Culinary Hotline - Easter Menu Ideas
It’s almost Easter, and if you’re planning a celebratory lunch or brunch anytime soon!
Ingredients:
- 2 Rainbow Trout fillets (skin on)
- 4 Ripe plums (halved & stoned)
- 1 tbsp Honey
- 1 tsp Soy sauce
- 1 drop Sesame oil
- 1 pinch Dried chili flakes
- 2 Handfuls wild rocket
- 2 tbsp Olive oil
- 1 tsp Honey (for dressing)
- 1/2 Lemon (juiced)
- Knob of butter
- Fresh thyme
- Toasted flaked almonds
- Salt & cracked black pepper
How To Make Pan-Seared Trout with “Zingy” Blistered Plums & Rocket
- The Plums: Heat butter and honey in a pan. Place plums cut-side down and sear until caramelized. Stir in the soy sauce, sesame oil, and chili flakes—let it bubble for 30 seconds to glaze the fruit. Set aside.
- The Trout: Season the fillets. In a hot pan with oil, fry skin-side down for 3–4 minutes until the skin is golden and crisp. Flip and cook for 1 minute.
- The Dressing: Whisk the olive oil, 1 tsp honey, lemon juice, and seasoning. Lightly toss with the rocket just before serving.
- To Plate: Create a bed of dressed rocket, top with the trout and the glazed plums. Garnish with thyme and toasted almonds.
Ingredients:
- 2 cups thick labneh (ready-made)
- 1 kg large prawns (peeled and deveined)
- 5 tbsp Butter (divided)
- 2 tbsp Olive oil
- 4 cloves Garlic (finely chopped)
- 1½ tbsp Rose harissa
- 1 tsp Honey
- Juice of ½ orange
- Squeeze of lemon juice
- 4–5 Medjool dates (finely chopped)
- Zest of 1 orange
- 1 fresh Red chili (finely sliced)
- ¼ cup fresh Coriander (finely chopped)
- ½ cup Pomegranate seeds
- Salt and freshly ground black pepper
How To Make Buttery Garlic Rose Harissa Prawns on Labneh
- Prep the Labneh Base: Spread labneh generously onto a wide serving platter. Make swoops with the back of a spoon. Drizzle lightly with olive oil.
- Make the Date Scatter: In a small bowl, combine the chopped dates, orange zest, sliced chili, and half the coriander. Toss gently.
- Cook the Prawns: Heat 2 tbsp olive oil and 3 tbsp butter in a pan over medium heat. Add garlic and cook until fragrant. Stir in rose harissa and honey. Add prawns and cook quickly until pink. Add orange juice, season, and coat in the sauce.
- Coriander Butter Finish: Melt the remaining 2 tbsp butter until lightly golden. Stir in the remaining coriander and a squeeze of lemon. Pour over the prawns.
- Assemble: Spoon the hot prawns and sauce over the labneh. Scatter generously with the date-orange-chili mixture. Sprinkle over pomegranate seeds. Finish with a final drizzle of olive oil.