Only one and a half weeks to Easter.
Here comes the second Easter menu suggestion.
In Uruguay we have the “Semana Santa”, the Easter Week. Starts on
Monday the 30th of March and ends with Easter Sunday, the 5th of April.
One week holiday – time enough to cook yourself through all the menus.
Each menu will contain a starter, a main and a dessert. They are easy
to make, very light and soooo delicious. Of course you can design your
own menus out of these 9 recipes coming up. All made for 4 persons.
The Starter:
Mango and Avocado Shrimp Cocktail.
Ingredients.
1 mango
1 avocado
150 g blue grapes
1 pack large shrimps (3-4 per person)
For the sauce:
1 egg yolk
150 ml sunflower oil
4 tablespoons sour cream
1 tsp lemon juice
salt
pepper
How to do.
Peel mango and avocado , cut from the core and cut into 0.5 x 0.5 cm cubes.
Wash grapes, pluck from the stem and cut in half depending on size.
Rinse and drain shrimps.
Whisk egg yolks, then embezzled the oil drop by drop until a mayonnaise-like sauce.
Mix sauce with sour cream, season with lemon juice, salt and pepper.
Decorate shrimps, grapes, mango and avocado cubes in glasses, spread the dressing over.
Depends on your taste, you can decorate with celery, chicory leaves and orange slices.
Tips.
In case you don’t like or you can’t make the sauce, try the recipe with
premixed „1000 islands“ dressing out of the bottle. If you want, you can serve
this cocktail with some crackers. A nice cool Chardonnay goes well with it.
The Main:
Chicken Grill Platter on Mango-Avocado Salad.
Ingredients.
1 bunch of parsley
a few mint leaves and basil leaves for decoration
zest and juice of one lime
3 tablespoons olive oil
1 tablespoon honey
salt
pepper
1 mango
1 avocado
1 small red chilli
1 small green chilli
1 Premium Chicken
How to do.
Wash, drain and chop fine the parsley leaves.
In a bowl stir the parsley, lime zest and juice.
Mix in olive oil and season to taste with honey, salt and pepper.
Cut mango in halves and the flesh from the stone. Pulp, peel and cut into cubes.
From the avocado also cut the flesh from the stone, peel and cut into cubes.
Cut chillies into rings and remove seeds. Give mango, avocado and chilli in the
marinade, mix gently and leave it covered until ready to serve.
Cut chicken into pieces, slice breast meat and flatten with a mallet.
Grill or fry in a pan the chicken pieces and serve with the mango and avocado salad.
Tips.
It is more decorative and easier to grill, if you debone the chicken and use flat
fillets or the meat on skewers. Serve with lemon rosemary potatoes from the oven.
You can drink the same Chardonnay as recommended before or a light rose wine.
The Dessert:
Raspberry Crumble.
Ingredients.
For the „Streusels“:
100g wheat flour
80 g sugar
1 sachet vanilla sugar
60 g butter, softened
pinch of salt
For the raspberries:
250 g raspberries
50 g sugar
juice of half a lemon
How to do.
Put some raspberries for decoration aside.
Make a puree with one half of the remaining raspberries mixed with sugar and lemon.
Then mix into the puree the other half of the raspberries.
Preheat the oven to 200 C or 400 F.
Put all the ingredients for the „Streusels“ in a bowl and process with a mixer on
the lowest setting to small crumbles. You also can do this by hand.
Distribute Raspberries in small serving ramekins (or in one larger form) and
sprinkle the „Streusels over it.
Bake in the oven for about 25 minutes, until the crumble is golden brown and crispy.
Tips.
Serve warm with fresh whipped cream and a glass of Fruit liquor and coffee.
In summertime I suggest to cool the dessert in the fridge before serving,
Enjoy !!!
