EASTER CELEBRATION LUNCH

Herb & Beetroot-Cured Salmon
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Slow-Roasted Lamb Shoulder
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Fig & Roast Cauliflower Salad
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Berry Brownie Cake with Easter Meringue Topping


Before the world turned upside-down I collaborated with fellow food stylist & recipe writer, Justine Kiggen, to create an Easter Celebration Lunch.
It may be that this is now something to plan for as a celebration in the future when we are all safely through the current pandemic crisis. Or perhaps you could scale it down to suit however many are in your isolation bubble – depending on availability of ingredients.
We now – more than ever – need something to look forward to though, so I hope you will be able try some of these delicious dishes at some stage!


Herb & Beetroot Cured Salmon

Serves 10-12
INGREDIENTS
For the fish:

  • ½ cup sugar
  • ½ cup coarse sea salt
  • 1 beetroot bulb, unpeeled & grated
  • 10g lightly dried parsley, finely chopped
  • Handful fennel fronds, finely chopped
  • 1 side salmon fillet, skin removed – approx. 1 kg, pin boned

To serve:

  • ⅔ cup sour cream
  • 2 tbsp olive oil, to drizzle
  • Fresh dill to garnish
  • ½ cucumber, deseeded and cut into thin strips
  • 10g pea shoots
  • Cracked black pepper
  • Toasted baguette slices

INSTRUCTIONS

  • In a bowl mix together the sugar, salt, beetroot and herbs, stir well to combine. Place a large piece of cling film into a dish or tray, so that the cling film overlaps the sides of the dish by about 10cm.
  • Place the fish onto the cling film and cover completely with the beetroot mixture, then wrap up tightly. Place a large plate over the fish and top with weights to weigh the fish down, refrigerate for about 48 hours, turning the fish twice over during the process.
  • Remove the weights and cling film, scrape off the beetroot mixture, and rinse the fish well. Place the sour cream into a bowl, drizzle with a little olive oil and garnish with dill.
  • To serve: Thinly slice the fish at an angle and place the sliced salmon onto a platter, add the cucumber strips and pea shoots, drizzle with remaining olive oil and sprinkle with pepper. Serve with toasted baguette slices and sour cream.

Notes:

  • You can find lightly dried herbs in the fresh produce section of your supermarket

Slow-Roasted Lamb Shoulder

Serves 10-12
INGREDIENTS:

  • 2 x lamb shoulders, approx. 1.3 kg each, bone in
  • 2 tsp ground sumac
  • 1 tsp ground paprika
  • 2 tsp ground garlic
  • Sea salt flakes and black pepper
  • 3 tbsp red currant jelly
  • 1 head garlic, halved
  • 3 large shallots, peeled
  • 1 red onion, peeled & cut into 3
  • 5g fresh thyme
  • 1 cup dry white wine
  • 1 cup beef stock

To serve:

  • Fresh thyme to garnish
  • Roasted potatoes

INSTRUCTIONS:

  • Place the lamb on a clean surface, mix together the spices and red currant jelly, season the lamb well with salt and pepper and spread the jelly mixture over both shoulders. Allow lamb to come to room temperature.
  • Preheat the oven to 150°C. Place the lamb into a roasting tray along with the garlic, shallots, onion, and thyme then add the wine and beef stock.
  • Cover with a sheet of baking paper and foil, roast for approx. 3 hours. Check the liquid level after about 2 hours and add more stock if necessary.

To serve: serve the lamb hot with pan juices and garnished with fresh thyme. Serve with roasted potatoes.


Fig & Roast Cauliflower Salad with Watercress

Serves 6
INGREDIENTS:

  • 1 head cauliflower, cut into florets & dry roasted
  • Sea salt flakes and black pepper
  • 2 tbsp olive oil
  • Juice of 1 small lemon
  • 1 large fennel bulb
  • 6 figs
  • 120g watercress
  • 80g sugar snap peas
  • For the mayonnaise dressing
  • 2 egg yolks
  • 1 tbsp white wine vinegar
  • Sea salt flakes and ground white pepper
  • ¾ cup canola oil

INSTRUCTIONS:

  • Place the roasted cauliflower into a bowl and allow to cool.
  • Season well and then drizzle with olive oil and lemon juice, toss to combine.
  • Finely slice the fennel bulb and halve the figs.

For the mayonnaise:

  • place the egg yolks and vinegar into a small bowl, season well, and with an electric beater, whisk until pale.
  • Add the oil, drop by drop whisking continuously until all the oil has been added and the mixture has emulsified.
  • Adjust seasoning to taste.

To assemble and serve:  

  • divide the figs, fennel bulb slices, cauliflower and watercress between serving plates and top with sugar snap peas.
  • serve the salad with the mayonnaise.

     


Berry Brownie Cake with an Easter Meringue Topping

Serves 8-10
INGREDIENTS:
For the brownie:

  • 1 x 500g packet brownie mix
  • 60g raspberries
  • 40g walnuts, chopped
  • Grated zest of ½ an orange

For the meringue:

  • 2 egg whites (XL)
  • 1 tsp lemon juice
  • 100g caster sugar
  • ½ cup water
  • 1 tsp vanilla essence

For the topping:
Shaved coconut, raspberries & mini Easter eggs

INSTRUCTIONS:
For the brownie:

  • Grease and line a 20cm springform cake tin.
  • Prepare the brownie mixture then add the raspberries, walnuts and zest and stir to combine.
  • Spoon the batter into the prepared cake tin and bake according to packet instructions.  Set aside to cool.

For the meringue:

  • Place the egg whites and lemon juice into a large bowl, whisk until firm peak stage.
  • Add the sugar and water to a small pot and gently heat, stirring until the sugar has dissolved.
  • Increase the heat and allow sugar syrup to reach 120°C on a candy thermometer – about 10 minutes – then remove from the heat and very carefully pour in a thin steady stream into the egg white mixture, whisking constantly.
  • Add the vanilla essence and continue whisking for approx. 8-10 minutes or until the mixture is firm and glossy.

To finish: dollop the meringue mixture onto the cooled brownie cake and with a heat gun gently brûlée the meringue until golden.

To serve: serve garnished with shaved coconut, raspberries and mini Easter eggs.


Recipes & food styling:  Justine Kiggen
Photography:                    Harriet Harcourt