A Greek-style Easter

Menu for 8

To start

• Fried haloumi with mint & lemon
• Marinated Greek olives
• Tirokafteri (Feta & capsicum dip)

Mains

• Greek lamb with rice & fresh herb stuffing
• Greek salad
• Lemon potatoes

Dessert

• Tsourekia (Greek Easter bread)
• Galaktoboureko (Sweet milk custard dessert)
• Koulourakia (Greek Easter biscuits)
• Greek coffee

Fun for kids

• Coloured Greek Easter eggs

Time plan

Up to 1 week ahead

• Prepare marinated Greek olives to the end of step 2.

Up to 3 days ahead

• Make the koulourakia (Greek Easter biscuits).

Up to 2 days ahead

• Prepare the coloured Greek Easter eggs to the end of step 2.
• Make the tirokafteri (Feta & capsicum dip).

Up to 1 day ahead

• Make the tsourekia (Greek Easter bread).

Up to 3 hours ahead

• Prepare the Greek lamb with rice & fresh herb stuffing to the end of step 1.
• Make the galaktoboureko (sweet milk custard dessert).

2 hours before serving the main

• Continue the Greek lamb with rice & fresh herb stuffing from step 2.
• Make the lemon potatoes.

1 hour before serving the starter

• Carry out step 3 for the marinated Greek olives.

30 minutes before guests arrive

• Bring the coloured Greek Easter eggs to room temperature and continue from step 3.

Just before serving the starter

• Make the fried haloumi with mint & lemon.

Just before serving the main

• Make the Greek salad.

Just before serving dessert

• Make the Greek coffee.

** For more Easter recipes and ideas, see the Easter cuisine section.
** For more entertaining ideas, see the Menu plans collection.

Source

Taste.com.au — November 2011 , Page 32