the chocolate, stirring as you go until you have no lumps. Remove from the heat and stir once again.
Pour on to the greaseproof paper and spread evenly. Sprinkle with the lightly crushed eggs, dust with glitter and balls. Set in the fridge until very firm (30min-1 hour).
Break the chocolate into desired shapes and sizes. Keep in the fridge until required.
-By Simon Lambert
