The combination of cultural significance and delightful taste make traditional Easter foods a beloved part of the holiday celebration. The mention of it often reminds us of Easter Eggs. However, it has a fine balance of savoury and sweet flavours. But an array of culinary fares make the festive spread really decadent. One gets to choose from several recipes to put up an entire course of grubs. To make it a tad simple process, Chef Meraj, Four Points by Sheraton, Navi Mumbai, has chosen to share two recipes. "As we dive in for the celebrations of Easter, I am sharing two delectable recipes. One is a healthy yet festive Spring Vegetable and Grilled Chicken, and the other is the classic dessert, Crème Brulee Easter Eggs," says Chef Meraj.
Spring Vegetable and Grilled Chicken
This dish is festive without leaving you feeling too overindulgent. The combination of chicken breast and vegetables strike an outstanding balance of protein and fibre while the bread gives the carb.
Ingredients
- 1 tbsp. olive oil
- 1 large chicken breast, skin on
- 500ml chicken stock
- 1 slice sourdough bread, cut into cubes
- 2 tbsp. grated parmesan
- 2 large handfuls of spring greens
- 4 asparagus spears, trimmed, halved and cut into chunky pieces
- 40g fresh or frozen peas
- 400g can borlotti beans, drained and rinsed
Method
- Heat oven to 200C/180C fan/gas 6. Heat a tsp of the oil in a pan, brown the chicken and remove. Bring the stock to the boil in the same pan, add the chicken and cook for 5 mins. Turn off the heat, cover the pan with a lid and leave to stand for 30 mins.
- Put the bread cubes on a baking tray. Drizzle with the remaining oil, some salt and the parmesan. Bake for 6 mins until crunchy and golden. Remove and scrape off the tray onto a plate.
- Remove the chicken from the pan and slice it. Bring the stock to the boil again and add the greens, asparagus and peas. Cook for 1 min, then add the beans and chicken. Heat everything through, then pour into bowls and top with the Parmesan toast to serve.
Crème Brulee Easter Eggs
One can't imagine this festival without Easter Eggs. This recipe takes an innovative take on creme brulee and the traditional Easter Eggs. As it has in the name, it is absolutely creamy and decadent.
Ingredients
- 8 eggs
- 1/2 cup (110g) caster sugar
- 600ml thickened cream
- 3 vanilla beans, split, seeds scraped
- 1/2 cup (75g) icing sugar, sifted
Method
- Carefully remove the top of each egg using a serrated knife. Separate the egg from the yolk by passing it through your fingers. (The egg whites will keep frozen for up to 1 month.) Wash out eggshells and dry them carefully with a paper towel. Return to the egg carton. Place yolks in a bowl with caster sugar and beat until pale with electric beaters (try to not incorporate too much air into the mixture).
- Bring cream, vanilla pods, and seeds to just below boiling point in a pan over medium-high heat. Pour hot cream over the eggs, whisking constantly until combined. Wash out the pan, then return the custard mixture to very low heat (a simmer pad is ideal for this step). Cook, stirring constantly, for 8-10 minutes until custard thickens and coats the spoon's back (observe towards the end, else the custard may scramble).
- Strain into a jug, discarding vanilla pods, then pour into eggshells, filling to the top. Use the remaining custard to fill four to six 100ml ramekins. (If not using eggshells, fill eight 100ml ramekins with the custard mixture.) Chill overnight.
- Just before serving, sprinkle brulees with icing sugar. Transfer eggs to egg cups, then use a kitchen blowtorch to caramelise tops until crisp and golden. (Use a blowtorch or place ramekins under a hot grill for 1-2 minutes, being careful not to burn the sugar).
They are ready to devour!