Something Savoury –
A Citrus Twist
Feast on divine duck that’s brought to life with the crisp notes of sweet and sour apples. Craig Cook The Natural Butcher has your meaty needs sorted this Easter with a range of poultry in store including the juicy duck you’ll need for this recipe. Ask the team to pre-order your duck and also for their top prep tips and favourite ways to reimagine your leftovers.
Duck with Apple (For 4 servings)
Prep and cook time: 3 h
Cannot be frozen
1 roasting duck (2 kg), cleaned and trimmed
2 tbsp sunflower oil
2 tbsp unsalted butter, cubed
4 celery stalks, roughly sliced on the bias
3 Golden Delicious apples, cored and cut into wedges
3 nectarines, pitted and cut into wedges
250 ml chicken stock
salt and freshly ground black pepper
- Preheat the oven to 190°C (170° fan) | 375F | gas 5.
- Season the inside cavity of the duck with salt and pepper. Prick the skin all over with a fork before seasoning with plenty of salt and pepper.
- Place a large roasting dish over moderate heat. Add the oil and unsalted butter to the pan, letting the butter melt and foam. Carefully place the duck in the dish, searing it until golden brown all over, about 6-8 minutes, turning as needed.
- Flip the duck onto its back; transfer the dish to the oven. Roast for about 2 hours 10-20 minutes, turning the duck over after 1 hour, until the thickest part of the thigh registers 79°C | 175F on a meat thermometer; add the celery, apple, nectarine, and stock to the dish when you turn the duck over. Baste the duck with the stock from time to time.
- When ready, remove the duck from the oven and loosely cover it with aluminium foil, leaving it to rest for at least 20 minutes.
- When ready to serve, cut the duck into portions. Divide the duck, celery, fruit, and juices from the dish between plates.
Chimichurri Shrimp (For 4 Servings)
Prep and cook time: 15mins
½ kg large raw prawns, peeled and deveined.
2 tsp olive oil
1 bunch Cilantro or about 1 cup packed (stems OK)
1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
1/4 C fresh lime juice (1–2 limes)
1/2 C olive oil
1/4 C chopped onion
2 garlic cloves
kosher salt 3/4 tsp
½ tsp smoked paprika– (optional –only if you like smoky flavour)
- Heat oil in a large skillet over medium high heat. Add shrimp, and sauté for 5 minutes. Turn heat down to medium low.
- Make the Chimichurri Sauce. In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley (again, thin stems are fine), pulse again until chopped. Add oil, lime juice, smoked paprika (optional) and salt. Pulse until combined. Set aside in small serving bowl.
- When shrimp are done, gently toss with ½ of the chimichurri sauce. (Trust me you will find other uses for the remainder…like on eggs, avocado toast, veggies or grilled chicken or fish).
- Serve over rice, cauliflower rice, pasta, quinoa or as an appetizer with mini forks.
Beef Up Your Menu
It doesn’t get more classic than a delicious roast beef, but this twist on the traditional is an exciting addition to any Easter menu. Starting with only the freshest cut of Australian beef, it rolls seasonal vegetables and big flavours into a dish worthy of your table centrepiece.
Rolled beef with morel and celery filling (For 8 servings)
Prep and cook time: 2h
Standing time: 45 min
Cannot be frozen
1 1/2 kg beef eye of round roast, trimmed and left at room temperature for 45 minutes
225 g bresaola slices
4 celery stalks, thinly sliced on the bias
350 g fresh morels, brushed clean, divided
2 tbsp sunflower oil
6 shallots, peeled and halved
3 large carrots, peeled and chopped
2 tbsp plain flour
120 ml dry red wine
500 ml beef stock
1 tbsp unsalted butter, cubed
2 – 3 oregano sprigs, torn, to garnish
freshly ground black pepper
- Preheat the oven to 230°C (210° fan) | 450F | gas 8.
- Carefully butterfly the beef roast, opening it up on a chopping board like a book. Line with bresaola slices and arrange the celery and half the morels down the middle. Season with salt and pepper.
- Bring the beef back around the filling to enclose; tie at intervals with kitchen string to secure. Season the outside with salt and pepper.
- Arrange the shallots, carrots, and remaining morels in a roasting tray. Set aside.
- Preheat a large frying pan over high heat until hot. Add the oil and then position the beef in the pan, searing until golden brown all over, turning occasionally, 4-6 minutes.
- Transfer the beef to the roasting tray, sitting it on top of the vegetables.
- Roast for 20 minutes and then reduce the temperature to 150°C (130° fan) | 300F | gas 2. Roast until the thickest part of the beef registers 57°C | 135F, 45-60 minutes.
- When ready, remove from the heat and transfer the beef to a plate or platter; cover with aluminium foil to keep warm.
- Set the roasting tray with the vegetables over moderate heat. Sprinkle over the flour and cook, stirring, for 1 minute.
- Deglaze with the wine; bring to a boil and let it reduce by half before stirring in the beef stock.
- Return to a boil and cook until slightly thickened, about 5 minutes. When ready, season to taste with salt and pepper.
- To serve, slice the beef roast and serve with the gravy and a garnish of oregano.
Whether it’s to celebrate Greek Easter, or a family get-together, lamb kleftiko (or Greek lamb stew) is currently the most on-trend feast that hails from Hellas.
4 medium waxy potatoes
4 lamb shanks, trimmed
4 tbsp olive oil, divided
4 shallots, sliced
6 cloves garlic, chopped
250 ml dry white wine
1 lemon, juiced
2 bay leaves
2 rosemary sprigs
2 thyme sprigs
salt and freshly ground pepper
- Preheat the oven to 150°C. Parboil the potatoes in a large saucepan of salted boiling water until just soft to the tip of a knife, 12-15 min.
