In Scotland the Easter Sunday Menu for Lunch or Dinner is usually a special meal. Traditionally roast lamb is served, although some families still opt for Roast Turkey, or the equally delicious Roast Venison. Wherever you go in rural Scotland you'll see field after field of sheep and Scottish Lamb is quite delicious. The menu I've chosen is quite simple. If you've looked at any of my other recipes you will already know that I like the meals to be easy to make. I'm not a professional cook and therefore don't want to spend hours in the kitchen.
I've chosen for my Easter Sunday Menu - "Cream of Carrot and Coriander Soup" to start with, served with homemade rolls & butter. (Much of Fife is rural and I often find myself 'stuck' behind a carrot lorry when I'm driving. So as carrots are grown considerably here, I thought this was a good dish to choose for the starter.) This is a soup which I make frequently and is usually popular with my guests, so I hope if you try it you will also like it. I've chosen a traditional "Roast Leg of Lamb" served with fresh vegetables for the
Main Course; and as you may know, we Scots have a sweet tooth and are particularly partial to chocolate, so I've chosen "Profiteroles" with chocolate chip ice cream as dessert, followed by Coffee and Homemade Tablet. Profiteroles are not really a Scottish Dish, but they are very popular, and on the menu of many restaurants, which is why I've chosen them for my Easter Sunday Menu.
2lb/1kg chopped carrots
1 medium-sized potato chopped into very small pieces
2 large chopped onions
3oz/75g sweet sherry
5fl oz/ 150ml chicken stock
2 tbs chopped fresh coriander
Salt and Pepper (to taste)
2 tbs cream
Some fresh coriander, small amount of grated carrot and cream for decoration.
Melt the butter in a saucepan.
Add the onions.
When soft, add the carrots and potato and mix with the butter.
Cook very gently for a few minutes.
Add the sherry, salt & Pepper.
Put lid on and cook gently for 15 minutes.
Add the stock and simmer until potato and carrots are soft.
Stir in the coriander, turn off heat.
Cool slightly and liquidise the mixture.
Add in the cream slowly and reheat until nice and hot to serve.
Garnish with swirl of cream, some grated carrot and a couple of coriander leaves.
Serve with homemade rolls and butter.
Easter Sunday Menu - Roast Leg of Lamb with Rosemary & Ginger
Roast leg of lamb is traditionally served on the Easter Sunday Menu and of course
there are many different recipes. I enjoy cooking with herbs and this one
has the traditional rosemary with it as well as ginger. I hope you enjoy
it. I served it with Roast Potatoes, glazed carrots, asparagus and mushrooms.
6lb/2.7kg leg of lamb
1 in fresh chopped ginger
2 bulbs garlic, chopped
Bunch of fresh rosemary
Glass of dry white wine
Salt and pepper to taste
Ingredients for the Gravy
Teaspoon of butter
1 cup of lamb or vegetable stock
Small glass of ginger wine
Pre-heat oven to 180C /350F/Gas 4
Sprinkle the chopped garlic in a roasting tin.
Place the lamb joint on top.
Brush a little oil over the lamb and season with salt and pepper.
Make a few cuts in the skin of the lamb and put the chopped ginger and rosemary inside the cuts.
Add the wine
Cover loosely with tin foil
Cook for around 20 minutes per 1lb plus another 20 minutes.
Place the cooked lamb on a warm serving dish, cover with foil and allow to stand for about 15 minutes.
Put your roasting tin on the stove at a low heat.
Add the butter, and mix in the flour.
Add the ginger wine, stirring continuously.
Add stock to get the right consistency.
Serve with seasonal fresh vegetables.
Easter Sunday Menue - Profiteroles with Chocolate Chip Ice Cream
2.5oz /65g plain flour
Half teasp salt
2oz/50g unsalted butter
2 tbs milk
Half pt/300ml chocolate chip ice cream
1 bar melted chocolate
Line a baking sheet with greaseproof paper.
Sift the flour with the salt.
Melt the butter in the water in a pot over a low heat to start with then bring to the boil.
