Easter Dinner Menu
and Recipes

Easter Sunday falls on 23rd March 2008

My Easter Dinner Menu makes a perfect, family celebration meal. It is a feast that almost anyone can prepare just by following the easy recipes and making use of the Planning Notes and Timetable.

Easter is a wonderful time to get together with family and friends to celebrate. It heralds the end of what is often a long and gloomy winter (here in the UK anyway!) and marks the beginning of the build up to summer.

You will find by following my notes that much of the preparations for this traditional Easter Lunch or Dinner Menu can be done well in advance leaving you more time to relax and enjoy this special occasion.

EASTER DINNER MENU

PLANNING NOTES AND TIMETABLE

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A Few Days Ahead.......

• Prepare the chicken liver pâté, cool completely, cover with cling film and refrigerate.
  

• Prepare the fresh horseradish sauce, cover and refrigerate.

The Day Before.......

• Prepare the streusel for the broccoli cheese. Once cool, cover and refrigerate.
  

• Cook the broccoli, prepare the cheese sauce and assemble the broccoli cheese.

Several Hours Ahead......

• Peel the potatoes, par-boil them and sprinkle with semolina as directed in the recipe.

About 2 Hours Ahead.......

• Roast the rib of beef.
  

• Remove the broccoli from the refrigerator to allow it to come up to room temperature.
  

• Prepare the Yorkshire pudding batter.
  

• Make the ginger pudding and put to steam.

About an Hour Ahead.......

• Roast the potatoes.
  

• Sprinkle the streusel over the broccoli and bake in the oven.

And now for the final stages to pull together this gourmet Easter Dinner Menu.....

Shortly Before Serving.........

• Remove the beef from the oven, place on a cutting board and cover loosely with tin foil.
  

• Turn the oven up to 425F/220C/gas mark 7 and bake the Yorkshire pudding.
  

• Make the gravy and keep it warm.
  

• Plate the pâté and serve the first course.
  

• Carve the beef and add any meat juices to the gravy.
  

• Remove the ginger pudding from the steamer and leave it to rest in the basin.
  

• Once cooked, remove the roast potatoes, the Yorkshire pudding and the broccoli cheese from the oven.
  

• Serve the main course.
  

• Serve the dessert course.

This Easter Dinner Menu also makes a perfect traditional Sunday lunch or dinner served at any time of the year.....
why wait for Easter to enjoy it!

Bon Appétit, and Happy Easter!

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