have you ever had this nagging feeling of what to cook whenever a festive season is around the corner? what mood do i want to create? i want it to be different but not too overwhelming for my guests....who am i inviting? what is the occasion? are they adults or children? big eaters or mousy eaters? well there is room for everyone... read on.

Saturday, April 15, 2006

Easter Sunday

As a matter of sequence of events, the passover dinner is followed closely by Good Friday, which by right is called God's Friday. This is the day that Jesus was crucified on the cross where he shed his blood to cleanse us of our sins, even before we were born. I am actually totally blown away by the fact that who on earth or in heaven would died for us? Who are we anyway? 'For God so loved the world, He gave his only begotten son, whosoever believes in Him should not perish but have everlasting life'. John 3:16. That is how much God loves us. Good Friday is a day to bring to remembrance of this day.
On the 3rd day Jesus rose to heaven and is seated on the right hand of God the Father. Mark 16:19. This is the ressurection of Christ, the son of the living God! we greet this day with feasting and triumphant celebration for God has overcome death and is alive in us today. Romans 3:23-24, 'for all have sinned and fallen short of the glory of God, being justified freely by His grace through the redemption that is in Christ Jesus'.
Many celebrate Easter just like any other festivals but for me personally, would like to make this day a memorable one for my family. I choose lamb because of the term 'sacrificial lamb'. People then expected a messiah or saviour to come with a loud bang just like our super heroes saving the world but none knew Jesus choose the come in total humility, as a lamb of God.
Easter is in Spring where spring lamb is in abundance. Tender and succulent meat slightly lower in fats makes a wonderful grill or roast. Lamb cutlets is my choice of the day served with a ragout of portobello and white country mushrooms, fresh crispy curly salad, french loaf and a glass of full-bodied red wine.
This photo shot on the right is spring lamb cutlets, I hunted all round, from Mr Ho's fine food shop to the cold storage supermarket, nobody seem to have spring lamb instead only New Zealand or Australian lamb cutlets were on sale. So, let's just make do with these cuts I have bought (below).
I guess it's almost there but slightly heavier on the fats and may taste different.
The marinate for the cutlets are kept plain and simple with some sea salt straight from the mill, organic black peppercorns which I just purchased a week ago, drizzle of some olive oil and sprigs of fresh rosemary herbs. Heat oven at 210 degree celsius and roast the lamb cutlets for 30 - 40 minutes uncovered. This is to allow all the fats to melt away from the cutlets and the blend of fats, butter and olive oil will flavour the cutlets as it cooks. Take the cutlets out of the roasting pan with a pair of tongs. Cutlets should be crispy and very aromatic when done.
As for the mushrooms, a ragout seems fine. Cut portobello into small uneven chunks with a paring knife, do the same with the white mushrooms, heat a saucepan and drizzle olive oil and a small cube of butter (butter on its own burns easily). Chop some garlic and sautee in the saucepan. Throw in the mushroom chunks and stir until its juices comes out. Add 1 tsp balsamic vinegar and season with sea salt. Serve on a bed crispy curly salad.
Dessert is some crackling top cupcakes with fresh strawberry jam oozing out (named blood of christ) and chocolate cupcakes covered with icing sugar which I nicknamed them Mt Sinai.
Butter a loaf of french bread and throw it into the oven just 10 minutes before the lamb is done. You will then get a wonderful flavourful crispy loaf. Open a bottle of red wine and ........
A simple Easter dinner is served!

6 Comments:

  • your lamb look good and the eggs are so cute! happy easter to you!

     
  • Thanks you! lamb is delicious but the eggs unfortunately is not made by me. Cheers!

     
  • yum yum......the rosemary contrast against the lamb red meat....wow !

    I prefer to chopped them up a bit though but thats personal flavour. So long as the food is delish, who cares..

     
  • well, well looks who's back.u r right chopped rosemary does give a better aroma and flavour. I guess by now u would know I am a sucker for attractive photo shots.

     
  • Oops...wonder why didn't show me on the anonymous comment.

     
  • those lamb cutlets looked quite good...happy easter to you too! God bless!

     

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