Cook up the ultimate Easter feast

Cook up the ultimate Easter feast


Posted 23rd Mar 2016


Make Easter Sunday (27th March 2016) extra special with these tasty recipes the family will love

Eggs Benedict with AvocadoEggs Benedict

Serves 4

4 medium eggs
2 English muffins, halved
4 slices cooked ham
2 avocados, stoned, peeled and sliced
4 tablespoons Hollandaise sauce
1 teaspoon smoked paprika

1. Bring a large pan of water to the boil. Crack the eggs into 4 separate ramekins. Swirl the water with the end of a wooden spoon and carefully slide in an egg. Poach the eggs in batches for 4-5 minutes.

2. Toast the muffin halves and put each one on a plate. Arrange the ham and avocado slices on top of the muffins. Carefully spoon a poached egg on the top of each muffin.

3. Finish with a spoonful of Hollandaise sauce and a sprinkling of paprika.

Recipe courtesy of www.sainsburys.co.uk

Roast Lamb with Ginger Beerlamb sainsburys

Serves 6

1.5kg leg of lamb
6 cloves of garlic, sliced
2cm piece of fresh root ginger, peeled and sliced
1 teaspoon cumin seeds
1 tablespoon olive oil
1 onion, chopped
2 carrots, cut into chunks
3 tablespoons plain flour
50ml ginger beer
250ml chicken stock

1. Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5.

2. Put the leg of lamb on a board and make small slits all over the joint. Press the garlic, ginger and cumin seeds into each of the slits. Rub the oil into the joint.

3. Put the onion and carrots into a large roasting tin and toss with 2 tablespoons of the flour. Sit the lamb on top and pour in the ginger beer and stock. Roast in the oven for 1 hour. Roast for a further 30 minutes for medium cooked lamb, or 50 minutes for well-done.

4. Remove the lamb from the tin, cover with foil and allow to rest for 20 minutes. Pour the roasting juices from the tin into a small pan over a medium heat and simmer for 5 minutes, until slightly reduced. Make a paste with the remaining flour and 4 tablespoons of water. Whisk into the gravy until thickened.

Tip: Serve the carved lamb with roast potatoes and vegetables of your choice.

Recipe courtesy of www.sainsburys.co.uk

Spring Chicken & Vegetable Pieshepherds pie

Serves 4

115g margarine
1 large carrot, peeled and sliced
2 sticks celery, sliced
1 onion, sliced
3 tablespoons peas
5 Tenderstem broccoli
1 clove of garlic, crushed
700g chicken breast, cubed
Salt and pepper
1 pinch of nutmeg
1 sprig of thyme, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 tablespoon plain flour
350ml Alpro soya alternative to milk
1 lemon, zest
400g potatoes, peeled and cut into chunks
3 tablespoons Alpro soya alternative to cream

1. Pre-heat the oven to 150°C/130°C Fan/Gas Mark 2.

2. Heat half of the margarine in a pan over a medium heat and gently cook the carrot, celery, onion, peas, broccoli and garlic, softening but not colouring. Remove from the pan and set aside.

3. Add the remaining margarine to the pan and brown the chicken pieces. Season them with salt, pepper, nutmeg and the herbs.

4. Sprinkle the flour over the chicken, stir and cook for 2 minutes. Gradually add 300ml of the Alpro soya alternative to milk and beat until the sauce is smooth and glossy. Once the sauce is ready, stir in the cooked vegetables. Add the lemon zest and pour the mixture into an ovenproof dish. Leave the filling to cool.

5. Place the potatoes into a pan of boiling water and cook for 15 minutes or until soft. Drain, return the potatoes to the pan and shake until dry. Add the remaining Alpro soya alternative to milk and the Alpro soya alternative to cream. Season, then mash with a potato masher.

6. Spoon or pipe the potatoes over the filling and bake for 25-30 minutes until the top is golden brown.

Tip: Any of the vegetables in the pie can be replaced with green beans, leeks or butternut squash.

Recipe courtesy of www.alpro.co.uk

Lamb & Rosemary Skewers with Cannellini Beanslamb skewers

Serves 4

1 tablespoon vegetable oil
2 tablespoons runny honey
2 tablespoons fresh rosemary, finely chopped
3 tablespoons redcurrant jelly
½ lemon, juice
700g leg of lamb, cut into cubes
2 red onions, each cut into 8 wedges
1 white onion, finely chopped
1 stick of celery, chopped
2 garlic cloves, crushed
410g cannellini beans, rinsed and drained
2 sprigs of fresh thyme, finely chopped
3 tablespoons Alpro soya milk alternative

1. Mix together the oil, honey, rosemary, redcurrant jelly and lemon juice in a bowl. Add the lamb and marinate in the fridge for 15-20 minutes.

2. Thread the lamb and red onion pieces onto 4 skewers.

3. Pre-heat the grill to high and cook the kebabs on the grill rack for 6-7 minutes, or until the lamb is cooked to your liking.

4. Heat the oil in a frying pan. Add the onion and celery and fry gently for 5 minutes until very soft but not coloured.

5. Add the garlic, cannellini beans and thyme. Cook very gently for 5 minutes until heated through. Add the Alpro soya milk alternative and cook for a further minute. Very lightly crush the beans using a potato masher.

6. Pile the bean mixture onto serving plates and top with the kebabs.

Tip: Serve with a wedge of lemon.

Recipe courtesy of www.alpro.co.uk





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