Elevate Your Easter Feast With 6 Chef-Inspired Recipes That Will Wow Your Guests!

Celebrate this Easter with amazing recipes that promise to tantalise your taste buds and elevate your dining experience! From the aromatic spices of the Far East to the succulent flavours of roasted meats, we present a diverse array of exquisite recipes crafted by prominent chefs, each dish brimming with creativity and gastronomic delight. So, join us on a culinary journey as we explore the artistry and innovation behind these mouthwatering creations, perfect for making this Easter a truly unforgettable occasion.

Best Easter Recipes To Try

1. Pan Fried Noodles Mixed By Chef Ram Bahadur Budhathoki, Head Chef, Chowman Chain Of Restaurants

Ingredients:

• 18 grams of noodles
• Chicken
• Shrimp
• Chinese cabbage
• Pak choi
• Broccoli
• Cauliflower
• Shitake mushroom
• Bamboo shoot
• Green zucchini
• Yellow zucchini
• Carrot
• Cabbage
• Green capsicum
• Onion
• Oil
• Ginger
• Salt
• Sugar
• Ajinomoto
• White pepper
• Oyster sauce
• Dark soy sauce
• Light soy sauce
• Wine
• Potato starch

Method: 

1. Cook the noodles according to package instructions until they are al dente. Drain and set aside.
2. Blanch the chicken and shrimp in boiling water until cooked through. Drain and set aside.
3. Heat oil in a wok or large pan over medium-high heat.
4. Add chopped ginger and sauté until fragrant.
5. Add the blanched vegetables and sauté until they start to soften.
6. Add the cooked chicken and shrimp to the pan and mix well with the vegetables.
7. Season with salt, sugar, white pepper, oyster sauce, and both dark and light soy sauce. Stir to combine.
8. Pour in some water and let the mixture simmer for a couple of minutes.
9. To thicken the sauce, mix potato starch with a little water to make a slurry, then add it to the pan and stir until the sauce thickens.
10. Optionally, add a few spoons of wine to the mixture and stir well.
11. Garnish with chopped spring onions and serve hot.

2. Roasted Leg Of Lamb By Anirudh Deshpande, Executive Chef, Westin Goa

Ingredients:

• 1 leg of lamb (about 5-6 pounds)
• 4 cloves garlic, minced
• 2 tbsp. fresh rosemary, chopped
• 2 tbsp. fresh thyme, chopped
• 2 tbsp. fresh parsley, chopped
• 1/4 cup olive oil
• Salt and black pepper to taste
• 1 lemon, juiced
• 1 cup chicken or lamb broth
• 1/2 cup dry red wine (optional)

Method:

1. Preheat the oven to 350°F (175°C).
2. Trim excess fat from the leg of the lamb and make small incisions all over the lamb.
3. In a small bowl, mix minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, pepper, and lemon juice to form a paste.
4. Rub the marinade all over the leg of the lamb, ensuring it gets into the incisions. Marinate for at least 30 minutes.
5. Place the lamb on a rack in a roasting pan, fat side up. Pour broth and optional red wine into the pan.
6. Roast in the preheated oven for 1.5 to 2 hours, basting every 30 minutes.
7. Rest the lamb for 15-20 minutes before carving.
8. Serve with wilted baby spinach and roasted potatoes.

3. Seafood Ramen By Chef Ram Bahadur Budhathoki, Head Chef, Chowman Chain Of Restaurants

Ingredients:

• 6 pcs Shrimps
• 5g Squid
• 3g fish (becket)
• 1 boiled egg
• 14g boiled noodles
• Chinese cabbage
• Carrot
• Pak choi
• Broccoli
• Baby corn
• Button mushroom
• Black fungus
• Green zucchini
• Yellow zucchini
• Fresh red chilli
• Nori sheet
• Salt
• Sugar
• White pepper
• Ajinomoto
• Light soya sauce
• Dark soya sauce
• Oyster sauce
• Wine
• Black sesame seeds
• White sesame seeds

Method: 

1. Boil the ramen noodles and egg until half-cooked. Set aside.
2. Blanch the assorted vegetables and seafood in boiling water.
3. In a wok, add stock, sugar, white pepper, and dark and light soy sauce. Cook until slightly thickened.
4. Add blanched vegetables and seafood to the wok. Cook until heated through.
5. In serving bowls, place ramen noodles and seafood-vegetable mixture.
6. Garnish with chopped nori sheet, half-boiled egg, sliced chilli, and sesame seeds.

