• @1humblepalateEaster, the little brother of Christmas, is here.
We spend time with family and friends, but not equally as much as we would over the festive season.
Sure, we ‘ll cook, eat and be merry, but it always comes second to Christmas.
I, however, feel Easter as a holiday is no less important than Christmas, and think Easter has its own vibe in the kitchen.
The focus is slightly different with regard to ingredients and what traditionally makes an Easter dinner or lunch, and that allows you to express yourself in different ways. Consider this, Christmas is filled with braais, chicken is the star of the show, and the dessert is a trifle prepared by a doting family member who still questions your talent in the kitchen.
Easter, however, should be that holiday that sees you taking a different approach.
If you braai every other weekend, this is the time to try something different, something new, which is why this column exists – to help you become the best home cook you can be . . . #nopressure.
Lamb is usually a great protein to showcase over Easter. I usually prepare it whole if there’s a huge gathering to allow for the family to indulge in.
But for this year, the approach is different. I ‘m flying solo for Easter, and that has led me to taking a different approach.
My next choice was pork. Pork is cheaper than lamb by far, so you ‘ll be saving on finances, which you can use for fuel or potatoes, or something else.
I then went to my local grocery store and talked to my butcher, who now knows me for random meat requests, and she, yes she, happily prepared some pork mince for me.
I must say I thought it was going to be a mushy, gluey consistency, but when I shared what I wanted to do, she ensured the mincing was not too fine to allow for some texture to remain. She’s a star.
So, for this holiday I decided to go for pork meatballs with a mustard mash and roast veg.
Something quick yet iconic in execution, and because I ‘m alone, I decided I do not want to stress over dishes and so many other things. Dessert, a take on the cinnamon bun, was provided courtesy of a baker friend of mine, whose identity remains a closely guarded secret.
I opted out of hot cross buns this year. I mean we wrote about those last year.
Have a happy Easter and enjoy time with family and friends, or alone.
Being alone doesn ‘t mean you don ‘t get to enjoy the holiday and that you should cook unexciting food. Every day in the kitchen should be an adventure.
Pork Meatballs with Mustard Mash
For the Meatballs:
800g minced pork
5 tablespoons cooking oil
1 medium-sized onion, chopped
5 to 6 standard-sized button mushrooms
2 cloves garlic
2 teaspoons black pepper
2 tsp paprika
2 tsp thyme
2 tsp oregano
1 tsp chilli flakes
1 tsp onion/garlic powder
