April 10, 2017
We love a get-together around the Lettice dining table, and with feasting being a top trend for private party catering this year, we’re really in our element as Easter approaches.
Lettice menus are all designed-to-order: Give us your brief and we will present you with a tailor-made proposal, fully customised to you and your guests. Just to show what we can do, we’ve picked Lettice Director Stevie Congdon’s brains for a fab Easter feasting menu that you can try at home with all the family!
A hearty (but slimming) cardoon soup. Cardoon, also called the artichoke thistle, is a vegetable that looks a bit like celery but actually fits within the artichoke family.
Cut the cardoon on the diagonal, boil in vegetable or ham stock until very tender and add a bit of shredded ham for extra flavour. Delicious!
Pair with: Wines that have a touch of sweetness, plenty of acidity and bold fruit to stand up to the sweet and salty flavour of the ham.
For the main course…
Bored of doing a traditional roast dinner?
Forget the usual roast lamb joint and opt instead for a platter of grilled or barbecued lamb chops. Cook them with plenty of thyme, rosemary and garlic and don’t forget some Tzatziki sauce on the side!
Instead of potatoes, try pairing your lamb with a mint couscous salad with diced cucumber, tomatoes and red peppers. Mix in a large bowl with some chopped parsley and mint, and season with olive oil, lemon juice, salt and pepper.
Alternatively, a refreshing tabbouleh salad of bulgur wheat, parsley, tomatoes, mint and red onion served with fresh flatbreads would pair excellently.
Pair with: For the light, clean flavours of this dish you’ll want a fruity New World wine, such as a New Zealand Pinot Noir or Chilean Cabernet Sauvignon.
If you aren’t too full for dessert…
Have fun making your own Easter dessert with these crème caramel eggs!
Blow the yolk out of your eggs (here’s a quick guide).
Make a basic crème caramel recipe (using the eggs you’ve just blown from the shells!) but instead of making them in a ramakin, pour the mixture into your empty egg shells.
Poach your ‘eggs’ in water and, when you’re ready, serve as you would a boiled egg.
If you want to go the egg-stra mile (sorry!) you could make a decorated egg centrepiece – use boiled and candied new rhubarb to make a nest for the eggs to sit in, or have little-ones decorate the eggshells with their own Easter designs.
For more top tips for your Easter dining table, see our Easter Style Guide.
Looking for private party catering? Let us show you what we can do! Check out some more sample menus, see some inspirational images, or get in touch with the team!