Things can feel difficult this holiday, with so many loved ones being physically apart. Where Easter dinners of the past were often spent with large groups of family, you may not feel like cooking an elaborate lunch or dinner this year – and that’s OK. These deliciously comforting recipes are perfect for a large, immediate family or even if you’re cooking for just yourself. It’s the perfect time for comfort foods and these are some of our favourites.
Smoked salmon blini. \ Janine Kennedy
Chive and cream cheese blinis with
smoked salmon & pickled cucumber
Serves eight to ten
This delicious starter is a breeze to prepare and uses ingredients you may already have around the house. If you don’t have smoked salmon, use tinned salmon, tuna or anything else you might like to top your blini with.
Prep time: 20 minutes
Total time: 30 minutes
For the blini:
100g self-raising flour
Pinch of salt
20g soft cream cheese
2 eggs, beaten
100ml buttermilk
1 tbsp melted butter
1 tsp finely chopped chives
For the pickled cucumber:
1 cucumber, thinly sliced
60ml white wine vinegar
40g white sugar
1 tsp salt
1 tsp dried dill (optional)
For the crème fraiche:
100g crème fraîche
Juice of ½ lemon
Salt, to taste
To serve:
1150g smoked salmon
Fresh herbs (any kind
1 Make the blini: mix the self-raising flour and salt in a bowl. In another bowl, combine the cream cheese, eggs, buttermilk, melted butter and chives. Add these wet ingredient to the dry and mix until just combined. Heat a non-stick frying pan on medium-low and fry the blini as you would a pancake. They are ready to flip when bubbles appear on the top. You can make the blini a day in advance and store in an airtight container in the fridge.2 Make the pickled cucumber: add all ingredients into a bowl and mix well to combine. Allow to sit in the fridge for at least an hour, or overnight. 3 Make the crème fraîche: in a bowl, combine the crème fraiche with the lemon juice. Season with salt, to taste. 4 To assemble: top each blini with some of the crème fraiche mixture, a slice of smoked salmon and top with pickled cucumber and fresh herbs. 
Roast leg of lamb. \ Philip Doyle
Roast leg of lamb with mint and parsley salsa verde
Serves eight to ten
This recipe can easily serve up to 10 people. If you’re cooking for just yourself or for two, try these flavourings with lamb cutlets and either cook on the stovetop or grill them in the oven. If you don’t have access to the salsa verde ingredients, just go for some jarred mint jelly mixed with a bit of apple cider vinegar.
Prep time: 15 minutes
Total time: Approx 1 hour 45 minutes
For the lamb:
1 large, bone-in leg of lamb (approx. 5lb or 2.3kg)
2-3 tbsp Irish rapeseed oil
1-2 tbsp salt
½ tbsp ground black pepper
3 large cloves of garlic, finely chopped
½ bunch fresh rosemary
For the salsa verde:
1 bunch fresh mint
1 bunch fresh parsley
2 heaped tbsp capers
3 cornichons, roughly chopped
2 cloves garlic
50ml apple cider vinegar
1 heaped tbsp Dijon mustard
125ml Irish rapeseed oil
Salt and pepper, to taste
1 Make the lamb: one hour before roasting, take the leg of lamb out of the fridge to get it close to room temperature. When you’re ready to roast, drizzle the leg of lamb with the oil and season liberally with the salt and pepper. Using your hands, rub the seasoning into the leg of lamb, massaging the meat as you go. Position the leg of lamb fat-side-down in the roasting tray, or place on a rack over the tray for the fat to drip down.2 Preheat the oven to 160°C. Finely chop the garlic and rosemary together and rub onto the leg of lamb. Loosely cover with foil and roast for one hour.3 Remove the foil and take the internal temperature of the lamb. If it has reached 60°C it is rare and will continue cooking when you take it out of the oven to rest. If you want a more well-done leg of lamb, continue cooking; uncovered for an additional 25-30 minutes. The temperature, when well-done, should read 70-75°C. When the lamb is cooked to your liking, remove it from the oven, cover it with tin foil again and allow to rest for 15-20 minutes before slicing. *A good rule of thumb when roasting leg of lamb on the bone: for well-done – roast 30 minutes per pound. For medium – roast 25 minutes per pound.
