Listen some nice ideas for Easter Sunday Lunch on LMFM here and see recipes below.
Happy Easter to all from Tara x
Smoked Salmon Pate
150 grms Smoked Salmon
80 grms Cream Cheese (light if possible)
80 grms Crème Fraiche
A small handful of Chives, chopped
Juice of 1 lemon
Salt & Pepper
- Place the smoked salmon in a food processor
- Whizz up for a few seconds and add in the crème fraiche and mascarpone
- Place in a bowl and mix in lemon juice
- Taste and check for seasoning
I like to serve this in little individual bowls at the table with a small salad to garnish.
450g cucumber, thinly sliced unpeeled
1 small onion, thinly sliced
1 tbsp salt
110ml cider vinegar, or white wine vinegar
Mix the cucumber and onion in a large bowl. 2. Add the sugar, salt and vinegar, and mix well
to combine. Leave for one hour to enable the flavours to develop.
125g/4oz Coarse Wholemeal Flour and 125g/4oz Self Raising Flour
150ml/¼ pint milk (approx)
25g/1oz Caster Sugar
- Sieve flour and salt into a bowl, stir in sugar, if used.
- Rub in margarine.
- Add sufficient milk to make a soft dough.
- Turn onto a floured board and gently knead to remove any cracks.
- Roll out lightly to 1” in thickness. Cut into scones with a cutter dipped in flour.
- Place on a floured pre-heated baking sheet/tray, glaze if liked with beaten egg or
- Bake in a pre-heated oven 425°F/220°C/Gas 8 for 10 mins approx.
- Cool on a wire tray.
Roast Leg of Lamb
1 leg of lamb
3 Cloves Garlic, sliced
A couple of rosemary sprigs
1 carrot cut into chunks, no need to peel
1 onion quartered, no need to peel
1 stick of celery cut into chunks
A few drops of soy sauce
A few drops of Worcestershire sauce
Salt & pepper
For the gravy:
A knob of butter
1 small onion, finely diced
A teaspoon of tomato puree
A tablespoon of flour
250 mls lamb stock
A dash of red wine
- Preheat the oven to 180˚C
- Placing the lamb on a board, use the sharp tip of a small knife to make
incisions about ½ a cm deep all around the lamb. Brush with a little rapeseed
- Poke the garlic and the rosemary into the holes.
- Season the lamb generously.
- Place the carrot, onion and celery into a roasting dish and add a little soy
sauce, Worcestershire sauce and a cup of water. Place the lamb on top and
place in the oven for 2 hours.
- For the gravy, make the roux by melting the butter in a saucepan and adding
the flour. Cook for about 5 minutes, then add the tomato puree and stir for
about 30 seconds
- Add the wine and allow to bubble up until almost evaporated
- Add the lamb stock and reduce to a simmer for at least 30mins, stirring every
now and then
- When the meat is done, remove the lamb to a warmed dish to rest (for at least
10 mins) and pour the juices from the roasting dish into the gravy.
- The gravy should now be rich and flavourful. Pour through a sieve for a
smoother finish (optional)