Easter, Christmas’ Little Brother

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 MashFor the Meatballs:800g minced pork5 tablespoons cooking oil1 medium-sized onion, chopped5 to 6 standard-sized button mushrooms2 cloves garlic2 teaspoons black pepper2 tsp paprika2 tsp thyme2 tsp oregano1 tsp chilli flakes1 tsp onion/garlic powder1 tsp salt1 egg, beaten2 tablespoons flour (for meatballs)1 tablespoon flour (for sauce)½ cup milk1 tablespoon butterν Mix pork mince with egg, flour, spices, salt and pepper, and set aside.ν Heat oil in a pan on medium heat, and when hot, mould mince mixture into medium-sized balls, about one heaped tablespoon, and fry in oil until golden brown. Be careful not to overcook as pork will cook quickly.ν When done, fry the chopped onion, garlic and mushrooms in the same pan used for the meatballs. When cooked and soft, add one tbsp butter, one tbsp flour, and mix until a paste-like consistency forms. Add the milk and allow to simmer until consistency slightly thickens. Add more milk if a thinner consistency is required.For the Mustard Mash:ν Prepare mashed potatoes as you normally would with boiled, peeled potatoes. When cooked, add one tbsp wholegrain mustard, two tbsp butter, two tsp paprika, one tsp black pepper, and mix together. Add milk to soften as desired.

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