I wish all Cranleigh Magazine readers a good Easter, best wishes from me and my family!
EASTER LAMB CUTLETS – Main Course (Serves 4)
16 lamb cutlets
Salt and black pepper
1. With a sharp knife make some small cuts in the edge of the cutlets to keep them from curling up. Using a meat tenderizer (or if you haven’t got one the back of a medium kitchen ladle will work too), flat the meat down as much as possible without damaging the cutlets
2. You’ll now need 3 mixing bowls: in one we will place the flour, in another the eggs which have to be slightly beaten and in the third one the breadcrumbs. Start by coating the cutlets in the flour, then put them into the eggs and finally in the breadcrumbs bowl. NB: Make sure the final coating of breadcrumbs is firm, if in doubt put the lamb in the breadcrumbs again!
3. Pour the frying oil in a large frying pan, make sure it’s enough to cover the cutlets once they’re in the pan
4. Put the heat on moderate so the oil will not burn. When the oil starts to boil begin to fry our lamb cutlets until they get a nice golden colour. NB: With the oil at the right temperature, it should take around 2 minutes for each side to cook
5. Prepare a large serving dish with kitchen paper on top of it. Place the lamb on the dish and the kitchen paper will remove the oil in excess
You can serve the cutlets with a nice fresh mixed salad, the contrast between them will be delicious!
Recommended Wine: Primitivo D’ Apulia
STUFFED EGGS GRATIN – Starter (Serves 4)
8 large eggs
60g grated mature cheddar cheese
4 table spoons of breadcrumbs
1 small bunch of parsley
Salt to taste
60g sour cream
2 tea spoons of sweet paprika
8 filet of anchovies
1. Begin with the eggs, boil them for 8 minutes until they are hard boiled. Drain them and let cool off for 10-12 minutes, once they are cold peal them
2. Cut them in half and with a spoon, remove the yolks. NB: Press the eggs gently with the palm of your hand on top of the chopping board and they will crack, this will allow you to peel them quicker
3. In a large mixing bowl prepare the stuffing. Finely chop the parsley and add all the yolks you removed before, plus two of the half egg whites
4. Add the mayonnaise, sour cream, paprika and the salt. Mix all the ingredients with a wooden spoon until you have a smooth texture
5. Now fill all the egg whites with the stuffing. Sprinkle them with butter, breadcrumbs and cheese
6. Preheat the oven and set at 200 degrees/mark 8 and bake the eggs for 12 minutes. After that the Eggs Gratin is ready to be served
This dish is great as a starter and canapés for parties!
Recommended Wine: Austrian Riesling
PANNA COTTA WITH STRAWBERRIES – Dessert (Serves 4)
500ml fresh double cream
8g gelatine sheets (you can find them in any supermarket)
4 small moulds (cupcake or muffin moulds)
1. Start by putting the gelatine sheets in cold water to soften them up
2. Pour the double cream in a medium sauce pan and heat until close to boil. NB: It’s important that the double cream doesn’t reach boiling temperature
3. Let the cream cool off for 2-3 minutes, then add the gelatine sheets using a wooden spoon. Mix it nicely for a couple of minutes until the texture is nice and smooth
4. Pour the cream into the 4 small moulds and leave to settle in the fridge for at least 5 hours. NB: You can use a cupcakes or muffin mould, silicone or metal
5. Finally, cut some fresh strawberries and place in a small mixing bowl, dress them with sugar and lemon to taste. Give it a gentle stir. When the Panna Cotta is ready to serve, remove it from the moulds into individual small plates and top it with the fresh strawberries. Enjoy!
Recommended Wine: Rose’ Spanish Cava
Quote of the month
“I cook with wine. Sometimes I even add it to the food.” – W.C. Fields