Easter Entertaining Recipes
LOVE AT FIRST BITE
Relax: Easter entertaining recipes will be a breeze with these speedy dishes.
Easter entertaining for a crowd doesn’t need to be a mammoth undertaking. Embrace these simple treats and fall in love with the process.
Recipe #1
Cranberry & Brie Potato Bites
Vegetarian
PREP 15 mins + 5 mins standing
COOK 30 mins MAKES 12
Ingredients:
– 1/2 x 1kg pkt frozen potato minis
– 125g wheel brie, cut into 12 wedges
– 2 tbs cranberry sauce
– 1 tbs walnuts, roughly chopped
– 1/4 punnet rosemary, sprigs picked
1- Preheat oven to 230°C/210°C fan-forced. Grease a 12-hole, 1/3-cup-capacity muffin pan. Place 3 potato minis into each hole. Bake for 10 minutes or until softened.
2- Remove from oven and using the end of a wooden spoon, press potato minis down and up sides to form a case. Bake for 15 minutes or until golden. Add 1 brie wedge to each hole and bake for a further 5 minutes or until just melted.
3- Set aside to cool for 5 minutes, then transfer to a serving board. Top each bite with a little sauce. Season with freshly cracked black pepper. Serve sprinkled with walnuts and rosemary.
*Nutrition Per serve: 485kJ (115 cals). 3g protein, 7g fat, 2g sat fat, 9g carb, 2g sugars, 1g dietary fibre, 225mg sodium
SWAP TIP
You can use other bottled relishes or chutneys instead of cranberry sauce. Try caramelized onion relish or tomato relish.
Recipe #2
Roast Chicken with Hot-Cross-Bun Stuffing
High protein – High fiber
PREP 20 mins + 15 mins standing
COOK 1 hr 15 mins SERVES 6
Ingredients:
– 1 brown onion, finely chopped
– 2 garlic cloves, crushed
– 2 rindless shortcut bacon rashers, finely chopped -70g unsalted butter, softened
– 2 traditional hot cross buns, cut into 1cm cubes -2 tbs pecans, roughly chopped
– 1/2 punnet thyme
– 2kg whole chicken
– 2 bunches of broccolini, steamed
1- Preheat oven to 240°C/220°C fan-forced.
2- Heat a large frying pan over medium heat. Add onion, garlic, bacon and 50g butter. Cook for 5 minutes or until onion softens. Transfer the mixture to a large heatproof bowl. Add bread, pecans, and leaves from half of the thyme. Season well and stir until well combined.
3- Spoon half of the stuffing into the chicken cavity. Tie legs together with unwaxed kitchen string and tuck wings under the chicken. Rub chicken with remaining butter and season.
4- Place in a roasting pan. Roast for 1 hour, covering with foil halfway through, or until chicken is golden and juices run clear when the thickest part of thigh is pierced with a skewer. Cover chicken loosely with foil. Set aside for 15 minutes to rest.
Meanwhile, add the remaining stuffing to a lined baking tray. Bake for 10 minutes or until golden. Serve chicken with stuffing, broccolini, and topped with remaining thyme sprigs.
*Nutrition Per serve: 2355kJ (565 cals), 38g protein, 37g fat, 14g sat fat, 18g carb, 8g sugars, 4g dietary fibre, 295mg sodium
Recipe #3
Creamy Salmon Wellingtons
High protein
PRE 30 mins + 5 mins standing
COOK 25 mins SERVES 6
Ingredients:
– 120g pkt baby spinach leaves
– 135g tub basil pesto, pecorino & cashew dip
– 6 sheets of reduced-fat frozen puff pastry, partially thawed
– 6 x 200g skinless salmon fillets
– 1/2 x 225g block cream cheese, softened
– 1 free-range egg, lightly beaten
– 1/4 bunch dill, sprigs picked
1- Place spinach in a large bowl. Cover and microwave on high for 30 seconds or until wilted. Set aside to cool for 5 minutes. Once cool enough to handle, squeeze any excess liquid from the spinach, then roughly chop. Place in a bowl. Add pesto and stir to combine.
2- Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. Cut 1 pastry sheet in half. Place 1 salmon fillet on one half. Spread with a little cream cheese, then spoon over one-sixth of the spinach mixture.
Top with the remaining pastry half. Crimp edges to seal. Using the image as a guide, create decorative scales by scoring the top with a 3cm cookie cutter. Place on 1 prepared baking tray.
Repeat with remaining pastry sheets, salmon, cream cheese, and spinach mixture to make 6 parcels. Brush with egg and season with freshly cracked black pepper.
3- Bake for 20-25 minutes or until salmon is just cooked through and pastry is golden brown. Serve sprinkled with dill
*Nutrition Per serve 4820kJ (1150 cals), 60g protein, 63g fat, 21g sat fat, 77g carb, 4g sugars, 1g dietary fibre, 795mg sodium