Home' Advocate Communications : Fiordland Advocate 1 April 2010 Contents WHAT’S COOKING
Page 12 | 1 April, 2010
You may want to ask your butcher
to bone out the loin for you. The
belly flap should be trimmed and
the outside membrane removed.
Chop the spinach. Steam or
microwave until limp.
Cool then squeeze dry.
Combine with the cheese, mint,
black pepper, garlic, lemon rind
Preheat the oven to
Open out the loin and spread the
stuffing over the inside to within
4cm of the flap edge. Roll up. Tie
with cotton string every 3-4cm.
Place in an oiled roasting dish.
Sprinkle generously with black
Roast for 25 minutes.
Remove and tent with
foil for 10 minutes.
To serve, remove the string and
cut the roll into 2-3cm rounds.
Serve hot or cold.
Great served drizzled with melted
mint jelly and/or cucumber
drizzled with mint jelly. Serves 6.
Rolled lamb loin
spinach and mint
Around the world Easter is a time
when traditional foods come
into their own. Although different
countries have their own unique
religious customs, one thing they
all have in common is feasting.
Even though we don’t have any strong traditions in this country, why not
savour the Easter long weekend with an outdoor picnic or living it up at
Giving a chocolate Easter egg as a present is a modern interpretation of
an ancient European custom when brightly painted eggs were given to
family and friends as a symbol of new life. Few people have the time to
prepare the intricately decorated eggs in the Russian tradition but one
can substitute with tie-dyed eggs. (See the recipe on Page 20)
Lamb is considered to be the traditional Easter meat and is the prime
dish at many festivals. In villages throughout Greece, for example, the
figure of Christ is paraded through the streets and a whole lamb is
spit-roasted to mark the end of fasting. Spit-roasted suckling lamb is
also the first choice in Rome while in other parts of Italy boiled lamb is
preferred. Check out my juicy rolled loin of Kiwi lamb filled with spinach,
mint and cheese.
This year, Easter is also the start of the school holidays. Kids, if you
want to get into the kitchen, first visit www.itsmyturntocook.com and
view the e-book of easy, healthy recipes. Presented by Tauranga
teenager Claire Gourley, it’s packed with tips and ideas plus you can
visit YouTube to view Claire cooking her favourites.
3 tablespoons butter
1 tablespoon each: golden
syrup, milk powder
2 cups cornflakes
mini Easter eggs
Heat the butter and the
syrup in a saucepan, until
the butter melts.
Remove from the heat. Stir in the
milk powder until it dissolves.
Crush the cornflakes lightly. Work
enough into the butter combo to
make a stiff mixture.
Put tablespoonfuls of the mix onto
a tray, shaping them until they
resemble little nests.
Chill for 2 hours.
Place a couple mini Easter eggs in
each nest.These make great gifts
or serve as a dessert with a fresh
fruit salad and yoghurt.
3 cups high grade white flour
1 tablespoon active yeast granules
1⁄2 cup each: milk, warm water
3⁄4 cup wholemeal flour
1 teaspoon salt
2 teaspoons ground mixed spice
1⁄4 cup sugar
1 egg, lightly beaten
50g butter, melted
1⁄2 cup each: currants, mixed peel
Crosses: 1⁄4 cup white flour
Place 1 cup of white flour
into a large bowl. Sprinkle
the yeast into the flour.
Add the milk and warm water
and mix well. Set aside until
frothy, about 20 minutes.
Combine the remaining flours with
the salt, spice and sugar.
Stir the egg into the yeast batter.
Add the flour mixture, butter and
Mix to form a soft dough. Turn
onto a lightly floured surface and
knead gently until shiny.
Place the dough in a greased bowl
and cover with plastic film.
Stand in a warm place for about
30 minutes, until double in size.
Turn onto a lightly floured board
and divide into 12 even pieces.
Shape into balls. Arrange on a
greased baking tray. Cover with
plastic film and leave to rise in a
warm place for about 45 minutes,
until double in size.
Preheat the oven to 220°C. To
make the crosses, combine the
flour with a little water to make
a soft dough. Using a small plain
nozzle, pipe crosses on each
bun. Bake for 15-20 minutes. The
buns can be brushed with a glaze
prepared from 1 teaspoon each of
gelatine and sugar dissolved in 2
tablespoons water. Makes 12.
Hot cross buns
3 egg whites
1⁄8 teaspoon salt
1 cup caster sugar
1 teaspoon cornflour
1 tablespoon dark cocoa powder
1⁄2 teaspoon vanilla essence
1 teaspoon white vinegar
Topping: 300ml cream
50g dark chocolate, melted
6-8 mini chocolate Easter eggs
cocoa for dusting
Preheat the oven to 150°C.
Line a baking tray with baking
Whip the egg whites and salt, until
Gradually whisk in the sugar,
then add the sifted cornflour and
cocoa. Fold in the vanilla and
Pile onto the baking paper in a
round about 18cm in diameter.
Bake for about 50 minutes, until
crisp on the outside. Turn the oven
off and leave the pavlova to cool.
Remove to a serving plate.
Whip the cream until stiff. Fold in
the melted chocolate. Pile onto
the pavlova. Top with the mini
Easter eggs. Dust lightly with
Chocolate Easter pavlova
300g spinach, coarse stems removed
100g wash rind cheese or similar, diced or
1 cup lightly packed mint leaves, sliced
freshly ground black pepper to taste
2 large cloves garlic, crushed
finely grated rind and juice 1 lemon
1.1kg boned-out lamb loin
Add extra colour by dotting the top with a few mini sugar eggs available
from selected cake decorating stores and supermarkets.
For extra appeal, you can add half a cup of chocolate chips to the raisins and peel.
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