Easter somehow always announces the change of season and Autumn approaching. Cooler weather is ideal for heartier menu options and intimate gatherings with family and friends.
Be inspired by our Chefs lunch choice this coming Easter Weekend and have your guests rave for days! Our Décor team also set the perfect Easter table with delft inspiration and pops of bright orchid flowers.
This three course menu is simple enough to prepare (and won't steal away your entire long weekend behind the pots) , yet interesting and completely inspired by the flavours of Easter. Happy cooking!
To Start.
Wild grilled mushrooms and brown rice salad with fennel shavings lime cucumber and fresh apple [vf]
120g Mushroom shimeji
120g Mushroom portabellini
200g Mushroom king oyster
250ml Rice brown
100g Herb fennel baby
50g Lime fresh
200g Cucumber whole
200g Granny smith green apple
125g baby herb leaves
20ml Olive oil
Fresh Garlic
Method:
Trim shimeji’s at the base stem of the punnet and grill lightly in olive oil. Wash portabellini mushrooms and grill in olive oil. Cut oyster in half and score in a diamond pattern, grill patterned side down in a pan till golden brown and bake for 5 min at 180C. Boil rice till tender, cool and dry in open air for 1 hour. Shave fennel with a peeler. Zest limes, slice lime segments and juice some of the limes to dress when serving. Finely chop and fry the cucumber, apples and gremolata with lime juice, olive oil and garlic. Wash leaves and strain to dry. Start the layering process with the leaves first, then rice, veg, finish with mushrooms and juice of limes and a little oil.
main.
Slow roasted free-range whole bird with hot cross bun stuffing
2 kg Chicken whole bird (deboned)
100g onions
50g garlic
25g thyme
50g fresh lemons
5g whole coriander seeds
100g dates
5g cinnamon bark
200g ginger biscuits
200ml full cream milk
50ml olive oil
method:
Lay the deboned whole bird skin down, slice the skin down the chest and remove legs and wings. Blend oil, onions, garlic, thyme, coriander, and lemon juice together till a paste. Blend the dates, biscuits, cinnamon and slowly add the milk to form a rough dough that is mouldable. Spread the dough on the flesh of the chicken evenly. Roll the chicken lengthwise to form a log. Cover the chicken in the blended onion mix and roll into a sausage shape with plastic wrap. Boil or steam the chicken in the plastic wrap to keep its shape. Cool down and remove the wrap before baking.
Bake at 165C for 20 min or until cooked through. Rest for 5 min before slicing.
dessert.
Decadent vegan chocolate brownie bunnies
Ingredients:
500ml unbleached all-purpose flour
190ml unsweetened cocoa powder
5ml baking powder
5ml salt
250ml water
250ml vegetable oil
10ml vanilla extract
method:
- Preheat the oven to175 degrees C.
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Enquire about your Private Event today and let our dedicated team of award-winning Chefs and Stylists execute your vision.
