Your Essential Easter Lunch Menu

Have you thought about your Easter Lunch Menu yet? Easter is a time for food and family. Nothing beats an Easter lunch with the ones you love. Think holiday food and the smell of hot cross buns on Easter morning. The egg-citement of the Easter egg hunt. Then there’s Easter lunch. Oh man, we love Easter lunch. And, because we love food so much we asked our in-store guru’s for their favourite Easter lunch meals.

Here’s our top-rated Easter Lunch Menu

Picked Fish Starter

Picked fish is undoubtedly essential when it comes to Easter. This dish is best prepped a few days ahead and works beautifully as a starter.

You’ll Need

• 2kg Hake
• 150ml sugar
• 20ml Turmeric
• 50ml Curry Powder (Medium)
• 15ml Salt
• 3ml Cayenne Pepper
• 750ml Vinegar
• 200ml Water
• 3 Onions, sliced thinly
• 5 Bay Leaves

Method

1. Fillet your fish and sprinkle with salt.
2. Mix together you curry powder, sugar, salt, cayenne pepper, water and vinegar in a bowl.
3. Transfer your mix to a pan deep pan and add in the onion slices.
4. Cook on high for 30 minuets
5. Add fish to the mix and cook for another 30 minutes.
6. Layer the fish in a dish and cover each layer with sauce.
7. Fill the dish with the remaining sauce and let it cool.

Lamb Shank Main

Lamb is a great Easter main meal. Our butchery recommends one lamb shank for each visitor.

You’ll Need

• Lamb Shanks
• 1l stock (beef)
• 1l Red wine
• 6 bay leaves
• 2 teaspoons of rosemary
• 3 teaspoons of cinnamon
• 8 small peeled onions
• Baby carrots
• Celery Chopped
• Tomato paste
• 100g brown sugar
• 150ml Olive Oil

Method

1. Saute onions and veggies in a pot.
2. Add in sugar and tomato paste.
3. Next, add in the stock and wine.
4. Season the shanks and seal them off.
5. Place the shanks in a roasting dish and pour over the sauce.
6. Cover with foils and cook in the oven at 150 for three and a half hours.
7. Serve with a selection of Freshline Veggies.

Malva Dessert

Malva pudding has to be one of South Africa’s favourite desserts.

For the batter, you’ll need:

• 1 cup of sugar and 1 cup of flour
• An egg
• 1 Tablespoon of apricot jam
• A Teaspoon of bicarb
• Salt
• 1 tablespoon of vinegar
• A Cup of milk

For the sauce, you’ll need

• 1 cup of cream
• 150g melted butter
• A cup of sugar
• ½ cup of warm water

Method

1. Beat together the sugar and egg.
2. Add in the jam.
3. Sift in the flour, bicarb and salt.
4. Add vinegar to melted butter
5. Alternate mixing liquids and flour to egg mix.
6. Mix well and bake for 45minutes at 180.
7. Melt sauce ingredients together and pour over pudding when it comes out of the oven.

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