The Perfect Recipes for Easter Feasting
Words and Images credit: Maldon Salt
Maldon Salt celebrates Easter with a collection of inspiring seasonal recipes, showcasing the vibrant flavours of Spring to enjoy with family and friends. From marvellous mains and sensational sides, to indulgent desserts and brilliant bakes, Maldon Salt elevates everyday dishes into something extraordinary. Add a pinch of magic to your Easter table and celebrate Springtime with Maldon.
Leg of Lamb with Hasselback Potatoes and Salsa Verde
2kg leg of lamb
A handful of rosemary sprigs
2 garlic bulbs
10 bay leaves
5 banana shallots
1.5kg maris piper potatoes
1 lemon, halved
5 tbsp olive oil
Maldon Sea Salt flakes
Cracked black pepper
Salsa verde:
1 small banana shallot, finely chopped
2 anchovies, chopped
1 tbsp capers, drained and chopped
Small handful of parsley, leaved picked and finely chopped
Small handful of basil, leaves picked and finely chopped
1 tbsp red wine vinegar or sherry cinegar
150ml olive oil
Preheat the oven to 180c.
Firstly, start with the Hasselback potatoes. The easiest way to make the cuts is to place a potato onto a chopping board and put a chopstick flat on either side. Then using a knife, carefully cut slices all the way along the potato – the chopsticks will ensure that you don’t cut fully through the potato. Repeat this with each potato.
Place the leg of lamb onto a large roasting tray skin side up, and then nestle the prepared potatoes around it. Cut the shallots in half lengthways and add them to the tray. Cut the garlic bulbs in half, cutting through the cloves like a cross section. Add two of the halves to the tray. Use a sharp knife to insert some small cuts into the skin of the lamb, then press some of the other cut garlic cloves and small sprigs from the rosemary into the cuts. Slice the lemon in half and add this to the tray as well. Finally slot the bay leaves into some of the cuts of the potatoes.
Drizzle the potatoes, shallots, garlic and lemons with 3 tbsp of the olive oil then drizzle the remaining two across the lamb. Season well with Maldon Sea Salt and cracked black pepper. Place into the preheated oven and roast for 1 hour 25 minutes.
While the lamb and potatoes are cooking, make the salsa verde. Add the chopped shallot, anchovies, capers and herbs into a bowl. Add the red wine vinegar and give it a stir. Then slowly drizzle in the olive oil and give it a good mix. Season with Maldon Sea Salt and cracked black pepper to taste. Set aside.
Once the lamb is cooked, remove it from the oven. The potatoes should be lovely and golden, and tender in the middle – but if they need a little longer, simply lift the lamb out onto a board to rest and return them to the oven for 10 minutes. Allow the lamb to rest before carving and serving with the potatoes, some greens and the salsa verde.
Roasted Radishes and Rainbow Carrots
Serves: 4 as a side
Prep time: 5 minutes
Cook time: 35 minutes
Ingredients:
1 whole garlic bulb
200g radishes, mixed
400g baby rainbow carrots
2 tbsp olive oil
1 tsp Maldon Smoked Sea Salt flakes
Cracked black pepper
A few sprigs of thyme, leaves picked
Drizzle of honey
Method:
Preheat the oven to 180c.
Keep some of the radish’s whole, and half any larger ones, then place onto a large baking tray. Lightly scrub the carrots and then place onto the baking tray too, keeping them whole.
Cut the garlic bulb in half through the middle so you have two cross-sections and place that onto the baking tray as well. Then drizzle all the vegetables with the olive oil and season with the smoked Maldon Smoked Sea Salt flakes and some cracked black pepper. Lightly toss the vegetables then place into the preheated oven.
Roast the vegetables for 35 minutes, until tender and lightly caramelised. Remove from the oven and serve on a platter with some thyme leaves and a drizzle of honey.
Classic Lemon Tart
For the pastry:
250g Plain Flour
75g Icing Sugar
125g Unsalted Butter, cold and cubed
2 Large Egg yolks
For the filling:
5 Large Eggs
150g Caster Sugar
150ml Double Cream
3 Lemons, juiced, one zested
Pinch of Maldon Salt, for garnish
This lemon tart is zesty and creamy with the right level of sweetness. Adding salt to desserts helps balance the sugar and gives an overall more satisfying mouthfeel. This lemon tart is best served at room temperature and delicious just served with a pinch of Maldon Salt or some tangy crème fraiche.
Start by making the pastry. In a food processor add the flour and icing sugar, and pulse this a couple of times so it is mixed well. Next add the cold, cubed, butter and pulse until it resembles fine breadcrumbs – be careful not to overmix. Then add the egg yolks and pulse again to incorporate. If the pastry still seems a little dry, add 1 – 2 tbsp of cold water and pulse until it forms a smooth and cohesive dough.
Tip it from the food processor and form a ball, wrap it in cling film and chill for 30 minutes.
After 30 minutes remove from the fridge and carefully line a 23cm fluted tart tin. Use a fork to gently prick the bottom of the pastry base and then place it back in the fridge for 20 minutes to chill again. Preheat the oven to 180C.
Remove the tart case from the fridge and fill with baking parchment and baking beans. Place on tray in the middle of the oven to blind back for 15 minutes. Remove the paper and beans and return to the oven for a further 5 – 10 minutes until chalky and pale golden.
While the tart case is baking, make the filling. In a large bowl whisk together the eggs, caster sugar and double cream until smooth. Add the lemon zest and mix again.
Once the tart is baked, carefully pour the filling in and return to the oven for 25 – 30 minutes until just set but still has a little wobble in the middle. Remove from the oven and allow to cool. Serve the tart with some icing sugar dusted over, and a pinch of Maldon Salt – this helps cut through the sweetness and pairs beautifully with the acidity of the lemon.