Easter cooking – try these easy recipes
Easter for our family is a time to get together for a few days – away from home and work to spend time with each other. We usually rent a house somewhere – this year it’s at the beach- and play old fashioned board games, go for walks and cook lots of lovely, easy food to enjoy with a great wine or craft beer. It’s a really laid back time and whilst I love the full-on Christmas celebrations, the Easter break has an easy , no fuss quality which does us all good. So easy recipes are the go. All the recipes I’ve included are pretty simple stuff. The Hot Cross Buns are a little more time consuming – but again, pretty simple to make. I hope you will try one or two of the following recipes and let me know what you think of them – they,of course, all feature our lovely wild food ingredients in one form or another 🙂
LEMON MYRTLE HOT CROSS BUNS
Ingredients to make 12 Buns
- 200 mlMilk
- 1 Clove
- 1Teaspoon Outback Spirit Lemon Myrtle
- 55gmUnsalted Butter
- 1Orange – zest and reserve juice
- 2Teaspoons Outback Spirit Lemon Myrtle
- 1Small piece (approx 1cm) stem ginger
- 1Free range egg
- 450Plain flour
- 2Pkts (each 7 Gm)dry yeast
- 30gmDried cranberries
- 30gmDried pear or mango
For the Cross
- 3Tablespoons plain flour
- 1/2 Tablespoon castor sugar
- 2Tablespoons water
For the Glaze
- 2Tablespoons honey
- 100g butter
- Place the milk , orange zest ( reserving the juice), 1 clove and 1 teaspoon Lemon Myrtle in a saucepan and bring to heat. You want the milk to be just warm.
- Remove from the heat, remove the clove, and add the 2 sachets of dried yeast and set aside to activate.
- Whilst waiting for the yeast to activate ( it should slightly froth the milk) , place the dried fruit in a bowl with the Orange juice and let steep.
- Sieve the flour into a large bowl and make a well. Finely chop the piece of fresh stem ginger.
- Heat the butter until melted and in a separate bowl beat the egg .
- Add the Orange zest, Lemon Myrtle, ginger and sugar to the flour. Take the fruit from the juice and add along with the beaten egg and the yeasty milk. Using a fork roughly mix together making sure there are no pockets of flour. The dough will be rough with e fruit but if it seems a little dry after mixing, some of the fruit juice may be added.
- Turn the dough onto a floured surface, and knead for approx 10 minutes until soft and springy. Return the dough to a floured dusted bowl, place a warm, damp tea towel over the top and place somewhere warm for the dough to rise. The dough needs to double in size and depending on the day and the weather this will take an hour or so.
- Once the dough has risen, preheat the oven to 190c and place a rack in the middle of the oven. Line a large baking tray/sheet and lightly spray with oil or lightly grease with butter.
- Turn the dough out , onto a floured surface and knock the dough back to get rid of the excess air.
- Divide the dough into 12 pieces and roll into balls and place evenly on the prepared baking tray.
- Cover again with a warm, damp towel and place near the oven so the buns may proof – approx double in size.
- Whilst waiting, mix together the flour, sugar and water to make a thickish paste.
- Once the buns have risen, gently pat down the surface and make a cross on each bum with the four batter.
- Place the buns on the Middle rack in the oven and cook for approx 15-20 minutes or until golden brown.
- While waiting for the buns to cook melt the butter and honey and bring to the boil. Turn off and brin just to the boil again once the buns are cooked.
- Once buns are cooked , place on a rack and gently baste with the honey butter glaze and devour at once with lashings of butter!
LEMON MYRTLE FISHCAKES WITH WILD LIME CHILLI GINGER SAUCE
A Thai inspired recipe that beautifully showcases the lemon/lime and lemongrass attributes of Lemon Myrtle. These fishcakes mke a delightful lunch for four or starter for six , or make the cakes slightly smaller and serve as finger food.
To make 24 fishcakes
- 1 kg firm fish fillets ( such as falthead, snapper or bream)
- 25g unsalted butter
- 2 cloves garlic, crushed
- 1 large onion, very finely diced
- 3 teaspoons Outback Spirit Lemon Myrtle
- 1 teaspoon Outback Spirit Mountain Pepper (or black pepper)
- 1 large egg, lightly beaten
- ½ teaspoon salt
- 1 cup fresh breadcrumbs
- Juice of one lemon or two limes
- ½ cup plain flour
- Vegetable or canola oil (or peanut oil is great if NO allergies) for pan frying
- Outback Spirit Wild Lime Chilli Ginger Sauce , to serve
- Process the fish fillets in a food processor until the flesh is like a mince and place in a large bowl.
- Melt the butter in a small saucepan and cook the garlic and onion until softened. Stir into the minced fish. Add 2 teaspoons of lemon myrtle, mountain pepper, egg, salt breadcrumbs and the citrus juice and mix thoroughly to form a firm paste.
- Combine the remaining lemon myrtle and the flour and spread on a flat bowl or plate.
- Form the fish paste into 24 evenly sized cakes and dust with the seasoned flour,shaking off any excess.
