insideKENT Magazine Issue 37 - April 2015 | Page 54

FOOD+DRINK

The Perfect Easter Feast
Easter – like Christmas – is now becoming a time when families get together to
play games, have fun, hide Easter eggs, and, of course, indulge in a family feast.
But what sort of food is fitting for the occasion? Our recipes below set out an
entire meal, from starter to dessert, and even an Easter tipple. Don’t overdo it on
the chocolate, there’s plenty more to eat!

Starter

POACHED DUCK EGG with
Asparagus and Prosciutto
Requiring few ingredients, this is the perfect light
starter to kick-start your meal with taste and class.

Main

Brown Sugar
BOURBON GLAZED HAM
Lamb might be the go-to meat for Easter, but ham
shouldn’t be forgotten about – it’s versatile, tasty, and
makes a great change from the usual Easter fare.

Serves 4.
Ingredients
• 4 duck eggs
• 2 tbsp white wine vinegar
• 16 asparagus spears
• 4 slices of prosciutto
• 1 tbsp chives (finely chopped)
• Salt
• Pepper

Ingredients
• 1 ham (cooked, bone in, around 8lbs)
• 48 cloves
• 450g brown sugar
• 260g mustard (you can choose how hot you want it)
• 230ml Coca-Cola
• 170ml Bourbon

Method
1. Remove the woody bases from the asparagus spears and peel
2. Bring two large saucepans of water to the boil – add salt to
one, and the vinegar to the other
3. To poach the eggs, crack them into individual cups and whisk
the water and vinegar mixture quickly to achieve a whirlpool
motion. Keep working fast, but be careful, and place the eggs
into the middle of this whirlpool. Allow to simmer for around 3
minutes (you want them to be runny inside) and then remove
from the water, ideally using a slotted spoon
4. During the last minute of poaching, drop the asparagus into
the other saucepan and boil. Remove and place 4 on each
plate, along with one egg
5. Finally, place a slice of prosciutto alongside the egg, season
well, and sprinkle the chives on top

Method
1. Preheat your oven to 180°C. Whilst the oven is heating up, prepare
your ham by removing any skin and trimming the fat to around
1/4 inch in thickness. If you prefer, you can ask your butcher to do
this for you
2. Carefully make shallow cuts across the fat in a diamond pattern, and
insert the cloves into the centres of these diamonds
3. Now mix the brown sugar, mustard, Coca-Cola (or similar cola drink),
and Bourbon together to make a paste, which should be spread over
the ham so that it is completely coated
4. Bake in a greased tin for 2.5 hours. You should baste the ham with
its own juices every 20 minutes or so, to keep it from drying out. Once
cooked, remove the ham from the oven and allow to stand for another
20 minutes
5. Serve in slices with fresh spring greens and new potatoes

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