Shopify secure badge

Easter Brunch Menu For The Whole Family

April 09, 2022

Easter Brunch Menu For The Whole Family

The school holidays are here in Western Australia, and with them comes the annual celebration of Easter. No other holiday is more associated with Family and friends than this one. The world celebrates Easter with egg hunts, fancy dress parties and feasts with plenty of Easter eggs. 

Even though this holiday is mainly for families, it can be much work to plan for. And with a whole lot of people coming to your house for a long weekend, it’s almost as if you are holding a party every day.

Fortunately, you don’t have to worry about cooking for your Friends and Family over the Easter holiday. Instead, you need to plan and get the entire Easter brunch menu ready before they arrive. Here’s a list of some of the best Easterside menus you can make for the whole family, from Lange Estate Winery.

Good Friday, Hot Cross Buns - Via Donna Hay 

Paired with our Lange Estate Fifth Generation Shiraz Tasting Notes -

Lifted violet perfume with lavender, white pepper, baking spice and subtle cedar notes. 

Powerful and refined palate showing vibrant blackberry, dark plum with hints of clove. Supportive tannin and balanced acidity lead to a long, even finish. 

Lange Estate Wines Easter Menu For the Whole Family

 

INGREDIENTS

  • 1 TABLESPOON ACTIVE DRY YEAST
  • ½ CUP (110G) CASTER (SUPERFINE) SUGAR 
  • 1½ CUPS (375ML) LUKEWARM MILK 
  • 4¼ CUPS (635G) PLAIN (ALL-PURPOSE) FLOUR, SIFTED 
  • 2 TEASPOONS MIXED SPICE 
  • 2 TEASPOONS GROUND CINNAMON 
  • 50G UNSALTED BUTTER, MELTED 
  • 1 EGG 
  • 1½ CUPS (240G) SULTANAS 
  • ⅓ CUP (55G) CANDIED MIXED PEEL, OPTIONAL 
  • ½ CUP (75G) PLAIN (ALL-PURPOSE) FLOUR, EXTRA 
  • ⅓ CUP (80ML) WATER
  • UNSALTED BUTTER, TO SERVE 

GLAZE

  • 1 TABLESPOON WATER 
  • 2 TEASPOONS GELATINE POWDER 
  • ½ CUP (110G) CASTER (SUPERFINE) SUGAR 
  • ¼ CUP (60ML) WATER, EXTRA

METHOD

  1. Place the yeast, 2 teaspoons sugar and the milk in a large bowl and set aside for 5 minutes. The mixture will start to foam, indicating that the yeast is active. Add the flour, mixed spice, cinnamon, butter, egg, sultanas, mixed peel and remaining sugar to the yeast mixture and mix until a sticky dough forms. Knead the dough on a lightly floured surface for 8 minutes or until elastic. Place in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 1 hour or until doubled in size. Divide the dough into 12 pieces and roll it into balls. Arrange the dough balls in a lightly greased 22cm square cake tin lined with non-stick baking paper. Cover with a damp cloth and set aside in a warm place for 30 minutes or until risen—Preheat the oven to 200°C (400°F). 
  2. Place the extra flour and the water in a bowl and stir to combine. Place in a piping bag or a plastic bag with one corner snipped off, and pipe crosses on the buns. Bake for 30–35 minutes or until golden and springy to touch. 
  3. While the hot cross buns are baking, make the glaze. Place the water in a small bowl and sprinkle over the gelatine. Set aside for 1–2 minutes or until the gelatine is dissolved. Set aside. Place the sugar and extra water in a small saucepan over low heat and cook until the sugar is dissolved. Use a wet pastry brush to remove any sugar crystals on the side of the pan. Add the gelatin mixture and cook for 1–2 minutes or until the gelatin is dissolved. Brush with the warm glaze while the buns are still hot. Serve warm with butter. Makes 12.

 

Good Friday, HONEY WOOD-SMOKED SALMON

with quick-pickled tomato - Recipe and Image Via Donna Hay

HONEY WOOD-SMOKED SALMON Lange Estate Easter Menu

Paired with Lange Estate TSR Chardonnay 2020 

Vibrant aromas of fresh citrus, white nectarine and floral spice.

