Recipes: A worldly touch to your Easter spread

Apr 13, 2014, 09:01 IST | Sonal Ved

No time to prepare the Roasted Turkey this Easter? Sonal Ved pins down classic dishes from Spain, Greece and Italy

Easter is celebrated with much fanfare throughout the world as the festival that marks the re-birth of Christ after crucification also puts an end to the 40- day fast of Lent. Therefore, most countries welcome it with a big spread.

Recipe by chef Aniruddha Bandekar at Tilt All Day in Lower Parel. Pic/Pradeep Dhivar

While roasted turkey, dyed eggs and puddings are quintessential Easter goodies on a British or an American dining table, here are some dishes cooked in Italy, Spain and Greece that are worth experimenting:

Italian Lamb Lasagna
>> 1 lasagna sheet
>> 40gm tomato sauce
>> 5gm pesto sauce
>> 20gm white sauce
>> 5ml herb oil
>> 90gm lamb mince
>> 15gm mozzarella cheese, shredded
>> 10gm Parmesan cheese
>> Salt and pepper

>> In a pan, sauté minced the lamb until brown. Drain the fat and liquids and add tomato sauce to it
>> In another bowl, mix mozzarella cheese with parmesan and keep aside
>> In an oven-proof baking dish spread the tomato and lamb mixture and sprinkle cheese on top
>> Drizzle some white sauce on it and continue this process until you have exhausted the lamb sauce
>> Top the tray with a lasagna sheet, followed by some more white sauce and cheese.
>> Bake the dish at 270°C for 15 minutes and remove from the oven
>> Garnish with pesto sauce and herb oil and serve hot

Greek Grilled lemon chicken
>> 2 chicken breasts
>> 2 tsp crushed oregano
>> Juice of 1 lemon
>> 6 tbsp olive oil
>> ½ cup button mushrooms
>> ¼ cup green peas
>> 2 tsp of garlic, grated
>> Salt, pepper to taste

>> In a mixer, blend the lemon juice with olive oil until creamy. Add salt, pepper and oregano
>> Marinate the chicken breasts in this batter and refridgerate for two to three hours
>> On a hot pan, sear the breasts until nicely browned on both the sides and keep aside
>> In the same pan, toss mushrooms with garlic and season it with salt and pepper.
>> Remove from the pan and place it on the side of a plate. Repeat the process with green peas

Spanish Ensalada Mixta
>> 1 iceberg lettuce
>> 2 tomatoes
>> 1 cucumber, sliced
>> ½ cup black olives
>> 1 cup broccoli
>> 1 red bell pepper, julienned
>> ¼ red onion, sliced
>> 1 carrot, grated
>> 2 hard-boiled eggs
>> Apple cider vinegar
>> 3 tbsp olive oil
>> ½ cup baby corn,
>> Salt and pepper to taste

>> Chop the lettuce into large pieces and lay it at the bottom of a bowl
>> Put layer of all the vegetables
>> Arrange broccoli, olives, eggs and baby corn on the next layer
>> Drizzle apple cider vinegar and olive on the bed of vegetables and season it with salt and pepper

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