Easter Recipes – Main Dishes
It is now officially Autumn in South Africa. This month also sees the start of the Easter school holidays, with the Easter weekend falling between the 25th and 28th March.
This calls for glorious food – warm for those first cold and rainy days, and traditional for the Easter weekend diners. And then, a daring chocolate dessert to surpass any shop bought Easter egg.
This is the one month when chocolate consumption is par for the course. We have brightly wrapped Easter eggs, chocolate bunnies, chocolate cakes, chocolate desserts and even chocolate sauce for our fillet steaks.
On the Spekko table this month we have a fragrant oven-roasted lamb, Cape Dutch style pickled fish with a curried Basmati rice and a chocolate-y, heavenly dessert from one of our top chefs.
Chef Khaya Silingile was a top 6 finalist in MasterChef Season 1, and she presented a season of the reality TV series “Kasi Kitchen” for Spekko Rice.
This pickled fish recipe is packed to capacity with onions, bay leaves, ginger, garlic and many fragrant spices. The curried rice used is made from Spekko’s India Gate Basmati Rice. Grown in the Himalayas, this rice is aged for two years before packing and the kernels lengthen up to 23mm when cooked.
Our slow roasted Easter lamb is made the Moroccan way this year. The recipe is from “Sarie” food editor and “Via” food presenter, Herman Lensing.
Chef and food writer, Herman Lensing has also contributed this extraordinary chocolate domed rice pudding with raspberries. It’s festive, egg shaped and just perfect to indulge in. This dessert was first made at a Spekko Rice Celebrity Chef Pop-Up event.