They’ve got Easter entertaining covered with these traditional tried and tested recipes with a twist. Whether you’re planning a big family gathering or having a few friends round, you’ve got the celebrations sorted…
Entertaining doesn’t have to equal stress, this spruced up one-pot wonder is perfect for people with little time for
preparation.
Greek Lamb with Orzo and Apricot & Ginger Chutney
Serves: 4-6
Prep and cook time: 3 hours
Entertaining doesn’t have to equal stress, this spruced up one-pot wonder is perfect for people with little time for
preparation.
Ingredients:
1kg boned shoulder or leg of lamb, cut into 4cm cubes
2 medium onions, sliced
1 tbsp chopped oregano or 1 tsp dried
1⁄2 tsp ground cinnamon
2 tbsp olive oil
400g can chopped tomatoes
270g jar Tracklements Apricot & Ginger Chutney
500ml hot chicken or vegetable stock
400g orzo
Freshly grated parmesan, to serve
Method:
- Heat the oven to 180°C/fan 160°C/gas 4.
- Add a tbsp of oil to a large, oven and hob friendly casserole
dish and heat until hot. Brown the lamb, turn the heat down
and then add the onions, oregano, ground cinnamon and the
rest of the olive oil. Stir well. - Pop into the oven uncovered for 45 mins, stirring halfway.
- Remove from the oven, add the chopped tomatoes, the
Apricot & Ginger Chutney and stock, stir then cover tightly
and return to the oven for 11⁄2 hrs, until the lamb is very tender. - Stir in the orzo. Cover again and cook for a further 20 mins until the orzo is cooked and the sauce
thickened. Stir halfway through. - Serve with grated Parmesan, green veg or a mixed salad.
Cauliflower Pakoras with Mango Raita
Traditional Indian cauliflower pakora (gobi pakora) are easy, tasty and super quick to make. Cook up some of
these flavour-packed little bites for a tasty starter or snack to get the party going …
Serves: 6
Prep and cook time: 20 – 30 mins
Ingredients:
1 medium-large cauliflower (about 800g), trimmed and cut into bite-
sized pieces
Sunflower oil, for frying
For the batter:
150g gram flour (chickpea flour)
1⁄2 tsp baking powder
2 tsp ground cumin
2 tsp ground coriander
1⁄2 tsp ground turmeric
Generous pinch cayenne pepper
1⁄2 tsp sea salt
For the mango raita:
6 heaped tbsp plain Greek yoghurt
A large handful of coriander, chopped (optional)
2 heaped tbsp Tracklements Indian Mango Chutney
Sea salt and freshly ground black pepper
Method:
- Start by mixing the raita ingredients together, seasoning with salt and pepper to taste. Chill.
- For the batter, put the gram flour, baking powder, ground spices and salt into a large bowl.
- Stir gently to mix and get rid of any lumps. Slowly whisk in 175ml cold water, until you have a smooth
batter. Add a little more water if necessary – different brands of gram flour will vary in how much they
absorb but err on the side of “thicker”. - Add the cauliflower florets to the batter making sure they are thoroughly coated.
- Heat about a 1cm depth of oil in a heavy-based pan over a medium-high heat. When the oil is hot
enough to turn a cube of white bread light golden brown in 30–40 seconds, start cooking the pakoras, a
few at a time so you don’t crowd the pan. Place spoonfuls of battered cauliflower – just a few florets per
spoonful – into the hot oil. Cook for about 2 minutes, until crisp and golden brown on the base, then turn
over with a slotted spoon and cook for another minute or two. - Drain the pakoras on kitchen paper, then serve piping hot with the raita for dipping.
Air fryer version: - Turn the air fryer to 180°C and arrange the coated florets on parchment paper in the air fryer basket.
- Air fry for 10-12 mins.
- Gently toss them and air fry for a further 2-3 mins until crisp. Serve immediately.
Tracklements Apricot & Ginger Chutney RRP £3.85 for 270g and Tracklements Indian Mango Chutney RRP £3.85 for 280g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk
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