Classic Easter feast recipe collection

Chef Rudo Kandiero

Are you having a good Easter? To make it even better, below are some delicious recipes to consider for your family feasts.

With these Easter treat ideas, you will be creating memories, not just meals. Let us get cooking and make this Easter holiday unforgettable.

Roast leg of lamb

This recipe yields eight servings and requires at least two hours for preparation and cooking.

Ingredients

Two kilogrammes leg of lamb;

Three crushed garlic cloves;

Small bunch rosemary, chopped;

One lemon zest;

Two tablespoons oil;

Salt and pepper

Mint sauce

Half cup mint leaves fresh; one teaspoon honey; one teaspoon salt; one tablespoon hot water; white wine vinegar and four tablespoons olive oil.

Method

1. Preheat your oven to 200°C (400°F).
2. In a mortar, combine chopped rosemary, crushed garlic, salt, lemon zest and olive oil. Using a pestle, mash into a paste.
3. Rub the herb paste all over the lamb leg. Place the lamb in a roasting pan.
4. Roast for one hour and 30 minutes to ensure it is well-done.
5. While the lamb is roasting, blend mint leaves, honey, salt, hot water, white wine vinegar and olive oil in a food processor until smooth.
6. Once the lamb is done, remove it from the oven and cover loosely with aluminium foil.
7. Let it rest for 20 minutes before slicing. Serve with the mint sauce on the side.

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Scalloped potatoes

This recipe yields 12 servings and requires one hour and 30 minutes for preparation and cooking.

Ingredients

Two kilogrammes potatoes, thinly sliced;

Three tablespoons butter;

Quarter cup all-purpose flour;

Two cups milk;

Vegetable stock;

Four grated garlic cloves;

One tablespoon thyme;

Salt and pepper to taste;

One sliced onion;

Cheddar cheese

Method

1. Preheat your oven and grease a baking dish or casserole dish.
2. In a medium pot, melt butter over medium heat. Add the flour and whisk for one minute. Slowly add the milk and vegetable stock, whisking continuously.
3. Add the garlic, thyme, salt and pepper. Cook, whisking often, for two minutes or until the sauce lightly coats the back of a spoon. Remove from heat.
4. Layer half of the potatoes at the bottom of the baking dish. Top with half of the onions, half of the sauce and one cup of cheese. Repeat the layers with the remaining potatoes, onions, sauce and half cup of cheese.
5. Cover and bake for 30 minutes. Uncover and bake for 35 to 40 minutes or until the potatoes are tender and the cheese on top is browned.
6. Let it stand at room temperature for 20 minutes before serving.

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Glazed carrots

Ingredients

One kilogramme baby carrots;

Half cup water;

Two tablespoons brown sugar;

Two tablespoons butter;

Salt and pepper to taste

Method

1. In a pan over medium-high heat, bring carrots, half cup water, two tablespoons butter and two tablespoons brown sugar to a boil.
2. Reduce heat and simmer for six minutes.
3. Return to high heat and cook until all the water has evaporated and the carrots are fork-tender.
4. Remove from heat and season to taste.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.