Easter 2023: Chef Rohan Malwankar & Rayomund Pardiwalla Recipes

Easter is one of the most significant religious festivals celebrated by Christians all around the world. The festival commemorates the resurrection of Jesus Christ from the dead, three days after his crucifixion. The celebrations particularly begin on Ash Wednesday, the start of the season of Lent, which is a forty-day period of fasting and penance. During this period, Christians seek forgiveness for their sins and show their devotion to God. Easter is the time for reflection, joy, and renewal, with people gathering together with their loved ones to observe and celebrate this important occasion.

One of the most popular traditions associated with Easter is the decorating and exchanging of Easter eggs, as it symbolises new life and resurrection. Apart from renewal and exchanging decorative eggs, Easter is also known for indulgence. It's a time when families and friends join together and relish a grand feast packed with several mouth-watering dishes and drinks. From roasted hams to hot cross buns, Easter Sunday is all about diving into delectable delicacies. Lamb dishes, sweet potatoes, green beans, and deviled eggs are also important parts of the meal. When talking about sweet treats, cakes, chocolate eggs, and pies are some top preferences. 

Chilled Herb Crusted Watermelon Over A Red Beet, Mandarin Citrus, And Quinoa

By Executive Chef, Rohan Malwankar, Marriott Bengaluru Hebbal

Ingredients

• 20 g of fresh parsley
• 15 g of chives
• 4 g kosher salt
• 150 g beetroot (peeled and diced)
• 128 g of quinoa
• 75 g mandarin orange segments
• 8 ml olive oil
• 4 poached watermelon cubes
• 150 g of soaked quinoa

Method  

• In a bowl, combine chopped parsley, chives, and kosher salt. Stir the combined mixture to blend properly.
• Cut the watermelon into small cubes and chill them for 30 minutes.
• Take out the watermelon and coat with the finely chopped chives and parsley.
• Place a metal ring in the centre of any plate.
• Spoon a layer of quinoa on the bottom of the plate.
• Then add a layer of brunoise-chopped beetroot marinated with salt, pepper, and olive oil.
• Finally, top the bottom two layers with a third layer of tangy mandarin segments.
• Garnish the dish with microgreens.

Lemon Meringue Pie

By Rayomund Pardiwalla, Executive Chef, The Den Bengaluru

Serves: 8 

Ingredients

For vanilla sable

• 58 g of butter
• 32 g icing sugar
• 1 g of salt
• 15 g of almond powder
• 130 g of flour
• 25 g of eggs

For lemon curd

• 60 ml of lemon juice
• 100 g caster sugar
• 100 g of eggs (whole or yolk)
• 100 g butter

For Italian meringue

• 150 g caster sugar
• 75 g of egg whites
• 30 ml of water

Method 

For vanilla sable

• Add cold butter, icing sugar, almond flour, and flour together in a stand mixer.
• Using the paddle attachment, mix all the ingredients till you get a sand-like texture.
• Add the eggs and mix.
• Wrap and chill the dough.

For lemon curd

• Heat the lemon juice and sugar till the sugar dissolves.
• Temper the eggs (add a little lemon juice to the eggs and mix; then add everything back into the lemon juice).
• Mix well over low heat or on a double boiler.
• Cook until the mixture thickens and bubbles. 
• Add butter little by little and mix well.
• Let it cool before filling the tart.

For Italian meringue

• Heat the water and sugar. Start beating the egg whites with the sugar on the side.
• Once it reaches 116 degrees C, slowly pour the hot mixture into the beating egg whites.
• Beat till you get firm peaks, pipe on the pie, and torch the meringue before serving it up.