Delicious Easter holiday recipes

Easter is here and the chances are good that you will end up cooking for your loved ones.

Parmalat is pleased to announce another collaboration with renowned celebrity Chef, J ’Something and his wife, Cordelia, to bring you a collection of delectable recipes guaranteed to elevate your Easter celebration. From savory mains to irresistible desserts, J’ Something has curated a selection of recipes that combine simplicity with sophistication, allowing you to impress your guests without spending hours in the kitchen.

See below J’ Something’s Easter recipe collection to inspire your cooking this long weekend:

• Cheesy roasted cauliflower with mature cheddar and gouda

Ingredients:
• One large cauliflower
• 50g unsalted butter
• 50g plain flour
• Large pinch of sweet smoked paprika
• 600ml whole milk
• Two tsp Dijon mustard
• 170g mature cheddar and gouda, grated plus extra for baking
• ½ bunch of chives, finely chopped

Method:
1. Bring a large pan of salted water to the boil. Pull any large leaves off the cauliflower. Carefully lower the cauliflower into the water and boil for 15 minutes, then drain and set aside.
2. Heat the oven to 180C.
3. Melt the butter in a medium pan over medium heat, then stir in the flour and paprika, and cook for 1 to 2 mins. Remove from the heat and slowly whisk in the milk until smooth, then mix in the mustard. Return the pan to the heat and bring the mixture to a boil, whisking continuously. Add two-thirds of the cheese and whisk until the cheese has melted. Season to taste.
4. Put the cauliflower in the middle of a deep baking dish and pour over the cheese sauce. Sprinkle it with the remaining cheese. Bake uncovered for 30 to 35 minutes until golden brown and bubbling. Scatter with the chives before serving.

• Chicken wings complete with a creamy dip made with yoghurt

For the Chicken Wings …

Ingredients:
• 12 chicken wings, cut into drums and flats
• One tsp salt
• One teaspoon ground black pepper
• Four tbsp butter
• Two clove garlic, finely minced
• One tbsp ginger, finely minced
• Four tbsp honey
• Two tbsp rice vinegar
• Four tbsp soy sauce
• Six tbsp gochujang
• One tbsp toasted white and black sesame seeds, for garnish
• Sliced spring onion

Method:
1. Preheat the oven/air fryer to 200 C. Line a large baking sheet with baking paper. Set aside.
2. Season wings with salt and black pepper.
3. Bake for 50 minutes or air fry for 35 minutes.
4. In the meantime, add the butter, garlic, and ginger to a large pan over medium heat. Cook the ginger and garlic for 2 to 3 minutes.
5. Add the remaining ingredients to the pan except for the sesame seeds.
6. Whisk to combine and cook over medium heat until the sauce thickens – about 8 to 10 minutes.
7. Add the cooked wings to a large bowl then pour over the sauce, toss or mix with a spoon until well coated.
8. Place the wings into a serving dish and garnish with the sesame seeds and sliced spring onion.

For the yoghurt and garlic sauce

Ingredients:
• One cup full cream plain yoghurt
• Two tbsp mayonnaise
• One tbsp fresh lemon juice
• One garlic clove, grated
• ½ teaspoon sea salt

Method:
1. In a medium bowl, stir together the yoghurt, mayonnaise, lemon juice, garlic, and salt.
2. If the sauce is too thick, add water, one tablespoon at a time, to thin it to your desired consistency. Season to taste.

• Raspberry truffle with vanilla custard

Ingredients:
1. One Madeira cake
2. One packet of raspberry jelly, 500ml boiling water
3. 24 fresh raspberries
4. One carton of Parmalat custard
5. 100 ml whipping cream
6. One tsp vanilla extract
7. Two teaspoons of icing sugar
8. Store-bought meringue, crushed
9. Fresh raspberries, for garnish
10. White chocolate shavings, for garnish

Method:
1. Make the jelly. Make up one pot (550ml) of jelly according to the packet instructions. Allow to cool.
2. Cut the Madeira cake into slices to make a layer of sponge in the base of the trifle dish and top with a few raspberries.
3. Spoon the jelly slowly over the sponge and fruit.
4. Once the jelly base has set add the cold Parmalat custard, then whip the whipping cream with the vanilla extract and icing sugar until soft peaks form.
5. Fold in the crushed meringue
6. Spoon the cream on top of the custard. Decorate with raspberries, meringues, and some shavings of white chocolate.