We bring you three traditional recipes that Easter is incomplete without!
Easter celebrates the resurrection of Jesus Christ. Families get together to go for early morning sermons followed by a family lunch or dinner. The festival is incomplete without the quintessential Easter eggs, and egg hunts.To make this festival even more special, we bring you three traditional Easter recipes — hot cross buns from ITC Kakatiya, deviled eggs and a lobster bisque from Novotel Hyderabad Convention Centre, where they also have an ongoing Easter food festival.
Lobster Bisque
Ingredients
2 lobsters, each weighing 500gm
30 ml olive oil
1 onion, sliced
50 gm celery and carrots, chopped
20 gm garlic, chopped
35 gm tomato, sliced
15 gm thyme, chopped
1 bay leaf, whole
8 peppercorns
30 ml brandy
30 ml dry sherry
4 cups fish stock
20 gm tomato paste
50 ml whipping cream
15 gm flour
5 gm butter
Salt and pepper to taste
Method:
Add lobsters head first into boiling water and cook for eight minutes. Reserve the cooking liquid, and chill the lobster. Cut off the lobster tails and claws and coarsely chop the lobster meat.
Heat oil in a heavy-bottomed pot. Add the lobster shells and sauté till browned. Add the chopped onion, celery, carrot, tomatoes, garlic and let it cook. Mix in brandy and sherry and boil until reduced. Add the fish stock and reserved lobster liquid, simmer for an hour. Strain the soup through a sieve, and shift it to a large pan. Whisk in some tomato paste and let it simmer for 15 more minutes.
Separately toast refined flour in butter till golden and add to the simmering liquid. Add lobster meat, cream and seasoning, serve hot.
Deviled eggs
Ingredients:
8 eggs
2 tsp Dijon mustard
25 gm mayonnaise
1 tsp paprika powder
1 stick celery
Seasoning
Method:
Hard boil and shell the eggs and cut into halves length-wise. Gently remove the yolk halves and place in a small mixing bowl.
Soften the yolks with salt, pepper, mayonnaise and Dijon mustard. Put the yolk mixture in a piping bag with a star nozzle. Arrange the whites in a serving platter and pipe in the softened yolk in the cavity. Garnish with chopped celery and serve.
Hot cross buns
Ingredients:
50 gm butter
300 ml full fat milk
500 gm flour
5 gm salt
75 gm castor sugar
10 ml refined oil
14 gm fresh yeast
1 egg
75 gm sultanas
50 gm mixed peels (orange, lemon)
Zest of 1 orange
1 apple cored and peeled
10 gm cinnamon powder
For the cross
75 gm flour
For the glaze
50 gm apricot jam
Method:
Boil the milk and add the butter to it. Let this cool down. Knead the flour, salt, sugar and yeast along with the milk and butter mixture. Finally add in the egg. Knead till it forms a smooth and elastic dough. Add the sultanas, orange zest and mixed peels along with cinnamon powder. Divide the dough into 75 gm roundels. Place the balls on a baking tray with enough space in between to allow the dough to rise. Let the dough rest, so that it can rise.
For the cross: Make a paste with the flour and 75 ml water to make a thick paste. Using a piping bag make crosses on the buns. Bake the buns in a preheated oven at 220ºC for 20 minutes. Gently heat the apricot jam on the flame and glaze the buns and let them cool before serving.
( Source : deccan chronicle )
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