Crave Magazine

Show Stopping Easter Recipes that will wow your guests

Easter weekend is here and we have some great ideas to add to the celebrations and make them extra special. These show stopping Easter recipes will wow your guests and look great as a centre piece at your table.

Dust off your apron and whip up an Easter Eggstravaganza (sorry – I couldn’t help myself) as we celebrate the arrival of Spring, warmer weather and the gentle lifting of lockdown

Show Stopping Easter Recipes – Driscoll’s® Victoria™ Sweet Blackberry Mojito

Ingredients

Method

  1. Muddle Driscoll’s® Victoria™ Sweet Blackberries, mint leaves, sugar, lemon juice and lime juice in a tall glass until berries are mostly crushed. Add sparkling water, gin, and ice. Stir well and serve.

Show Stopping Easter Recipes – Roast Salmon with wilted spinach and Old Pulteney Whisky Cream reduction 

Ingredients (serves two): 

Method: 

Serve with mashed root vegetables or new potatoes to complete the dish. Alternatively, peel the skin away from the salmon, lightly break up the fillets and toss into cooked penne pasta! recipe from CJ Jackson

Show Stopping Easter Recipes – Roasted Spring Lamb Rump, Pea Purée and Crushed Jersey Royals

Serves 2 

Ingredients

For the lamb:

For the crushed Jersey Royals:

For the pea purée:

Method 

For the lamb:

For the crushed Jersey Royals:

For the pea purée:

Show Stopping Easter Recipes – Tenderstem® broccoli, yoghurt and feta filo tart

Ingredients

200g Tenderstem® broccoli, trimmedA few sprigs of thyme, leaves picked150g Greek yoghurt150g creme fraiche3 large eggsSea salt and freshly ground black pepperOlive oil½ x 270g pack of filo pastry2 tablespoons fresh green pesto75g feta1 teaspoon of onions seeds

Method

ROAST LEG OF HOGGET & CIPOLLE ONION CHAMP 

45 minutes to prepare  Serves 8

INGREDIENTS 

INSTRUCTIONS 

Crunchy green vegetable salad, herbed croutons and a vegan almond dressing

Ingredients (large salad serving 4 as a side dish or two as main)

For the salad

For the croutons

For the almond dressing

To serve

Method

FILLET OF SALMON WITH DILL MUSTARD SAUCE

A stunning centrepiece doesn’t have to be complicated.  Sometimes simplicity really is best and this classic combination of salmon and Tracklements Dill Mustard Sauce with green beans and new potatoes is the perfect example.

Serves 4

Ingredients:

Method:

Whole Roast Duck with Honey and Rosemary

This is a real Gressingham favourite, perfect for a smart dinner party or Sunday lunch. Delicious served with duck fat roast potatoes and all the trimmings.

Preparation time: 15 minutes, plus 30-45 minutes resting. Cooking time: approx. 2 hours (weight dependant). Serves 4

Ingredients

Method

Show Stopping Easter Recipes – Bonne Maman Apricot Meringue Roulade

Ingredients

For the filling

Method

  1. Preheat the oven to 220°C (fan oven 200°C), gas mark 7. Line a large baking tray with non-stick baking parchment.
  2. Place the egg whites in a grease-free, clean bowl and, using a hand-held electric whisk, beat to stiff peaks.
  3. Add the sugar very slowly with the electric whisk running at full speed until the meringue is stiff and shiny. This will take a good 5 mins. Spread the meringue mixture onto the prepared baking tray and level out. Sprinkle with the flaked almonds.
  4. Bake in the centre of the preheated oven for 10 mins. Reduce the termperature to 170°C (fan oven 150°C), gas mark 3 for about 15 mins until firm on top but still soft and mallowy beneath.
  5. Remove the meringue from the sheet and allow to cool. Turn out onto a clean sugared tea towel and remove the parchment paper.
  6. To make the filling, whip the cream to soft peaks and spread onto the meringue. Lightly spread over the compote and roll up along the longest edge using the tea towel to form the roulade. Chill before serving dusted with icing sugar.

Show Stopping Easter Recipes – Polenta & Vanilla Pudding from Francesco Mazzei

For the polenta:

For the berry sauce:

For the mascarpone cream:

Method:

Show Stopping Easter Recipes – Hotel Chocolat Dizzy Praline Cake Recipe

This hazelnut chocolate cake is inspired by our Dizzy Praline chocolate, a firm favourite ever since the first Hotel Chocolat store opened. Cooking Time: 30 Minutes. Serves: 6

For the Cake

Method

Chocolatey Hot Cross Bread and Butter Pudding with Kahlua and Brandy

This ultimately comforting pud is the perfect Easter treat, especially if you’ve been left with a surfeit of Hot Cross Buns! Super easy and it makes a really impressive centrepiece dessert. The addition of Kahlua and brandy is super naughty but really makes this bread-and-butter pudding extra special!

Recipe from Gemma Simmonite, co-founder of Gastrono-me Bury St Edmunds

Ingredients

Method

MERSER RUM’S CHOCOLATE ORANGE INDULGENCE

For those looking to enjoy a more grown-up way of enjoying chocolate this Easter, Merser Rum is on hand with its Chocolate Orange Indulgence cocktail recipe.  Merser artisanal golden rum, home to London’s only operating rum blending house, captures the best rums from the Caribbean and blends them in London.  Stored in barrels in small batches for six months, the process allows for a smoother, refined taste of soft vanilla sweetness, vibrant tropical fruit and a wonderful toasty oak character. 

Ingredients (serves one)

Method

Fine Dining at home from contemporary Chinese Restaurants Tattu

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