Easter Day with the Gullifers

Aren’t you lucky, today you get a double whammy of Gullifer Eats. Second part here. Partly because Easter weekend is all about food (and music and religion), or is that only in the Gullifer household? And partly because I am currently on a three and a half hour bus journey back to Oxford and am extremely bored. Most people are not put upon by relatives to host major festivals until they are at least settled with a mortgage, but for some reason the Gullifer clan descended on me this Easter holiday. Apparently it had something to do with the fact I mentioned I wouldn’t be able to come and cook the normal Easter feast at home, due to work….. But of course I relished in the planning, cooking, and of course the food shop that arrived to my door paid for by the parents, as I couldn’t afford to pay to feed everyone. It was a lovely weekend, peppered with Kings college concerts and services, the most amazing brunch at Cau (see below), cocktails with my sister and chocolate. For the main event I invited over Gluten-free-Dairy-free man and the Perpetual Poldark lover as they were in Cambridge for finals and I thought I’d add to their stress levels by inflicting my family on them.  

 

(Eggs Royale with grilled avocado and chimichurri sauce)

I am ashamed to say I didn’t cook any of the starter, I was a little strapped for time. But Waitrose came up trumps with their anti-pasti selection and the Sister arranged a Work of Art on the plate to make it that extra bit special.  We had giant Sicilian olives, gin and orange soaked olives, ricotta, baby mozzarella, fresh grilled anchovies, chargrilled artichokes (in some amazing dressing), smoked sundried tomatoes (wow) and some of the best pesto I’ve  tasted, with whole shreds of Parmesan.   

What I was pleased with was the wine selection, thank you Cambridge Wine Merchants. My sister had made an off hand comment earlier in the week about new world sparkling wines all tasting too sweet and sainsburys Cavaesque. I was determined to prove her wrong. I was recommended a Zuccardi Blanc de Blancs, an Argentinian sparkling wine aged on the lees (yeast) for 58 months. As the lady said to me, it tastes like liquid shortbread. Think a really intense champagne, reduced at the moment in the wine merchants to £16 it tastes like a much more pricey champagne, if you are in Cambridge I recommend. 

 

For main course, to mix things up from the traditional Lamb, we had whole baked salmon. Not only was it different and undoubtably healthier than lamb, it also only took 45mins (15mins on the highest temperature, 30 at 180*C). This was served with a lemon, dill and yoghurt dressing. Accompanied by smashed sweet potatoes – Simply cooked in a microwave for 15-20mins, smashed up with olive oil, a drizzle of truffle oil, thyme, salt, pepper and a little lemon juice. – We also had brussel sprouts with chorizo, which ‘convinced a fussy eater that sprouts were delicious’ according to the Perpetual Poldark lover. -Halved Brussel sprouts, drizzled with sesame oil, salt pepper, 1 onion, finely chopped, 1 garlic clove, finely chopped, and 200g cubed chorizo for 20-30mins at 180*C. -Finally we had asparagus with balsamic drenched tomatoes. – Blanched Asparagus, cherry tomatoes cooked in a little oil, salt and balsamic for 5mins and a scattering of basil.  

   

Finally for dessert, I couldn’t do anything but go down the chocolate route, it was Easter after all. (For the record Steve had coconut pannacotta, with sweet and salty almonds – literally coconut milk, sugar, lime juice, vanilla extract, gelatine, topped with toasted almonds tossed in sugar and salt-) I made orange and basil mousses, chocolate soil and white chocolate dipped strawberry. Any guesses as to what I was trying to recreate?  

 

We ended the meal in truly decadent (and bordering on bizarre) fashion. Vin Santo and Cantucci biscuits, Articulate – our favourite game, ridiculously competitive, and my father lighting amaretti papers on fire in the conservatory. Fun fact, did you know they rise like a pretty lantern when they burn? Next party trick. 

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