With these mouth-watering recipes, there is no need to fret about your Easter lunch plans. Chef Ciara has given us the lowdown on her perfect combination of dishes to impress your friends and family with a simple yet sensational food experience. Oh, you have fussy eaters, vegans and family members with intolerances? Worry no more – Ciara is always up for the challenge to find the perfect substitution ingredients (and she nails it every time).
“Food is love. Food is a sense of intimacy. It’s a love language. You don’t have to say a single word, because food speaks many different languages. Wherever you are in the world, what do you do? You eat food. Food is culture. It’s a connection. Food is the same thing whether you communicate through love, a task or a workout. Food can lift your soul, and it can change your aura.” – Chef Ciara Gouws.
Roosterkoek
These are perfect as a starter with a few dippers, pickles or preserves.
Yield: 12-15 (super generalised, I suggest doubling up if the fam digs to eat).
Cooking time 1 and 1/2 hours (drink refill time included).
Ingredients
- 1kg self-raising flour
- 1/4 cup plain yoghurt
- 2 1/2 cups warm water
- 10g dry instant yeast
- 5T Oil (or that fancy flavoured oil you received as a Christmas gift in 2020, that’ll do)
- 1 tbsp salt
- 1 tbsp sugar
- Extra goodies (chopped strawberries, sliced banana, chocolate pieces, raisins, nuts)
These bad boys can be cooked on the stove in a pan or on the braai. If you have chosen the braai, now is an excellent time to get the flames going.
Method
Pop everything into a bowl or mixer with a dough hook attachment if you fancy like that, and begin to knead until your dough is a smooth little ball. Give it a little appreciation spank when complete. Place in a bowl, rub the dough with a smidge bit of oil, cover with a clean cloth and leave in a warm place till it doubles in size. (This is the perfect opportunity to fill your drink or smash a 20 minutes yoga sesh while you wait. Either way, no judgement). Knock it down, turn it out onto a floured counter, and cut them into your desired sizes. Sprinkle with some flour and cover with the same cloth and allow them to rise for at least 20 minutes. Once the braai has settled and coals are not too hot, gently place the roosterkoek on the griddle or rooster. Turn them now and then until you have some great colour or until they’re bouncy to the touch.
Ouma’s Spinasie Tertjies
Yield: 12 tarts or one big tart
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients
Note: pre-buy the tart shells from your local convenience store to avoid the hassle or switch it up with puff or phyllo pastry.
- 12 ea tart shells or a large tart shell
- One small packet of brown onion soup powder
- 250ml sour cream (replace with The Butter Lady’s creme fraiche)
- One bunch or packet prepped, clean spinach
- One chopped onion
- One tbsp oil
- One tub/250g smooth plain cottage cheese (replace with The Butter Lady’s ricotta)
- Three eggs (whisked)
- One tsp dijon mustard
- 100g cheddar cheese (and a little extra for garnish)
- Salt and pepper
Method
Preheat the oven to 180°C. Chop the spinach into thin strands. Pop the oil in a pan on medium heat and saute the onions till translucent. Add the spinach and cook until completely wilted and all the water has evaporated – season to taste. Mix all the other ingredients in a bowl and add the spinach mix. Evenly distribute the filling into the tarts and sprinkle with the extra cheese if you feel cheeky. Bake for 25-30 minutes or until they’re golden brown and smell delish.
Mediterranean Stuffed Whole Fish
Yield: serves four (dependant on the size of the fish)
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients
- 1kg whole cleaned, scaled fish (head off)
- 250g bread or panko crumbs
- One lemon, zested and juiced
- One bunch of coriander, chopped
- 1/2 red onion, chopped
- Two cloves of garlic, chopped
- 10 kalamata pitted olives, chopped
- 1/2 cup Greek yoghurt
- Two tbsp butter or oil
- Salt and pepper
Method
Preheat the oven to 180°C. Prep the fish by patting it dry with a kitchen paper towel or a dry cloth. Rub the outside of the fish with butter or oil (this will help make the fish crispy). Season both sides with salt and pepper. Mix all the ingredients and season to taste. Pack the stuffing in the fish cavity and bake in an ovenproof dish for 20-30 minutes or until golden and crispy.
Pro-tip: pop the cooking juices left in the tray in a saucepan. Mix a tsp of flour with a touch of water and add to the saucepan. Cook until thick. The perfect sauce for your fish.
The Next Day’s Hot Cross Buns and Butter Puds
After buying two dozen hot cross buns on sale at Woolies over the Easter weekend, let’s be honest, the last few are never as fresh as the first day. So give them a few extra days by turning them into delish puds for an afternoon on the couch.
NOTE: you can add anything extra to these puds that suit your fancy. For example, that last banana that didn’t make it to the lunch box or those few pieces of chocolate you forgot about after starting your diet. (I said what I said.) So pop them in!
Yield: six servings
Prep time: 20 minutes
Cooking time: 30-40 minutes
Ingredients
- Six hot cross buns (sliced, cubed or ripped apart, it doesn’t matter)
- 25g butter (extra for glazing)
- One tsp cinnamon powder
- 250ml milk
- 150ml cream
- Two large eggs
- 20g sugar
- Three tbsp apricot jam
- One tsp salt
- Extra goodies (sliced banana, chocolate pieces, raisins, chopped strawberries, nuts)
Method
Preheat the oven to 180°C. Spray an ovenproof dish or muffin tins with “spray and cook” and set aside. Butter the pieces of the hot cross buns on one side and place them butter side up in an even layer in prepped dish. Sprinkle with the cinnamon and any extra goodies that make you happy. Gently heat the milk and cream until scalding (don’t boil) in a saucepan. Whisk the eggs, sugar, and salt until pale in a separate bowl. Add two spoons of the warm milk mixture to the egg mix and whisk together. Gradually add the rest of the milk mixture and pour over the buns. Pop the buns in the oven for 30 minutes. In the meantime, get your glaze ready. Melt the apricot jam and one tbsp of butter and brush over the pudding. Bake for a further 10 minutes or until golden brown.
Pro-tips: use the gluten-free buns from your local bakery for a gluten-free option. You can use the same quantity of coconut cream and nut milk for a dairy-free option, and lastly, mix one tbsp of cornflour with 1/4 cup dairy-free milk to replace the eggs as a vegan option.
Special thanks to Prime Property for the use of one of their properties for the shoot and to our contributors and collaborators: Mikey Elion, BiRite Food Distribution, Bartho’s Fish Co., The Butter Lady and Jay’s Artisanal Sauce.
Words: Ciara Gouws
Photos: Joshua Jordan