Easter is a Christian festival that celebrates the resurrection of Jesus Christ on the third day after his crucifixion. It’s celebrated with great enthusiasm and is a feast with dozens of dishes and desserts. This Easter you can also try some special recipes for your loved ones.
Honey glazed ham with glazed prunes and apricot
Serving Size: 8
Ingredients
Ham (you can use chicken too): 2 kg
Carrot: 50 grams
Onion: 20 grams
Leek: 20 grams
Cloves: 10 grams
Bay leaves: 3
Cinnamon: 10 grams
Apricot: 50 grams
Prunes: 50 grams
For Honey graze
Demerara sugar 200 grams
Sherry vinegar 25 ml
Madeira wine 100 ml
Honey 250 grams
Method:
1. Put ham in a large pan and cover with cold water. Add the carrot, onion, leek,cinnamon and bay leaves. Bring to the boil, then turn down to simmer for 2 hr.
2. Remove the ham from the liquid and then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, and then stud cloves all over the ham.
3. To make the glaze, put the sugar, vinegar and madeira in a pan and bring to boil. Add the honey, bring to a boil and remove from the heat.
4. Pour the glaze over the fat of the ham, roast for 15 mins at 190c, then pour over the rest and return to the oven for another 35 min. Remove from the oven and allow resting for 15 mins. Prick glazed apricot and prunes into the ham.
Hot cross buns
Serving Size: 8
Ingredients
Milk: 300 ml
Butter: 50 grams
Flour: 500 grams
Salt: 10 grams
Refined oil: 60 ml
Caster sugar 75 grams
Yeast 5 grams
Egg; 1
Orange zest: 5 grams
Cinnamon: 10 grams
Raisin: 10 grams
Method:
1. Make dough of refined flour add milk, butter, yeast, egg, salt and sugar.
2. Knead the dough until it gets smooth and elastic. Rest the dough for 1 hr for fermentation
3. Add orange zest, raisin, and cinnamon and again knead the dough, making sure everything is well distributed. Leave to rise for 60 minutes or more.
4. Divide the dough into 75 grams each pieces .Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on baking tray, leaving enough space for the dough to expand. Then set aside to prove for 1 hr more.
5. Heat oven to 220C. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 min.
Recipe By: Courtyard By Marriott, Gurgaon
