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Easter Cooking

I've got a batch of jasmine in the rice cooker and some fish in the oven. Not really a recipe but I just put a load of stuff on it. Light soy, ginger, garlic, fresh corriander, lemongrass, basil (just regular, didn't have any Thai), brown sugar, sesame seeds and a drop of oil. Will serve with broccoli. I'm only cooking because I'm in the house for a change, not really an easter special.
 
Sister did underdone leg of lamb yesterday. Studded with undercooked garlic.

Nice to see the family though.
 
Orang Utan said:
Do people have regular Easter dinners then, like Xmas? With loads of family n that?
We don’t do owt as a family. We got an Easter egg each on the Sunday morning when I was a kid, but it was a normal day otherwise. When I grew up and moved away, I never went home at Easter. It was a Bank Holiday with four days off, so that usually meant 4 days of hedonism at raves and after parties
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Christmas sort of comes with instructions. Easter doesn't. In answer to your question, we're having my folks over because they're always busy and could only make Sunday so it seemed a nice idea to do a roast. We usually do a lot of walking and pubbing.

My son seems to be keeping the hedonism fires burning, though, although I think that's quite unusual for his generation.
 
Epona said:
Nah that's not correct, it's traditionally supposed to be roast lamb on Maundy Thursday, due to that's when the Last Supper was.

It's just moved to the Sunday in more recent times, as not many people have time to do a roast dinner on a workday.
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How many years ago was the post you're quoting?! NINETEEN, that's how many 🤣🤣
 
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Orang Utan said:
Do people have regular Easter dinners then, like Xmas? With loads of family n that?
We don’t do owt as a family. We got an Easter egg each on the Sunday morning when I was a kid, but it was a normal day otherwise. When I grew up and moved away, I never went home at Easter. It was a Bank Holiday with four days off, so that usually meant 4 days of hedonism at raves and after parties
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My family is Catholic so it's always been a big deal. More important than Christmas from a religious perspective. My dad's mum, who was the big matriarch, was massively into it so we would always have big extended family gatherings with big egg hunts for the kids. These days it's all fallen apart though.
 
We did a roast on Friday, so today will be a fry up of all the leftovers from that, with fried eggs and brown sauce on top.
 
Had a lot of the blessed basket (eggs, kielbasa, salt, butter, babka) for breakfast. Looked in the fridge and freezer and decided it's smoked salmon on bagels for lunch and BBQ ribs for dinner. I think I'm too low on propane to finish them on the grill, unfortunately. I wasn't paying attention and the pizza oven eats a lot of gas.
 
Epona said:
It was fairly important in my family growing up - it's one of those festivals where it can be really quite pagan style welcoming the spring type thing (neo-pagan Ostara).
I mean the long tradition of eggs being involved has absolutely nothing to do with Christianity, it's one of those festivals that isn't wholly linked to the church so can have a wider appeal than simply being a religious aspect.

I do think festivals always have been and always will be an important part of human existence - whether it's celebrating the arrival of new growth, a yearly carnival with music and dancing, or just an occasion to enjoy some chocolate and some kid's films on telly, it doesn't need to be anything deeper than that. Most of us relish a bit of a break from the norm.

(Valentine's Day can get to fuck however)
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I understand and respect that. I have a strange relationship with festivals. I like all the feasting n that, but I hate the familial obligations and the repetitive nature of annual festivals. I think my pathological contrarianism is a big factor too. :D
Though I now wish my family had made a bigger deal of it as I love feasting with loved ones. Irreligious people need these things too!
 
Roast chicken, roast spuds, roast parsnips, freezer cauli cheese cos otherwise I'm eating it for days, carrots, beans, broccoli and gravy. Some of that to be shared with Mookie who is a cat with peculiar taste so more likely to scoff the broccoli than other bits.

I'm also going to harvest the small amount of rhubarb I have in the garden and make something with that whether it's a small crumble or just stewed fruit.

ETA Some swede but its state will be determined by how forgetful I am about it. It's presently peeled and may be boiled or mashed or roasted.
 
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Friday I taught a friend how to do a roast dinner…

Yesterday was left over roast chicken,beetroot and orange salad and chilli ginger tomatoes.

Today, oysters, slow roasted lamb, beetroot and orange salad, chilli ginger tomatoes, boadbean and pea salad, baked rice, green salad with eggs and anchovies, Greek potatoes, deconstructed trifle - I’m not doing all the cooking!
 
Turns out I bought "bacon ribs" instead of normal ribs. Tasty, but almost inedibly salty. Will have to have the other two racks in beans or lentils or something. Definitely not for eating straight off the bone.
 
Orang Utan said:
It’s quite a busy weekend for me, and I knew I’d be too knackered and short of time on Sunday evening to do any cooking, so I ordered a delivery from a posh local butcher called Farmison. We’re having half a lamb shoulder shawarma and some chicken shmaltz potatoes. Gonna chuck some tenderstem broccoli in the tin to roast alongside the spuds.
No pudding tho. CBA and I’m also supposed to cutting down on that shit.
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This was lush, but I didn’t discover until cooking time that it was supposed to be slow cooked and then shredded like pulled pork. This would have meant dining at 11pm, so just treated it as if it was a normal roast until it was pink. It didn’t fall off the bone or owt, but neither was it tough or chewy. Would cook again.
Loads of leftovers too - gonna attempt to make some mulligatawney with them this evening if I can find a suitable recipe
 
Chz said:
Turns out I bought "bacon ribs" instead of normal ribs. Tasty, but almost inedibly salty. Will have to have the other two racks in beans or lentils or something. Definitely not for eating straight off the bone.
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Can you soak them in water for a bit before cooking? Change the water a couple of times and that should ease the salt. Or do as I do with ribs if I want them to slide off the bone and poach first then roast.
 
Mogden said:
Can you soak them in water for a bit before cooking? Change the water a couple of times and that should ease the salt. Or do as I do with ribs if I want them to slide off the bone and poach first then roast.
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I'd done 5 hours at 95 in the oven, so proper bome sliding. It's okay, done a big pot of beans for tonight and reckon it will go nice in the slow cooker.
 
I didn’t grow up eating lamb at all and had my introduction to it in the 80s by way of curry. Mrs SFM wanted trad. roast lamb for Easter Sunday dinner so I obliged and must say that (without the Indian spice) I can’t say I care for the taste of it much at all. All the more for her. I was pleased with the dauphinois potatoes I did on the side though. 🙂
 
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