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Festivals and their traditional culinary ingredients often bring out the innovative skills of celebrators across the world. Easter is a time when people get creative with egg recipes. There are countless ways to prepare eggs for the holiday, from deviled eggs to egg salad. Many families have their own unique recipes that have been passed down for generations. It's always exciting to see what new twists people come up with each year. The creativity and variety of egg dishes during Easter are something to be admired. Prakash Negi, Executive Sous Chef, Welcomhotel The Savoy, Mussoorie
"I opted to share the Lemon Mint Gremolata Lamb Chop recipe with Egg Yolk Confit for Easter Sunday because it connects with the traditional (lamb) recipe. It is perfect for a family to enjoy together as a complete meal," says Chef Prakash Negi
Talking about the symbolic dishes of Easter, he further mentions how eggs are symbolic of this day. "I chose the recipe of Easter Egg Parfait as it connects with the traditional recipe, which contains eggs in meals. Egg signifies the resurrection of Jesus Christ."
Lemon And Mint Gremolata Lamb Chop With Egg Yolk Confit
Echoing the common association with lamb-based dishes, this recipe reminds us of the festive cheer. The uniqueness of the lamb chop recipe is that I use lemon rind and fresh mint gremolata instead of regular gremolata and egg yolk confit.
Image By:Welcomhotel The Savoy, Mussoorie
Ingredients
- 50 gm polenta
- 200 ml milk
- 50 gm broccoli
- 50 gm Bokchoy
- 1 no. red pepper
- 50 gm chopped parsley
- For Lamb Chops
- 4 rib lamb chops
- 100 ml olive oil
- 4 mint sprigs
- 50 gm chopped large garlic cloves
- Salt and freshly ground black pepper
For Gremolata
- 1 small garlic clove, chopped
- 1/4 tsp. lemon zest
- 1/4 tsp.
- Salt
- 50 gm mint leaves
- 50 gm parsley
- 2 tsp. extra virgin olive oil
Method
- Using a chef's knife, press chopped garlic, lemon zest, roughly chopped mint and salt into a paste
Egg Confit
- 1 egg yolk
- 100 ml oil
Method
- Heat oil up to 62 to 65 degrees Celsius. Drop egg yolk into it and let it cook. Keep it aside
Method
- Transfer lamb chops, olive oil, mint, garlic, and crushed black pepper in a large bowl, thoroughly mix, and wrap them. Marinate them and set them in the refrigerator for at least 2 hours.
- Remove chops, wipe off excess marinade and season with salt and freshly ground pepper. Grill the lamb chops on high until they are cooked. Remove and let them rest for 5 to 8 minutes. Cook polenta with milk on medium flame.
- Add chopped parsley when removing it from the flame.
- Blanch all vegetables. Let them cool down and season them.
- Now assemble all of them on a plate and serve!
Tips
You can also make egg confit in the oven on a pre-heated convection oven at 90-to-95 degrees Celsius for 10 to 12 min. You can use soft-boiled eggs as a dip.
Easter Egg Parfait
Easter and eggs are synonymous. One can can't help but think of Easter Eggs. It also allows several experiments like this parfait. The uniqueness of the dessert is that I used egg which is made of sugar-free chocolate and sugar-free cream.
Image By: Welcomhotel The Savoy, Mussoorie
Ingredient
- Sugar-free chocolate easter egg – 8 to 10 no
- Sugar-free fudge brownie -125 gm
- Cocoa powder -10 gm
- Sugar-free -15 gm
- Sugar-free whip cream – 125 ml
Method
- Cut the fudge brownie into small cubes.
- Add the whipped cream and sugar to the large bowl and mix it with the help of a hand blender until it becomes firm.
- Remove half a cup of whipped cream and add cocoa powder to the rest of the cream in a gentle manner.
- With the help of a rolling pin, crush the large pieces of the chocolate eggs
- Layer the chocolate cream, crushed chocolate egg and bits of fudge brownie into a glass and top it up with a dollop of whipped cream and garnished with chocolate egg and serve.
Tips
One can use regular sugar and chocolate in this recipe. Instead of chocolate eggs, we can use gems too.
