I honestly can’t believe Easter is this Sunday! I know it’s early this year, but it seems like just yesterday it was January 1. If your anything like the team hear at Olive Home you will also be wondering what you are going to cook for your beloved family and friends.
After flicking through a few cook books, searching a few blogs, we are going to keep it simple and fresh! So we can enjoy, and not be shacked up in the kitchen all day.
BBQ Lime and Lemongrass Snapper
Quinoa and lentil salad with asparagus mint and haloumi
BBQ Lime and Lemongrass Snapper
1.5kg whole snapper
1 stick lemongrass, trimmed, halved, cut into 5cm lengths
4 garlic cloves, bruised
6 kaffir lime leaves, torn
Fresh coriander sprigs, sliced green onion, steamed jasmine rice and lime wedges, to serve
1/2 cup sweet chilli sauce
1/2 cup lime juice
1 tsp caster sugar
1/3 cup light soy sauce
2cm piece fresh ginger, peeled, finely grated
1 1/2 tbsp fish sauce
2 tbsp peanut oil
2 tbsp chopped fresh coriander
Preheat a barbecue to medium-high with hood closed. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
Place a large sheet of baking paper on top of a large sheet of foil on a flat surface. Place fish in centre of paper. Fill cavity with lemongrass, garlic and lime leaves. Season fish with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching to secure foil.Barbecue the snapper, with the hood closed, for 30 to 35 minutes, turning halfway, or until cooked through.
Meanwhile, make dressing: Combine sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil and coriander in a jug. Unwrap fish and carefully transfer to a serving plate. Drizzle with dressing. Top with coriander sprigs and green onion. Serve with lime wedges and rice or salads.
Quinoa and Lental Salad with Asparagus Mint and Haloumi
200g puy lentils
1 tablespoon olive oil
1 tablespoon red wine vinegar
sea salt and freshly ground black pepper
100g quinoa, rinsed well
16 spears asparagus, woody ends removed, spears cut into 2.5cm pieces
1 x 180g piece haloumi, cut into thin strips
Juice and finely grated zest of 2 limes, plus extra lime cheeks, to serve
1 punnet (250g) cherry tomatoes, quartered
3 spring onions, trimmed and finely sliced
1 long green chilli, deseeded, thinly sliced
1 large handful mint leaves, very roughly chopped
Crusty bread, to serve
Place the lentils and 750ml cold water in a small saucepan, bring to the boil, the reduce the heat an simmer over a low heat for 25 minutes until cooked (they should be slightly soft yet still al dente and nutty in texture). Drain, then run under cold water to rinse. Transfer to a large bowl and set aside to cool completely before adding the olive oil and red wine vinegar and seasoning well with salt and pepper.
Meanwhile, place the quinoa and 500ml cold water in another small saucepan, bring to the boil, then reduce the heat to a low and cook for 10-15 minutes until all the water has been absorbed and the grains appear translucent. Remove from the heat, fluff up the grains with a fork and transfer to the bowl with the lentils.
Half fill a small saucepan with water, bring to the boil and add the asparagus. Cook for 2-3 minutes until al dente, then drain and plunge immediately into a bowl or iced water. Drain again and add to the bowl with the lentils and quinoa.
Heat a chargrill pan over a medium heat and add the haloumi to the pan. Drizzle the lime juice over the cheese and sear for 2-3 minutes until golden brown all over. Cut into small squares and add to the lentil mixture, along with the tomatoes, spring onions, chilli, mint and lime zest, then season well with salt and pepper
6 medium egg white(s)
300 gram(s) caster sugar
3 tablespoon(s) cocoa powder (sieved)
1 teaspoon(s) balsamic vinegar (or red wine vinegar)
50 gram(s) dark chocolate (finely chopped)
Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2 and cook for about one to one and a quarter hours. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you’re ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don’t want the raspberries’ luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate’s rim.
3 each of small white and yellow peaches, sliced
2 oranges, quartered, sliced
2 x 750ml bottles rose, chilled
2 cups ice cubes
250ml (1 cup) freshly squeezed orange juice, chilled
500ml (2 cups) lemonade, chilled
Place peaches and oranges in a bowl, then pour over tequila and 1 bottle of rose. Refrigerate for 30 minutes for flavours to develop.
Transfer mixture to a large jug one-quarter filled with ice, add remaining wine, juice and lemonade and stir to combine. Serve immediately.