Even if you’re not entertaining guests this Easter, a delicious Easter feast is vital to keep the whole family happy. And since Eastertime is often laden with chocolate upon chocolate, offering your children something other than sweets isn’t such a bad idea.
What we love about our favourite Easter menu is that it’s easy to tweak, especially if everyone prefers different accompaniments with their meals. We’ve got you covered from lunch to dessert, including some delicious snacks in-between. And for breakfast, we love the idea of a Berry Acai Bowl to kickstart your delicious Easter feast menu. Keep reading to find new, delicious meals to incorporate into your Easter feast menu.
Delicious Easter Feast: Lunch
Eggplant Schnitzels with Mash and Burnt Butter
If you just can’t resist the sound of a yummy schnitzel for lunch, we know you’ll love the combination of flavours in this recipe. Turn the heat up by adding extra spice, or dim it down for little bellies. Using eggplant instead of meat, this is ideal for the vegetarian family members and a great way to add an extra veg into your kids diet (that they’ll actually enjoy).
Prep: 20 Mins
Cook: 30 Mins
Serves: 4
INGREDIENTS:
- 2 medium eggplants, cut lengthways into 1.5cm-thick slices
- 1 tablespoon sea salt flakes
- ½ cup (75g) plain (all-purpose) flour
- Cracked black pepper
- 2 eggs
- ¼ cup (60ml) milk
- 3 cups (210g) sourdough breadcrumbs
- 1 teaspoon finely grated lemon rind
- 1 tablespoon finely chopped oregano
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 2 cloves garlic, crushed
- ½ teaspoon dried chilli flakes (optional)
- Vegetable oil, for shallow frying
- 40g unsalted butter
- Creamy mash
- 1kg sebago potatoes, peeled and chopped
- 40g unsalted butter
- ½ cup (60ml) milk
METHOD:
Step 1
Preheat oven to 220°c (425°f). Place the eggplant slices on 2 large oven trays. Sprinkle each side with the salt and set aside for 20 minutes.
Step 2
While the eggplant is being salted, place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate medium bowl and whisk to combine. Place the breadcrumbs, lemon rind, oregano, parsley, garlic, chilli, salt and pepper in a separate large bowl and toss to combine.
Step 3
Using paper towel, wipe off the excess salt from the eggplant. Dust with the flour mixture, dip into the egg mixture and press into the crumb mixture to coat.
Step 4
Heat 3cm of oil in a large frying pan over medium heat. Cook the eggplant, in batches, turning halfway, for 4–6 minutes or until golden. Place on a large oven tray and cook in the oven for 10 minutes or until tender.
Step 5
To make the creamy mash, place the potato in a large saucepan of salted cold water over high heat and bring to the boil. Cook for 15−20 minutes or until tender. Drain and return to the saucepan. Add the butter, milk, salt and pepper and mash until smooth.
Step 6
Place the butter in a small frying pan over high heat and cook for 4–6 minutes or until nut brown. Serve the schnitzels with the creamy mash and burnt butter. Serves 4.
Source: www.donnahay.com.au
Snacks for a Delicious Easter Feast
Easy Elegance Cheese Platter
Who doesn’t love a charcuterie board? It’s the easiest throw-together snack for entertaining, a lazy day at home, or a family day out. Being loaded with a beautiful mix of savoury and sweet ingredients and incredibly simple to alter makes this colourful board ideal for the whole family.