Zesty ripe grapefruit, white peach with subtle flint and nougat flavours. Fresh and mouth-filling volume with a silky texture and salivating acidity to finish.

INGREDIENTS

  • ½ CUP (175G) HONEY
  • ½ TEASPOON SMOKED PAPRIKA 
  • 2 TEASPOONS DIJON MUSTARD 
  • 1 CLOVE GARLIC, CRUSHED 
  • 1 X 1.2KG SALMON FILLET, SKIN ON, PIN-BONED AND TRIMMED 
  • 1 CUP (200G) LONG-GRAIN RICE 
  • 3 CUPS (200G) SMOKING WOOD CHIPS+ 
  • 1 CUP BASIL LEAVES, TO SERVE 

PICKLED TOMATO

  •  500G BABY ROMA TOMATOES, HALVED 
  • ¼ CUP (60ML) RED WINE VINEGAR 
  • 2 TABLESPOONS HONEY 
  • 1 TEASPOON SMOKED PAPRIKA 
  • SEA SALT AND CRACKED BLACK PEPPER

METHOD

  1. Place the honey, paprika, mustard and garlic in a small bowl and combine. Place the salmon in a large deep-sided tray and brush with the honey mixture. Cover and refrigerate for 30 minutes. 
  2. Remove the salmon from the tray, reserving the marinade, and set it aside. Pour the reserved marinade into a small frying pan over medium heat and cook for 1 minute or until the liquid is reduced. Set aside.
  3. Place the rice and wood chips in a large deep-sided flameproof baking dish, double-lined with aluminium foil. Place a lightly greased wire rack into the baking dish, ensuring it doesn’t touch the smoking mixture. Place the baking dish over high heat. Once the mixture is smoking, place the salmon on the rack, skin-side down. Cover with aluminium foil or an upturned baking dish. Reduce heat to medium and smoke for 20 minutes. Remove from the heat and allow to stand, covered, for 10 minutes or until cooked through.
  4. While the salmon is smoking, make the pickled tomato. Place the tomato, vinegar, honey, paprika, salt and pepper in a bowl. Toss to combine and set aside for 15 minutes to pickle. Remove the salmon from the rack, place it on a platter and brush with the reduced glaze. 
  5. Serve with the pickled tomato and basil. Serves 6.

+ You can buy smoking wood chips from hardware stores and barbecue suppliers.

Tip: Ensure your kitchen is well ventilated when smoking the salmon.

 

Easter Sunday Roast West Australian Lamb - RED WINE AND CARAMELISED ONION slow-roasted lamb shoulder

Recipe and Image via Donna Hay

RED WINE AND CARAMELISED ONION

Paired with Lange Estate Fifth Generation Cabernet Sauvignon 2020 Tasting Note

Lifted bouquet of red berries and rhubarb with hints of mint.

Flavours of rich, elegant red berries, rhubarb and tiramisu. Fine tannins fill the palate to give a long lingering finish.

 

INGREDIENTS

  • 1½ CUPS (375ML) RED WINE
  • 2 X 400G CANS CHERRY TOMATOES 
  • ½ CUP (140G) STORE-BOUGHT CARAMELISED ONION RELISH 
  • 1 HEAD GARLIC, HALVED 
  • 3 SPRIGS ROSEMARY 
  • 1.5KG LAMB SHOULDER, BONE-IN, TRIMMED 
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL FOR DRIZZLING 
  • SEA SALT AND CRACKED BLACK PEPPER

METHOD

  1. Preheat the oven to 220°C. Place the wine, tomatoes, caramelised onion, garlic and rosemary in a deep-sided large roasting pan and combine. Place the lamb on the tomato mixture, drizzle with the oil and sprinkle with salt and pepper. Cover tightly with aluminium foil and cook for 2½ hours. 
  2. Remove the foil, spoon the sauce over the lamb and cook for 10–15 minutes or until golden brown. Serves 4

+ Serve the lamb with creamy polenta, roasted potatoes, or shredded and stirred through pasta.

