Hayden Quinn, Michelle Cranston reveal must-try Easter recipes
MasterChef star Hayden Quinn and food stylist Michelle Cranston have given Aussies a sneak peak of what to expect from this year’s Australian Women’s Weekly TV special, with two delicious Easter recipes.
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A week out from Easter, celebrity chef Hayden Quinn says it is time for Australians to let their hair down, even if it’s indoors at home.
The MasterChef star is one of several familiar faces taking part in the annual Easter with The Australian Women’s Weekly TV special — and with a week to go, today Quinn and the gang are sharing a couple of their favourite special recipes with us.
“This will be a little ray of sunshine beaming through quite a crazy time at the moment, the episode was shot a long time ago so we were very much set and ready for a ‘normal’ Easter so hopefully it brings that same feeling into people’s homes via their television,” Quinn told HiberNation.
“It is a pretty difficult and challenging times at the moment. I guess I will be throwing on some loud music and having a couple of cold drinks while being thankful for what we do have and the family and friends that are around us. And of course I will be eating some great food.”
The Channel 10 special will see Quinn share his Mediterranean Butterflied Leg of Lamb while entertainment reporter Angela Bishop will join forces with food stylist Michelle Cranston to bake Hot Cross Custard Pudding.
There will also be arts and crafts, some home decorating tips and interviews.
“My favourite tradition is the Easter egg hunt,” Bishop said. “Over the years we’ve had to beat the heat hunting for eggs in the red dirt of central NSW, or keep our eyes peeled for eggs on a Blue Mountains bushwalk. This year it’ll be a hunt at home, but as long as chocolate’s involved, fun will be had.”
Here at HiberNation we know readers are watching their budget — but we also are aware many of you want to mark next weekend in style, so these specials should do the trick. And hopefully having a week’s lead-time should ensure you get the ingredients despite the panic-buyers out there.
HAYDEN’S MEDITERRANEAN BUTTERFLIED LEG OF LAMB
SERVES 6. PREP AND COOK TIME 40 MINUTES PLUS MARINATING TIME.
Growing up I fondly remember my Dad loving cooking a butterflied leg of lamb on the barbie, we loved it as a family meal where we would all come together and share some stories, recap the day and connect. Cooking the leg of lamb butterflied allows for super easy cooking and also the ability to pack in a whole heap of flavour through marinades!
INGREDIENTS
1.3kg boneless butterflied leg of lamb
3 sprigs rosemary
4 anchovy fillets
6 cloves garlic, peeled
2 tablespoons baby capers,
½ cup (125ml) extra virgin olive oil
1 lemon, juiced
METHOD
1. To make the marinade, place rosemary, anchovy, garlic and capers on a chopping board and run knife through all ingredients until finely chopped. Add to a small bowl and pour over olive oil, mix well to loosen the marinade. Place lamb in a large dish and pour over 2/3 of the marinade, serve the remainder for serving. Marinade in fridge for 1 hour before cooking.
2. Remove lamb from fridge 20-30 minutes before you want to cook it. Preheat the barbecue to high. Cook lamb, turning frequently for 20 mins or until cooked to your liking.
3. Transfer the lamb to a chopping board and allow to rest for 15 minutes loosely covered with foil.
4. Add the juice of one lemon to the remaining marinade and stir to combine.
5. Slice the lamb and serve drizzled with marinade mixture.
Not suitable to freeze or microwave.
HOT CROSS CUSTARD PUDDING
SERVES 6.
INGREDIENTS
300ml cream
125ml milk
4 eggs
½ cup (110g) caster sugar
1 teaspoon vanilla extract
6 hot cross buns
50g soft butter
2 tablespoons cinnamon sugar
100g white chocolate, chopped
Blackberries, to serve
METHOD
1. Preheat oven to 160’C (140’C fan forced).
2. In a large mixing bowl, whisk the cream, milk, eggs, caster sugar and vanilla extract until
combined.
3. Cut 6 hot cross buns each into 3 slices horizontally, making a bottom, middle and top.
Spread the slices with 50g softened butter and sprinkle with 1 tablespoon cinnamon sugar.
4. Arrange bun bases into a greased oval 2L capacity ovenproof dish. Pour over a third of the
egg mixture. Stand for 5 minutes. Repeat the process, standing between layers, finishing
with the tops of the hot cross buns and remaining egg mixture. Sprinkle over 100g chopped
white chocolate. Bake pudding for about 1 hour or until just set in the middle. Serve the
pudding warm topped with blackberries.
This is a recipe from The Australian Women’s Weekly April issue 2020.
FOR ALL THE DELICIOUS RECIPES FROM EASTER WITH THE AUSTRALIAN WOMEN’S WEEKLY HEAD TO WOMENSWEEKLYFOOD.COM.AU