Easter calls for family brunches and celebration. What’s a better way to celebrate Easter than to make and eat some delicious Easter delicacies? This Easter Sunday, treat your family to these dishes by expert chefs and get ready to receive compliments!
Easter Simnel Cake
Servings: 12 portions
Cherries 100 g
Low-fat butter, softened 225 g
Sugar-free alternative 225 g
Eggs 4 nos
Multigrain flour 225 g
Raisins 225 g
Currants 100 g
Chopped candied peel 50 g
Lemons, grated zest only 2 nos
Ground mixed spice 2 tsp
For the filling and topping
Marzipan 450 g
Apricot Jam 100 g
• Preheat the oven to 150C/280F/Gas 2. Grease and line a 20cm/ 8in cake tin.
• Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well, dry thoroughly on kitchen paper.
• Place the cherries in a bowl with the butter, sugar, eggs, flour, raisins, currants, candied peel, lemon zest, mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin.
• Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.
• Bake in the pre-heated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
• When the cake has cooled down, brush the top with a little warmed apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a crisscross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls.
• Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted.
By Pastry Chef Siva Kumar, ibis and Novotel Bengaluru Outer Ring Road
Darby Roast Chicken (Photo Credit: Novotel Hyderabad Convention Centre)
Darby Roast Chicken
Skinned whole chicken 950gm
Chicken Mince 200gm
Boiled eggs 02 no
Garlic peeled 10gm
Chopped parsley 20gm
Olive oil 15gm
Large leek (chopped) 50 gm
Carrot (chopped) 50gm
Onion (chopped) 50 gm
Celery (chopped) 50gm
Salt pepper to Taste
• Preheat the oven to 200°C/Gas 6. Season the insides of the chicken. In a separate bowl, mix thyme and butter along with salt and pepper.
• To make the stuffing, put the chicken mince into a bowl, season it and add chopped onions, carrots, leeks, celery, thyme leaves and a dash of olive oil. Mix well. Spoon the chicken mixture inside the chicken cavity and place the whole boiled egg to close the opening.
• Place the garlic heads, cut side-down, in a roasting tin. Put the chicken on top and drizzle some olive oil on top of it.
• Season the outside of the chicken with salt and pepper and roast for 10-15 minutes, until it turns golden brown and begins to get a crispy layer. Reduce the heat to 160 degree and continue roasting for 20 minutes until cooked through.
• Serve it with grilled Brussels sprouts, cherry tomatoes and turnips.
By Chef Gaurav Malhotra, Novotel Hyderabad Convention Centre