EASTER
at DONNYBROOK FAIR
Easter is one of those special times of year when everything comes to life. The sun is starting to show us a little warmth, the leaves appear on the trees and the first of Irish seasonal produce is arriving on our shelves.
It's also, once again, a time to celebrate with those closest to us. This year we've made every effort to bring you something special for that celebration, from artisan Irish Easter eggs to our new Easter Feast Meal boxes - everything you need to enjoy a hassle free Easter Dinner with those who mean the most.
So from all of the team at Donnybrook Fair, we invite you to join us in celebrating a happy and safe Easter.
EASTER SUNDAY DINNER BOXES The perfect way to enjoy a relaxing Easter Sunday dinner with the whole family! This 6 course meal contains everything you need to create a true Easter feast that serves up to 6 people; from Canapés and the highest quality Irish meats to fresh veg to petit fours. With options for almost every course, you can build your meal to contain exactly what you’d like.
ORDER BY 3PM WEDNESDAY 31st MARCH FOR DELIVERY SATURDAY 3rd APRIL
EASTER FEAST
€195
With Wine (two bottles)
€230
With Prosecco (two bottles)
€245
With Champagne (two bottles)
€325
EASTER SUNDAY LUNCH RECIPES
STARTER - SALMON FISHCAKES Serves 4 Ingredients •100g fresh, deboned and scaled Fillet of Salmon (smoked or unsmoked) •300g floury Potatoes, peeled and chopped into quarters •1 Parsley, handful chopped •1 large Egg •1 Lemon, zested •Olive Oil •1 tbsp All-Purpose Flour, plus extra for dusting
This light salmon cake recipe is quick to prepare and will last even less time on your plate. Delicious with Saffron aioli available in our stores, a crisp green salad and a glass of cool Sancerre.
Method •Boil water in a large saucepan and add roughly 1tbsp salt. Add the chopped potatoes and allow the pan to return to the boil, adding more water to cover the potatoes if necessary. Once boiling, reduce the heat and simmer for roughly 8-10 minutes. In the meantime, rub the salmon all over with some olive oil and season. Grill at a high heat for 8 minutes, turning it over halfway so it is completely cooked through. •Set the salmon aside and remove the potatoes from the heat. Drain the potatoes and return them to the pan, allowing them to dry naturally for a minute or so. Mash them well and set aside to cool. Remove the skin from the salmon fillet and flake the flesh into a bowl. Once the potatoes are cooled, add the fish and one tablespoon of flour to the pan, followed by the egg and chopped parsley. Season, add the lemon zest and mash the mixture all together thoroughly. •Dust a plate or surface and divide the potato mixture into four equal parts. With floured hands, pat them into discs, roughly 2cm thick. Dust them with flour on all sides and once formed, place them in the fridge for 15 minutes so they can chill and firm up. •Place a large frying pan on a medium heat and add 2 tbsp olive oil. Once heated, add the fishcakes and fry for 4 minutes on each side or until golden and crispy. Cook them two at a time if necessary; you want them to be over the hottest part of the pan to cook evenly. Serve them immediately with slices of lemon for squeezing.
MAIN COURSE - IRISH SPRING LAMB Spring Lamb is the perfect meal for a traditional Easter Sunday dinner. Try our recipe and tips and enjoy mouth-watering juicy lamb washed down with the perfect pairing.
PRE-ORDER YOUR SPRING LAMB SUBJECT TO AVAILABILITY
LAMB COOKING TIPS
Remove lamb from the fridge an hour before cooking, to allow the meat to come up to room temperature.
Marinate the meat first for a minimum of 2 hours before cooking; it will help keep the meat moist.
Sear the rack of lamb fat side down before roasting.
Rest meat for 5 -10 minutes before serving.
Lamb is best served medium rare - still pink and juicy on the inside.
RACK OF IRISH SPRING LAMB WITH MINT SAUCE Serves 4
Ingredients • 4 lamb racks (with 3 cutlets per rack) • 2 garlic cloves, sliced • 2 sprigs of fresh rosemary
Method • Preheat oven to 200˚C. Remove any excess fat from the lamb racks. Make small incisions in the top of the lamb with a small, sharp knife and insert slices of garlic and small
• 1 tbsp. honey • 2 tbsp. wholegrain mustard • 2 tbsp. mint sauce
sprigs of rosemary into the slits. • Mix together the honey, mustard and mint sauce and brush over the lamb racks and allow to marinate for 20 minutes. • Place the lamb racks into a baking dish and pour over any remaining sauce. Cook for 20 minutes for medium–rare, or until cooked to your liking. Ensure to baste the lamb several times during cooking period with the honey mustard mixture.
PERFECT PAIRING
FINCA AZAYA 2017
97 Decanter points 100% tempranillo grape variety Finca Azaya 2017 is a balanced red wine with aromas of red fruit, touches of menthol and
• Remove from the oven and allow to rest, for 10 minutes,
roasted notes. On the palate it is powerful but
keeping it covered. This will allow the juices to be absorbed
combined, with a persistent finish.
back into the meat. Serve as individual cutlets or leave the rack complete. Serve with boiled potatoes and steamed asparagus.
€26.99 Available in our stores from Thursday 1st April
MINT SAUCE RECIPE Ingredients • 1 bunch of mint • A pinch of salt • 4 tbsp water, boiled • 4 tbsp white wine vinegar • 1 tbsp caster sugar
Method • Strip the mint leaves from their stems and chop finely. • Place into a jug, add the sugar, salt and pour over the boiling water. Stir and leave to cool. • Add the vinegar, stir to combine and taste. • Depending on your taste, add more water or vinegar and adjust seasoning.
