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Usually a time to catch up with friends and family, this Easter bank holiday weekend is going to be anything but normal. However, now we’re all becoming experts at virtual communication via WhatsApp, Zoom, Facetime or others, perhaps this Easter Sunday you can have a virtual lunch with those you would normally see in person? Try it – we’d love to see your pics!
Easter Sunday is second only to Mother’s Day as the busiest lunch of the year in Wear Park Restaurant at Exeter Golf and Country Club, and so we will be missing all our lovely regulars and seeing so many happy faces sharing lunch with loved ones.
To help you create a special occasion lunch at home, our Head Chef, Adam Little shares his top tips and recipes for a memorable Easter Sunday lunch at home.
Maybe make an extra plate up for an isolated neighbour and drop it round to their doorstep?
A starter for Easter Sunday
English asparagus, burnt butter, Hollandaise sauce
1x shallot/ sliced
1 x garlic peeled
4 x white peppercorns
1 x bay leaf
1 x lemon – juiced
2 x coriander seeds
200ml white wine vinegar
250g butter clarified
3 x large egg yolks
Ice cold water – in a bowl big enough for the asparagus
Chop the thick end off the asparagus or where the stem starts to become tender and less woody, use a peeler to trim and expose the flesh which is light green in colour.
Combine the shallot, peppercorns, bay leaf, garlic and white wine vinegar in a pan and reduce by half over a medium heat. Strain into a sieve and keep the liquor, allow to cool.
Cook the asparagus in boiling water for 3 minutes, remove and submerge in ice cold water to stop it overcooking.
Dice the butter and melt in a pan and until golden brown, remove and set aside.
Place the egg yolks in a heatproof bowl set over steaming water and whisk until fluffy.
Slowly incorporate the browned butter, a little at a time until a thick consistency
Remove the sauce and add the reduced liquor, a little at a time.
Add the lemon juice, then season with salt to taste.
Place the asparagus on a tray, drizzle with olive oil and salt put under the grill for 30 seconds.
Serve with the hollandaise sauce
Dessert for Easter Sunday
Lemon parfait, salted popcorn
50g unsalted butter unsalted
1 x lemon juiced and zested
150g double cream whipped to soft peeks
1 x egg
2 x eggs – separate the yolks and whites
Make caramel by melting the sugar in a pan until golden in colour, then adding the butter and salt, stir.
Put the popcorn in to pan and cover with caramel.
Place the popcorn on parchment paper and separate each piece.
In a bowl, fold the lemon juice and zest into the whipped cream set as aside.
Place half of the sugar and half of the water in a pan and boil for 2 minutes to make a hot syrup.
Slowly whisk the egg whites until stiff.
Add the hot syrup mixture, slowly until glossy to make a meringue.
Make another hot syrup mixture using the rest of the water and sugar.
Whisky the 1 whole egg.
Add the hot syrup to the whisked whole egg and the 2 egg yolks. Whisk together until cool.
Fold the meringue and cream together slowly then add the second egg mix.
Spoon into a a tin and freeze.
Serve with the salted popcorn, and lemon curd.
Tips for Easter lunch
You can’t beat a seasonal, traditional Sunday roast for Easter Sunday. Adam shares his top tips to make a Sunday lunch that extra special for Easter.
Keep the flavour in your carrots, by adding a little sugar and butter while cooking, and leaving in the cooking water until you serve. This will help the carrots absorb more flavour. Just take care not to overcook.
Crispy roast potatoes are always more likely if you use Maris Piper potatoes. Boil them until almost cooked and drain well, allow to steam dry, while still hot toss them in a pan to break down the edges which will crisp up when roasting. Always make sure the tray of oil is hot and season before you roast. 180c fan oven should suffice.
Big Yorkshire puddings. To get a perfect Yorkshire pudding use equal amounts of flour, eggs and milk – the best way to do this is to weigh the ingredients. Plus – make sure the oven is very hot.
To create melt-in-the-mouth tender meat, always allow time for the meat to relax once cooked. Let the meat stand for 40 minutes before you carve, cover with foil to keep the meat hot.
Use a thermometer to check you have cooked to the right temperature:
50c rare/60c medium/70c well done – for lamb and beef. Poultry should be cooked to 75c.
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