Easter eggs aside, there are several modern and traditional dishes to be indulged in for a truly special meal.
Roast Chicken and Broth Spiced Veggies by Fresh Catch
- Chicken, thigh and breast
- 4 medium onions
- 5 tbsp garlic-ginger paste
- Large lemon, for zest and juice
- 7 tbsp olive oil
- 50 ml orange juice
- 1 tsp black peppercorns
- 1 tsp white pepper
- 150 gm butter
- 500 ml homemade chicken stock
- Fresh herbs, thyme/rosemary/parsley
- Preheat the oven.
- Pat dry the chicken pieces with kitchen towel paper.
- Make a mixture of olive oil, softened butter, lemon juice + zest, orange juice, salt, black and white pepper, ginger-garlic paste and the fresh herbs. Season generously.
- Rub this mixture all over the chicken pieces and massage firmly.
- Marinate this for about 30-40 mins in the cooler.
- Put the marinated chicken and veggies of your choice on a large baking roast tray. My favourite is a mix of bright colours like carrots, halved potatoes, red/green capsicum, broccoli etc.
- Pour half of the chicken stock on the tray and keep the other half for basting time.
- Bake for about 15 mins on each side and baste with butter and remaining half of the stock after the first 15 mins.
- Serve hot on a platter with remaining juice left on the tray and the broth spiced veggies.
Traditional East Indian Fugyas by Freny Fernandes, Founder & Chef, Monèr – Bistro & Dessert bar
- 1 kg flour
- 2 eggs
- 2 tbsp sugar
- Salt, to taste
- 1 cup coconut milk
- 7 gm yeast
- 1-2 tbsp oil (hot)
- Oil to fry, as needed
- Put all the dry ingredients in a bowl.
- Add the wet ingredients and mix until it forms a smooth dough about 7-10 mins.
- Cover the bowl with a towel and let it proof overnight.
- In a deep fry pan, heat the oil for frying.
- Put around one tablespoon of dough at a time and cook until golden.
- Serve hot.
Vegan Toffee Apple Pudding by Chef Vaibhav Bhargava, Cho
For the sponge
- 125 gm pitted dates
- 300 ml almond milk
- 100 ml oil, for greasing
- 90 gm dark brown sugar
- 100 gm self-raising flour
- 3 gm soda bicarbonate
- 2 gm mixed spice
For the pudding
- 4 pcs apples
- 100 gm caster sugar
- 1 cinnamon stick
- 1 pc star anise
- 3 – 4 pcs cloves
- 5 gm lemon zest
- 5 gm orange zest
- 1 scoop vegan ice cream
- Wash the apples, cut into small chunks and remove seeds.
- In a pan, add sugar, cinnamon, star anise, cloves, zests and water to cover the apples. Cover with a lid and cook for 15 mins till a knife easily slides into it. Leave to cool in the liquid.
- Now make the sponge. Put the dates in a saucepan and add the almond milk, bring to a simmer and cook till the dates are soft.
- Make a puree in a food processor until it’s a smooth paste. Add the oil and blend again, then scrape into a bowl and set aside to cool a little.
- Heat oven to 180℃. Grease and line a baking tray with parchment paper.
- Put the dry ingredients in a bowl. Mix well so that any lumps can be removed from it. Add the date and oil mixture, and stir well. Fold in the chopped apples scraps.
- Scrape the cake mixture into the tin, bake for 30 to 35 mins until the cake is cooked through.
- Bring the apple poaching liquid back to boil and cook till syrup consistency. When the pudding is cooked, cool for 10 mins and then brush all over the syrup and serve with vegan ice cream. Optional: You can enjoy this with caramel sauce as well.