‘Run, Rabbit, Run…’: Easter Cooking Fun

With the daffodils in full bloom, lighter evenings and the fields dotted with little lambs, spring is in the air! The kitchen has had a spring clean, my apron a much deserved wash, and I’m feeling fresh and ready to cook some new dishes to celebrate Easter.

Enjoying Easter in North Wales

With a Hare in my freezer from shooting season, the perfect occasion to cook it has finally arrived: Easter Sunday! After hunting through my cookery books for a tasty recipe, Hare, Bacon and Parsley Roll caught my eye. Nothing sounds better than a Rabbit Wellington for Sunday roast (sorry Bunnies!)

Hare, Bacon and Parsley Roll

(Taken from ‘Game’ Vickery & Boddy cookbook)

1)      Chop up 6 rashers of smoked bacon and sweat in a pan with a chopped white onion until golden.

2)      Remove from the heat and combine with 1 whole diced hare, 2 tbsp. chopped parsley, 2 tbsp. redcurrant jelly and season with pepper. That’s your filling done!

3)      Now make your pastry. Crumb together 225g self-raising flour, 6 tbsp. chopped parsley, 115g meat suet (easily found at the supermarket) and a pinch of salt and pepper. Add 1 beaten egg and mix together to make pastry (adding water if needed).

4)      Roll out the pastry to a large rectangle ½ cm thick. Brush the border with beaten egg and spread the hare mixture over the pastry. Roll up loosely like a Swiss roll.

5)      Cut the roll in half. Wrap up each piece in buttered foil and twist the ends to make a tight parcel.

6)      Steam (yes, you read this right!) the parcels for 45 minutes. Leave to cool for 10 minutes before unwrapping for a tasty treat!

 

To serve up such an impressive main course without a hearty pudding to follow would be sacrilege. Cue the perfect recipe to use up all of those leftover hot cross buns: Hot Cross Pudding. I’m not usually a fan of bread and butter pudding, but after being served this up, I asked for the recipe because it was so yummy!

Hot Cross Pudding

(Serves 6)

Great way to use up hot cross buns!

1)      Add 300ml single cream, 600ml milk and a pinch of nutmeg to a pan. Warm gently.

2)      Whisk together 100g caster sugar, 4 eggs and 1 tsp. vanilla essence. Then gradually add the cream mixture and a few handfuls of sultanas, stirring to combine.

3)      Cut some hot cross buns in half. Spread both sides with butter. Arrange in rows in an ovenproof dish. Spread marmalade over the top layer.

4)      Pour your cream mixture over the buns. Leave to soak for 10 minutes.

5)      Bake at 150⁰C for 50 minutes. Leave to cool slightly before serving with vanilla ice-cream.

Fancy something different to the usual Easter egg or chocolate cornflake nests? I’ve been baking Jam Tarts and trying my hand at some home-made Fudge this Easter weekend. Try my recipes below.

Chocolate Orange Fudge

It’s not Terry’s, it’s mine!



 

1)      Melt together 400g milk chocolate chips with a tin of condensed milk, until smooth.

2)      Add 50g crushed nuts of your choice and the zest of 1 orange. Stir to mix.

3)      Pour into a disposable foil baking tray, which has been lined with baking paper.

4)      Chill in the fridge until hard. Cut into chunks and enjoy with a cuppa.

Jam Tartlets

(Makes 15)

1)      Make your sweet pastry. Crumb together 65g unsalted butter, 125g plain flour and 125g icing sugar. Add ½ beaten egg and grate in ½ lemon zest. Mix together to form your pastry.

2)      Roll out the pastry to ½ cm thick. Cut out rounds and put them in a greased cupcake tray.

3)      Fill each tart with 1 tsp. of your favourite jam. Use different jams for a variety of tarts: I used blackcurrant, raspberry, lemon curd and marmalade!

4)      Bake at 180⁰C for 15 minutes until golden.

5)      Be careful, the jam will be hot! Leave to cool before tucking in.

Happy Easter!

Keep an eye out for my next post soon…