Easter is one of the principal holidays, or feasts, of Christianity. It marks the Resurrection of Jesus three days after his Crucifixion. For many Christian churches, Easter is the joyful end to the Lenten season of fasting and penitence. On Easter, people traditionally visit churches, bake hot cross buns, and decorate Easter eggs, which are symbolic of Christ’s death on the cross and the resurrection from the tomb. Here, I have shown a few recipes to have for Easter lunch or dinner. Usually, on Easter Sunday, Christian feasts include lamb, ham, mutton and, of course, eggs; not to forget the hot cross buns.
HOT CROSS BUNS
They are symbolic of this significant day in the Christian faith when Jesus was crucified. Each bun is decorated with a cross made from flour paste, which represents the cross on which Jesus died. The spices in hot cross buns are said to represent the spices that were used to embalm Christ after his death.
INGREDIENTS
#For the dough to make 12 buns
l 2/3 cups raisins or dried currants soak in boiling water for 10 minutes and then drain. Keep aside
l 1 cup warm milk
l ½ cup sugar, plus ½tsp
l 2½tsp active yeast
l 6tbsp melted butter
l 2 large eggs at room temperature, divided
l 3¾ cup all-purpose flour
l 1tsp cinnamon powder
l ½tsp all spice powder
l ½tsp nutmeg powder
#For the crosses
l 1/3 cup all-purpose flour
l 3tbsp water
#For the glaze
l ¼ cup confectioners’ sugar
l 1tbsp warm water
METHOD
l In a bowl stir the milk, ½tsp sugar and the yeast. Let the mixture sit till foaming on top for at least 10 minutes.
l To the yeast mixture add the remaining ½ cup sugar, 1 egg and the melted butter. And mix well. Then add flour, salt, cinnamon, all spice and nutmeg. Knead for at least 6 minutes. Then roll the dough a little, add the raisins and again knead for 2-4 minutes. Cover and let rise until it doubles in size for 1 hour.
l Lightly grease a baking tray with oil or butter. Keep aside.
l Transfer the dough to a lightly floured surface and divide the dough into 12 equal pieces. Shape each piece into a smooth round ball with palm of your hand. There should be no cracks.
l Place the balls in the prepared tray spacing them out equally apart because the dough will rise again and will need space). Cover and let rise again until they are almost double in size about 1 hour.
l After 45 minutes of rise time, pre-heat the oven to 200°C.
l When the buns have risen, beat the remaining egg with 1tsp water or milk and brush the tops of the buns lightly with the egg wash.
#For the cross topping
l In a small bowl stir together the flour and water until a thick paste is made. Transfer to a piping bag with one corner cut off.
l Pipe the cross sign as shown in the picture.
l Bake in the oven for 20 minutes or till golden brown.
l Let it rest for 20 minutes.
#For the glaze
l In a small bowl whisk the sugar and water until smooth. Brush the glaze over the warm buns before serving.
CHICKEN POT PIE
This cozy Easter meal represents the marriage of a flaky buttery crust with chopped onions, carrots, peas and chicken in a perfect creamy sauce.
INGREDIENTS
#For the crust
l 180g all-purpose flour
l 1 cup chilled butter cut into ½-inch pieces
l ½tsp salt
l 1tsp baking powder
#For the filling
l ¾ cup butter, plus more for greasing the dish
l 1 onion finely chopped
l 1 large carrot peeled and finely chopped
l 6 cloves garlic minced
l ½ cup flour
l 3 cups chicken broth
l ½ cup heavy cream
l 1 cup peas
l 4 boneless chicken chicken breasts poached and then cut into cubes
l 2tbsp chopped parsley
l 2tsp chopped fresh thyme
l Salt and pepper according to taste
l 1 large egg beaten.
METHOD
#For the crust
l Separately freeze flour and butter for 30 minutes.
l To the flour add baking powder and salt. Mix well until combined. Then add butter and mix till it resembles bread crumbs. Now slowly add ½ cup of ice water 1tbsp at a a time until dough comes together and is moist but not wet and sticky. Then flatten it into a disc. Make sure there are no cracks. Cover with plastic wrap and refrigerate at least for 30 minutes.
#For the filling
l In a large pot over medium heat melt the butter. Add onions and carrots and cook stirring occasionally until the vegetables soften in about 8 minutes. Then put the garlic and stir for few seconds. Now put the flour and cook stirring constantly until the mixture turns golden and is beginning to bubble about 3 minutes. Then gradually add the broth whisking the mix as you do. Bring to a boil and cook stirring occasionally until thickened in about 5 minutes.
l Remove from heat and stir in cream, peas, chicken, parsley and thyme. Season with salt and pepper.
l Place a rack in the centre of the oven. Pre-heat to 200°C. On a lightly floured surface roll out the disc of dough to a large round about ¼” thick. Then add the filling into a greased pie dish. Then place the rolled disc on top and let the dough hang a bit over the rim. Cut the edges of the hanging dough. Then gently press in such a manner that the pie dish is completely sealed.
l Brush the top of the dough with egg wash. Then make 4 thin small slit in the middle for steam to escape. Sprinkle a little sea salt.
l Bake the pie until golden brown for 30 to 40 minutes or until the top is golden brown.
Let cool for at least 15 minutes before serving.
FISH AND PRAWN PIE ITALIAN STYLE.
