Plan a traditional Easter meal

Chennai

The significance of eggs and bunnies 

It is thought that the word Easter comes from a pagan figure called Eastre (or Eostre) who was celebrated as the goddess of spring by the Saxons of Northern Europe. The goddess Eastre’s earthly symbol was the rabbit, which was also known as a symbol of fertility. 

The legend of the Easter Bunny bringing eggs appears to have been brought to the United States by settlers from southwestern Germany. In the legend, the Easter Bunny, brings baskets filled with coloured eggs, candy, and sometimes toys to the homes of children on the night before Easter. This is just like Santa Claus delivering presents on Christmas Eve. 

According to the legend, the Easter Bunny will either put the baskets in a designated place or hide them somewhere in the house or garden for the children to find, when they wake up in the morning, giving rise to the tradition of the Easter egg hunt.

Desserts are the best part of Easter meal with egg-themed cookies, eggnogs and cakes. Here we share a few interesting recipes:

EASTER EGG COOKIE

Ingredients:

1/4 pound margarine, softened 

1 (8 ounce) package cream cheese 

2 teaspoons vanilla extract 

12 ounces peanut butter 

1 pound flaked coconut 

4 cups semisweet chocolate chips 

2 tablespoons butter or shortening (fat)

Method:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. 
• Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

SHEPHERD’S PIE

Ingredients:

1 tablespoon olive oil 

1 red onion, halved, finely chopped 

1 carrot, peeled, finely chopped

2 celery sticks, trimmed, finely chopped 

500g lamb mince 

2 tablespoons plain flour 

500ml Real Stock (lamb)

1 dried bay leaf 

1 tablespoon Worcestershire sauce 

1 tablespoon tomato paste 

Salt and freshly ground black pepper 

4 (about 200g each) potatoes, peeled 

40gm butter 

125ml (1/2 cup) milk 

Melted butter, to brush

Method:

• Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour. 
• Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
• Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper. 
• Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.

RECIPE: CHEF DINESH, COURTYARD BY MARRIOTT

EGG NOG

Ingredients:

4 cups milk, 5 whole cloves 

1/2 teaspoon vanilla extract 

1 teaspoon ground cinnamon 

12 egg yolks

1 1/2 cups sugar 

2 1/2 cups light rum 

4 cups light cream 

2 teaspoons vanilla extract 

1/2 teaspoon ground nutmeg

Method:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over low flame for 5 mins. Slowly bring milk mixture to a boil. 
• In a large bowl, mix egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs, pour into saucepan. Cook over medium heat, stirring for 3 minutes. Do not let mixture boil. Strain to remove cloves, let cool for about an hour. 
• Stir in rum, cream, 2 tsp vanilla and nutmeg. Refrigerate overnight, serve.

RECIPE: CHEF DAVID, SOUS CHEF, CROWNE PLAZA CHENNAI ADYAR PARK

ASPARAGUS HAM TART WITH EXOTIC SALAD

Ingredients:

6 eggs, 1 sheet frozen puff pastry dough (1/2 of a 17.3-ounce package), thawed 

All-purpose flour, 4 tablespoons olive oil 

1 pound fresh asparagus spears, trimmed and bias - cut into 1/4-inch-thick slices (about 2 cups) 

2 cloves garlic, minced 

Salt, ground black pepper 

1/3 cup crumbled goat cheese (chevre) or feta cheese 

3 tablespoons snipped fresh chives

3 slices ham, torn 

1 tablespoon cider vinegar 

1 teaspoon Dijon-style mustard 

1 teaspoon honey 

6 cups torn lettuce leaves 

1 small bulb fennel, cored and thinly sliced 

1/2 cup thinly sliced, red radishes

Method:

• Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper; set aside.
• Unfold the pastry onto a lightly floured surface; roll out into a rectangle, trimming to even the edges. Using a sharp knife, score a 1/2 inch border around the edges. Transfer pastry to the prepared baking sheet; prick pastry several times with a fork. Bake until golden brown. Remove from oven. 
• In a large skillet heat 2 tbsp of oil over mediumheat. Add asparagus and garlic; cook and stir for 2 minutes. Sprinkle with salt and pepper. Arrange asparagus mixture over baked pastry, keeping within the edges. 
• Break eggs, one at a time, into a small dish, carefully pour eggs onto the tart, spacing them evenly. Sprinkle with salt and pepper. Bake until egg whites are completely set and yolks begin to thicken. Remove tart from oven. Sprinkle with goat cheese, chives, and prosciutto. 
• For dressing: In a large bowl mix oil, cider vinegar, mustard, honey, salt and pepper. Whisk until combined. Add lettuce, fennel, and radishes to it. Toss. Serve with tart.

RECIPE: CHEF DAVID, SOUS CHEF, CROWNE PLAZA CHENNAI ADYAR PARK

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