Take pot away from heat and stir in flour/salt until completely combined.
Return to heat and keep stirring until mixture forms a ball that leaves the sides of the pot clean.
Add 2 of the eggs one at a time beating well until until mixture is thoroughly combined.
Put the mixture in a piping back with a large nozzle and pipe around 14 - 16 pieces placing about an inch and a half apart on the greaseproof paper.
Beat the remaining egg with the milk and brush over the top of each profiterole.
Bake for around 15 minutes until they are 'puffed' and golden.
Pierce each one with a knife to to release the steam and return to the oven for a further 2- 3 minutes.
Remove and put each profiterole on a a wire try to cool.
Cut each one horizontally and fill the base half with chocolate chip ice cream.
Place in the freezer for 10 minutes.
Meanwhile melt the chocolate gently.
Add the tops and pile the profiteroles as a pyramid.
Pour the melted chocolate over them.
Enjoy Your Easter Sunday Menu!!
If you've enjoyed reading this page on Easter Sunday Menu, then why not have a look at the following pages:
Mothers' Day - Look at some of the Scottish Traditions at Mothers' Day as well as a simple menu of Cottage Pie,followed by Rhubarb Crumble and Custard. Valentine's Day Meal - Discover the history of Valentine's Day and recipes for a romantic meal at home of Salmon Mouse, Steak in Whisky and Pepper Sauce, followed by Chocolate Cream. Scottish Customs and Traditions - Look at these pages and you'll find menus for Christmas, Hogmanay and Burns Supper. Burns Supper - Look at how this is celebrated and try out the traditional menu of haggis, neeps and tatties. Tipsy Laird - This delicious whisky trifle (similar to sherry trifle) is traditionally served at a Burns Supper. Christmas Cake - Do try this recipe for a traditional Christmas cake. Black Bun - This is traditionally served at Hogmanay when bringing in the New Year. Clootie Dumpling - This rich and traditional dish is a favourite all year round but especially at Christmas time. Christmas Pudding - This traditional pudding is usually served on Christmas day throughout the UK as well as Scotland. Black Bun - This is traditionally served at Hogmanay when bringing in the New Year. Cullen Skink - This famous fish soup is made with smoked haddock. Trout in oatmeal - This traditional and famous dish made with local ingredients. Roast Turkey Recipe - This simple recipe will be ideal for Christmas or Thanksgiving Roast Venison - Make Christmas, Thanksgiving or other celebration special by serving roast venison to your guests. Best Scone Recipes - Try the plain, fruit or the cheese scones. Famous Shortbread Recipes - Have a look at some variations of shortbread recipes. Haggis - Try this world-famous dish. Pretend Haggis - If you can't face the 'real' thing, try this easy-to-make pretend haggis recipe. Forfar Bridie - Try this filling meat 'pastie'. Raspberry Recipes - See what you can do with a punnet of delicious raspberries, including the famous dessert, Crannachan. Scotch Broth - See the recipe for hearty Scotch Broth. Scotch Eggs - A simple recipe for you to try. Can be served hot or cold. Scotch Pancakes - A quick, inexpensive treat for your guests. Potato Scones - Serve Potato (or tattie) scone as part of the traditional Scottish Breakfast. Tablet - Indulge in this delicious, but sweet Scottish confectionery. Scottish Leek Soup Recipes - Try these two famous Scottish Leek Soup Recipes. Scottish Lorne Sausages - Try this everyday dish for breakfast, lunch or dinner. Scotch Pies - This Traditional pie is made with mutton or lamb. Savoury Mince Pies - This pie is made with minced beef (or hamburger meat). Traditional Fish and Chips in Batter. - If you're visiting Scotland - do try this from a good Fish and Chip Shop. But if you want to make it yourself, here's the recipe. Serve with 'mushy' peas. Stovies - Try this simple, everyday dish, can be made with lamb, corned beef or even sausages. Porridge - Try a bowl of this famous Scottish breakfast dish. Savoury Mince Pie - This delicious but simple pie is served in households across Scotland. Salmon Patties - A variation on the Fish Cake - but using Scottish oats.