Early Easter recipes

Hot cross lolo buns

Makes 12 buns

500 grams normal flour, sifted

Pinch salt

50 grams caster sugar

300ml warm coconut milk

10 grams instant dry yeast

200 grams dried mixed fruit

100 grams scraped coconut, squeezed and toasted

50 grams unsalted butter, plus extra for the topping

50 grams brown sugar, plus extra for the topping

600ml coconut milk

Place the sifted flour and salt in a large bowl.

In a saucepan heat the sugar and 300 ml coconut milk together to warm. Stir the yeast into the warm milk.

Pour the milk into the flour and mix to form a dough.

Add the dried fruit and scraped coconut

Knead until smooth, then return to the bowl and leave somewhere warm to prove for an hour, or until doubled in size.

Roll out the dough into a long sausage and divide evenly. Roll each portion into a ball.

Using a baking tray, approximately 25x30cm press the butter along the base. Sprinkle over the brown sugar, then pour over 400ml of the coconut milk (reserve the rest).

Place the buns on the coconut milk leaving 1cm gaps between each. Leave to prove somewhere warm until well risen and the gaps have been filled by proved dough – about 40 minutes.

Preheat the oven to 180 Celsius.

Place a small knob of the extra butter on top of each bun and sprinkle with extra brown sugar. Bake for 25-30 minutes, or until golden-brown.

Remove from oven and gently separate the buns using a spoon, then pour over the reserved coconut milk.

Coconut and tamarind

braised lamb shanks

Serves 4

4 lamb shanks, trimmed and silver skin removed

2 tablespoons virgin coconut or olive oil

1 onion, thinly sliced

1/2 teaspoon whole cumin seeds (jeera)

1/2 teaspoon whole coriander (dhaniya)

1/2 teaspoon ground turmeric (haldi)

1 teaspoon curry powder

3 cloves garlic, minced

2 tablespoons honey

1 tablespoon fresh tamarind paste

2 cups fresh coconut milk

1/2 cup water or coconut bu water

Fresh coriander

Salt and freshly ground pepper

1. Sprinkle the lamb shanks on all sides with salt and pepper. Heat a large frying pan to medium high heat. Add 1 tablespoon of oil and when it shimmers add the lamb shanks in one layer. Brown well on all sides and remove to a plate.

2. In the meantime in a medium pot, add the remaining 1 tablespoon of oil to medium heat and add the onion. Cook the onion until golden brown.

3. Toast the cumin and coriander lightly over a low flame until fragrant. Transfer to a mortar and pestle and pulverise until a fine powder. Combine with turmeric, curry powder, and garlic paste.

4. Add the garlic and spice mixture to the onions along with the fresh tamarind paste. Stir for 3-4 minutes until the mixture is very fragrant and garlic is browning but not burned.

5. Stir in the honey, coconut milk and stock and bring to a gently simmer. Taste the sauce and add at least 1 teaspoon of salt.

6. Add the shanks into the pot and cover. Simmer gently for about 2 hours, turning the lamb shanks occasionally until nice and tender.

7. Remove the shanks from the pot and skim the fat from the top of the sauce.

8. Return shanks to the pot. Finely chop the coriander and stir throughout the sauce. Serve hot.

Lamb chop

and kumala

pot roast

1/4 cup Worcestershire sauce (Pick Me Up)

1/3 cup tomato paste

2 cloves garlic, crushed

1/3 cup brown sugar

2 cup water

2kg lamb chops, trimmed

1/2 cup plain or gluten free flour, season with salt and pepper

3 large brown onions, cut into 5mm thick slices

500 grams sweet potato or other root crop, sliced thinly

2 medium zucchini, sliced

2 medium tomatoes, sliced

1/2 cup chopped parsley (or other green herbs)

½ cup olives (optional)

1. In a medium bowl, combine Pick Me up sauce, tomato paste, garlic, sugar and the water. Set aside.

2. In a large plastic bag add the seasoned flour. Add half of the lamb into the bag and shake to coat. Repeat for remaining lamb chops.

3. In a large pot, fry the onion, tomato and garlic on medium heat. Turn heat to high and add the lamb. Stir thoroughly until pieces begin to brown.

4. Add the sauce and cover to cook for approximately 30 minutes or until lamb is tender.

5. Add zucchini and olives towards the end and baste ingredients in dish with sauce mixture for a further 10 minutes.

6. Serve sprinkled with fresh herbs and a salad.

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