Salsa verde.
4 Make the salsa verde: roughly chop the fresh herbs, capers and cornichons. Add to a food processor and pulse; briefly, with all of the other ingredients, until well-combined but still a bit chunky. You want it to look a bit like pesto. Season to taste with salt and pepper; serve alongside the lamb.
Hasselback potatoes. \ Philip Doyle
Lemon and chilli
hasselback potatoes
Serves eight to ten
This recipe is perfect whether you’re feeding a crowd or just yourself. A warning, though; these potatoes are so delicious, you’ll want to make sure you have at least two per person – everyone is going to want seconds!
Prep time: 15 minutes
Total time: 60 minutes
10-12 medium-sized baking potatoes (like rooster)
125ml Irish rapeseed oil
1 tbsp salt
½ tbsp ground black pepper
1 tsp chili flakes
1 tsp smoked paprika
½ tsp garlic powder
1 tsp dried oregano
Zest and juice of one lemon
1 Make the dressing: in a bowl, combine the oil, lemon zest and juice, salt, pepper, chilli and paprika. Whisk until well-combined. Set aside.2 Preheat the oven to 180°C.3 Prepare the potatoes: wash and dry your potatoes well. Using a set of chopsticks or two pencils on either side of the potato, slice, width-wise NOT lengthwise, almost all the way through from top to bottom, starting on one side of the potato and working your way across, so the resulting potato looks like an accordion. This is a bit tricky but it’s all very forgivable.4 When all of the potatoes are sliced this way, place them in a casserole or baking dish. Spoon the dressing over each potato so it goes down into the cracks. Cover the potatoes with foil and place into the oven. Roast, covered, for 30 minutes or until tender. 5 When the potatoes are cooked through, remove the foil and increase the oven temperature to 200°C. Roast the potatoes, uncovered, for an additional 10-15 minutes, until they turn golden brown and get a bit crispy. 6 Serve immediately.
Creamed peas.
Creamed peas with
crispy shallots
Serves six
Most of us will have a bag of peas in the freezer – this dish tastes elegant but is very simple to make. If you don’t have shallots on hand, you can use a small onion.
Prep time: 15 minutes
Total time: 30 minutes
125ml vegetable or sunflower oil
2 shallots, thinly sliced
2 tbsp cornflour
1 tbsp butter
1 small clove garlic, minced
60ml white wine
250ml fresh cream
500g frozen peas
Salt and pepper, to taste
1 Make the crispy shallots: in a pot, heat the vegetable or sunflower oil to 180°C (you can use a deep fryer if you have one). Toss the thinly sliced shallots in the cornflour to coat, then deep fry until crispy and golden brown, usually one minute or less. Remove from the oil and drain on paper towel. Season with salt while they’re hot. These shallots will keep in an airtight container for one week. 2 Make the peas: In a large pan, heat the butter over medium-high. Add the garlic and cook for 30 seconds. Add the white wine and cook for 5 minutes or until half the liquid has evaporated. Add the cream and bring to a simmer to thicken. Season the cream sauce to, taste, with salt and pepper. 3 Add the frozen peas to the hot cream sauce and cook, gently, until the peas are bright green and tender. Check seasoning and serve immediately, while hot, topped generously with the crispy shallots.
Irish whiskey and milk chocolate pie. \ Janine Kennedy
Irish whiskey and milk chocolate pie
Serves eight to ten
This dessert is everything you could want for a self-isolation Easter dessert. It’s indulgent, creamy, chocolatey and just a little bit boozy. If you’re cooking for small kids, you can add less whiskey – or none at all. With or without the alcohol this sweet pie is a winner, but the whiskey really adds something special. If you want to make individual portions, you could make it like a parfait, in a glass – first the biscuit, then the filling, cream and chocolate. Just keep in the fridge until it’s time to serve.
