Easter is just here and it’s a time of year to get the family around and enjoy lots of yummy food together. Of course we’ll all be gorging on Easter eggs, but if you can save room then why not try out this delicious rack of lamb followed by mini Easter cakes for dessert.
Both of these mouthwatering recipes have been created by Siúcra and chef Catherine Fulvio, and we have a step by step guide on how to recreate this meal for yourself and your family this Easter weekend.
Rack of Lamb with Mint, Shallot and Red Wine Vinegar Dressing served with Roasted Butternut Squash Cumin Wedges
Special occasions such as Easter demand equally momentous dishes and a flavourful rack of lamb is the perfect centrepiece. Not only does it look impressive but it is surprisingly easy and quick to prepare. This dish is also ideal served at dinner parties.
2 x 4 cutlets racks of lamb (2 cutlets per person)
2 tsp Dijon mustard
2 tbsp rapeseed oil
1 lemon, zest only
6 mint leaves, shredded finely
1 tsp chopped rosemary
Salt and freshly ground black pepper
Roast Butternut Squash
800g (about 1 large) butternut squash, peeled and sliced into wedges
6 shallots, peeled and halved
100g Siúcra Light Golden Brown Sugar
1 tbsp rapeseed oil
½ tsp ground cumin
5 small sprigs of rosemary
3 shallots, very finely chopped
12 mint leaves, finely shredded
50ml wine vinegar
60g Siúcra Light Golden Brown Sugar
2 tbsp chopped chives
Salt and freshly ground black pepper
Sprigs of mint and rosemary, to garnish.
To prepare the dressing, combine Siúcra Light Golden Brown Sugar with all the other ingredients and stir well.
Preheat the oven 180°C /fan 160°C /gas 4.
Place the butternut squash wedges and shallots on a lined roasting tray.
Place Siúcra Light Golden Brown Sugar, butter, oil and cumin into a saucepan over a medium heat and stir until the sugar has almost dissolved. Pour over the butternut squash and shallots and toss well.
Sprinkle the rosemary over and roast for about 25 to 30 minutes, tossing a few times until golden and cooked.
Increase the temperature to 200°C /fan 180°C /gas 6 for the rack of lamb.
To prepare the crust for the lamb, mix the Dijon mustard, oil, lemon zest, breadcrumbs, mint and rosemary in a small bowl. Add salt and freshly ground black pepper.
Heat a large frying pan with a little oil on a medium to high heat, place the lamb into the pan and sear until brown.
Spread the crust over the seared rack of lamb.
Transfer the racks to a roasting tin and place in the oven for about 14 to 16 minutes for medium or 16 to 18 minutes for well done.
Wrap the rack in foil and allow to “rest” and keep in a warmer for at least 15 minutes.
To serve, spoon the roasted butternut squash and shallots onto the serving platter or board and add the sliced cutlets. Season the cutlets lightly with salt and freshly ground black pepper. Garnish with sprigs of mint and rosemary.
Spoon the dressing over the lamb and pour the rest into a serving bowl.
Mini Easter Cakes
This showstopper is the perfect finish to your Easter Sunday meal or makes a great edible present if you’re visiting family over the Easter holidays. Quick and easy, these mini cakes are ideal for baking with kids and your budding bakers will love helping you decorate them.
100g dark chocolate drops
250g Siúcra Rich Dark Sugar
120g butter, softened
300g plain flour
4 tbsp cocoa powder
2 tsp baking powder
100g softened butter
200g Siúcra Icing Sugar
2 to 3 tbsp milk
4 tbsp strawberry jam
2 x 454g Siúcra Rollout Icing Sugar
Siúcra Icing Sugar, extra for rolling out
70g Siúcra Royal Icing Sugar
Mini Easter eggs
6 x 6cm thin cake boards or cardboard circles
Preheat oven to 180°C / fan 160°C / Gas 4.
Line a 32cm x 23cm baking tin with parchment.
To make the cake, place the chocolate, milk and half the Siúcra Rich Dark Sugar in a saucepan and bring to the boil, stirring from time to time. Remove from the heat.
Place the butter and the remaining sugar in a mixer and beat until pale and fluffy.
Add the eggs.
Sift the flour, cocoa powder and baking powder and add while mixing on a slow speed.
Once the flour is combined, pour the chocolate and milk mixture into the cake batter.
Once combined, pour into the prepared baking tray.
Bake for about 20 to 25 minutes, inserting a skewer in to check that it is cooked. The skewer should come out clean. Once baked, leave in the tin for 15 minutes and then transfer to a cooling rack.
To make the butter cream, place the butter, Siúcra Icing Sugar and some milk in a bowl and whisk well with an electric beater until fluffy and soft.
To assemble, slice the cake in half, spread some butter cream and jam on one half of the cake and place the other half on top. Use an 8cm cutter, cut 6 circles. Place the cake on the cake boards or circles of thick cardboard and spread butter cream around the top and sides of each mini cake. Place in the fridge for 20 minutes to set.
Roll the Siúcra Rollout Icing Sugar to about 15cm circle in diameter but it must fit over the cake, sprinkling icing sugar underneath. Cover the cakes and smooth the icing to fit the sides and top.
Add about 1 to 2 tbsp water to the Siúcra Royal Icing Sugar and stir well. It must be a running consistency and spoon into a piping bag.
To decorate, fix the ribbon to the base of the cakes and use the Siúcra Royal Icing to secure it.
Arrange the Easter eggs and flowers on top fixing with Siúcra Royal icing and place on a cake stand.