The Ultimate Easter Menu
Three courses, all relatively simple to prep, cook and enjoy. Let’s get started.
Easter Sunday Lunch Starter: Pea and Mint Soup
A soup is always the best way to start and this one is particularly light, refreshing and full of zing.
You’ll need:
● 2 tablespoons olive oil
● 1 onion, chopped
● 2 cloves garlic, minced
● 4 cups vegetable broth
● 4 cups frozen peas
● 1/2 cup fresh mint leaves, packed
● Salt and pepper to taste
● Optional toppings: extra mint leaves, croutons, yoghurt
Instructions:
● Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
● Add the minced garlic to the pot and cook for an additional minute until fragrant.
● Pour in the vegetable broth and bring the mixture to a simmer.
● Add the frozen peas to the pot and cook for about 5 minutes, until the peas are heated through and tender.
● Remove the pot from the heat and stir in the fresh mint leaves.
● Using an immersion blender or a regular blender, blend the soup until smooth. Be careful when blending hot liquids.
● Once the soup is smooth, return it to the pot and place it back on the stove over low heat.
● Season the soup with salt and pepper to taste, adjusting as needed.
● Let the soup simmer for another 5 minutes to allow the flavours to meld together.
● Serve the soup hot, garnished with extra mint leaves, croutons, or a dollop of yoghurt if desired.
Easter Sunday Lunch Main: Roast Lamb with Rosemary
Easter and lamb go together like Christmas and turkey. This simple yet succulent leg of lamb is best prepared the day before so that the spices have time to permeate – and you’ve got time for a drink.
You’ll need:
● 1 leg of lamb (about 2-3.5 kgs)
● 4 cloves garlic, thinly sliced
● 2 tablespoons fresh rosemary leaves, chopped
● 2 tablespoons olive oil
● Salt and black pepper, to taste
● 1 cup chicken or vegetable broth
● 1/2 cup dry white wine (optional)
Instructions:
● Preheat your oven to 175°C.
● Using a sharp knife, make small incisions all over the surface of the lamb leg. Insert the garlic slices into the incisions.
● Mix the chopped rosemary, olive oil, salt, and black pepper in a small bowl.
● Rub the rosemary mixture all over the surface of the lamb leg, making sure to coat it evenly.
● Place the lamb leg in a roasting pan or baking dish, fat side up.
● Pour the chicken or vegetable broth into the bottom of the roasting pan. If using white wine, pour it over the lamb as well.
● Cover the roasting pan with foil, leaving a little space between the foil and the lamb to allow for circulation.
● Roast the lamb in the oven for 1 1/2 to 2 hours, depending on desired doneness. For medium-rare, aim for an internal temperature of 57-60°C measured with a meat thermometer inserted into the thickest part of the meat.
● About halfway through the cooking time, remove the foil from the roasting pan to allow the lamb to brown.
● Once the lamb reaches the desired doneness, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for about 15-20 minutes before slicing.
● Slice the lamb leg across the grain into thin slices and serve hot with your favourite sides such as classic roast potatoes, spring green salad and cauliflower cheese – all winners in our book.
Easter Sunday Desert: Easter Egg Cheesecake
Of course, what better way to end than with an indulgent Easter egg cheesecake? Another one to prepare the day/night before as it needs a few hours to set once cooked.
You’ll need:
For the crust:
● 2 cups crushed digestive biscuits
● 1/4 cup granulated sugar
● 1/2 cup unsalted butter, melted
For the cheesecake filling:
● 3 cups cream cheese, softened
● 1 cup granulated sugar
● 3 large eggs
● 1 teaspoon vanilla extract
● 1 cup sour cream
For decoration:
● Mini Easter eggs or chocolate eggs
● Whipped cream (optional)
Instructions
● Preheat your oven to 160°C. Grease a 9-inch springform pan with butter or non-stick cooking spray.
● Combine the crushed digestive biscuits, granulated sugar, and melted butter for the crust in a mixing bowl. Mix until well combined.
● Press the crumb mixture evenly onto the bottom of the prepared springform pan, using the back of a spoon or your fingers to pack it down firmly. Place the pan in the fridge while you prepare the filling.
● In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
● Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
● Fold in the sour cream until well combined and the mixture is smooth.
● Pour the cheesecake filling over the chilled crust in the springform pan, spreading it out evenly.
● Bake the cheesecake in the preheated oven for 45-50 minutes or until the edges are set and the centre is slightly jiggled.
● Turn off the oven and leave the cheesecake inside with the door closed for an additional hour to cool gradually.
● Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to chill and set completely.
● Before serving, decorate the top of the cheesecake with mini Easter eggs or chocolate eggs. You can also add a dollop of whipped cream if desired.
Wow with Easter Gifts
Everyone’s well fed. Now for the best part.
Easter is all about spending quality time with your loved ones. What better way to show them your affection than with a thoughtful gift? Keep things traditional with sweet treats and chocolate goodies from our handpicked Easter gift selection, or browse the entire Harvey Nichols gift range.
From indulgent beauty gifts to iconic gifts for him and her, there’s plenty of choices that are perfect for spoiling someone special. Try an ornate vase filled with fresh flowers (Easter is the ideal time for spring blooms), or perhaps a plush cashmere throw for snuggling up with over the Easter weekend if the weather isn’t playing fair.