Prep time: 25 minutes
Total time: 8 hours 25 minutes
(including setting in the fridge)
For the crust:
500g digestive biscuits, crushed
125g melted butter
For the filling:
1 tbsp unflavoured powdered gelatin
125ml cold water
375ml cups whole milk
2 tsp vanilla extract, divided
170g granulated sugar
Pinch of sea salt
2 eggs, separated (room temperature is
best)
60ml Irish whiskey
For the topping:
250ml double cream
3 tbsp icing sugar
1 tsp vanilla extract
To garnish:
Shaved milk chocolate (or crushed chocolate)
1 Preheat the oven to 180°C. Combine the crushed biscuits and melted butter. Firmly press the mixture onto the bottom and up the sides of a springform pan (or any high-sided pan with a removable bottom).2 Bake the crust for 8-10 minutes, until browned. Set aside to cool.3 For the filling, in a bowl, add the cold water and sprinkle the gelatin over the top. Do not stir. Set aside and allow the gelatin to bloom.4 Using a hand/stand mixer, whisk the egg yolks, sugar, salt and 1 tsp of vanilla until well combined (pale yellow, sugar dissolved). Add the milk and continue mixing until everything is well-combined.5 Pour the milk/egg mixture into a saucepan and slowly bring to a simmer, stirring constantly. When the mixture thickens enough to coat the back of a spoon, pour it through a sieve directly onto the dissolved, bloomed gelatin/water mixture. Whisk to combine.6 Allow this mixture to cool in the fridge until it begins to set, about an hour (possibly longer). Whisk the egg whites until soft peaks form. Add the whiskey to the custard/gelatin mixture and then gently fold in the egg whites.7 Pour this mixture onto the biscuit base and refrigerate overnight or until set. Whip the cream with the remaining tsp of vanilla and the icing sugar. Top the set custard with the cream and shaved chocolate.8 Store in the fridge and eat within three days.
Things can feel difficult this holiday, with so many loved ones being physically apart. Where Easter dinners of the past were often spent with large groups of family, you may not feel like cooking an elaborate lunch or dinner this year – and that’s OK. These deliciously comforting recipes are perfect for a large, immediate family or even if you’re cooking for just yourself. It’s the perfect time for comfort foods and these are some of our favourites.
Smoked salmon blini. \ Janine Kennedy
Chive and cream cheese blinis with
smoked salmon & pickled cucumber
Serves eight to ten
This delicious starter is a breeze to prepare and uses ingredients you may already have around the house. If you don’t have smoked salmon, use tinned salmon, tuna or anything else you might like to top your blini with.
Prep time: 20 minutes
Total time: 30 minutes
For the blini:
100g self-raising flour
Pinch of salt
20g soft cream cheese
2 eggs, beaten
100ml buttermilk
1 tbsp melted butter
1 tsp finely chopped chives
For the pickled cucumber:
1 cucumber, thinly sliced
60ml white wine vinegar
40g white sugar
1 tsp salt
1 tsp dried dill (optional)
For the crème fraiche:
100g crème fraîche
Juice of ½ lemon
Salt, to taste
To serve:
1150g smoked salmon
Fresh herbs (any kind
1 Make the blini: mix the self-raising flour and salt in a bowl. In another bowl, combine the cream cheese, eggs, buttermilk, melted butter and chives. Add these wet ingredient to the dry and mix until just combined. Heat a non-stick frying pan on medium-low and fry the blini as you would a pancake. They are ready to flip when bubbles appear on the top. You can make the blini a day in advance and store in an airtight container in the fridge.2 Make the pickled cucumber: add all ingredients into a bowl and mix well to combine. Allow to sit in the fridge for at least an hour, or overnight. 3 Make the crème fraîche: in a bowl, combine the crème fraiche with the lemon juice. Season with salt, to taste. 4 To assemble: top each blini with some of the crème fraiche mixture, a slice of smoked salmon and top with pickled cucumber and fresh herbs.
