What can cook for Easter Sunday Lunch.?

Answer 1

ham, green beans and potatoes.

can't go wrong with tradition.

also a nice roll.

Answer 2

Starter

Root Vegetable Soup with Coriander Cream

Chilled Seasonal Melon with a Mango Coulis and Fresh Fruits

Yorkshire Pudding Filled with a Rich Onion Gravy

Flaked Salmon and Potato Timbale with Peeled Prawns and Sweet and Sour Coulis



Bakers Basket of Mixed Bread Rolls
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Main Course
Roast Beef with Yorkshire Pudding and Gravy Sauce

Roast Loin of Pork with Apple and Leek Seasoning

Fish Pie Topped with Mashed Potatoes and Lemon Herb Crumb

(V) Carrot and Gruyère Cheese Gâteau with Creamed Leeks



Mélange of Seasonal Vegetables

Roast Potatoes

Chive Buttered New Potatoes
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Dessert
Hot Sticky Toffee Pudding with a Pecan Toffee Sauce

Chocolate Cup Filled with Baileys Chocolate Cream and Strawberries

Eton Mess with Raspberry Sauce

Answer 3

Easter Sunday lunch is only a tradition, not a religious practise. I would suggest you cook whatever you can afford, make it as delicious as possible, and then, in the true spirit of Easter and Christianity, take it to an old people's home, or a home for the destitute, and distribute it. In that way it would be a true Easter Sunday lunch.

Answer 4

Roast lamb or a chicken or beef. Or if you usually do those meals why don't you try a fish dish

Roast salmon with red pesto and basil and lime tzatziki dressing
2.3kg whole salmon, filleted
5 tbsp red pesto
2 tbsp basil, finely shredded
5 tbsp each white wine and water
1 tbsp olive oil

For the lime tzatziki:
450g/1lb Greek yoghurt
1 cucumber, halved, de-seeded and coarsely grated
grated zest of 2 limes
1 large clove of garlic, crushed
1 bunch of spring onions, finely sliced
a pinch of chilli powder

To decorate:
sprigs of fresh basil

Preparing ahead:
Prepare and cook the salmon, chill.
One hour before: make the tzatziki, chill.
Last minute: decorate the salmon and serve.

Method
1. Heat the oven to 200C/400F/Gas 6. Lightly oil a large sheet of tin foil.
2. Pull out any small bones from the salmon fillets. Lay one fillet, skin side down onto the tin foil, spread with the red pesto and sprinkle with the basil, season with a little salt and ground black pepper. Arrange the second fillet on top, again skin side uppermost, press the sandwiched fillets lightly together.
3. Brush the skin of the top fillet with the olive oil, season lightly and pour the wine and water around the base. Wrap the foil loosely around the fish and bake in the oven for 25 - 30 minutes or until the fish is cooked. To test to see if the fish is cooked, the skin should pull away easily and the flesh look opaque.
4. For the tzatziki mix the yoghurt, cucumber, lime zest, garlic and spring onions together, season really well with the chilli, salt and pepper and serve.
5. To serve, lie the fish onto a serving plate and arrange sprigs of basil around the fish, serve the tzatziki in a large bowl.

or Chinese Steamed Trout with Ginger and Spring Onions

2 whole trout (each weighing about 8 oz/225 g), gutted
1 inch (2.5 cm) piece of fresh root ginger, peeled and cut into thin strips
4 spring onions
1 clove garlic, sliced thinly
1 level dessertspoon crushed sea salt

For the sauce:
1 level teaspoon peeled, grated fresh root ginger
1 level teaspoon peeled, grated fresh root ginger
1 clove garlic, chopped
3 tablespoons Japanese soy sauce
3 tablespoons Shaosing (Chinese brown rice wine)
1 teaspoon toasted sesame oil
½ level teaspoon dark soft brown sugar

You will also need a steamer.
First of all, rinse the trout and dry it with kitchen paper, then sprinkle the outside of the fish with salt and leave aside for half an hour to help firm up the flesh. Meanwhile, place all the sauce ingredients in a small saucepan, then bring them up to simmering point and simmer for 5 minutes.

Next, the spring onions should be cut in half where the green and white parts meet, and the very green part cut in diagonals (making diamond shapes when opened out). The rest should be thinly shredded lengthways.

When you’re ready to cook the trout, wipe the salt away with some more kitchen paper and place the fish in the steamer, with the ginger and garlic scattered inside and all over. Place it over boiling water and steam with a lid on for exactly 15 minutes.

Serve the trout with the re-heated sauce poured over and garnished with the spring onions. Plain basmati rice would be a good accompaniment.

Answer 5

Being from the south, we have a traditional Easter meal each year. Start with ham, topped with pineapple & brown sugar. Serve along with steamed new potatos, asparagus, baby peas, carrots, sweet potato casserole, fried corn, coleslaw, deviled eggs & jello salad. Desserts can vary, but usually include a fruit salad, chocolate delight & coconut cake. Serve with plenty of fresh baked dinner rolls & plenty of iced cold sweet tea!!

Answer 6

Get a good piece of ham! Won't have any Muslims compete with you for that!

And try having some jello, since gelatin is probably derived from pigs hooves, it should be cheap and plentiful, too!

Answer 7

well, as its a sunday go for a nice roast.

try beef though with yorkshire puds. goes down better than chicken.

for dessert do something chocolately as its easter

Answer 8

Roast - Lamb, chicken, beef, pork, potatoes. Or alternatively just have toasted sandwiches. I'll probably have a picnic somewhere with a cold salad.

Answer 9

Roast beef is always a good one, especially if you soak it overnight in red wine, onions and garlic before cooking. It tastes amazing!!

Answer 10

You mean WHO can cook, if you mean that, you or a chef, or... Try some roast beef and baked potatoes.

Answer 11

i think you should cook ham, baked beans, potato salad, stuffing, and anything else you desire. Make sure you cook desert!!! Apple pie!!!