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Easter recipe ideas from all over the place

April 17, 2014


Well, it’s gone hot crossed bun and creme egg crazy on the internet over the last few days.

Here’s a few favourites: Easter Egg IcecreamCreme Egg Shake, Creme Egg Chocolate Loaf Cake, Simnel Cupcakes, Hot Cross Cookies and last but most respectfully someone who picked themselves up after a similar fail and baked more hot cross buns. <late addition for these pure-bred hot cross buns – worth a look just to see the amazing rise on the dough>

On that note, as evidenced by my most recent fail I am clearly not able to compete in the Easter baking extravaganza this year, so I will be baking some more Cardamom Sables and going out for brunch at Caravan Kings Cross instead.

I have however been sent some mouth watering recipes by food agencies from two very different countries – Ireland and Malaysia. I am not being paid to publish them (just so you know) but I thought I’d share them with you as they would be quite easy to get the ingredients for even at late notice and look ideal for feeding a crowd. You could even use the leftovers of the Rib-Eye to make the Murtabak.

Thyme-Encrusted Roast Rib-Eye of Beef with Horseradish Cream
by the Irish Food Board to promote grass fed Irish beef www.irishbeef.co.uk

Thyme-Encrusted Roast Rib-Eye of Beef with Horseradish Cream

Preparation time: 40 minutes plus at least 4 hours marinating
Total cooking time: 1 hour 20 minutes to 1 hour 50 minutes plus 30 minutes resting time for the beef
Serves 8-10

Ingredients:
2.25kg (5lb) boned and rolled rib-eye of beef
450ml (¾ pint) red wine
150ml (¼ pint) red wine vinegar
1 tbsp sugar
1 tsp ground allspice
2 bay leaves
1 tbsp chopped fresh thyme
2 tbsp black peppercorns, crushed

For the horseradish cream:
200ml (7fl oz) crème frâiche
4 tbsp creamed horseradish
1 tsp prepared English mustard
1 tbsp snipped fresh chives
sea salt and freshly-ground black pepper
roasted root vegetables, to serve (these can be cooked in the still-warm oven while the beef is
resting)

Method:
Place the beef in a large, non-metallic dish. Pour the wine into a jug and add the vinegar, sugar, allspice, bay leaf and half of the thyme.
Mix well and pour over the beef, turning to coat the joint evenly. Cover loosely with clingfilm and leave to marinate in the fridge for at least 4 hours (or up to two days is perfect) turning occasionally.
When ready to cook, preheat oven to 190°C/375°F/Gas mark 5. Remove the beef from the marinade and allow the meat to come back up to room temperature.
Mix the crushed peppercorns with the remaining thyme and press all over the surface of the beef to coat the surface as evenly as possible.
Place in a roasting tin and roast for 1 hour 20 minutes for medium rare. If you prefer your beef more well done, leave it to cook for an extra 30 minutes.
Meanwhile, make the horseradish cream: mix the crème frâiche, horseradish and chives together in a bowl. Season to taste, spoon into a serving dish and chill until needed.
When the beef is cooked, transfer to a warmed platter and cover with tin foil, then leave to rest in a warm place for about 30 minutes.
Carve into slices, arrange on warmed plates with the roasted root vegetables and hand around the bowl of horseradish cream at the table.

For more info follow @grasstronomy on Twitter or https://www.facebook.com/Grasstronomy

Or what about something from further away?

Murtabak from Malaysia
by Caroline Mili Artiss for Malaysia Kitchen (www.malaysiakitchen.co.uk)

Murtabarak from Malaysia

Murtabarak from Malaysia

A pancake style sandwich stuffed with minced meat. A malaysian version of Panini?

For Roti (serves 6-8)
Ingredients:
500g plain flour
Pinch salt
250 ml warm water
125ml olive oil
1 tsp yeast
1 egg white
½ tsp sugar

Method:
Mix dry and wet ingredients slowly and knead
Rest for two hours before dividing it into 8 balls and put in fridge for a minimum 8 hours

For the filling:
300g minced meat (could use leftovers from the roast beef!)
1 brown onion, diced
3 cloves garlic, minced
1 tbsp curry powder
Salt to taste
1 red onion, sliced thinly
4 eggs

Method:
When ready to make, take out dough balls and let it come to room temperature. Make the filling. Cook minced meat with red onions, garlic, curry powder and salt until dry, this should take about 6 – 8 minutes., then add the sliced onion and stir in.
Roll out or toss a ball of roti to as thin as you can get. Here is the part you can cheat if you like, with frozen paratha.
Add a large spoonful of filling to the middle, a spoonful or 2 of egg mixture and fold up, you can do this on your work surface or in the pan. Then adding a little oil cook both sides for a few minutes on a low heat so the bread can cook and become nice and crispy.

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5 Comments leave one →
  1. April 18, 2014 12:29 am

    Love the selection of recipes you have chosen!

  2. April 18, 2014 10:30 am

    Great post. Will be posting my hot cross buns soon, very late I know!

  3. April 18, 2014 11:40 am

    Thanks for the shout out for my Creme Egg shake!

  4. Heidie Makes permalink
    April 18, 2014 12:51 pm

    Happy Easter!:)

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