Natural Born Griller: Making Easter Easy!
Alright then folks, between all the fancy restaurants, design fashionistas and luxury stuff, we are here to hold up the flag for some real down-to-earth food in the tradition of the true Mediterranean. Welcome to the new Essentialibiza BBQ Blog powered by Flying Pig Ibiza Catering. Yeeehhaaaw, winters finally over, everyday it gets a bit warmer, days are longer, the sun is smiling and the next stop is called EASTER WEEKEND! Everyone is looking for light and fresh stuff on the plate, diary products, herbs, fruits and acid are fab these days, it’s Springtime – yawzer! For those of you who are going to send out Easter invitations to lovely people and as usual, the hyper critical mother-in-law (grrr) there is always one big question mark, how on earth can I cook something easy, cost efficient and cool without spending a fortune and ending up in a total hopeless mess, formerly known as “my kitchen”? The natural born griller will help you to do both the prep and the cooking, the relaxed and easy way. The big secret of cooking a great meal with lots of people is time structure and organization! Hogman picked a Easter Menu everyone can do without being a wizard on the stove. So be brave and lets get it on!
Lets See What We Have – Menu
The Foreplay:
Easter aioli, fresh bread and grilled Artichokes in springtime vinaigrette classico
Freestyle:
Orange ginger Carrot soup with crème fraiche and coriander.
Alto Punto:
Grilled polenta easter bunnies with fresh green asparagus and bizan lamb chops in rosemary and garlic
Happy Endings:
Sixties style fresh strawberries in campari and mint
Alright, for those who think that this is not manageable, please now click on your favorite restaurant website and book a table, ha! For all others, ladies and gentlemen, please start your engines… As my old chef used to say, “Son, the start and finish must be great – then people will forgive you some hic-ups in the middle!” All this can be prepped 1-2 days in advance!
Appetizer
All you need for a cool easter mango aioli is to buy a fresh RIPE mango, peel and purree it, add a sprizz of ime to it and mix it with quality local aioli – combine it with your favorite local bread – there’s your funky combo to start with. DONE and put it in the fridge.
The Grilled Artichokes In Springtime Vinaigrette Classic
Buy one artichoke per person and clean it, cut them in half and boil them in salt water for 10 minutes, dry them well and marinate the soft artichokes with freshly squeezed lemon. DONE and put in the fridge!
Vinaigrette Classico (Oil and Vinegar plus herbs)
Easy peasy, a vinaigrette is three parts oil to one part vinegar – got it? Add salt and pepper (white) and fresh, mixed and chopped herbs to it, I love a little Dijon mustard – simply perfect! Balance with some sugar and once again… DONE and put in the fridge!
Freestyle: Orange Ginger Carrot Soup With Crème Fraiche And Coriander
Buy fresh carrots and peel them nicely, cook them in saltwater until very soft, then replace the water with fresh orange juice and blend the mix very fine. Add some grated fresh ginger, sugar and a little cream to it – DONE and put in the fridge!
ALTO PUNTO (Da Maincourse…)
Fresh green asparagus – peel the lower part or cut it off, boil it in saltwater until nearly soft then take it out and put it in iced water to keep the green color, dry off and store it in a box with a lid. DONE and put in the fridge!
Grilled Polenta Easter Bunnies With Fresh Green Asparagus And Lamb Chuletas In Rosemary & Garlic:
Mediterranean Polenta, a classic and easy to make in a few steps. Standard recipe : 3 cups cold water to every 1 cup cornmeal polenta. Little salt and you can add whatever you like – chopped, dried tomatoes, herbs, spices, mushrooms etc…
Bring the water to the boil, reduce to a simmer and pour in the polenta steadily, stirring constantly. Continue to stir until the polenta is thickened. It should come away from sides of the pan, and be able to support a spoon, spread the polenta onto a baking sheet lined with parchment paperlet and stand until cold. Take rabbit shaped cutter and cut it in shape. There are your Bunnies! DONE and put it in the fridge (covered). Now It Gets Even Easier… Marinate your lamb chops (3 per person) with chopped garlic, fresh Rosemary and black cracked pepper, add a little olive oil. DONE and put it in the fridge (covered).
Desert – Sixties Style Strawberries In Campari And Mint
Get some V shaped glasses, cut the strawberries and marinate them with campari and some dusted sugar, now make cookie crumbles and put them in the glass first, then add plain yoghurt, your marinated strawberries, crumbles and yogurt, until the glass is filled, keep the fresh mint for decoration… DONE put it in the fridge (covered).
On The Day: 1 Hour Before
Fire up your grill, in the mean time put your Easter aioli and fresh bread on the table, put your artichokes on the grill until they get a nice color – serve warm with your vinaigrette and herbs. Heat up your soup on the stove, before serving add your crème fraiche and chopped coriander. Heat up your asparagus and add some butter to it. Right beside the chops grill your easter polenta bunnies as well – that’s easy… If something gets a little burned, call it “creole cooking” you will get away with that one ha! If you have more than 6 guests, try the easy family style service on platters and bowls) It’s authentic and takes the stress away from you and after all, it looks great on the table! The whole thing doesn’t need more than 20 – 30 minutes, depending on the amount of guests. Have somebody open a bottle of Spanish wine for you and call the guests to the table. Aaahh the dessert, when it’s time, pull your glasses off the fridge and add some fresh mint and chopped nuts on top, smiling while serving!
Hope you’re having fun with an easy local Easter menu at affordable cost. Just follow the steps and no one will get hurt. And, like always, get the music right – click Hogmans BBQ essentials on spotify…
HOGMAN BBQ PLAYLIST
If you have NO TIME at all or even more guests than your kitchen can handle, you always can call us at Flying Pig Ibiza Catering. We deliver a complete Easter lunch or dinner to your doorstep. Booking with our online catering store is as easy as CLICK – CLICK – PARTY! All products and all prices are all online http://ift.tt/1cAKPHp
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