Easter is in the air!
Easter is a special time for all of us. We get to spend some time with our families and indulge in some delicious Easter eggs. We also have the sun on our side, getting us in the right mood for the summer.
So to get you into the spirit we thought we would give you a little Easter treat with two delicious recipes by our very own Head Chef Jon Coxon.
Shetland Mussels in White Wine Sauce
- 75kg/4lb of Shetland Mussels
- 1 garlic clove, finely chopped
- 2 shallots, finely chopped
- 15g or 1/2oz of salted butter
- a bouquet garni of parsley, thyme and bay leaves
- 100ml or 3 1/2 fl oz dry white wine
- 120ml or 4fl oz double cream
- handful of parsley leaves, coarsely chopped
- Crusty bread to serve
- Wash the mussels under plenty of cold, running water.
- Discard any open mussels that won’t close when lightly squeezed.
- Give the mussels another quick rinse to remove any little pieces of shell.
- Soften the garlic and shallots in the butter with the bouquet garni, in a large pan for 2 minutes, make sure there is plenty of room for the mussels.
- Add the mussels along with the white wine, turn up the heat and cover. Steam them open in their own juices for 3-4 minutes. Remember to give the pan a good shake every now and again.
- Remove the bouquet garni, add the cream and chopped parsley, and remove from the heat.
- Spoon into four large bowls and serve with lots of crusty bread.
Sticky Toffee Pudding
- 150g or 5oz dates, stones removed, chopped
- 250ml or 9fl oz of hot water
- 1tsp bicarbonate of soda
- 60g or 2 1/4 oz of unsalted butter, softened
- 60g or 2 1/4 oz of caster sugar
- 2 free-range eggs
- 150g or 5oz of self-raising flour
Ingredients for the toffee sauce
- 200g or 7oz of unsalted butter
- 400g or 14oz of brown sugar
- Vanilla pod, split
- 250ml or 9fl oz of double cream
Method for pudding
- Pre-heat the oven to 180C/370F/Gas Mark4.
- Mix the dates , bicarbonate of soda and the water together in a bowl and leave to soak for 10 minutes.
- In a clean bowl, cream the butter and sugar together, until light and fluffy.
- Still stirring the butter mixture, gradually add the eggs, making sure they are mixed in well.
- Still stirring, gradually add the flour, then add the date mixture.
- Pour the mixture into a 20cm/8in square cake tin. Place it into the oven and bake for 35-40 minutes.
Method for sauce
- Melt the butter in a thick bottomed pan, over a medium heat.
- Add the brown sugar, vanilla pod and cream, stir well and simmer it for 5 minutes.
- To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.
- Serve with ice-cream or cream (optional).