Prep: 15 Mins
Serves: 12
INGREDIENTS:
- 200g Président Double Brie
- 100g West Country Farmhouse Cheddar
- 550g Meredith Dairy Marinated Goat’s Cheese
- 150g British Blue Stilton
- 150g Jarlsberg Original Cheese Slices
- 100g prosciutto slices
- 80g Primo Smoked Turkey Slices
- 80g Primo Roast Pastrami Slices
- 150g Tassal Smoked Salmon
- Wattle Valley Chunky Roasted Pumpkin with Cashews & Parmesan Dip
- Beetroot dip
- 110g jar Finest Slow Cooked Beetroot & Ginger Relish
- 150g tub Deli Sicilian Olives with Lemon & Garlic
- 500g jar Whole Dill Pickles, drained, halved
- 150g pkt crackers
- 100g pkt Finest Tasmanian Quince Paste
- 1 Sourdough Baguette, sliced
- 1 cup (160g) dry-roasted almonds
- 100g walnuts
- 1 bunch radishes
- 200g baby carrots, peeled, halved lengthways
- 1 bunch asparagus, woody ends trimmed, blanched
- 250g pkt baby cucumbers, halved
- 1/4 rockmelon, seeded, cut into wedges
- 250g strawberries, halved if preferred
- 300g green grapes
- Baby rocket leaves, to serve
- Dried pitted dates, to serve
METHOD:
Step 1
Arrange ingredients on a large cheese board or serving platter.
Source: www.taste.com.au
Delicious Easter Feast: Dinner is Served
Barbecued Ocean Trout with Garlic and Parsley Dressing
Fish is a year-round staple in Australian households, especially when it’s time to entertain, and Easter is no exception. The perfect Lent dinner, Easter get-together spread, winter warmer or summer BBQ delight, this family favourite ticks all the boxes!
Prep: 15 Mins
Cook: 25 Mins
Serves: 8
INGREDIENTS:
- 5kg piece ocean trout fillet (side), skin on, boned
- 1/2 cup olive oil
- 4 garlic cloves, thinly sliced
- 2 tbsp lemon juice
- 2 tbsp coarsely chopped capers
- 1 long red chilli, thinly sliced
- 1/2 cup fresh flat-leaf parsley leaves
- lemon wedges, to serve
METHOD:
Step 1
Brush trout all over with 2 tablespoons oil. Preheat barbecue on high with hood closed. Reduce temperature to medium. Place trout, skin-side up, on barbecue plate. Cook for 5 to 7 minutes or until golden and partially cooked. Turn trout. Cook, with hood closed, for about 15 minutes for medium or until cooked to your liking (see note). Transfer to a serving platter.
Step 2
Meanwhile, heat remaining oil and garlic in a small saucepan over low heat until just warmed through and garlic starts to change colour. Remove from heat. Stir in lemon juice, capers, and chilli.
Step 3
Drizzle trout with dressing. Sprinkle with parsley leaves. Serve with lemon wedges.
Source: www.taste.com.au
Desserts to Complete a Delicious Easter
Chocolate Cheesecake with Crunchy Hazelnut Swirl
Why wouldn’t you finish your menu with a sweet treat? Prepare first thing in the morning and surprise the family with this rich dessert.
Prep: 3 Hrs and 25 Mins
Cook: 10 Mins
Serves: 10
INGREDIENTS:
- 1 cup (100g) chocolate biscuit crumbs
- 1/4 cup (25g) hazelnut meal
- 80g butter, melted
- 500g Philadelphia Cream Cheese, softened
- 1/4 cup (55g) caster sugar
- 2 tsp gelatine, dissolved in 1/4 cup (60ml) boiling water, cooled
- 200g CADBURY Milk Baking Chocolate, melted, cooled slightly
- 1 cup (250ml) cream, whipped
- 3/4 cup Kraft Crunchy Hazelnut Spread
- Cadbury Mini Eggs, to decorate
METHOD:
Step 1
Combine crumbs, hazelnut meal and butter. Press into base of a greased 20cm springform pan. Chill until firm.
Step 2
Use an electric mixer to beat cream cheese and sugar until smooth. Add gelatine mixture and chocolate, then mix to combine. Fold in whipped cream, then pour over chilled base.
Step 3
Microwave hazelnut spread in a bowl for 20 secs. Spoon over cheesecake, then swirl through with a knife to create a marbled effect. Chill for 3 hours or until set.
Step 4
Decorate with Mini Eggs to serve.
Source: www.taste.com.au
Regardless of whether you’re hosting, or visiting loved ones for a special Easter ceremony, we hope this menu has inspired you to prepare before the big day arrives. Meanwhile, there’s still time to prepare for Easter with our handy blog– from setting the table, to necessary finishing touches, gifting strategies, and delicious Easter feast recipes.