If you’re planning a slap-up Easter roast feast for the whole family on Easter Sunday or looking for spring recipes to savour during the Easter bank holiday weekend, have a look at our Easter lunch recipe ideas for 2022.
We’ve selected some of our favorite seasonal roast lamb, as well as starters, sides and Easter desserts for those who want to maintain with Easter custom.
Enjoy!
Recipes by Chef Andres Gaminde
Creamy deviled eggs:
- 10 Hardboiled Eggs
- 1 tbsp Dijon Mustard
- 1 Egg yolk
- 200g Sunflower oil
- 10g Vinegar
- 15g water
- Salt
- Pepper
- Smoked Paprika
- Chives
Boil the eggs for 9 minutes, then quickly submerge them in an ice bath. Peer them when cooled down and cut them in half. Keep the yolks and pass them through a sieve so that you’re left with a fine solid yolk mixture.
Create mayonnaise with the mustard, egg yolk, sunflower oil and dash of vinegar. If the texture is too thick, add some more water. Add in your egg yolk mixture and homogenize.
Pour the mixture into the siphon and let it rest for at least 20 minutes. Finish off the deviled eggs with finely chopped chives and some smoked paprika. You can make this in advance and store it in the fridge.
Slow roasted lamb shoulder:
Seared at high temp then 120 degrees (3 hours in aluminium foil)
- Lamb shoulder
- Salt
- Pepper
- Paprika
- Thyme
- Rosemary
- 1 Garlic head
- Butter
- Olive oil
Season the leg of lamb well and make small incisions in which you put in a clove of garlic alongside some thyme and rosemary. Sear the meat either on a skillet or using the grill of your oven making sure that you don’t burn the meat. When a nice uniform sear is done, baste the meat well with butter and aromatics, then wrap the meat in aluminum foil and bring the temperature of the oven to 120 degrees and let the meat slow roast. Baste the meat every half hour or hour.
Gravy:
- 70 cl Beef stock
- Tbsp Mustard
- 20 cl Cream
- Salt
- Pepper
For the gravy, reduce the beef stock to half so that the flavour is concentrated, whisk in the mustard, season the stock and once the flavor becomes too intense, add the heavy cream and bring to a light boil. Season the gravy and it will be ready to serve.
Polenta foam:
- 50g Polenta
- 450g Chicken stock
- 50 butter
- 30g Ementhal cheese
- 30g Compte cheese
- Salt
- Pepper
Bring 3/4 of the stock to a boil. Add in the polenta and whisk well. After 1 minute add in the butter alongside the two cheeses. Season and cool down the polenta on a tray. It will harden slightly.
Blend the solidified polenta with the rest of the stock then pass through a fine sieve and into a siphon. You can serve this cream hot, lukewarm or cold.
Roasted veggies:
- 1 onion
- 1 zucchini
- ½ cauliflower
- 1 green pepper
- 1 red pepper
Cut the cauliflower into small pieces and let it roast slowly in the oven alongside the meat. Cut your veggies into julienne and toss them in a large pan. Start with the onions for about 3 minutes, then add your peppers, sauté for 5 minutes then add the zucchini. You want your veggies to still maintain its structure and not become a puree. When the cauliflower is roasted, add it to the rest of the veggies and serve alongside the lamb leg.
Tiramisu:
(allow the cream to set for 2hrs/in advance)
- 250g Mascarpone
- 3 Egg yolk
- 100g Sugar
- 200g heavy cream
- 15g Chocolate powder
- Lady finger
- 10 cl Coffee
Mix the egg yolks with the sugar to form a silky cream, to which you will add mascarpone and mix well. Finally add the cream and transfer to a siphon. Let the mixture set for 1 hour.
In a serving glass or plate, place a bit of cream in the bottom, then place the previously soaked cream in coffee lady fingers and top up with more cream and another layer of lady fingers.
Finish off your tiramisu with some chocolate powder and let it sit in the fridge until it is time to be served.
Enjoy!
Recipes by Chef Andres Gaminde
