Easter represents a much-needed break for many. A shack up the river or over on Yorkes. Camping in the Flinders. Rugged up beach walks.
If you’re not one of the lucky, it’s an opportunity for stress-free entertaining, casual but tasty eating making the best of the autumn produce around.
I’m starting to think about Easter menus and dishes.
What would be on your shopping list?
Leg of lamb? Whole chicken. Seafood for Good Friday?
Rhubarb and new stone fruits such as plumbs? Oranges?
These Nigel Slater Easter recipes, while designed with the northern hemisphere’s Spring season in mind, got me thinking.
I think they’re transferable – sort of trans-seasonal – as they’re not too summery yet.
I’ve also discovered this young American chef, Amy Thielen; her cooking show and book are called Heartland Table. I like the sound of this recipe, Greens with Spiced Butter and Ricotta (although I think I might short-cut with good shop bought ricotta).
I usually make Honey and Orange Madeleines with chocolate sauce (thanks to chef Karen Martini) at some stage over the Easter weekend. Do you have favourites or traditions for your Easter cooking? Please share.
This weekend, I’m road-testing a new recipe for Easter – a plumb and almond tart made with polenta pastry. If it works, I’ll share it.
Honey and Orange Madeleines with chocolate sauce. Source: goodfood.com.au