…with six fabulous recipes from Capsicum Culinary Studio
Whether you’re doing a small family dinner or a sumptuous lunch for friends this Easter, these six easy-to-make recipes are sure to please even the fussiest of eaters.
What would Easter be without a rack of lamb accompanied by Hasselback potatoes and a broccoli and cranberry salad? Even those not partial to broccoli will love it and the beauty is that it can (and should) be made the day before! Vegetarian guests will be more than happy with a wedge of delicious spanakopita, which can be served with a simple Greek salad or the aforementioned broccoli and cranberry salad?
Round out the meal with a hot cross bun chocolate pudding for dessert, but you might want to consider doubling up on the ingredients because it’s almost guaranteed that everyone will ask for seconds.
Then, while the children run around the garden trying to find all the eggs hidden by the Easter Bunny, the adults can sit back and relax with a White Rabbit cocktail or two!
Classic rack of lamb
Ingredients:
1 rack of lamb; 2 tsp fresh rosemary, chopped; 1 tsp fresh thyme, chopped;
2 cloves garlic, minced; Kosher salt; Freshly ground black pepper; 2 tbs extra virgin olive oil;
Method:
Mix together the rosemary, thyme, garlic, salt and pepper and olive oil and rub all over the rack of lamb so it is evenly coated.
Place the lamb in a plastic bag, squeeze out as much air as you can from the bag and seal. Marinate in the refrigerator overnight. Remove the lamb from the refrigerator 1½ to 2 hours before you cook it so that it comes to room temp.
Preheat the oven to 230°c. Next, score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Rub all over with more salt and pepper.
Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so they don’t burn. Place the roast in the oven for 10 minutes or until nicely browned, then, lower the heat to 150°C and cook for 10 to 20 minutes longer (depending on how rare or well done you want your lamb). Remove from oven, cover with foil and rest the meat for 15 minutes before serving.
Hasselback potatoes
Ingredients:
1.5kg medium-sized floury potatoes; 4 tbsp vegetable oil; 4 garlic cloves, mashed; Sprigs of rosemary; Kosher salt
Method:
Heat the oven to 200°C. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato.
Place on a chopping board, skewer-side down and, using a very sharp knife, cut through the potato make slices a few millimetres apart. Remove the skewer and repeat with the remaining potatoes. Put the potatoes cut side up on a shallow baking tray and drizzle over the oil. Rub each potato to coat well getting some oil in between the slices.
Toss in the mashed garlic, rosemary and season well. Roast for 50-60 mins or until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway through cooking to get extra crisp potatoes. Garnish with sprigs of rosemary.
Broccoli and cranberry salad
Ingredients:
5 cups chopped broccoli florets (about 2 large heads); ½ cup roasted almonds, chopped; ½ cup dried cranberries; 1/3 cup diced red onion
For the dressing:
½ cup plain Greek yogurt; 2 tbs apple cider vinegar; 2 tbs olive oil; 2 tbs maple syrup or honey; 1 teaspoon sea salt
Method:
In a small bowl whisk together the yogurt, apple cider vinegar, oil, maple syrup and salt. Add the broccoli florets, almonds, cranberries and red onion to a large bowl and stir to combine. Drizzle on dressing and toss until everything is coated. Cover and chill for at least 3-4 hours before serving (overnight even better). Almonds can be replaced by toasted sunflower seeds.
Spanakopita (vegetarian)
Ingredients:
200g baby spinach leaves; 100g feta cheese, crumbled; 60g melted butter; 2 eggs; 2 tsp dried dill; ½tsp ground nutmeg; 125g filo pastry
Method:
Place the spinach leaves into a large pot and pour over a little water and cook until just wilted. Tip into a sieve, leave to cool then squeeze out excess water and roughly chop.
Place the cooked, drained spinach into a bowl and add the feta, dill, nutmeg and beaten eggs and mix well. Set aside. Carefully unroll the filo pastry and cover with damp sheets of paper towel to prevent drying out.
Take a sheet of pastry, brush with melted butter and place butter-side down in a shallow 22cm dish that has been greased on the bottom and sides with butter. Brush butter on another two pastry sheets and place them in the dish. Spoon over the filling.
Then cover with two more layers of buttered filo pastry. Heat oven to 180°C and cook for 30 mins or until the pastry is crisp and golden brown.
Remove from the dish, slice into wedges and serve with salad.
Hot cross bun chocolate pudding
Ingredients:
6 hot cross buns; 30g unsalted butter, at room temperature; 125g dark chocolate, roughly chopped; 1 vanilla bean, split, seeds scraped; 600ml thin cream; 600ml thickened cream, plus extra to serve; Zest of 1 orange; 4 eggs; 170g caster sugar; Icing sugar, to dust
Method:
Lightly grease the base of a baking dish with butter. Slice hot cross buns, butter each half. Place bases in the dish. Sprinkle with chocolate and cover with bun tops. Place vanilla pod and seeds in a saucepan with both creams and orange zest. Heat over low heat until just simmering. Beat eggs and sugar until just combined. Pour into warm cream while stirring. Strain evenly over buns and set aside for 30 minutes for buns to soak up custard. Preheat oven to 170°C and place the dish in a roasting pan. Pour boiling water into pan till it reaches halfway up the sides of pudding dish. Place in oven for about 45 minutes. Dust with icing sugar and serve with cream.
White rabbit cocktail
Ingredients:
80ml gin; 50ml amaretto; 50ml double cream; 1 tsp lemon curd; ¼ tsp vanilla extract; Edible flowers; handful of ice
Method:
Put the gin, amaretto, double cream, lemon curd and vanilla extract into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels very cold. Strain into two cocktail glasses and garnish with edible flowers before serving.
Text and photographs. All recipes and photographs courtesy of the chefs at Capsicum Culinary Studio’s Boksburg campus
