Relaxed Easter Menu

Pesto Princess © Relaxed Easter Menu

Hello #LoyalRoyals

Truth be told, we look forward to planning the menu for the Easter long weekend.

It’s more than just the food. It’s knowing that we can hit the pause button for a few days, go on long walks, soak up the change from late summer into autumn and sneak in a good few afternoon snoozes with a great book.

This year, we’re planning to keep the menu relaxed and family-friendly. We’ve opted for juicy chicken espetadas with sundried tomato pesto, served with homemade Portuguese rolls, which were far easier to make than we ever imagined and totally worth the effort. Good old corn on the cob slathered in pesto butter is served on the side.

What will you be cooking for the Easter weekend? Tell us all about it.

Tons of Autumn love
HRH Kathleen

SUNDRIED TOMATO CHICKEN ESPETADA

You will need

100 g melted butter
1 jar Pesto Princess Sundried Tomato Pesto
2 tsp salt
1 tsp finely ground pepper
12 de-boned chicken thighs
2 red onions, peeled and sliced into wedges

How to

1. Combine the melted butter and Pesto Princess Sundried Tomato Pesto with salt and pepper in a large bowl.

2. Add the de-boned chicken thighs, coat with the marinade and leave for at least 60 minutes or overnight before threading onto skewers, alternating with red onion.

3. Grill in the oven at 180°C for 25-35 minutes or over medium to hot coals for ± 30-40 minutes.

MichelleParkinPhotography_HIGHRES_PESTOPRINCESS_MARCH_0167

CORN ON THE COB WITH PESTO BUTTER

You will need

100 g butter, room temperature
2 Tbsp Pesto Princess Basil Pesto
4 corn on the cob

How to

1. Combine the butter and Pesto Princess Basil Pesto using a wooden spoon.

2. Place a piece of clingfilm on a flat surface and spoon the butter into a line in the centre.

3. Wrap the one end of the clingfilm over the butter and form a sausage and roll up tightly.

4. Refrigerate until set and cut off slices to serve on warm mielies.

MichelleParkinPhotography_HIGHRES_PESTOPRINCESS_MARCH_0182

PORTUGUESE ROLLS

You will need

200 g warm water
120 ml milk
20 g butter
2 tsp dried yeast
5 g sugar
500 g baker’s flour (strong white bread flour)
1.5 tsp salt

How to

1. Pre-heat the oven to 180°C. Combine the water, milk, butter, yeast and sugar in a bowl and set aside for up to 10 minutes.

2. Add the flour and salt and mix until the dough comes together.

3. Knead on a floured surface for 10 minutes, until the dough is no longer sticky.

4. Set aside for 30 minutes or until it has doubled in size. Split the dough into 12, form the dough into balls and slice slashes into each ball. Place on a floured surface and sprinkle flour on top. Allow to rise for another 30 minutes.

5. Bake the rolls for 10 minutes. Leave to cool slightly before slitting and buttering. That’s if you can wait 😉

MichelleParkinPhotography_HIGHRES_EmptyName8
Photography by Michelle Parkin.



7 thoughts on “Relaxed Easter Menu

  1. michelle says:

    please could you let me know where I can find your kosher pesto princess products in the northern suburbs of Johannesburg, many thanks

    • Pesto Princess says:

      Hello there :)

      Thanks so much for taking the trouble to write to us. Pesto Princess does indeed cater for Kosher clients with 8 products in the range currently Kosher certified. That’s the good news. The not-so-good news is that there are currently 2 lone outposts where you can find Pesto Princess products in Gauteng:

      Pick n Pay On Nicol
      La Marina Foods, Edenvale.

      The products which are suitable for Kosher clients are Basil & Lemon Pesto, Coriander & Chilli Pesto, Red Pesto, Sundried Tomato Pesto, Harissa Paste, Chermoula Paste and Chimichurri Sauce.

      Yours in delicious food
      HRH Kathleen

  2. Terry Douglas says:

    Hi. We love your pesto, and eat a phenomenal amount of it. Do you make larger bottles? Also, do you reuse your little bottles?
    Many pesto thanks,
    Terry

    • Pesto Princess says:

      Hello Terry!

      Thank you so much for being such a #loyalroyal! You made our day.

      You are certainly not the only person who needs larger containers of our pesto. We are in the process of approaching a few selected food stores and deli’s to stock 500g tubs in their freezers for clients like yourselves. May we hang onto your email address and let you know as soon as those stores have signed up?

      In which areas do you normally do your shopping?

      Best to drop the jars off at your nearest glass recycling igloo as we have been advised by our jar manufacturer that they are not suitable for re-use in our factory. Apparently, glass for recycling needs to be way thicker.

      *sigh*

      HRH Kathleen

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