Festive Menu For Easter

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

It is traditionally prepared for Easter lamb dish. If you are not a true fan of traditional roast lamb, then we offer you this different recipe that will create a truly festive atmosphere at the Easter table.

Roll of lamb

Necessary products: leg of lamb, about 3 kg, 300 g carrots, 2 stalks of celery, 1 onion, 2 cloves garlic, 50 g mustard, 2 tbsp. tomato puree, 1 2 tbsp. butter, 30 ml of olive oil, 200 ml of dry red wine, a pinch of rosemary, black pepper, salt

In addition - 200 g of brown rice, 1 zucchini, 1 eggplant, 2 peppers, 10 cherry tomatoes, 5 milliliters of olive oil, dill to taste

Method of preparation: The meat is deboned with a sharp knife. The skins and grease are removed. The meat is washed with cold water, dried with a towel and placed on a table, lightly hammered to become flat.

The bones are broken and baked in a pan together with the cut fat. Fry half the carrots, one finely chopped celery stalk and the finely chopped onion in olive oil.

Put the bones and vegetables in a saucepan, add half the wine, stew and add 700 milliliters of water. Cook over low heat for an hour and a half under a lid. About 1/2 liter of broth should remain.

The remaining carrots and celery are finely chopped and spread on the meat. Make small incisions and put pieces of garlic cloves in them. The stewed vegetables are also distributed on the meat.

Sprinkle the meat with spices and mustard. The meat is rolled into a tight roll. It is tied with a thread so that it does not develop while frying. Fry for about four minutes on each side in a deep pan with very hot fat. Sprinkle with salt and pepper. Pour in the remaining wine while it is still in the pan.

Transfer to a pan, add about two hundred milliliters of broth, cover with foil and bake at 200 degrees for half an hour.

Add a little rosemary, tomato paste, fried in olive oil to the rest of the broth and cook until thickened. Strain, add the butter. Bring to the boil and immediately remove from the heat.

The rice is boiled, the tomatoes are boiled with boiling water and peeled, the zucchini, peppers and eggplant are cut into cubes and fried until golden.

The lamb roll is removed from the pan, the thread is removed, the salty roll is cut into pieces. Serve with rice, vegetables and cherry tomatoes. Everything is drizzled with sauce.

Traditional lettuce

Easter roll goes with the roll - it is prepared from lettuce, green onions, radishes, chopped boiled eggs. Season with olive oil and lemon.

Easter wreath

Photo: Albena Assenova

For dessert you can prepare an Easter wreath. Mix 30 grams of yeast with a glass of warm milk, add a glass of flour, stir and leave warm.

Mix three egg yolks with a cup of sugar, add 1 vanilla, beat the egg whites with a pinch of salt. Add the yolks to the yeast mixture, add 100 grams of softened butter, egg whites, 800 grams of flour and knead the dough.

Leave to rise for about an hour, knead again and leave for another hour.

Divide the dough into three parts and make long wicks from them. Roll them, one sprinkle with raisins, the other - with ground nuts, the third - with sliced dried fruit.

Roll so that the wicks remain long but the filling is pinched inside. Knit a braid from the three wicks. Spread with beaten egg yolk, shape like a wreath. Bake for 40 minutes at 170 degrees. In the middle of the wreath you can put Easter eggs for decoration.

You have the perfect festive menu for Easter. Have fun!