Easter 2025: A delicious meal is a must for any joyous occasion. Consider adding some gourmet items to your menu this Easter, whether it is for a small dinner or a large brunch with friends and family. Your guests will be raving about your cuisine and swooning.
Recipe from Chef Zuhoor, OBLU XPERIENCE Ailafushi
Ingredients:
- Homemade pastry pie crust
- 180g flounder fillet (cut into long strips)
- 50g roasted peppers (chopped, well-drained)
- 4 eggs (beaten)
- 100ml heavy cream
- 100ml coconut milk
- Salt and white pepper to taste
Method:
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the chopped roasted peppers, beaten eggs, heavy cream, coconut milk, salt, and white pepper until well combined.
- Pour half of the egg mixture into the prepared pie crust. Arrange the flounder strips over the mixture in a circular pattern.
- Gently spoon the remaining egg mixture over the flounder fillets, ensuring it is evenly distributed.
- Place the quiche in the preheated oven and bake for about 30 minutes, or until a knife inserted into the centre comes out clean.
- Allow the quiche to cool slightly before cutting it into wedges to serve.
2. Mas Goru Kavaabu (tuna and lamb croquettes)
Recipe from Chef Mohamed Niyaz, VARU by Atmosphere
Ingredients:
For the Kavaabu Mixture:
- 30g minced tuna
- 30g minced lamb
- 20g fresh roasted coconut
- 20g onions, finely chopped
- 10g garlic, minced
- 10 curry leaves
- 10g ginger, minced
- 1 egg
- 30g breadcrumbs
- To taste: salt and black pepper
- 10g fenugreek
- 10g cumin seeds
- 10g dry chilli
- Oil (for frying)
Method:
1. In a dry pan, roast the cumin seeds, fenugreek, and dry chilli until aromatic.
2. Grind the roasted spices into a fine powder using a mortar and pestle or a spice grinder.
3. In a bowl, combine the minced tuna, minced lamb, chopped onions, garlic, ginger, curry leaves, and roasted coconut.
4. Add the ground spice mix, black pepper, and salt. Mix well until all ingredients are thoroughly combined.
5. Add the egg and breadcrumbs, mixing until the mixture is firm enough to shape. Let the mixture rest for 10 minutes to allow the flavours to absorb.
6. Take small portions of the mixture and shape them into oval or round croquettes (about 2-3 cm long).