DESSERT - ETON MESS Capture the flavours of Spring/Summer with our delicious Eton Mess. It isn’t a dessert that lends itself massively to invention, just keep it simple and you’ll always be in for a treat. The main thing is to only use fresh, in season berries, particularly strawberries as they’re that much sweeter in the summer months.
Serves 4 Ingredients •500g fresh Irish Strawberries •200g fresh Irish Raspberries •2 tsp Caster Sugar •1 tsp Lemon Juice •500ml Whipping cream •4 Meringue Nests Method •Remove the leaves from the strawberries and cut into quarters. Add them to a medium bowl and dust them with the sugar. Drizzle the lemon juice over them and allow to macerate for about 20 minutes while you prepare the rest of the dish. •Whip the cream until doubled in volume and thick, then crush the meringue nests into bitesize chunks and set aside. Retain any fine powder left over from crushing as you can use this for decoration. •Divide the strawberries into four portions, then divide up the raspberries and add them. Using four dessert glasses, place a dollop of cream at the base of each one. Alternate in layers of berries, meringue and cream until the glasses are ¾ the way full; you shouldn’t need more than one layer of each. Top with a few berries and any remaining meringue or meringue dust. Serve immediately.
CELEBRATE EASTER WITH A HANDMADE CHOCOLATE COCOA ATELIER EGG AVAILABLE IN OUR STORES NOW!
Cocoa Atelier use some of the finest Irish ingredients in their beautifully inventive chocolate, from creamy Irish butter to pure Achill Island sea salt. Their team of chocolatiers in their chocolate lab in Dublin dedicate their time to experimenting with a variety of flavours from yuzu to the finest single-origin cocoa from Papua New Guinea.
Purchase your Cocoa Atelier Easter egg in any of our stores today.
LUXURIOUS HANDMADE CHOCOLATE EASTER EGGS BY LORGE CHOCOLATIER
Lorge Chocolatier Owner - Benoit Lorge
Award winning chef, Benoit Lorge, prides himself in following the traditions of the true French artisan, creating his own unique chocolates by hand in Bonane, Co Kerry. Try one of his beautifully decorated eggs filled with chocolates for an extra special Easter treat.
Purchase a Lorge Chocolatier Easter egg in any of our stores today!
HOT CROSS BUNS Hot Cross Buns are inextricably linked to Easter and to Christianity. But in reality, they probably have pre-Christian origins. ‘Cross Buns’ were baked to celebrate Eostre, a Germanic Goddess of Fertility, after which the season of Easter is said to be named. The four quarters of the cross on top of each bun were said to represent the phases of the moon, while the cross itself symbolised rebirth after winter. Try them yourself at home!
HOT CROSS BUNS Ingredients •300ml milk, plus 2 tbsp •50g butter •500g strong flour •1 tsp salt •75g caster sugar •1 tbsp sunflower oil •7g fast-action yeast •1 egg, beaten •75g sultanas •50g dried mixed peel
•Zest of orange •1 apple, peeled, cored and chopped finely •1 tsp cinnamon, ground
For the cross •75g plain flour , plus extra for dusting For the glaze •3 tbsp apricot jam
Method •Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool. Add the strong flour, salt, caster sugar and fast-action yeast into a bowl. Make a small well in the centre. Pour in the warm milk and butter mixture, then add the egg. Mix well, then bring everything together with your hands until you have a tacky dough. •Tip the dough on to a lightly floured surface, then knead and stretch for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for one hour until doubled in size and your finger leaves a dent when you press it. •With the dough still in the bowl, add the sultanas, mixed peel, orange zest, finely chopped apple and ground cinnamon. Knead the ingredients into the dough until well distributed. Leave to rise for one hour more until doubled in size again and cover with some well-oiled cling film to stop the dough getting a crust. •Divide the dough into fifteen even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover with oiled cling film or a clean tea towel, then set aside to prove for one hour more. •Heat oven to 220˚c/200˚c fan/Gas Mark 7. Mix the plain flour with he 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle and Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 minutes on the middle shelf of the oven, until golden brown. •Gently melt 3 tbsp apricot jam in a pan, then run it through a small sieve to get rid of any chunks. While the jam is still warm, brush it over the top of the warm buns and leave to cool.
Selecting wine to match your food can be a
EASTER SUNDAY WINE BOX
challenge, so our experts have put together this special wine box to give your everything you need to pair with your Easter Sunday Dinner
€150 DOMAINE FOURREY Chablis Match with: Canapés, Turkey, Shellfish
CHÂTEAU MACQUIN Saint-Georges Saint-Émilion Match with: Turkey, Lamb, Red Meats
CHÂTEAU GRAND DAVID DE MAUVINON Saint-Émilion Match with: Beef, Game, Turkey
CHÂTEAU MACQUIN Saint-Georges Saint-Émilion Match with: Turkey, Lamb, Red Meats
BISCARDO NEROPASSO ORIGINALE Rosso Veneto Match with: Lamb, Beef, Game
CHÂTEAU GRAND DAVID DE MAUVINON Saint-Émilion Match with: Beef, Game, Turkey
PERFECT PAIRINGS
Discover our range of Irish & European Cheese and build your very own cheese board with the help of our deli team, all available in-store.
We have so much more in stores from fresh Easter bouquets to Skellig Chocolate eggs, fine wines to an array of fresh meat, fish, fruit and vegetables. Donnybrook | Malahide | Greystones | Baggot Street | Stillorgan
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