Easter Recipes With Maldon Salt

Spiced Carrot and Parsnip Cake with Cream Cheese Icing and Salted Caramel

 

Serves: 10 people | Prep time: 45 minutes | Cook time: 40 minutes, plus cooling

Ingredients:

• 400g caster sugar
• 400g unsalted butter, softened
• 9 medium eggs
• 500g ground almonds
• 200g plain flour
• 4 tsp baking powder
• 1 tsp mixed spice
• 1 tbsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp ground cardamom
• 2 tsp vanilla extract
• 2 large carrots, coarsely grated
• 2 large parsnips, coarsely grated
• 100g walnuts, roughly chopped

Icing:

• 200g unsalted butter, softened to room temp
• 200g icing sugar
• 400g cream cheese
• 2 tsp vanilla bean paste

 

Salted caramel drips:

• 200g granulated sugar
• 85g unsalted butter
• 150ml double cream
• 2 tsp of Maldon Sea Salt
• A small handful of walnuts, finely chopped for garnish

 

Method:

• Grease and line 3x 20cm round springform baking tins with baking paper and then set aside. Preheat the oven to 180c.
• In the bowl of a stand mixer add the softened butter and caster sugar and then beat together for 5 minutes until soft, pale and fluffy. Then add the eggs, one at a time, beating each one in until all of them have been incorporated. Next add the ground almonds, plain flour, baking powder and spices and mix until incorporated (but ensure not to overmix).
• Remove the bowl from the stand mixer and add the grated carrot, parsnip and chopped walnuts. Fold these through the mixture. Then divide the cake batter equally between the 3 lined baking tins and smooth over the top.
• Place into the preheated oven and bake for 30 minutes until well risen and golden on top. You can check the cakes are cooked through by inserting a skewer or cocktail stick into the centre and making sure it comes out clean.
• Remove the baked cakes from the oven and place onto a wire rack to cool completely.
• While the cakes are cooling make the caramel. Place the granulated sugar into a pan and place onto a low heat. Gently melt the sugar, ensuring not to stir it but you can swirl it around the pan to encourage it. You want the sugar granules to melt completely and then turn to a deep golden caramel colour. At this moment, immediately take the pan off the heat and add the butter, stirring it through until it comes together. Then add the double cream and allow this to bubble before stirring through again until you have a smooth caramel. Then add the Maldon Sea Salt before setting aside to allow the caramel to cool, it will thicken as it cools also.
• Now make the icing.
• Add the softened butter to the bowl of your stand mixer and beat until its very soft and whipped. Then, with the motor running, add the icing sugar bit by bit until it is all incorporated.
• Then remove the bowl from the stand mixer and add the cream cheese and vanilla, mix this in gently with a wooden spoon or spatula until just incorporated but make sure not to overmix. Place this into the fridge while you get your cakes ready to ice.
• Take each cooled sponge and remove it from its tin. Then use a serrated knife to trim off the tops if they have domed when baking to ensure that each layer is even.
• Spread a little icing onto the bottom of your cake plate or stand and then put the first sponge onto this. Spread some more icing on top and then add your second sponge, pressing down lightly. Then repeat with the third. Now ice the top and sides of your cake. It is easiest to do this with a palate knife and then smooth around the edges with a cake scraping tool.
• Once you are happy with icing of the cake you can either pop it in the fridge until you are ready to serve or serve right away. To do the salted caramel drips simply add the cooled caramel into a small squeezy bottle and squeeze some drips and differing lengths around the cake – alternatively you can use a teaspoon if you don’t have a squeezy bottle.
• Finally garnish the top with some finely chopped walnuts and serve.

 

 

Caramelised Air-Fryer Carrots

 

Serves: 4 people as a side dish | Prep time: 5 minutes  | Cook time: 15 minutes

Ingredients:

• 400g baby carrots, we used the rainbow ones
• 2 tbsp olive oil
• 1 tbsp honey
• Maldon Sea Salt
• Cracked black pepper
• A few sprigs of thyme, leaves picked

Method:

• Make sure the carrots are scrubbed clean and preheat the air fryer to 200c. There is a no need to peel the carrots or remove the tops.
• Place the carrots into the basket and drizzle with the olive oil and honey, then place into the air fryer for 15 minutes until they are tender and starting to caramelize on the outside.
• Remove from the air fryer and transfer onto a serving platter. Season with Maldon Sea Salt and cracked black pepper to taste and then scatter over a few thyme leaves before serving.

 

 

Garlicky Greens Medley

 

Serves: 4 people as a side dish | Prep time: 5 minutes  | Cook time: 20 minutes

Ingredients:

• 200g green beans
• 200g sugar snap peas
• 100g garden peas (frozen is fine)
• 100g broad beans (frozen is fine)
• 2 tbsp olive oil
• 3 large garlic cloves, sliced
• 1 orange, zested
• 30g blanched hazelnuts, toasted and roughly chopped
• Large pinch of Maldon Garlic Sea Salt
• Cracked black pepper
• A few springs of fresh mint leaves, to garnish

 

Method:

• Place a large pan of water on to boil. When it is simmering, add the green beans and sugar snap peas. Let them blanch for just 2 minutes then remove with a slotted spoon or tongs onto a large plate with some kitchen paper. Then add the frozen peas and broad beans to the pan of water and do the same, after 2 minutes drain them into a sieve.
• Place a large frying pan onto a medium heat and add the olive oil, once warm add the sliced garlic and let them gently fry for 1 minute. Then add the beans and sugar snap peas to the pan. Sauté them so they start to pop and char in places. If the garlic looks like its catching, then simply add a splash of water. Finally add the peas and broad beans to the pan, and sauté just until they warm back through.
• Tip all the veg onto a large serving platter and season well with Maldon Garlic Sea Salt and some cracked black pepper. Then garnish with orange zest, chopped toasted hazelnuts and some mint leaves before serving.

