easter recipes

claudette’s

favourite tradtitional recipes

hyde park corner, lower level

2nd - 5th & 7th april 2012

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recipeshyde park easter event 2012

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2 march 2012

lanseria - hyde park - Morningside - stellenbosch - consulting

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duck breast with chocolate-orange saucecanard gourmand sauce chocolat-orange

ingredients60 gr dark chocolate 70% cacao50 ml balsamic vinegar50 g sugarJuice of 3 oranges3 duck magrets

utensilssmall mixing bowlorange juice extractorsmall potfrying pan spoonwhickknife and cutting board

methodin a bowl mix sugar and balsamic vinegar and reduce over low heat until a syrup.add orange juice and return to a low heat for 2 minutes. add pieces of chocolate and mix until melted. keep warm.preheat the oven to 220°c.place magret, skin side down, into a hot frying pan and cook for 5 minutes to reduce fat.turn over and cook for 1 min.cut the magrets in thin slices without separating them and place in oven to warm through for 3 to 4 mins.serve magret with chocolate-orange sauce

preparation: 15 mincooking: 10 minserves 6

1

3 march 2012



free recipes

hyde park easter

shrimp gougeresgourgeres aux crevettes

ingredients150 gr flour75 gr butter4 eggs1 pinch of salt¼ l water1 beaten egg500 gr shrimp shell removed1 eggmustardoilwhite balsamic vinegarchives

utensils1 electric mixer1 pot1 baking plate1 piping bag1 bowl for shrimp1 cutting knife1 cutting board1 wooden spoon1 plastic spatula1 wire rack

methodpreheat oven to 180°c1. add water, salt, butter to a pot and bring to the boil. remove from heat slowl add all the flour. Mix well with a wooden spoon. Return to low heat and mix until a smooth ball forms and the paste leaves the sides of the pan.

2. remove from the heat and place the paste in a mixer. switch on and add the eggs one at a time beating well after each. when mixture is smooth, thick and glossy its ready for use.

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equipment company

4 march 2012



3. Put the pastry into a pastry bag fitted with a small plain tip. Pipe out a small ball of dough the size of a walnuts onto a buttered baking plate, leaving a space of 3 cm between each ball. 4. lightly brush the top of each ball with beaten egg. bake in oven for 30 mins or until the balls have puffed up and are golden brown.

5. remove from oven and transfer to a wire rack to cool.

6. coarsely chop the shrimp and place in a bowl. add the mayonnaise made with 1 yolk, 1 spoon of mustard, oil and little bit of vinegar. add the chopped chives. salt pepper to taste. refrigerate until ready to use.

7. once cooled, cut the pastry balls in half and remove any soft dough from inside. fill each ball with a small amount of shrimp mixture. replace the top and ready to serve.


5 march 2012



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hyde park easter

boiled eggs with mustard sauceoeufs durs sauce moutarde

ingredients430 gr fennel40 gr smoked bacon155 gr eggs (3)200 gr cream4 gr chicken stock20 gr mustardpepper6 gr brown sugar55 gr fresh pecorinoparsely

utensilssmall and large potknifesmall mixerramequinsstrainerkitchen papersmall frying pantable soon whisk

method1. boil eggs for 10 mins (until hard)2. wash fennel under water (or use artichokes in tins).3. cut in 4 pieces and boil for 10 mins. check with knife if cooked. strain and cut in small cubes.4. grate the pecorino and put inside.5. slice eggs and put aside.6. fry the bacon on medium heat.7. in a small pot, add cream, chicken stock, mustard, pepper, brown sugar.8. whisk all the ingredients and warm on medium heat. allow sauce to thicken. season with salt and pepper.

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equipment company

6 march 2012



9. in ramequins or cassolettes, layer fennel (artichokes) sliced eggs, mustard sauce, bacon, pecorino and chopped parsley.10. grill for 5 to 10 mins.


7 march 2012



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hyde park easter

berrichon easter cakepate de paques berrichon

ingredients70 gr pork sausage meat70 gr minced beef3 boiled eggs2 eggs1 spoon mixed herbs2 rolls puff pastry

utensils70 gr pork sausage meat70 gr minced beef3 boiled eggs2 eggs1 spoon mixed herbs2 rolls puff pastry

method1. mix in a bowl minced beef, pork sausage meat. add 1 egg and mixed herbs.2. boil 3 eggs until hard boiled. cool peal andcut in half.3. cut 12 round bases (9,5 cm) in puff pastry.4. put in middle of 6 of those pastry bases a small bowl of meat and on top ½ eggs.5. dampen the edge of the pastry with water, and cover with the other 6 pastry bases. Bind together with the fingers. Brush the top with egg.6. put on grease plate in oven at 200°c for 25 mins. serve with green salad.


