Are you ready to impress your friends and family with the most delicious menu for your Easter Lunch? We’ve rounded up a few of our favourites from our Checkers and Woolworths’ archives to bring you this hopping good, delicious feast!
- 3 x Ready to Cook Lamb Shanks
- 100 g frozen peas
- 1 roll of puff pastry
- 2 eggs; lightly beaten
1. Preheat oven to 190 ºC.
2. Place the Ready to Cook Lamb Shanks into a pie dish and sprinkle over the peas.
3. Roll out the puff pastry on a lightly floured surface and carefully place over the pie dish, allowing for the lamb shank bones to pierce through the pastry. Pinch the sides of the pastry neatly down.
4. Brush the pastry with the beaten egg and bake in oven for about 30 – 45 minutes or until the puff pastry is crispy and golden brown and the lamb shanks have heated through.
For the dressing:
- ½ cup whole almonds
- 3 tbsp. red wine vinegar
- 1 tbsp. wholegrain mustard
- 4 tbsp. crème fraiche
- 100 ml milk
- Salt and pepper
For the salad:
- 400 g tender stem broccoli (you could use normal broccoli, broken up into florets)
- 2 ripe avocados; pitted and cut into chunks
- 5 medium spring onions; finely sliced
- 1 small bag of wild rocket
For the dressing:
1. Roast the nuts in the oven at 180 °C, or toast under the grill until they are golden brown, then chop them up roughly.
2. Add the remaining ingredients and half of the nuts to a tall, narrow container and blend using a stick blender. Then stir in the remaining nuts and season to taste.
For the salad:
3. In a small pot of boiling salted water, blanch the broccoli until al dente (still crunchy) and refresh it in cold water.
4. Combine the broccoli, avocados, spring onion and wild rocket, mix gently and spread over a platter.
5. Pour the dressing over the salad and serve.
Prep Tip: Make sure the dressing has cooled before pouring it over the salad as it may discolour the avocado. Blend only half of the nuts because they help make the dressing creamy and the flavour infuses better when prepared this way. The second addition of crushed nuts is for some crunchy texture.
Woolworths’ Easter Chicken!
With two of everyone’s favourites – hot cross buns and succulent roast chicken – you’re about to serve the hero of this year’s Easter lunch.
- Start by tearing up 250 g of Woolies’ traditional hot cross buns – toast the pieces in a dry pan or oven.
- Melt 100 g butter and soften 1 chopped red onion and 2 cloves of garlic. Add 1/3 cup warm chicken stock, fresh thyme, 1/3 cup dried figs, 70g chopped walnuts and the pieces of hot cross bun. Stir to combine.
- Spoon the mixture into a whole free-range chicken.
- Drizzle the bird with 2 T olive oil (add a cup of stock to the pan to keep the chicken moist).
- Roast in a preheated 160°C oven for 1 ½ to 2 hours, glazing with honey for the last 45 minutes of cooking.
- Serve with caramelised fresh figs.
Woolworths’ Chocolate Cake
- 240 g cake flour
- 200 g sugar
- 2 T baking powder
- 8 free range eggs, separated
- 1 cup oil
- 1 cup warm water
- 400 g dark chocolate, grated
- 2 t vanilla extract
- 1 x 360 g can Caramel Treat, to decorate
- Preheat the oven to 170°C and grease and line 2 x 20cm cake tins with baking paper.
- Sift the flour, sugar and baking powder into a large bowl. Add the egg yolks, oil and water and mix well. Stir in the grated chocolate and vanilla extract.
- Beat the egg whites until stiff and fold into the cake mixture. Pour into the prepared cake tins and bake for 40–45 minutes, or until a skewer comes out clean. Remove the cakes from the oven and allow to cool.
- Decorate with Easter eggs or chocolate bunnies!