Sitting down to an Easter Sunday meal with family and friends is a delicious way to celebrate this special holiday. Succulent salmon generously drizzled with a nutty pesto will make your holiday even more delectably momentous.
Salmon with Macadamia Nut Pesto
200 grams fresh basil leaves
100 grams macadamia nuts
175 grams freshly grated Parmesan
Juice and zest of a small lemon
100 milliliters olive oil plus more for pan
Salt and freshly ground black pepper to taste
Fresh flat-leaf or Italian parsley for garnish
30 grams butter
4 (175 grams each) boneless, skinless salmon fillets
1. In a food processor, combine basil, nuts, Parmesan and pulse to chop nuts. Add lemon juice and zest and pulse to form a thick paste. With food processor running, stream in olive oil until a sauce forms. Taste and season with salt. Set aside.
2. In a large saucepan over medium heat, melt butter and about 15 grams olive oil. When pan is hot, add salmon and cook, uncovered, for 4 to 5 minutes. Flip fillets and cook until salmon just flakes when firmly pressed with the back of a fork.
3. Transfer salmon to serving plates and spoon pesto over each fillet. Serve immediately.
Australian Easter Bread
125 milliliters milk
250 grams butter
115 grams sugar
65 milliliters water
7 grams active dry yeast
375 grams all purpose flour
3 grams baking powder
3 grams salt
1. In a medium-sized saucepan over medium heat, combine milk and butter. Cook, stirring occasionally, until butter melts. Add 100 grams sugar and stir until it dissolves. Set aside.
2. In a small bowl, dissolve remaining sugar in warm water. Sprinkle with yeast and let stand until frothy, about 10 minutes.
3. Lightly beat 2 eggs in a large bowl. While whisking eggs, add just a bit of the warm milk mixture to temper the eggs (not cook them). Slowly add remaining milk mixture, whisking to combine. Stir in yeast mixture.
4. In a large bowl, whisk together flour, baking powder and salt. Make a well in the center and add yeast mixture. Stir until a sticky dough forms.
5. Dump onto a lightly floured surface and knead, adding additional flour if necessary, until a smooth dough forms. Knead for about 10 minutes. Place dough in a lightly oiled bowl, cover with plastic and set in a warm place to rise until doubled in size, 1-1/2 to 2 hours.
6. Use your fist to punch dough down and let rise again until doubled, about 45 minutes.
7. Divide dough into 2 even portions and divide each portion into thirds. Roll each piece into ropes of even length, about 30 centimeters. Braid three ropes together, pinching the ends to seal. Repeat with remaining ropes (you’ll have 2 loaves).
8. Preheat oven to 180 degrees C. Place the loaves onto a large baking sheet lined with baking paper. Cover with a damp kitchen towel and set in a warm place to rise for 30 minutes.
9. Beat remaining egg in a small bowl and brush the loaves with beaten egg. Bake for 25 minutes or until golden brown.