Easter weekend is often filled with social gatherings and family meals. Whether meeting with friends or making a meal for one, Express.co.uk has rounded up the best recipes to try this weekend with the perfect wine pairings. The best food and wine pairings (Image: Andrew Peace) Grilled lamb cutlets […]
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Easter weekend is often filled with social gatherings and family meals. Whether meeting with friends or making a meal for one, Express.co.uk has rounded up the best recipes to try this weekend with the perfect wine pairings.
Grilled lamb cutlets with asparagus, horseradish and salsa verde
Skye Gyngell
Andrew Peace Shiraz - £6.35 in Co-op stores nationwide
Four
12-16 little lamb cutlets
A little extra virgin olive oil
1/2 lemon
Sea salt and freshly ground black pepper
12 asparagus spears
1 tsp. of toasted, ground cumin seeds
A bunch of mint, leaves only
A bunch of basil, leaves only
A bunch of flat leaf parsley, leaves only
A bunch of rocket
1/2 tbsp. of Dijon mustard
2 anchovies
1/2 tbsp. of capers
1 clove of garlic, peeled and chopped
2 tbsp. of red wine vinegar
200mls of extra virgin olive oil
2 inches of fresh horseradish root grated
1 tbsp. of red wine vinegar
A pinch of sea salt
180mls of creme fraîche
Add the ingredients, apart from olive oil, to a food processor. Slowly add the oil through the top until you have a bright, sludgy green sauce.
Pour the red wine vinegar over the horseradish in a bowl and season with salt. Stir in the creme fraîche before storing in the fridge.
To make the lamb Season the lamb with salt and pepper, and cover in oil. Cook the cutlets on a griddle pan for one to two minutes on each side.
Once ready, finish by squeezing over the lemon juice and allowing it to rest.
Mushroom Orzo (Image: Campaneo )
One person legendary lasagne
Miguel Barclay
Campaneo Old Vines Tempranillo 2020 - £5.50 in Tesco stores nationwide
¼ onion, diced
1 clove garlic, sliced
125g minced beef
½ tin of tomatoes (200g)
1 tsp salted butter
1 tsp plain flour
150ml milk
45g mature cheddar cheese, grated
3 pasta sheets
olive oil
salt & pepper
Pre-heat your oven to 190°C/gas 5. Fry the diced onion in a pan for around five minutes before adding the minced beef. Season and fry until the meat is browned. Add chopped garlic and continue to fry for another minute before adding the tinned tomatoes. All this to simmer for around 10 minutes.
In another saucepan, add one teaspoon of butter and one teaspoon of flour. Stir until a paste is formed then add the milk bit by bit while stirring, until a thick sauce is formed. Take off the heat and stir in a handful of cheese.
Use an oven-proof dish to layer half the filling, a sheet of pasta and then half the sauce. Repeat and top with extra cheese. Cook for 25 minutes until golden.
Asparagus Fried Rice with Crispy Chilli & Egg
Miguel Barclay
Campaneo Old Vines Garnacha 2020 - £5.50 in Tesco stores nationwide
¼ onion, finely diced
1 garlic clove, finely diced
A few spears of asparagus, sliced chunky at an angle
Leftover cold rice1 tsp crispy chilli sauce, plus extra for garnish
1 egg
Splash of soy sauce
Sesame oil
Fry the onion in oil for a couple of minutes before adding the garlic and asparagus. As the garlic starts to colour, add cooked rice and fry for a few more minutes.
Pull the ingredients to one side of the pan, leaving room to fry an egg on the other side. Add a dash of soy sauce and serve with chilli sauce.
Mushroom Orzo
Miguel Barclay
Campaneo Old Vines Tempranillo 2020 - £5.50 in Tesco stores nationwide
Handful of mushrooms, sliced
Pinch of oregano
Handful of orzo
½ stock cube
Olive oil
Salt & pepper
Fry the mushrooms in olive oil and oregano for around five minutes. Add a bit more oil and the orzo, allowing the orzo to absorb the oil. Next, add 75ml of water and the stock cube, letting the orzo simmer.
Once most of the water has been absorbed, check it is cooked and add more water if required. Once cooked, garnish with olive oil and black pepper.
Lasagne and wine pairings (Image: Campaneo)
Garlicky prawns with parsley, lemon and radicchio
Skye Gyngell
Andrew Peace Signature Chardonnay - £6.35 at Co-op stores nationwide
Four
2kg fresh raw prawns
100g unsalted butter
1 teaspoon of dried red chilli, crumbled finely
4 cloves of garlic, crushed
1 bunch of flat leaf parsley, leaves only, chopped
The juice of one lemon
1 tablespoon of dry sherry (Fino)
Leaves of radicchio Crusty bread, torn or thickly sliced
Add the butter to a warm pan on a low to medium heat. Once this is melted and beginning to foam, it is time to add the prawn heads. When they are bright red squeeze the juice from the heads into the pan - this can be done using tongs - before removing the heads.
Add the chilli and garlic and reduce the heat. Cooking for around 30 seconds ensuring the garlic doesn't burn. Add the prawns and cook for around one more minute.
Add the lemon juice, sherry and parsley and stir well before adding the radicchio. Serve with bread that is toasted until brown.