- Meanwhile, make small incisions in the skin of the lamb shanks with a sharp knife. Season all over with salt and pepper.
- Heat 2 tbsp oil in a large ovenproof dish or sauté pan set over moderate heat. Working in two batches, sear the lamb until golden brown all over, turning occasionally, 4-6 min. Remove to a plate and repeat for remaining shanks.
- Return the dish to medium heat. Add the remaining 2 tbsp olive oil followed by the shallot, garlic, and a pinch of salt, sweating until softened, 4-5 min.5.When ready, drain the potatoes and let cool briefly before cutting in half.
- Return the shanks to the dish along with the halved potatoes, wine, lemon juice, herbs, and some salt and pepper to taste.
- Bring to a boil, cover with a lid, and transfer to the oven, baking until the meat is starting to fall away from the bone, 2-2 1/2 hours.
- When ready, remove from the oven and let cool briefly before cooking.
Sweet Recipes –
ITALY – Deliziosa Dessert
Who says dessert comes last? Begin your flavour journey by creating a classic tiramisu that hails from the Mediterranean shores of Italy. This coffee flavoured dessert packs a punch of sweetness that’s balanced by bitterness and we’re guessing every guest at your table will love it.
600ml double cream
100g golden caster sugar
2 tbsp instant coffee powder
300g pack Italian sponge fingers
2 tsp cocoa powder
25g dark chocolate
- Dissolve coffee in 250ml boiling water, set aside to cool.
- Whisk together double cream, mascarpone, marsala and sugar in a large bowl until combined and mixture resembles thickly whipped cream.
- With a couple of sponge fingers at a time, dip slowly in the coffee, turning over until they are nicely soaked but not soggy.
- Layer half of the soaked fingers in a deep serving dish, spread evenly with half of the cream mixture, and repeat.
- Using a sieve, cover the top of the finished tiramisu with a thin layer of cocoa powder. Refrigerate for at least 2 hours, or overnight. To serve, cover the top with grated dark chocolate.
STRACCIATELLA BISCUIT ROLL
When (not) in Rome, eat ice-cream as the Romans do! Stracciatella is one of the most popular gelato flavours in Italy’s capital city, and it’s not hard to see why as vanilla ice-cream and chocolate shavings unite. Add crushed biscuits and a bunch of mini Easter eggs and you’ve got a delicious dessert for all the family.
Stracciatella biscuit roll for Easter (For 8 servings)
Prep and cook time: 1 h 20 min
Chilling & Freezing time: 8 h
Can be frozen
1L whole milk
1 1/2 cups caster sugar
1 vanilla pod, split in half
8 large egg yolks
500 ml double cream
1 cup amaretti biscuits, crushed
1 3/4 cups dark chocolate, finely chopped, divided
250 g mini Easter chocolate eggs
2 tbsp apricot jam, or orange marmalade
- In a large saucepan, combine the milk, sugar, and vanilla pod. Warm over medium heat, stirring a few times, until the milk just starts to steam. Set off the heat to infuse for 15 minutes.
- Meanwhile, whisk the egg yolks in a large mixing bowl until pale and thick, 3-4 minutes.
- Gradually whisk in the cooled milk mixture until fully incorporated. Return to the saucepan and cook over medium heat, stirring frequently with a wooden spoon, until thickened and of coating consistency, 8-10 minutes.
- Strain the custard through a fine sieve into a mixing bowl. Cover and chill until cold, about 4 hours.
- Pour the custard into an ice cream machine and churn according to the manufacturer’s instructions until softly frozen, 20-30 minutes; gradually add the crushed biscuits and half the grated chocolate to the ice cream after 10-15 minutes.
- Line a roulade tin with a double layer of clingfilm. Scrape the ice cream into the tin, smoothing it flat. Cover the tin with more clingfilm and freeze until set, 4 hours.
- When ready to serve, remove the tin from the freezer and let it stand at room temperature for 5-10 minutes.
- Use the lined cling film to carefully turn out the ice cream roll onto a platter. Garnish with the chocolate eggs, remaining grated chocolate, and some apricot jam or marmalade.
NO-BAKE VEGAN CHOCOLATE CREAM TART
When you want to indulge without all of the guilt, this vegan delight is for you. It’ll go toe-to-toe with your traditional favourites on flavour giving you a full-on dose of chocolatey goodness and will let you vegan friends be part of the action. No one’s going to miss out this Easter!
For the crust
2 cups sliced or whole almonds
½ cup cacao powder
¼ tsp fine sea salt
60ml maple syrup
For the filling
1½ cups raw cashews, soaked in cool water for 4-12 hours
¾ cup cocoa powder
2 tbsp finely ground chia seed
145ml maple syrup
1¼ cups water
¼ tsp fine sea salt
1 tsp vanilla extract
130g melted coconut oil
For the topping
1can whipping coconut cream
1 tbsp maple syrup
½ tsp vanilla extract
Dark chocolate shavings
- For the crust: Finely grind the almonds, cacao powder and salt in a food processor. Add maple syrup and process until mixture begins to clump together. Pour into a 23cm round tart pan and press evenly up the side and bottom of the pan.
- For the filling: In a food processor, combine the soaked and drained cashews, cocoa powder, ground chia seed, maple syrup, water, salt, and vanilla. Blend until very smooth, starting on low and gradually increasing to high, about 2 or 3 min in a high-speed. Add the coconut oil and blend briefly until smooth. Taste, adding more maple syrup if you feel it needs it. Pour the filling into the crust; Chill until firm, at least 4 hours.
- For the topping: Whip coconut cream on high until fluffy like softly whipped cream, then beat in the maple syrup and vanilla to incorporate.
- To serve, take tart out of the pan, spread the cream mixture evenly in the middle of the tart and decorate with chocolate shavings. Slice and enjoy!