INGREDIENTS
l 4 tomatoes diced into small chunks. Season with salt and pepper
l Juice of 1 lemon as well as zest
l Same amount of extra virgin olive oil. I have taken 3tbsp
l 3 spring onions finely chopped
l 1 red chilli finely chopped
l A handful of parsley and basil each finely chopped.
#For the fish and prawns
l 1 large fish steak cut into big sizes and sauteed for few seconds in butter
l 6 large prawns chopped into big chunks and sauteed in butter for few seconds.
l 200g heavy cream.
l 60g grated cheese
l Boiled and mashed potatoes with milk and butter till smooth and creamy. About 6 potatoes.
METHOD
l Mix all the first six ingredients and let sit for 20 minutes. Then drain the juices (which we can use for salad dressing) and keep the tomato mixture aside.
#For the fish and prawns
l Place the fish in a greased pie dish.
l Place the prawns over it.
l Sprinkle the tomato mix over the prawn and fish.
l Now put the heavy cream all over the tomato mix.
l Now put grated cheese over the cream.
l Now either you can pipe the mashed potato or just spread evenly over the cheese.
l Bake in the oven at 180°C for 30 minutes or until the potatoes becomes nice and golden.
l Enjoy with a green salad using the dressing we kept aside from the tomatoes. You can add more virgin oil to the dressing if you wish.
HUNGARIAN MUTTON GOULASH
This amazing mutton dish (you can make with beef too) with roast potatoes with parsley is a match made in heaven, especially when had with a crusty bread or sourdough. The rich gravy is to die for. Originally, this dish is slow-cooked for 3 hours or more. But here I have shown making in a pressure cooker considering our busy lifestyle and also considering Easter, where you make a couple of more dishes for lunch or Easter dinner.
INGREDIENTS
*500g mutton boneless cut into big cubes
*4tbsp butter plus 1tbsp oil
*3 large onions finely chopped
*6 cloves garlic minced
*2tbsp heaped of tomato paste
*1tbsp English mustard paste
*2tbsp Worcestershire sauce
*1tsp paprika
*4 cups of mutton broth/ chicken broth
*2 heaped tbsp plain flour
*1 large carrot chopped finely
*Salt and pepper to taste
*1tsp thyme leaves chopped
*1tbsp parsley chopped
METHOD
*In a pressure cooker heat oil and butter. Then add onions and carrots and sauté till onions turn transluscent.
*Now add the mutton and sear for about 3-4 minutes.
*Now add garlic. Cook for a minute.
*Now add the flour and sauté the mutton for 2 minutes.
*Now add the mustard and tomato paste and Worcestershire sauce. Mix everything well. See that nothing is sticking to to the bottom of the pan.
*Now add the stock. Check for seasoning. Stir everything well.
*Add the thyme and parsley.
*Now pressure cook for 1 whistle then turn the flame on medium and cook for at least 45 minutes.
*You can always check whether the mutton is tender or not. If the stock is excess cook till you get a nice slightly thick consistency of the gravy.
#For the potatoes:
*Boil about 6 potatoes till tender but not too tender. Cut into big chunks or one potato into half. *Saute in butter till little golden brown and sprinkle some parsley chopped fine and season with salt and pepper.
EASTER CELEBRATION SALAD
A dinner or a lunch feast is not complete if there is no salad. So, I am showing you a salad which is quite simple but extremely delicious.
INGREDIENTS
*300g potatoes cut in cubes
*1 mint sprig
*200g asparagus. Woody stalk removed. And each cut into 3 pieces
*50g peas
*1 green apple (or red) finely chopped
*3 spring onions finely chopped
*1tsp capers drained
*1tbsp white wine vinegar
*2tbsp olive oil
*1 lettuce
*3-4 handfuls of parsley, mint and chives
*2 eggs boiled and halved
*2tbsp mayonnaise
*Croutons which you rub with garlic and drizzle of little olive oil.
METHOD
*Bring a pan of water to boil. Add the potatoes, and the mint sprig and 1tsp salt. Simmer for 15 minutes or until the potatoes are tender. Remove and discard the mint sprig.
*Now bring another pan of salted water to a boil. Add asparagus and boil for 4 minutes until just tender. Remove and refresh in cold water.
*In the same water add a pinch of sugar and cook the peas for 3 minutes. Drain and keep aside.
*Now toss the potatoes in the with mayo, apples, spring onions and capers.
*Now whisk the vinegar and olive oil together. Season it. Then dress the lettuce and the soft herbs alongwith with the asparagus and peas.
*Arrange everything on a salad platter. Garnish with eggs and the croutons.
DEVILLED EGGS
Devilled eggs and Easter go hand in hand. One cannot imagine Easter without Easter eggs in some form or shape. Here I have shown a simple devilled egg recipe. One can decorate it in many ways and add extra flavours, etc.
INGREDIENTS
*12 boiled eggs, shell and cut into halves and remove the yolks.
METHOD
*Remove the yolks in a mixing bowl. Add mayonnaise and mustard paste to get a smooth thick paste.
*Season with salt and pepper. Whisk with a electric mixer stick till it is smooth and thick.
*Transfer to a piping bag and fill the white of the eggs. Sprinkle little paprika over the yolk if you like.
*You can decorate with capers,. Finely chopped tomato, finely chopped olives, etc. etc. Ideas are endless.
Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her@durribhallakitchen on Instagram, @Durribhallakitchen on Facebook and Durri Bhalla on YouTube