On Easter day, a hearty brunch is as much a part of the celebration as going to church and hunting for dyed eggs. And a brunch is the perfect excuse to bring family and friends together. Here are a few recipes to keep the whole family happy. The ingredients are not difficult to procure and the method is fairly simple.
Light Crab Soup
Ingredients
Crab: 150 gm
Onion: 1
Ginger: 1 inch long
Garlic: 4 cloves
Whole pepper: 3 tsp
Salt to taste
Method
Crush all the above including the crab and put in the cooker with four cups of water. After one whistle, put the stove on a slow flame for 30 minutes. Open the cooker and serve the soup in a serving dish and garnish with coriander leaves. Enjoy the crab soup.
Savoury Sausage and Cheddar Bread Pudding
Ingredients
Butter: 3 tbsp
Spicy chicken sausage (casings removed): 500 gm
Medium onion, chopped: 1
White sandwich bread, crusts removed and cut into 1-inch cubes: 1 loaf (18 slices)
Cheddar cheese, grated: 2 cups
Fresh parsley, chopped: 1/2 cup (if using dried parsley – 1/4 cup)
Eggs, large: 6
Milk: 2 cups
Salts: 1 tsp/per taste
Pepper, freshly ground: 2 tsp
Chilli flakes: 2 tbsp
Method
Grease a 9 x 13-inch baking dish with butter. In a large sauté pan (preferably non-stick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until brown, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan. Turn the heat down to medium then add the onions to the pan along with 1 tablespoon of butter.
Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan. In a medium bowl, whisk together the eggs, milk, chilly flakes, salt and pepper. Pour the egg mixture evenly over the bread mixture. Cover tightly with cling wrap and refrigerate for at least a few hours or overnight. Preheat the oven to 200 degrees. Bake for about one hour, until puffed and golden brown. Serve immediately.
Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check if it is done after 45 minutes.
Honey Glazed Chicken Wings
Ingredients
Chicken wings with skin, rinsed and patted dry: 12
Marinade
Baking powder: 1 tbsp
Brown sugar: 1 tbsp
Salt: 1 tsp
Black pepper: 1 tsp
Garlic, crushed: 2 tsp
Onion powder: 1 tsp
Paprika: 1 tsp
Chilli powder: 2 tsp
Cumin, ground: 1 tsp
For the sauce
Hot pepper sauce: 1 tbsp
Honey: 1/4 cup
Butter: 1 tbsp
Dark caramelised sugar or molasses: 1/2 tbsp
Method
Preheat oven to 200 degrees centigrade. Line baking tray with foil for easy clean-up. Place a greased rack on the tray to place the wings on.
In a medium bowl, mix together marinade ingredients along with the chicken wings. Zip lock and keep it in the freezer overnight. Line wings on prepared baking rack so they are not touching each other. Bake on upper middle rack for 45-50 minutes for 200 degrees centigrade. Bake till the desired crispiness, watching closely so they don't burn. Flip chicken wings over and grill the other side until crispy. While wings are cooling, melt butter over medium heat. Add remaining sauce ingredients and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 3-5 minutes.
Taste and add additional hot sauce for spicier sauces/more honey for a sweeter one. When chicken is done, add to a large bowl and pour the sauce over it. Gently toss wings with a spatula until evenly coated. Serve with desired dip.
Note: Don't make the sauce in advance or it will become too thick. You can substitute paprika with chilli powder.
Crepe with Caramelised Banana
Ingredients
Eggs: 2
Milk: 1 cup
Maida: 1 cup
Salt: 1/4 tsp
Butter, melted: 2 tbsp
Method
Mix everything in a mixer to a smooth batter. Keep it aside for half an hour.
Pour a ladle full of batter on to pan, tilt the pan to get a thin layer.
Now fill the caramelised banana and roll it up.
Pour chocolate sauce or sprinkle powdered sugar on top of it.
Caramelised Banana
Ingredients
Medium-small firm bananas, peeled and sliced: 2
Butter: 1/2 tablespoon
Light brown sugar: 3 tablespoons
Rum or orange juice: 1/4 tsp (rum) / 1 tbsp (orange juice)
Ground cinnamon: 1/8 teaspoon
Method
Melt butter in a non-stick pan over medium heat.
Add brown sugar and cook undisturbed for 20 seconds, then add rum (or orange juice) and cinnamon.
Cook for another 10 seconds, till the sauce is fully coated to the banana.
Options for topping: - sprinkle powdered sugar, cinnamon powder, maple syrup or honey.