Roast leg of lamb. \ Philip Doyle
Roast leg of lamb with mint and parsley salsa verde
Serves eight to ten
This recipe can easily serve up to 10 people. If you’re cooking for just yourself or for two, try these flavourings with lamb cutlets and either cook on the stovetop or grill them in the oven. If you don’t have access to the salsa verde ingredients, just go for some jarred mint jelly mixed with a bit of apple cider vinegar.
Prep time: 15 minutes
Total time: Approx 1 hour 45 minutes
For the lamb:
1 large, bone-in leg of lamb (approx. 5lb or 2.3kg)
2-3 tbsp Irish rapeseed oil
1-2 tbsp salt
½ tbsp ground black pepper
3 large cloves of garlic, finely chopped
½ bunch fresh rosemary
For the salsa verde:
1 bunch fresh mint
1 bunch fresh parsley
2 heaped tbsp capers
3 cornichons, roughly chopped
2 cloves garlic
50ml apple cider vinegar
1 heaped tbsp Dijon mustard
125ml Irish rapeseed oil
Salt and pepper, to taste
1 Make the lamb: one hour before roasting, take the leg of lamb out of the fridge to get it close to room temperature. When you’re ready to roast, drizzle the leg of lamb with the oil and season liberally with the salt and pepper. Using your hands, rub the seasoning into the leg of lamb, massaging the meat as you go. Position the leg of lamb fat-side-down in the roasting tray, or place on a rack over the tray for the fat to drip down.2 Preheat the oven to 160°C. Finely chop the garlic and rosemary together and rub onto the leg of lamb. Loosely cover with foil and roast for one hour.3 Remove the foil and take the internal temperature of the lamb. If it has reached 60°C it is rare and will continue cooking when you take it out of the oven to rest. If you want a more well-done leg of lamb, continue cooking; uncovered for an additional 25-30 minutes. The temperature, when well-done, should read 70-75°C. When the lamb is cooked to your liking, remove it from the oven, cover it with tin foil again and allow to rest for 15-20 minutes before slicing. *A good rule of thumb when roasting leg of lamb on the bone: for well-done – roast 30 minutes per pound. For medium – roast 25 minutes per pound.
Salsa verde.
4 Make the salsa verde: roughly chop the fresh herbs, capers and cornichons. Add to a food processor and pulse; briefly, with all of the other ingredients, until well-combined but still a bit chunky. You want it to look a bit like pesto. Season to taste with salt and pepper; serve alongside the lamb.
Hasselback potatoes. \ Philip Doyle
Lemon and chilli
hasselback potatoes
Serves eight to ten
This recipe is perfect whether you’re feeding a crowd or just yourself. A warning, though; these potatoes are so delicious, you’ll want to make sure you have at least two per person – everyone is going to want seconds!
Prep time: 15 minutes
Total time: 60 minutes
10-12 medium-sized baking potatoes (like rooster)
125ml Irish rapeseed oil
1 tbsp salt
½ tbsp ground black pepper
1 tsp chili flakes
1 tsp smoked paprika
½ tsp garlic powder
1 tsp dried oregano
Zest and juice of one lemon
1 Make the dressing: in a bowl, combine the oil, lemon zest and juice, salt, pepper, chilli and paprika. Whisk until well-combined. Set aside.2 Preheat the oven to 180°C.3 Prepare the potatoes: wash and dry your potatoes well. Using a set of chopsticks or two pencils on either side of the potato, slice, width-wise NOT lengthwise, almost all the way through from top to bottom, starting on one side of the potato and working your way across, so the resulting potato looks like an accordion. This is a bit tricky but it’s all very forgivable.4 When all of the potatoes are sliced this way, place them in a casserole or baking dish. Spoon the dressing over each potato so it goes down into the cracks. Cover the potatoes with foil and place into the oven. Roast, covered, for 30 minutes or until tender. 5 When the potatoes are cooked through, remove the foil and increase the oven temperature to 200°C. Roast the potatoes, uncovered, for an additional 10-15 minutes, until they turn golden brown and get a bit crispy. 6 Serve immediately.
