Easter Fare!
Esgee's Kitchen

Easter Fare!


After Lent, Easter is celebrated with great gusto. After abstinence, meat forms a special part of the meals whether for lunch or dinner. The following are some suggestions to make for the family as you celebrate this festival.

1. Duck Roast

Prep Time: 1-2 hours for marinating, Cooking time: 30 minutes

  • 1 kg duck/ 1 whole duck
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 teaspoons of vinegar
  • Salt to taste

[Mix the above ingredients for marinade]

  • 1 teaspoon butter
  • ¼ cup veg oil
  • 2 large onions sliced thin
  • 2 red chilies
  • 3 tomatoes chopped
  • ¼ teaspoon pepper powder
  • ¼ teaspoon sugar [optional]

After washing and cleaning the duck, prick it all over. Smear the marinade on the duck ans set aside for at least an hour. Apply butter evenly over the duck.

In a pan heat oil and sauté onions, chilies and tomatoes for 2-3 minutes. Place the duck in the middle and fry till light brown, turning it over from side to side. Pour some boiling water, salt and pepper. Cover and cook duck till tender. Open and wait for gravy to dry up. Add sugar to the gravy if required. Roast duck is ready. Serve with boiled vegetables or fried potatoes. This duck preparation may be sliced and served too.

2. Easter Roast Chicken

[Cuisine: Kerala]

  • 1 chicken cleaned whole
  • 1 tablespoon Vinegar
  • Salt to taste
  • ½ teaspoon spice mix powder [ cloves, cinnamon, red chili powder]
  • 2 tablespoons veg oil

Mix spice powder, vinegar and salt. Smear over chicken and allow marinade to seep into the chicken [2-3 hours]. After that brown chicken in oil and then pour enough water to cook it fully. Cover and cook for 20 minutes on medium flame. When cooked, open and fry till chicken is dry. Add a little more oil, if necessary while roasting the chicken brown. Serve cut into pieces.

3. Mutton Chops

Prep time: 15 minutes Cooking time: 40 minutes

  • ½ kg mutton with ribs
  • ½ teaspoon garlic paste
  • 2 onions chopped fine
  • 1 tomato chopped
  • ½ teaspoon pepper powder
  • ½ teaspoon red chili powder
  • A pinch of cumin powder
  • A piece of cinnamon [powdered]
  • 2 cloves
  • 1-2 tablespoons vinegar
  • ¼ cup veg oil

In a pan and sauté the garlic paste with the chopped onions in a little oil. Add tomatoes and fry till dry. Add the spice powders and fry for a minute. Set this aside.

Cook the mutton with salt in a cooker. When cooked remove stock. Add the cooked meat to the pan and fry well along with the onion paste. Add the stock and stir well. When the gravy dries up, turn off the flame. Mutton Chops is ready!