 

BAKED SWEET POTATO with broad beans, labne and rye crumbs

Recipe and Photo via Donna Hay 

Donna Hay BAKED SWEET POTATO

INGREDIENTS

  • 1KG ROCK SALT
  • 4 SMALL SWEET POTATOES (KUMARA)
  • 200G RYE BREAD, CRUSTS REMOVED, ROUGHLY CHOPPED
  • ¼ CUP (60ML) EXTRA VIRGIN OLIVE OIL
  • 2 CLOVES GARLIC, CRUSHED
  • SEA SALT AND CRACKED BLACK PEPPER
  • 335G TUB STORE-BOUGHT LABNE (YOGHURT CHEESE)
  • 2 CUPS (240G) BROAD BEANS, PEELED AND BLANCHED
  • SNOW PEA TENDRILS TO SERVE

METHOD

  1. Preheat the oven to 200°C (400°F). Spread the salt, in a single layer, on a large oven tray. Place the sweet potatoes on top and cook for 30–40 minutes or until tender and the skin is dry.
  2. Place the bread in a food processor and process until fine crumbs are formed to make the rye crumbs. Place the crumbs in a large bowl and add 2 tablespoons of the oil, the garlic, salt and pepper and mix well to combine. Place on a large oven tray and cook for 5–6 minutes or until golden and crisp. Set aside. 
  3. Carefully peel the skin away from the sweet potatoes and discard the peels. Place each sweet potato on a serving plate. Top with the labne and broad beans and sprinkle with salt, pepper, rye crumbs and snow pea tendrils. Drizzle with remaining oil to serve. Serves 4

 

Finished off with APPLE AND VANILLA TARTE TATIN

Recipe and Image Via Donna Hay

APPLE AND VANILLA TARTE TATIN - Lange Estate Winery Easter Menu

Paired with Lange Estate Providence Road Riesling 2021 - Lange Estate Wines Tasting Notes -

Lifted white flower and kaffir lime aromas.

Pure and refined palate of juicy citrus, green apple and ripe lime. Supportive texture and talc-like acidity lead to a long mouth-watering finish.

 

INGREDIENTS

  • 2 SHEETS OF FROZEN PUFF PASTRY, THAWED
  • ¾ CUP (165G) CASTER SUGAR 
  • ¼ CUP (60ML) WATER 
  • 50G UNSALTED BUTTER, CHOPPED 
  • 1 TEASPOON VANILLA BEAN PASTE
  • 4 GRANNY SMITH APPLES, PEELED, CORED AND QUARTERED 
  • VANILLA ICE CREAM, TO SERVE (SEE RECIPE)

METHOD

  1. Preheat the oven to 180°C. Press the pastry sheets together to form one 5mm-thick sheet and, using a plate as a guide, cut out a 23cm round. Set aside.
  2. Place the sugar and water in a 20cm non-stick ovenproof frying pan over low heat and cook, constantly stirring, until the sugar is dissolved. Increase heat to medium and bring to a boil. Cook, without stirring, for 7–9 minutes or until lightly golden. Carefully add the butter and vanilla and stir until melted and well combined. Remove the pan from the heat and carefully arrange the apple, cut-side up and slightly overlapping, in the caramel. Top the apple around the pastry and tuck the edges under to secure. 
  3. Using a sharp knife, make three small cuts in the centre of the pastry. Place the pan on a baking tray and cook for 35 minutes or until the pastry is puffed and golden. Set aside for 2–3 minutes to cool slightly. Loosen the edges with a knife and carefully turn out the tart. Serve warm with the ice cream. Serves 4.

Tips + tricks 

+ Placing your tarte tatin on a baking tray before cooking in the oven will catch any caramel that bubbles over. No mess! 

+ Be careful when turning out the tarte tatin, as some caramel may run out.

 

From the Lange Family in the Great Southern to your Family, have a safe and Happy Easter.

Lange Estate Winery is Located

  • 1hr 15 min ( 112.7 km) from Albany, Western Australia 
  • 1hr 51 min (157.3 km) from Nannup, Western Australia
  • 1hr 31 min (132.7 km) from Pemberton, Western Australia
  • 1hr 12 min (103.4 km) from Denmark-Mount Barker, Western Australia
  • 1hr 28 min (127.3 km) from Bridgetown, Western Australia