EASTER HOLIDAY FOOD SUGGESTIONS
Easter is fast approaching – in a couple of days we’ll be eating delicious food, surrounded by family. Easter is a time of celebration, a time to enjoy a long weekend and so often a time associated with eating a lot of chocolate!
But here at Butcher.ie we like to help you celebrate with the perfect Easter dinner. We have chosen some superb recipes for you and yours to enjoy. Whether it’s your first time making a holiday dinner or you’re an old pro, our Easter dinner mains are sure to inspire!
ROASTED LEG OF LAMB
Celebrate Easter with no fuss and masses of flavour. Succulent tender meat that falls from the bone, gently flavoured with garlic and rosemary. Our roast lamb is really simple to prepare and really easy to cook! Enjoy the very best of Irish lamb with this delicious recipe, perfect for a family get together on a Sunday.
Prep time 20 minutes Cooking time 1 hour and 30 minutes Rest Time 10 minutes
- 1 bone-in leg of lamb (approx 2kg)
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon Irish Sea Salt
- 2 teaspoons Ground Black pepper
- Preheat the oven to 180 degrees. Line a roasting pan with tin foil.
- Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
- In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
- Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing it thoroughly into the scored cuts.
- Place into the oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
- Serve immediately with choice of sides.
Chocolate-Chipotle Cowboy Steak
Looking to do something a little different this Easter try this Cowboy Steak which will give you perfectly smoky heat and chocolaty rich colour with this easy 5-ingredient rub. Serious crowd pleaser!
Prep time 10 minutes Cooking time 50 minutes Rest Time 10 minutes
- 1 nice, 64 oz Cowboy Steak (big enough for two)
- 3 tablespoons baking cocoa
- 2 tablespoons chopped chipotle peppers in adobo sauce
- 4 teaspoons Worcestershire sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- Place the first 5 ingredients in a blender; cover and process until blended. Rub over beef. Cover and refrigerate for at least 2 hours.
- Spread the rub all over the steak and let sit for a while, if you do it the night before you’ll have stronger flavour but if you do it right before serving it’ll be good, too. (If you pre-rub and set it in the fridge, be sure to bring it up to room temperature before searing, so you do not shock the meat.)
- Heat a cast iron pan until it’s really really hot — a drop of water flicked into the pan should sizzle and bounce. Add olive oil, wait a few seconds until the oil heats up, then place the steak in the pan. It should sizzle; leave it there, do not touch it at all for 3-4 minutes. It should be browning on the bottom. Then place it under a hot broiler and broil to medium rare or desired doneness.
- Remove the steak and let it rest on a warm plate, cover with tin foil.
- Season to taste.
- Slice the steak on the bias and then serve.
Feijoada Brazilian Stew
Feijoada is a hearty black bean stew recipe made with various meats, black beans, garlic, and tomatoes, and it’s the national dish of Brazil. Served over rice. A fantastic alternative for Easter!
Prep time 15 minutes Cooking time 6 hours Rest Time 10 minutes
- 5 pounds (2.26kg) dry black beans
- 4 tablespoons extra virgin olive oil
- 1 pound (450g) pork shoulder
- 2 large onions, sliced
- 1 head garlic, peeled and chopped
- 2 pound (907g) corned beef, cut into chunks
- 2 pound (907g) fresh sausages, such as chorizo
- 1 smoked back bacon loin
- 3 to 4 bay leaves
- 1 14.5 ounce can (411g) crushed tomatoes
- Irish sea salt
- Soak the beans in hot water overnight with onion
- Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
- Brown the pork shoulder, Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pot, set aside.
- Brown the onions and add garlic, Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
- Add the meat, bay leaves, and water, Add back the pork shoulder and the other meats. Add enough water to cover all ingredients. Add the bay leaves, cover, and bring to a simmer. Cook gently for 1 hour.
- Add the soaked black beans, Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
- Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2 to 3 hours.
- Serve with white rice and hot sauce. With preferred side dish or sautéed greens.
Kepta višta su citrina ir česnaku (Lemon Garlic Roasted Chicken)
Enjoy this traditional Lithuania Easter dish! This recipe is easy to follow and gives for delicious results, Crispy, juicy, and full of flavour, this Lemon Garlic Oven Roasted Chicken is a delicious twist on the classic chicken roast. It’s so easy to make and the perfect Easter dinner!
Prep time 15 minutes Cooking time 45 minutes
- 1 1/2 kg (3.3 lbs) whole chicken
- 1 lemon
- 2 tbsp. unsalted butter (room temperature)
- 50 ml (1/4 cup) extra virgin olive oil
- 4 garlic cloves
- 1 1/2 tsp. salt
- 1 tsp. dried rosemary
- 1 tsp. ground paprika
- 1/2 tsp. ground cumin
- 1/3 tsp. cayenne or ground chilli pepper
- 3 pinches ground black pepper
- Peel garlic cloves and crush with garlic press. Mix garlic with 1 1/2 tsp. of salt, lemon juice (don’t throw away squeezed lemon halves), cumin, rosemary, cayenne (or ground chili pepper), ground paprika and oil. Put the mixture aside.
- Preheat the oven to 180 C.
- Place the chicken in a baking dish with higher edges. The chicken breast should be at the top. Carefully separate the chicken skin from the breast, as well as from the drumsticks (try not to break the skin).
- Sprinkle the cavity with a little bit of salt and 3 pinches of black pepper.
- Using a teaspoon, pour a mixture of spices under the chicken skin (under the chicken breast and drumsticks). Reserve 2 tbsp. of spice mixture.
- Rub in the butter under the chicken breast and drumsticks.
- Spread the remaining 2 tbsp. of spice mixture on the whole chicken. Put the remaining lemon halves inside the chicken.
- Bake the chicken in a preheated oven for 30 minutes. After, baste the chicken with pan juice, then cover with foil and bake for 40 minutes. Then remove the foil, baste the chicken again with pan juice and bake for 20 minutes.
- Remove the chicken from the oven and leave it to stand in a baking dish for 15 minutes. Serve with your favourite side dishes.
From all the team at Butcher.ie we wish you and yours a wonderful Easter!