Creamed peas.
Creamed peas with
crispy shallots
Serves six
Most of us will have a bag of peas in the freezer – this dish tastes elegant but is very simple to make. If you don’t have shallots on hand, you can use a small onion.
Prep time: 15 minutes
Total time: 30 minutes
125ml vegetable or sunflower oil
2 shallots, thinly sliced
2 tbsp cornflour
1 tbsp butter
1 small clove garlic, minced
60ml white wine
250ml fresh cream
500g frozen peas
Salt and pepper, to taste
1 Make the crispy shallots: in a pot, heat the vegetable or sunflower oil to 180°C (you can use a deep fryer if you have one). Toss the thinly sliced shallots in the cornflour to coat, then deep fry until crispy and golden brown, usually one minute or less. Remove from the oil and drain on paper towel. Season with salt while they’re hot. These shallots will keep in an airtight container for one week. 2 Make the peas: In a large pan, heat the butter over medium-high. Add the garlic and cook for 30 seconds. Add the white wine and cook for 5 minutes or until half the liquid has evaporated. Add the cream and bring to a simmer to thicken. Season the cream sauce to, taste, with salt and pepper. 3 Add the frozen peas to the hot cream sauce and cook, gently, until the peas are bright green and tender. Check seasoning and serve immediately, while hot, topped generously with the crispy shallots.
Irish whiskey and milk chocolate pie. \ Janine Kennedy
Irish whiskey and milk chocolate pie
Serves eight to ten
This dessert is everything you could want for a self-isolation Easter dessert. It’s indulgent, creamy, chocolatey and just a little bit boozy. If you’re cooking for small kids, you can add less whiskey – or none at all. With or without the alcohol this sweet pie is a winner, but the whiskey really adds something special. If you want to make individual portions, you could make it like a parfait, in a glass – first the biscuit, then the filling, cream and chocolate. Just keep in the fridge until it’s time to serve.
Prep time: 25 minutes
Total time: 8 hours 25 minutes
(including setting in the fridge)
For the crust:
500g digestive biscuits, crushed
125g melted butter
For the filling:
1 tbsp unflavoured powdered gelatin
125ml cold water
375ml cups whole milk
2 tsp vanilla extract, divided
170g granulated sugar
Pinch of sea salt
2 eggs, separated (room temperature is
best)
60ml Irish whiskey
For the topping:
250ml double cream
3 tbsp icing sugar
1 tsp vanilla extract
To garnish:
Shaved milk chocolate (or crushed chocolate)
1 Preheat the oven to 180°C. Combine the crushed biscuits and melted butter. Firmly press the mixture onto the bottom and up the sides of a springform pan (or any high-sided pan with a removable bottom).2 Bake the crust for 8-10 minutes, until browned. Set aside to cool.3 For the filling, in a bowl, add the cold water and sprinkle the gelatin over the top. Do not stir. Set aside and allow the gelatin to bloom.4 Using a hand/stand mixer, whisk the egg yolks, sugar, salt and 1 tsp of vanilla until well combined (pale yellow, sugar dissolved). Add the milk and continue mixing until everything is well-combined.5 Pour the milk/egg mixture into a saucepan and slowly bring to a simmer, stirring constantly. When the mixture thickens enough to coat the back of a spoon, pour it through a sieve directly onto the dissolved, bloomed gelatin/water mixture. Whisk to combine.6 Allow this mixture to cool in the fridge until it begins to set, about an hour (possibly longer). Whisk the egg whites until soft peaks form. Add the whiskey to the custard/gelatin mixture and then gently fold in the egg whites.7 Pour this mixture onto the biscuit base and refrigerate overnight or until set. Whip the cream with the remaining tsp of vanilla and the icing sugar. Top the set custard with the cream and shaved chocolate.8 Store in the fridge and eat within three days.
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