A relaxed menu for a modern Good Friday lunch
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While food traditions over the Easter weekend vary from family to family, it is a commonly accepted fact that Good Friday is reserved for fish, generally and pickled fish, specifically. With that in mind we have put together this modern, relaxed Good Friday lunch menu. Traditionalists needn't worry, you'll find your favourites, but with a slightly modern twist.
While food traditions over the Easter weekend vary from family to family, it is a commonly accepted fact that Good Friday is reserved for fish, generally and pickled fish, specifically. With that in mind we have put together this modern, relaxed Good Friday lunch menu. Traditionalists needn't worry, you'll find your favourites, but with a slightly modern twist.
THE MENU
A selection of dips and pâtés served with crispy toasted flatbread
Ginger and mint sparkling mules
Pickled fish tacos with chilli and coriander
Easy yoghurt and berry ice-cream tart
Ginger and mint sparkling mules
Pickled fish tacos with chilli and coriander
Easy yoghurt and berry ice-cream tart
THE PLAN
THE NIGHT BEFORE
Create the cake by following steps 1 to 3 of the cake recipe. Freeze the cake for 2 hours. Follow steps 4 to 6, then pop the cake back into the freezer and allow to set over night.
THE MORNING OF
Using a pestle and mortar to mix the mint and ginger together for the mules. Leave the mixture to rest at room tempreture. This will give the flavours a chance to combine.
BEFORE THE GUESTS ARRIVE
Toast the flatbreads and plate the pâtés and spreads.
Finish off the mules.
AFTER THE STARTERS ARE SERVED
Heat the tortillas in a hot pan. Plate the pickled fish, chilli and coriander topping, guacamole and slices of fresh lemon. Set the table so that guests can assemble their own tacos.
Create the cake by following steps 1 to 3 of the cake recipe. Freeze the cake for 2 hours. Follow steps 4 to 6, then pop the cake back into the freezer and allow to set over night.
THE MORNING OF
Using a pestle and mortar to mix the mint and ginger together for the mules. Leave the mixture to rest at room tempreture. This will give the flavours a chance to combine.
BEFORE THE GUESTS ARRIVE
Toast the flatbreads and plate the pâtés and spreads.
Finish off the mules.
AFTER THE STARTERS ARE SERVED
Heat the tortillas in a hot pan. Plate the pickled fish, chilli and coriander topping, guacamole and slices of fresh lemon. Set the table so that guests can assemble their own tacos.