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equipment company

8 march 2012



mushroom easter cake with parma hamgateau de paques aux champignons et au Jambon de parme

ingredientscake:100 gr eggs (2 eggs)2 gr salt45 gr flour1,5 gr coriander1,5 gr pepper200 gr cream200 gr apple52 g pineau des charentes5 gr chicken stock1 gr nutmegpeppersaltparsleychives20 g butter

utensilsmixerslicing boardramequinsfrying panplastic spatulapotegg slicerspoonslicing knife

method1. clean mushrooms and slice.2. In the bowl of a mixer add eggs, flour, salt, coriander. Blend together.3. add pepper and cream. mix for 1 min.4. fry the mushrooms on a medium heat until all the water has been extracted. 5. add the mushrooms to the mixer bowl and blend for 2 mins.

5

9 march 2012



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hyde park easter

6. put the contents of the mixing bowl into buttered ramequins and place in a pre-heated oven set at 200°c for 30 mins.7. after 30 mins check with a knife if the mushroom cake is cooked.8. while ramequins are in the oven, hard boil 2 eggs. slice them and keep aside.9. peel, remove the core of apples and cut in cubes. 10. in a small pot add chicken stock, nutmeg, salt, pepper, cream, apples and pinot des charentes.11. cook over medium heat. add chopped parsley and chives.12. when apples are soft, place in a mixer bowl and add soft butter. mix.13. turn out the ramequins using a soft spatula. on top of each shape parma ham pieces and add egg slices. place on a plate and decorate with the sauce, parsley and chives. 14. note: cake must be served hot, only eggs and ham are cold.


equipment company

10 march 2012



snow white and chocolate creamŒufs a la neige et crème anglaise

ingredients4 eggs500 ml full cream milk80 g chocolate 70% cacao70 gr sugarcinnamonpistachio alcoholsmall sugar eggs to decorate

utensils1 wooden spoon1 small pot1 large pot2 mixing bowl1 electric whisk1 kitchen paper to dry white eggs1 straining spoon

method1. cut chocolate in pieces and place in pot with milk. mix all the times on medium heat.2. separate the white egg from the yolk. keep the white aside and mix the yolks with 20gr sugar.3. pour the chocolate milk on the yolks. add the cinnamon and cook on low tempera ture. whisk all the times with a wooden spoon and wait until the mixture thickens. do not boil.4. pour in a cold bowl, add the pistachio and whisk a little bit to cool down.5. simmer water in a large pot. in the meantime whisk white eggs with 50 gr sugar and a pinch of salt, until very firm.6. with a spoon drop the white eggs in water. turn them after a while. take them out and put on kitchen paper to dry.7. pour the chocolate cream in glass, put the white egg on top and put on fridge.8. before serving decorate with small sugar eggs.

preparation: 15 min | cooking: 15 min | serves 4

6

11 march 2012



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hyde park easter

coupe le canut

ingredients8 yolks250 gr castor sugar1 l cream250 gr dark chocolate (couverture)15 gr glazed red cherriesJuice of 2 lemons1 glass (like mustard glass) with 1/3 brandy1/3 rum1/3 maraschino or orange liquor2 coffee spoons vanilla essence

utensilsbain mariebowlJuice extractorexlectric whisk for chantillygraterspoon cutting boardcoupesglass

method1. in a bain marie, put the yolks and whisk until it gets thicker. add the sugar, lemon juice and alcohols.2. Whisk the cream in firm Chantilly.3. grate the chocolate, chop the glazed cherries in small pieces.4. add lightly the chantilly to the egg mixture, and after the chocolate, the cherries and vanilla essence. mix well.5. pout in champagne glasses and put in freezer.

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equipment company

12 march 2012



easter briochebrioche de pâques – machine à pain

ingredients10 g fresh yeast40 g water150 g flour1 egg1 teaspoon of orange essence15 g sugar60 g butter15 g milk chocolate15 g chopped almonds15 g dark chocolate60 g candied orange

method1. In the mixer bowl add the yeast, 35 g water, egg, orange essence, flour and mix on low speed. then add 5 g water, sugar, salt, butter in cubes. mix slowly for 15 min. add milk and dark chocolate, almonds, candied oranges and mix few seconds. keep the bowl covered with a cloth in a warm place and let it rise for 45 mins.2. After that time, spray some flour on working table. Remove the dough from the bowl on the floured table, and knock it back, flatten it with the palm of the hand. Roll the dough, form a hole in the middle and turn it.3. put on buttered baking sheet and cover again with a bowl for 2 hours. brush the dough with a whip egg.4. put in oven pre heated at 180°c for 22 mins and afterwards reduce the temperature to 160°c for 8-10 mins.5. remove from oven, brush the brioche with apricot jam. decorate with segments of candied oranges and small chocolate eggs.

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LaNSerIa 010 003 [email protected] Centre, Pelindaba Road (R512), Lanseria, Johannesburg

hyde park 010 003 [email protected] Jan Smuts Avenue & William Nicol Drive, Entrances on 6th Road, Hyde Park, Sandton, Lower level, Shop 10a

MOrNINGSIde 011 784 [email protected] Rivonia & Outspan Roads, Morningside, Sandton, Lower level

STeLLeNBOSCh 021 887 [email protected] Centre, Piet Retief Street, Opp. Paul Roos School, Stellenbosch

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