Easter Feasts with CDC Events

Ever wondered how the tradition of eating fish on

Good Friday came to be?

Image - bbc.com

Image - bbc.com

‘Abstinence from meat on Fridays is actually a rule laid out by the Vatican and remains in force today. Many Christians, especially Catholics, refrain from eating meat on Friday, and this tradition is most popular on Good Friday. Jesus was executed on Good Friday and died for our sins, sacrificing his flesh for us.

On the anniversary of Christ’s death, the church encourages followers to abstain from eating the flesh of warm-blooded animals on this day. People are told to go for the alternative which is fish. As fish comes from the sea, they are 'cold-blooded, it is thought of as a different kind of flesh meaning it is okay for consumption on Good Friday.’ - Metro.co.uk



Originally a religious tradition, this seems to have made it’s way into our Easter celebrations in the UK and one which many follow, religious or not.

Granary supplier and catering team CDC Events, have have provided us with a delicious fish dish to try out tomorrow night for those of you wanting a tasty treat this Good Friday…

THAI FISHCAKE

WITH LIME MAYONNAISE, CARROT, MOULI, SESAME + CHILLI SAUCE

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FISHCAKE INGREDIENTS

200g Diced Cod

6g Red Chilli

6g Garlic Cloves

5g Lemongrass

4g Ginger

40g Coconut Milk

10g Lime Juice

30g Panko Bread Crumbs

5g Coriander Finely Chopped

Method

- Skin & dice cod, steam/bake (at 180) for 15 mins, then set aside to cool

- Blend garlic, lemongrass, ginger, chilli, coconut milk and lime juice in a blender to a paste

- Break up the fish and combine with coconut mix, panko, salt and coriander

- Shape into desired 65g patties then place in fridge to firm for later.

LIME MAYONNAISE

60g Mayonnaise

1/2 Lime (zest + juice)

 

Method

Mix together and place into a squeezy bottle or piping bag.

CARROT + MOULI SLAW

70g Carrot (julienne cut or grated

70g Mouli (julienne cut or grated)

Black sesame seeds – 1 pinch

Lime juice – ½ a lime

Salt – 1 pinch

 

Method

Mix ingredients together in a bowl and set aside.

To Serve:

-       Pan fry fish cake either side to get a golden colour, place into oven for 8 mins.

-       Place carrot slaw onto the plate, and pipe mayonnaise next to it.

-       Once fishcake is cooked, place on to plate, garnish with chilli oil and coriander cress.


Not only have we got this delicious treat to try but CDC have also provided us with one more recipe to gather the family together around the table this Easter Sunday.

Before you crack open the Easter eggs, why not grab the ingredients and make this mouth-watering dish for you and your loved ones this weekend…


LAMB RUMP

FONDANT POTATO, PARSNIP PUREE, POACHED PEAR & PORT SAUCE

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Serves 6 | Difficulty: Hard


What you need:

Fondant Potato 

6 large maris pipers 

250g butter 


Pickled Mushrooms 

50ml white wine vinegar
50g caster sugar 

100ml white wine 

100g wild mushrooms 


Port Sauce 

300ml beef stock 

100ml red wine 

100ml port
2 tbsp redcurrant jelly 


Parsnip Purée 

500g parsnips 

280ml double cream 


Poached Pear 

3 William pears 

225g caster sugar 

500ml water

6 juniper berries 


Assembly 

lamb rump steak

4 garlic cloves, sprig of thyme
a knob of butter 

200g baby leaf spinach 


Equipment 

8cm ring cutter


To Make the Fondant Potato 

Pre-heat the oven to 180°C/160 °C Fan/Gas Mark 4. Push the ring cutter into the potato cutting it at both sides to form a circle. Pan fry lightly on either side in a knob of butter and place into a small, deep oven tray. Melt the rest of the butter and pour over the potatoes. Season, cover with foil and cook in the oven for 1 hour. To test, poke a small knife through the potato - it should feel like a soft packet of butter. Remove the fondants from the butter and drain. Set to one side for later. 

To Pickle the Mushrooms 

In a pan bring the vinegar, sugar and wine to the boil. Set aside to cool whilst cleaning and preparing the mushrooms. Fry the mushrooms in a little oil for 1-2 minutes then add to the pickling liquor. Leave to pickle for at least 1 hour. 

To Make the Port Sauce 

Place the beef stock into a sauce pan and reduce by one third. Add the red wine, port and red currant jelly. Leave to simmer for around 45 minutes or until the sauce coats the back of the spoon. Set aside for later. 

To Make the Parnsip Purée 

Peel and thinly slice the parsnips. In a saucepan cover the parnsips with water, add a pinch of salt and simmer for 20 minutes. Once soft drain off the water and add the double cream. Return to the heat and bring to a simmer. Then whizz it in a blender until smooth. Pass through a fine sieve and set aside for later. 

To Poach the Pear 

In a pan bring the sugar, water and juniper berries to a simmer. Peel the pears and cook them in the syrup for 15 minutes. They should still have a little resistance. Once cool cut in half and brown them in a pan with a knob of butter. Set aside. 

To Assemble 

Pre-heat the oven to 200°C/180 °C Fan/Gas Mark 6. Place the fondant and pear in the oven. Season the lamb. Crush the garlic and thyme. Heat a frying pan and sear the lamb for 2-3 minutes. Turn over, add the garlic, thyme and a knob of butter. Fry for 2 more minutes. Finish the lamb in the oven for 4-6 minutes, then cut into steak slices. Meanwhile, wilt the spinach in a pan, drain the mushrooms and warm up the parnsip purée and port sauce. Arrange all the elements elegantly on the plate. 


Thanks to the team at CDC for providing these delish dishes!

If you would rather go out to eat this Easter, you could always visit one of the teams many restaurants in the Cambridgeshire area.

Hit the link below to see what restaurants are under their ownership… and check out the Easter Pudding Night taking place tonight and tomorrow night at The Crown & Punchbowl… YUM!