If you are looking for Easter dinner menu ideas for the long weekend, we have a stock of recipes to help you out.
Whether you are making a small Easter dinner for two or feeding a large group, we have got you covered.
Nwabisa Lisa’s pickled fish
2 kg Kingklip or hake fillets
Salt and pepper to taste
Flour for dusting
4 peeled onions, sliced in rings
1 1⁄4 cup of oil for frying
1 cup of white vinegar
1⁄2 cup of brown sugar
1 1⁄2 cup of water
2 garlic cloves, chopped
3 bay leaves
2 tbsp of cumin
2 tbs fish spice
2 tbsp ground coriander
2 tbsp of curry powder
2 tbsp of turmeric
6 whole peppercorns
1 tsp cayenne pepper
Mix flour with salt and pepper and fish for spice. Coat your fish with the mixture and deep fry your fish in 1 cup of heated oil for 3 minutes on each side or until it’s cooked through. Remove it and place it on a paper towel to drain the oil.
For the sauce
Heat the remaining oil and add your sliced onion on medium heat. Add cumin, coriander, curry powder, turmeric, garlic, salt, bay leaves, cayenne pepper, and peppercorns and mix together. Add sugar, vinegar, and water and lower the heat and let it simmer for 5 minutes.
Add the fish and cover it with the sauce and let it simmer for about 10-12 minutes. Allow it to cool and refrigerate for at least 24-48 hours to allow the fish to absorb the flavours.
Hot cross buns
320ml milk, 50g butter, 500g bread flour,1 tsp salt, 75g caster sugar, 1 tbsp sunflower oil, 7g sachet yeast, 1 egg, beaten, 75g sultanas, 50g mixed peel
zest 1 orange,1 tsp ground cinnamon
For the cross
75g plain flour, plus extra for dusting
For the glaze
3 tbsp smooth apricot jam
Bring 300ml of the milk to a boil, then remove from the heat and add the butter. Leave to cool.
Meanwhile place the bread flour, salt, caster sugar, and yeast into a bowl and mix until all ingredients are combined. Make a well in the centre and pour in the warm milk and butter mixture then add the beaten egg. Mix well with a wooden spoon, then bring everything together with your hands until you have a sticky dough.½ cup heavy cream