Easter Menu: Recipes From Around the World

Shakshuka

Try Shakshuka for a Middle Eastern take on brunch. Photo: Courtesy of EF/Go Ahead Tours

Easter is here and, with it, the mood for reflection and celebration. While we may all be celebrating from the safety of our own homes during this time, it’s also a time to try something new. From a Middle Eastern take on brunch to a plant-based alternative for afternoon tea to twists on a spring classic from Southeast Asia, we’ve got you covered. Of course, it wouldn’t be a finish without dessert (there’s chocolate!), and for you, dear readers, it comes courtesy of the Emerald Isle. Eat, enjoy and keep dreaming as for now, we can travel with our tastebuds. 

For Brunch

Shakshuka
Photo: Courtesy of EF/Go Ahead Tours

Shakshuka (Stewed tomatoes with poached eggs) 

Origin: Israel

Courtesy of: Zooming: The Zoomer Travel Club for you, in partnership with EF/Go Ahead Tours for special itineraries exclusively created for the Zoomer audience. Go Ahead also gifts Our Global Family Cookbook: Recipes from our Travelers, Tour Directors, and experts around the world, to each of its guests after booking. goaheadtours.ca

Total time: 50 minutes

Serves 6

Ingredients

¼ cup vegetable oil

2 lb fresh tomatoes, quartered

2 tsp tomato paste

6 garlic cloves, roughly chopped

1 tsp sweet paprika

Salt to taste

6 eggs

¼ cup chopped flat-leaf parsley to garnish

Red onion, sliced in rings, to garnish (optional)

1 cup feta cheese or cubed tofu (optional)

Method

Warm oil in a small saucepan over low heat; add tomatoes, tomato paste, garlic, paprika, and salt, and simmer, uncovered, for about 30 minutes or until thickened..

Transfer to a greased 12-inch skillet and bring to a simmer. Crack the eggs in and top with parsley. Add onion, feta or tofu if desired and cover until eggs are set, about 4 minutes. Scoop the finished dish directly out of the pan and onto individual plates at the table to serve.

 

For Afternoon Tea

scones, afternoon tea
Photo: Courtesy The Egerton House Hotel

Vegan Scones

Origin: England

Courtesy of: The Egerton House Hotel, London, England. The hotel is also known for its fantastic martinis. In fact, one of the property’s seasoned bartenders reportedly has served them up for almost every actor who has ever played James Bond, so they must be good. In an answer to more vegetarian and vegan-friendly fare, the chefs have created a plant-based scone as part of the Vegan Afternoon Tea (the dog-friendly hotel also invites four-legged friends to tag along) that’s just as delicious as the traditional offering. egertonhousehotel.com/

Ingredients

  • 250 g self raising flour
  • 1 pinch salt (optional)
  • 50 g soya butter
  • 50 g caster sugar
  • 100 ml soya milk
  • Dried fruit (raisins or apricots)

Method

Combine flour, salt and soya butter and rub together until they resemble breadcrumbs. Stir in sugar. Gradually mix in the soya milk, bit by bit, reserving some milk for brushing over the top. When mixture becomes a dough, stir in dried fruit. Roll out the dough and divide into balls. Place balls on greased baking sheet lined with parchment. Bake in 350 F (180 C) oven  until just golden, 10 to 25 minutes.

 

For Dinner

curry lamb
Photo: Courtesy Small Luxury Hotels of the World

Massaman Curried Lamb

Origin: Thailand

Courtesy of: Pimalai Resort & Spa, a member of the Small Luxury Hotels of the World, from The Small Luxury Cookbook. www.slh.com; www.slhcookbook.com

Serves 4

 

Ingredients

1 lamb rack

1 tbsp vegetable oil

1 tbsp massaman paste (found in the Asian food aisle or markets)

250 ml coconut milk

6 cardamom seeds, cracked & roasted

1 cinnamon stick, dry roasted 

2 tbsp Thai fish sauce

1 tsp palm sugar or brown sugar

2 tbsp tamarind juice

4 potatoes

 

Garnish

2 tbsp roasted cashews

1 tbsp coconut milk

Dry bay leaf

Fresh coriander

 

Method

Season lamb with salt and pepper and set aside.

Heat the oil in a saucepan over a medium heat, add the massaman paste and cook briefly until fragrant. Add the coconut milk, cardamom and cinnamon stirring constantly. Once absorbed, stir in the fish sauce, palm sugar and tamarind juice and bring to a boil, then reduce the heat to low and cook for 10 minutes. Check and adjust the seasoning: massaman curry should be slightly sweet with a very subtle sour note from the tamarind.

Carve the potatoes into flowers and leaves and boil for around 15 minutes until cooked.

Grill the lamb racks on both sides, then leave to rest on the grill.

Spread the curry over serving plates, arrange the lamb cutlets and potatoes and decorate with cashew nuts, bay leaf, coconut milk and coriander.

For Dessert

chocolate mousse
Photo: Courtesy of Guinness

Guinness Chocolate Mousse

Origin: Ireland

Courtesy of: Guinness, the icon of Irish breweries, since 1759. It’s more than just a drink, we’ve discovered, as chefs are using the famous Draught to infuse flavour into everything from bread to seafood to chocolate. And, yes, we picked chocolate. Sláinte!

Ingredients

  • 350g dark chocolate
  • 1/4 lb butter
  • 100 ml Guinness Draught
  • 10 egg yolks
  • 100 g caster sugar (can substitute brown or demerara sugar)
  • 10 egg whites, whisked

    Method:
  1. Melt dark chocolate and butter in a bain-marie; add in the Guinness draught. 
  2. Beat egg yolks and caster sugar until light and fluffy. Mix in the melted chocolate mixture; fold in egg whites until everything is smooth.
  3. Transfer mousse in serving glasses and chill.

Tip: Serve with fresh raspberries or other seasonal berries.