- Heat the vegetable oil in a frying pan until very hot. Shallow fry the fish cakes, a few at a time, turning as they turn golden brown on both sides. Drain on kitchen paper and serve hot with Outback Spirit Wild Lime Chilli Ginger Sauce.
LEMON MYRTLE COCONUT PRAWNS WITH WILD LIME PERI PERI YOGHURT DIPPING SAUCE
These prawns are so delicious and perfect as finger food for a crowd or for lunch or dinner. I’ve used our Wild Lime Peri Peri Sauce folded through Greek yoghurt for a spicy dip.
Ingredients to make 16 prawns
- 16 green prawns, cleaned with their intestine removed
- 1 cup plain flour
- 1 -2 ablespoon Outback Spirit Lemon Myrtle, to taste
- 2 cups McKenzie’s shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs to make an egg wash with a dash of milk
- Outback Spirit Wild Lime Peri Peri Hot Sauce
- 1 cup (250g) Greek yoghurt
- canola oil for frying
- Dredge the cleaned prawns through the flour, ensuring all surfaces are coated
- In a large bowl mix together the Lemon Myrtle, shredded coconut and panko crumbs.
- beat the eggs together with the milk to make the eggwash and dip each floured prawn into the wash, again ensuring all surfaces are covered.
- toss the prawns in the lemon myrtle coconut mix covering all surfaces
- rest in the fridge for 20 minutes
- heat the canola oil in a large frying pan and when hot fry each prawn until crispy and golden brown. Cook only 6 prawns at a time to avoid lowering the oil temperature and clean the floating coconut shreds from the oil before cooking the next batch.
- While the prawns are cooking , mix approx 80 ml (half bottle) of the Wild Lime Peri Peri Sauce with the yoghurt to make a spicy and refreshing dipping sauce
SLOW COOKED KAKADU PLUM CHILLI LAMB
This slow cooked lamb is about as simple as it gets – set and forget really so that you can practice the rather arcane art of total relaxation while dinner slowly bubbles and cooks away! I set my slow cooker on high for 4 hours and it was perfect. Or you could set on low and let it simmer away all day. If you prefer you could also cook slow and low in a 150C oven for about 4 hours. Either way you will end up with a rather nice, gooey, lamb dish just made to sit atop risoni noodles
- 11/2 kg boned lamb shoulder cut into small chunks
- Outback Spirit Tasmanian Pepper Salt
- 1/2 cup Virgin olive oil
- 2 medium brown onions, roughly chopped
- 1 large carrot, sliced
- 2 sticks celery , sliced
- 5 garlic cloves, crushed
- 6 anchovy fillets ( optional)
- 1 desert spoon Outback Spirit Native Mint or a good handful of fresh thyme
- 1 bottle (245ml) Outback Spirit Kakadu Plum Sweet Chilli Sauce
- 250 ml ( 1 cup) white wine ( or stock)
- 25 ml white wine vinegar
- 250g fresh or frozen peas
- 8 kipfler potatoes, skin on and cut into quarters or large pieces
- 250g cherry tomatoes
- Season the lamb generously with the Tasmanian Pepper Salt, rubbing into the lamb and then set aside.
- Heat the olive oil in a large frying pan and sweat off the onion until just soft. Add the lamb and seal each piece on all major sides
- In a slow cooker add the lamb and the vegetables plus all other ingredients
- Cook according to usual instructions and set and forget
- About 15 minutes before serving, cook the risoni noodles in 3-4 litres of salted water until al dente. Toss with some butter and serve the luscious lamb over the top
LEMON MYRTLE PISTACHIO CRUSTED LAMB RACK WITH WILD ROSELLA CRANBERRY CHUTNEY
- 2 lamb racks (3-4 cutlets per person)
- Outback Spirit Wild Herb Salt
- Olive Oil
- 1 tablespoon Outback Spirit Lemon Myrtle
- 1 cup finely chopped pistachio nuts
- 3 tablespoons panko breadcrumbs
- 100g melted butter
- 2 teaspoons olive oil
- 3-4 tablespoons dijon mustard
- Preheat oven to 200C and line a oven tray with bakers paper or foil
- Generously season the lamb racks all over with Wild Herb Salt rubbing well into the meat
- Heat a little oil in a large skillet over a high heat and seal and brown the racks on all sides (about 5 minutes)
- Transfer the racks to the lined oven tray and set aside to rest
- Meanwhile, stir the pistachios, panko breadcrumbs and lemon myrtle together with a little black pepper and the 2 teaspoons of olive oil to make the coating
- Spread a little mustard thinly on each side of the rack and pat the pistachio mix coating on top of the mustard.
- Let rest in the fridge for about 20 minutes. Remove from fridge, lightly spray coating with olive oil spay and bake in the oven until the crust is golden and the lamb is pink – approx 15-20 minutes deending on how pink you prefer your lamb
- Serve with Wild Rosella Cranberry Chutney and some creamy mash potatoes and greens at the side for a perfect Easter Sunday meal