Delicious Easter Recipes! (2024)

Soft Poached Eggs with sweet Potato Hash Browns

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• 300g sweet potato, peeled and grated
• 6 eggs
• sea salt and cracked black pepper
• vegetable oil, for shallow-frying
• 1 tablespoon white wine vinegar
• 8 spears asparagus, trimmed and blanched

creamy horseradish sauce

• 1 tablespoon finley grated horseradish
• ¼ cup (60ml) sour cream
• 2 teaspoons lemon juice
• sea salt and cracked black pepper

To make the creamy horseradish sauce, place the horseradish, sour cream, lemon juice, salt and pepper in a small bowl and stir to combine. Set aside. Place the sweet potato, 2 eggs, salt and pepper in a bowl and mix well to combine. Heat 1cm oil in a non-stick frying pan over medium heat. Cook ¼ cups of the sweet potato mixture for 2−3 minutes each side or until golden and crispy. Drain on absorbent paper and keep warm.

Heat a few centimetres of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a bowl and slip into the water. Poach the eggs for 3−4 minutes, remove with a slotted spoon and drain well. Top the hash browns with the asparagus and eggs and spoon over the creamy horseradish sauce to serve. Serves 4.

Chocolate Easter Egg Cups

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• 125g butter, softened
• ¾ cup (165g) caster (superfine) sugar
• 2 eggs
• 1¼ cups (185g) self-raising flour
• 2 tablespoons cocoa powder
• ½ cup (125ml) milk
• 100g dark chocolate, melted*

whipped chocolate icing

• 250g butter, softened
• 1 cup (160g) icing (confectioner's) sugar, sifted
• 1 teaspoon vanilla extract
• ¼ cup (25g) cocoa powder, sifted

Preheat oven to 160ºC (320ºF). To make the whipped chocolate icing, place the butter in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy. Add icing sugar, vanilla and cocoa and whisk until light and creamy. Set aside.

Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add eggs and beat well. Sift over the flour and cocoa and beat until combined. Fold through the milk and chocolate and spoon into 10 x ⅓ cup-capacity (80ml) ovenproof dishes. Bake for 20 minutes or until cooked when tested with a skewer. Cool slightly and top with whipped chocolate icing. Makes 10.
* To melt chocolate, place chopped chocolate in a heatproof bowl placed over a saucepan of simmering water. Stir until melted and smooth.

Whisky Marmalade & Mustard Glazed Ham.

• 1½ cups (510g) orange marmalade
• ¼ cup (70g) Dijon mustard
• ½ cup (125ml) whisky
• ½ teaspoon sea salt flakes
• 5–6kg ham leg, skin removed and trimmed, seecook’s tip, below
• cloves, to decorate

Preheat oven to 200°C (400°F). Place the marmalade, mustard, whisky and salt in a saucepan over high heat and whisk to combine. Bring to the boil, reduce heat to low and cook for 5–7 minutes or until thickened slightly. Strain and set aside. Use a small, sharp knife to score the ham in a diamond pattern and cover the hock with aluminium foil (this will prevent it from burning). Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush ham with the glaze. Roast for 35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10.
+ Use your fingers to gently remove the skin from the ham, before using a knife to trim any excess fat.