Traditional Easter treats with a twist

BUHLE MBONAMBI buhle.mbonambi@inl.co.za

Easter lunch is significant for some families. It’s usually the last time people see each other before Christmas and so a huge spread of food is laid out.

South Africa is diverse and so are our tastes. Even when it comes to something simple, like pickled fish, some would say they never have that for Easter lunch, preferring roast lamb and potatoes. So this year we have tried to cater for everyone’s taste, but with a difference.

THE FISH

Pickled fish is an Easter staple and can be enjoyed as a meal on its own or with easily prepared sides. The simplest and most convenient sides are usually fresh bread or rolls, a light salad or hot cross buns – another Easter time favourite. Home cooks (and fish-lovers) will know that the best way to get the most out of your pickled fish, is to prepare it at least two days in advance and allow it to soak in the sauce.

Pickled fish with spicy Malay butter roti

INGREDIENTS

2 tbsp olive oil

4 large onions, sliced

1 x 5cm fresh ginger, peeled and grated

6 cloves garlic, crushed

1 ½ tbsp garam masala powder

2 tsp freshly grated turmeric or ground turmeric

2 sprigs fresh bay leaves or lemon leaves

1 tsp allspice powder

1 tsp ground coriander

1 tsp ground cumin

750ml white vinegar

2 cups water

250 g brown sugar

2 kg kingklip fillets, cut into large cubes

Sea salt and freshly ground black pepper

Seasoned flour, for dusting

2 cups canola oil, for frying 1 tbsp.

Cape Malay spice mix

100g salted butter

8 rotis, toasted in a pan

2 green apples, sliced

2 chillies, sliced

Pickled cabbage or sauerkraut, to serve

Micro coriander leaves, to serve

METHOD

Heat olive oil in a casserole over a medium heat and soften the onions. Add the ginger, garlic and spices and fry until fragrant.

Stir in the vinegar, water and sugar, and simmer for 20 to 30 minutes over a low heat. Meanwhile, dust the fish with the seasoned flour and fry in batches in another casserole with hot canola oil, until lightly browned and tender.

Add the fish to the reduced pickling sauce. Make sure the fish is covered by the sauce and leave to marinate and pickle for a day or two. Make a Malay spice butter by toasting 1 tbsp Cape Malay spice mix in a dry pan, then add 100g of butter to melt into the spices.

Serve the pickled fish with Cape Malay butter wrapped in a warm roti with plain yoghurt, pickled chilli, red cabbage and sliced crunchy apples with micro greens to garnish. – Recipe by Le Creuset

Pickled fish is an Easter staple. Picture supplied

THE MEAT

Moroccan lamb shanks (Serves 4)

There is always a lot of meat on the menu during Easter, especially with many cutting it out during the Lenten fast. So why not try these lamb shanks now to keep the holiday spirit going?

INGREDIENTS

45ml olive oil

4 lamb shanks

2 onions, chopped

45ml chopped ginger

30ml Moroccan spice rub

pinch of saffron

1 stick of cinnamon

salt and pepper

400g can of chopped tomatoes

750ml water

2 carrots, peeled and sliced

400g can of chickpeas

100g dried apricots

15ml honey

50g toasted almonds, chopped

45ml chopped coriander

METHOD

Heat the oil in an ovenproof saucepan and brown the lamb shanks all over. Remove and set aside. Add the onions and fry until soft. Add the ginger, Moroccan spice, saffron, cinnamon and seasoning.

Add the tomatoes and water and bring the mixture to the boil. Return the shanks and add the carrots.

Cover and put the saucepan in the oven at 160°C for 2-3 hours or until the meat is very tender.

Remove from the oven and add the chickpeas, apricots and honey and return the saucepan to the oven, uncovered, for another 30 minutes.

Remove from the oven and serve the shanks sprinkled with almonds and coriander.

THE BREAD

Pesto monkey bread

Refrigerated biscuit dough makes this savoury monkey bread a breeze to put together. The mounds of dough are tossed with a buttery, herby Parmesan and then baked until brown. Any shape pan can be used.

INGREDIENTS

2 tablespoons unsalted butter, melted

2 tablespoons pesto (store-bought or homemade)

4 tablespoons freshly grated Parmesan cheese, divided

1/2 teaspoon kosher salt

340g refrigerated biscuit dough

METHOD

Position a rack in the middle of the oven and preheat to 190ºC. In a 1.4-litre baking dish such as an 20cm square pan, combine the melted butter, pesto, 2 tablespoons of the Parmesan and the salt.

Separate the dough into biscuits, and quarter each biscuit. Place the pieces in the baking pan with the butter mixture and, using your hands, toss to combine and coat the pieces well.

Arrange the dough pieces evenly in the pan. They will be piled on top of each other and touching, but make sure they are evenly distributed. Then, sprinkle the remaining Parmesan over the dough pieces and cover with aluminium foil. Bake for 20 minutes, then remove the foil. Bake for an additional 15 to 20 minutes, or until the top is golden brown and the inside is cooked through, with no doughy pockets (use a butter knife to check out the middle of one biscuit).

Cool in the pan on a wire rack for 5 minutes. Invert the monkey bread onto the rack, then flip the bread carefully over again and transfer to a serving plate.

Serve warm, and let everyone pull the bread apart into hunks. – The Washington Post

Pesto monkey bread. | The Washington Post

THE DESSERT

White chocolate cheesecake eggs with lemon curd (makes 8-10)

These Easter treats will be a colourful addition to any dessert or tea time table

INGREDIENTS

200g white chocolate, chopped

50ml cream

2x250g thick cream cheese

grated rind of 1 lemon

60ml lemon juice

200ml cream, whipped

hollow chocolate Easter eggs

60ml bought lemon curd

METHOD

Combine the chocolate and the cream and heat in the microwave on a low setting for 1 to 2 minutes until melted and smooth. Cool. Beat the cream cheese until fluffy. Beat in the melted chocolate. Add the rind and juice and mix until smooth. Fold in the whipped cream. Cut the top off each chocolate egg by heating a sharp knife and pressing it into the chocolate. Spoon the cheesecake mixture into the eggs, filling them right to the top. Place the filled eggs in a used egg tray and refrigerate until set. Scoop a small amount of the mixture from the cheesecake and fill with a scoop of lemon curd. Serve the eggs in an egg cup.

White chocolate cheesecake With lemon curd. | Chris Collingridge