Easter is fast approaching, and we have already prepared a cheat sheet to make your holiday even more enjoyable. We have selected wines that are perfect for your Easter breakfast and festive dinner, but we have not forgotten about the classic delicacy – a stuffed egg. We wish you a warm family holiday!
Egg Stuffed with Ham and Cheese + Tamellini Soave
INGREDIENTS
12 boiled eggs
125 g mayonnaise
125 g finely grated cheddar cheese
3 tablespoons finely chopped pickled cucumbers
2 wedges, finely chopped boiled / smoked ham
1 tablespoon Dijon mustard
A pinch of salt
PREPARATION
We cut the eggs in half lengthwise and take out the yolk, and set the protein aside.
Mix the rest of the ingredients together with the egg yolk.
Fill the protein with the resulting mass.
Served with a fried baguette and a glass of white wine.
Greek Avocado Salad + Vino Sanz Verdejo Rueda
INGREDIENTS
Sauce:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced garlic (1 minced garlic clove)
2 teaspoons dried oregano (optional for serving)
1/4 teaspoon salt
Salad:
1 large cucumber, first cut into 4 pieces and then into wedges
4 ripe, roughly chopped flavorful tomatoes
1 green paprika, cut into wedges
½ red onion, cut into thin wedges
200g good quality creamy feta cheese, cut into cubes
80 g Kalamata olives, pitted
1 large avocado, cut into cubes
PREPARATION
Place the ingredients for the sauces in a jar, close the lid and shake thoroughly.
We mix all the ingredients of the salad except for the salt, which we add at the end to taste. Fill with sauce and mix thoroughly. Sprinkle with oregano before serving.
Serve separately or together with meat / fish dishes.
Greek Lamb Carbonade + Espelt Garnacha “Old Vines” Emporda 2017
INGREDIENTS
1/4 cup olive oil
1 lemon juice (about 1/4 lemon juice)
2 teaspoons oregano, preferably Greek, or 1/2 cup freshly chopped
4 minced garlic cloves
1 teaspoon salt
1/2 teaspoon ground black pepper
8 lamb chops
1 tablespoon olive oil for cooking
Sauce:
Cooked marinade
1 tablespoon oil
Half lemon juice
¼ glasses of beef broth
PREPARATION
Thoroughly dry the lamb chops, use paper napkins.
Mix all the ingredients in a small mug or bowl.
We arrange the carbonates on a large plate and pour over the marinade that we prepared in advance. Rub the marinade thoroughly into the chop. We cover everything with cling film and leave to marinate for a richer taste for 30 minutes or overnight in the refrigerator. Important – we take the carbonate out of the refrigerator 30 minutes before frying, turning it over.
Heat the oil in a skillet (preferably a cast iron skillet or grill pan). The pan should be very hot, almost smoking.
Put 2 pieces of lamb in a pan (at a sufficient distance between them) and fry for 3-4 minutes on each side, depending on the thickness of the carbonade.
Remove from the pan and let rest for 5 minutes.
While the meat is resting, you can sprinkle it with dried oregano and lightly drizzle with lemon juice.
Sprinkle with extra dried oregano for flavor and a little lemon juice (to taste).
Sauce: Pour the rest of the marinade into the pan where the carbonado is fried, add 1 tablespoon of oil and 1/4 cup of beef broth. Leave everything to simmer for about 5 minutes, then add lemon juice and serve with lamb and oven-fried potatoes.
Salad with artichoke, green peas, dark olives and canned lemons + Raventos i Blanc Blanc de Blanc 2017
INGREDIENTS
3 tablespoons olive oil
2 garlic cloves, peeled and minced
2 small canned lemons, pulp and finely chopped skin
½ teaspoon ground turmeric
½ teaspoon ground ginger
200 grams of frozen green peas
2 tablespoons finely chopped coriander
¼ teaspoon salt or more, to taste
A pinch of ground black pepper
200 grams canned artichokes
60 grams dried red-brown olives, such as Kalamata, pitted, coarsely minced
PREPARATION
Heat the oil in a pot to medium temperature. Add garlic, canned lemon, ground turmeric and ground ginger, fry for a minute until the oil becomes fragrant.
Then add green peas, coriander, salt, pepper and mix well. We put the lid on and leave to simmer until the green peas are completely ready, about 4 minutes. Add artichokes and Kalamata olives, add salt if necessary. Serve warm or cold as you wish.
Chicken Fried in Garlic Oil + Val di Toro Alfa Tauri Maremma rosado
INGREDIENTS
2-3 kg whole chicken
60 g unsalted, melted butter
3 tablespoons olive oil
1/4 glass dry white wine (to taste)
1 lemon
Salt and freshly ground pepper to taste
2 tablespoons freshly chopped parsley
4 garlic cloves, minced
1 head of garlic, peeled and halved horizontally
3 whole, fresh sprigs of rosemary
PREPARATION
Preheat the oven to 220 ° C. Cover the baking sheet with foil or pour oil into a frying pan.
We clean the chicken from feathers, etc.
In a bowl, mix together the oils, wine, half a lemon, pepper, salt, chopped garlic and parsley. We rub the resulting mass into the chicken, from the outside, under the skin and from the inside.
Put the cut head of garlic into the cavity of the chicken, along with the rosemary sprigs and the squeezed half of the lemon. We tie the legs of the chicken with a rope.
Place the chicken breast-to-top in a prepared pan. Fry for 1 hour and 15-20 minutes. Halfway through the past time, we take out the chicken and pour over the leaked fat. We fry until the transparent “juice” begins to flow from the chicken, and then stick the skewer into the leg.
When the chicken is almost ready, pour the leaked fat over it again and fry for another 2-3 minutes.
We take it out of the oven and leave it for 10 minutes.
Before serving, pour over the chicken with the juice from the remaining lemon wedge and the fat from the pan.
The chicken is served with oven-fried potatoes.
Lemon tart + Molitor Riesling Haus Klosterberg fruchstuss
INGREDIENTS
Base
190 g all-purpose flour
62 g icing sugar
a pinch of salt
115 g unsalted butter, cold, diced
1 large egg
PREPARATION
Pour flour, sugar and salt into a bowl. We add oil, pulsate and create hands, similar to a small mass.
Add the egg and mash until the dough forms. The dough is ready when it becomes crumbly and stops sticking to your hands.
Transfer the dough to a floured surface and roll it into a ball. Then put in a bowl, cover with cling film and put in the refrigerator for an hour.
Filling
340 g sweet condensed milk
5 large egg yolks
12 ml freshly squeezed lemon juice, about 3-4 lemons
PREPARATION
We take the dough out of the refrigerator, place it on a floured surface and flatten it into a thin layer with a rolling pin. We put in the mold, pushing gently so that the dough does not stretch. Remove excess dough.
We make holes at the base of the dough with a fork. Put in the freezer for 30 minutes.
Preheat the oven to 190oC
We put the paper for frying, take out the dough and completely fill the tart with any peas (so that the dough does not get up during frying). Put in the oven for 20 minutes, then take out and remove the frying paper and peas.
Rub the base and edges of the dough with a beaten egg and fry for another 5 minutes, and then remove from the oven. Let it cool.
Reduce the oven temperature to 180 ° C.
Beat the condensed milk and egg yolks. Add lemon juice and stir until mixed.
Pour the filling into the flour base and fry for 35-40 minutes or until the middle is no longer soggy.
Allow to cool completely to room temperature. Chill for at least 1 hour before serving.