 

 

Easter Leg of Lamb with Hasselback Potatoes and Salsa Verde

 

Serves: 6 people | Prep time: 20 minutes | Cook time: 1 hour 25 minutes (plus 10 mins resting time)

Ingredients:

• 2kg leg of lamb
• A handful of rosemary sprigs
• 2x garlic bulbs
• 10x bay leaves
• 5x banana shallots
• 5kg maris piper potatoes
• 1 lemon, halved
• 5 tbsp olive oil
• Maldon Sea Salt
• Cracked black pepper

Salsa verde:

• 1 small banana shallot, finely chopped
• 2 anchovies, chopped
• 1 tbsp capers, drained and chopped
• Small handful of parsley, leaves picked and finely chopped
• Small handful of basil, leaves picked and finely chopped
• 1 tbsp red wine vinegar or sherry vinegar
• 150ml olive oil

 

Method:

• Preheat the oven to 180c.
• Firstly, start with the Hasselback potatoes. The easiest way to make the cuts is to place a potato onto a chopping board and put a chopstick flat on either side. Then using a knife, carefully cut slices all the way along the potato – the chopsticks will ensure that you don’t cut fully through the potato. Repeat this with each potato.
• Place the leg of lamb onto a large roasting tray skin side up, and then nestle the prepared potatoes around it. Cut the shallots in half lengthways and add them to the tray. Cut the garlic bulbs in half, cutting through the cloves like a cross section. Add two of the halves to the tray. Use a sharp knife to insert some small cuts into the skin of the lamb, then press some of the other cut garlic cloves and small sprigs from the rosemary into the cuts. Slice the lemon in half and add this to the tray as well. Finally slot the bay leaves into some of the cuts of the potatoes.
• Drizzle the potatoes, shallots, garlic and lemons with 3 tbsp of the olive oil then drizzle the remaining two across the lamb. Season well with Maldon Sea Salt and cracked black pepper. Place into the preheated oven and roast for 1 hour 25 minutes.
• While the lamb and potatoes are cooking, make the salsa verde. Add the chopped shallot, anchovies, capers and herbs into a bowl. Add the red wine vinegar and give it a stir. Then slowly drizzle in the olive oil and give it a good mix. Season with Maldon Sea Salt and cracked black pepper to taste. Set aside.
• Once the lamb is cooked, remove it from the oven. The potatoes should be lovely and golden, and tender in the middle – but if they need a little longer, simply lift the lamb out onto a board to rest and return them to the oven for 10 minutes. Allow the lamb to rest before carving and serving with the potatoes, some greens and the salsa verde.

 

 

Easter Spring Vegetable Quiche

 

Serves: 6 people | Prep time: 40 minutes, plus 30 mins chilling time | Cook time: 40 minutes

 

Ingredients:

Pastry:

• 300g plain white flour
• Pinch of Maldon Sea Salt
• 150g unsalted cold butter, cubed
• 3-4 tbsp cold water

Filling:

• 1 knob of butter
• 1 tbsp of olive oil
• 1 leek, finely sliced
• 150g asparagus, cut into 3-inch pieces at an angle
• 100g frozen peas
• 2 spring onions, finely sliced
• 4 large eggs, we used Burford browns
• 150ml double cream
• 150ml milk
• Small handful of chives, finely chopped
• Maldon Sea Salt
• Cracked black pepper
• 75g soft goats’ cheese, crumbled
• Salad, to serve

 

 

Method:

• Start by making the pastry. Place the flour and Maldon Sea Salt into a large bowl and mix together. Then add the cold, cubed butter and use your fingers to rub the butter into the flour until it resembles fine breadcrumbs and there are no large lumps of butter left. Alternatively, you can do this by pulsing it a few times in a food processor. Then add the cold water (start with 3 tbsp and see if you need more) and mix together until it starts to clump and there are no floury or dry patches. Tip onto the work surface and gently knead until it comes together as a smooth pastry.
• Then lightly flour the work surface and roll the pastry out with a rolling pin until it is £1 in thickness. Carefully lift it and line a 23cm fluted tart tin, pressing gently into the sides, but leaving some pastry to overhang. Use a cutlery fork to prick some holes onto the base and then place the lined tin into the fridge to chill for 30 minutes.
• Preheat the oven to 180c.
• After 30 minutes, take the pastry case out of the fridge and put onto a flat baking sheet. Scrunch up some baking paper and put this onto the pastry then fill with baking beans. Blind bake the pastry for 15 mins, then remove the baking beans and paper and return for another 5 – 7 mins, until the pastry is very lightly golden and feels chalky to the touch.
• Remove from oven and set aside to allow to cool slightly. Then take a sharp serrated knife and carefully trim off the excess pastry overhangs so it has a nice, neat edge.
• Heat a frying pan on a medium heat and add the knob of butter and 1 tbsp of olive oil. Then add the sliced leek and sauté gently until soft and starting to caramelize. Place a pan of water on to boil, and then add the asparagus and frozen peas – you just want to blanch them quickly for 2 minutes, then remove from the pan and place into a bowl with iced water to stop them cooking any further.
• In a jug, whisk together the eggs, cream, milk and chives and season well with Maldon Sea Salt and cracked black pepper.
• Spoon the veg into the pastry case and crumble over the goat’s cheese. Then pour over the egg mixture and bake in the oven for 30 mins until the filling is set and the top is golden.
• Remove from the oven and allow to cool slightly then serve with a green salad.