Also Read: From Brunches To Fusion Feasts, 26 Best Easter Menus Across Mumbai, Bengaluru, & More Cities

4. Easter Sunshine Cold Brew Recipe By Ronit Saha, NPD Executive, Third Wave Coffee

Ingredients:

• 240 ml cold brew coffee
• 120 ml orange juice
• 60 ml pineapple juice
• 15 ml grenadine syrup
• Orange slices
• Maraschino cherries
• Ice cubes

Method:

1. Fill serving glasses with ice cubes.
2. In a pitcher, mix cold brew coffee, orange juice, and pineapple juice.
3. Slowly pour grenadine syrup over the back of a spoon into each glass to create a gradient effect.
4. Carefully pour the cold brew coffee mixture over the grenadine layer.
5. Garnish each glass with an orange slice and maraschino cherry.
6. Serve immediately, allowing guests to stir the drink before enjoying it.

5. Chicken Bao By Chef Ram Bahadur Budhathoki, Head Chef, Chowman Chain Of Restaurants

Ingredients:

• Bao dough
  • 180g all-purpose flour (Maida)
  • 5g sugar
  • 5g yeast
  • 2g baking powder
  • 5g milk powder
  • A pinch of salt
  • 5g oil
  • Warm water (as needed)
• Roasted chicken (sliced)
• Oil
• Ginger (chopped)
• Garlic (chopped)
• Amul butter
• Honey
• Tomato sauce
• Chili paste
• Oyster sauce
• Dark soya sauce
• Light soya sauce
• Lettuce leaves
• Siracha mayo
• White sesame seeds
• Black sesame seeds
• Microgreens for garnish

Method:

1. Prepare dough by mixing maida, sugar, yeast, baking powder, milk powder, salt, oil, and warm water. Let it rest for a few minutes.
2. Slice chicken and sauté with ginger, garlic, tomato sauce, chilli paste, dark and light soy sauce, and oyster sauce.
3. Divide dough into portions and shape into buns. Steam for 10 minutes.
4. Fill buns with lettuce and chicken mixture. Garnish with sesame seeds and microgreens.

6. Home Style Wok Fried Duck With Garlic In Black Bean Sauce By Chef Anirudh Deshpande, Executive Chef At The Westin Goa

Ingredients:

• 200g duck breast
• 20g chili bean sauce
• 10g sesame seeds (white)
• 10g chicken broth powder
• Salt to taste
• White pepper powder to taste
• 10ml cooking rice wine
• 30g garlic, minced
• 10ml cooking oil
• 20ml light soya sauce
• 20ml dark soya sauce
• 50g spring onion, chopped
• 10g ginger, minced
• 20g dried chili, chopped
• 20g black bean sauce
• 30g Sichuan peppercorns

Method:

1. Score the duck breasts and season with salt.
2. Heat a pan over medium-high heat and cook the duck, skin-side down, until golden brown.
3. Flip the duck and cook until the desired doneness. Remove and set aside.
4. Pour off excess fat from the pan and leave a few teaspoons.
5. Sauté ginger, garlic, and chillies until fragrant.
6. Add stock, soy sauce, honey, and lime juice. Simmer until the sauce reduces by half.
7. Serve the duck with the garlic black bean sauce.

These recipes should help create a delightful Easter feast! Enjoy cooking and sharing these dishes with your loved ones.

Cover Image Courtesy: Press Release and Canva

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